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Barbecue for breakfast is trending at restaurants, so why not at your house?
Flavor & The Menu, a trendspotting website for chefs, reports:
“While barbecue remains a popular choice at lunch and dinner, it is actually the fastest-growing breakfast flavor today” [source].
Dishes spotted on menus:
Rise ’N Shine Benny: Buttermilk biscuit, a sunny-side-up egg on top of our smoked pulled pork, smothered in barbecue-hollandaise sauce, chive garnish, at Vicious Biscuit, based in Mount Pleasant, S.C.
Barbacoa Breakfast Tacos: Three tortillas with seasoned braised beef barbacoa, scrambled cage-free eggs, scallions, melted cheddar, and Monterey Jack, lime crema, Cotija cheese, pico de gallo, and fresh avocado with a side of black beans, at First Watch, based in Bradenton, Fla.
BBQ Pulled Pork Waffle: Slow-roasted pulled pork, “pig roast” barbecue sauce, and cole slaw, at Dan’s Waffles, Merchantville, N.J.
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A loaded Breakfast Brisket Tostada (photo © Compass Group).
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Breakfast Brisket Tostada (in photo), a crunchy breakfast/brunch dish that spreads a seasoned black bean purée over tostadas, then bakes them and layers the tostadas with pulled brisket and chimichurri, topped with a fried egg and a sprinkle of Cotija cheese and fresh cilantro, at Compass Group.
Now you have more ideas about how to serve leftover barbecue!
> The history of barbecue.
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The Nibble Webzine Of Food Adventures
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