Coming from NI as you do James, I find tradition to be a bit of a dirty word, thanks to the many ways that tradition has held our wee country back. So when it comes to breakfast, I don't hold much stock in traditional. Soda is toasted cause fried soda makes me feel ill... too greasy for me even when cooked well. Taty bread is ok lightly fried but not too much oil. A few hash browns or chips is the icing on the cake, preferably oven cooked rather than fried. And beans all the way. Totally agree with the bin for mushrooms although a grilled tomato half helps cut through the fat with it's acidity. Get the red and brown sauce in the bin.
I have pretty much the same especially binning off the tomatoes and mushrooms. I don't bother with the variations of bread and tend to stick with normal toast. Black pudding - very divisive food. Took me a long time before I finally found a brand which I like. Going through the same searching phase now for white pudding.
It is coming... I just wanted to try it out in a number of different cooks to see the best way to clean it each time then I'll put together my ultimate guide. Will be ready soon.
Cracking video squire. Nice looking breakfast, square sausage to replace the white pudding tho. Toasted bread instead of the soda scone. 😂 Anyone add fruit pudding. Not sure if it’s a borders thing or not. We are in the Clydesdale region of Scotland 😊 to be fair would get stuck into it. Back bacon spot on. Enjoy.
No way, if you know what you're doing, there's no need. So.... The meat etc does not need any sauce. The dry part of a fry up is the bread, so you put 2-3 soft eggs on top of the bread, break the yolks over it and you're golden... no need for red or brown sauce.
Looks great James. Here in Scotland we have the Link vs Lorne sausage debate, although most people go for both, saves making decisions! My finishing touch is to cover the whole fry up in grated cheese, believe me it's amazing.
Interesting - I've never heard of Lorne sausage but it looks tasty, might have to give it a try. I'll have to have a think about the cheese though..... seems very strange but I'm willing to give it a go I guess.
@@Barbechoo my wife is from Ayrshire and she loves it. Tastes like cheap burger van burgers to me, I don't see the appeal. Saltiest thing I've ever put in my mouth.
I'm from the Netherlands. Breakfast here is very boring and usually consists of bread with cheese, peanutbutter or some other topping. I lived in the U.S. for 7 years though and the wife is from there. I'm looking to get a flat top griddle to make American diner style breakfasts among other things. Next week I will start my BBQ shack build and after that, it's time to look at the griddle more seriously. How are you liking the 2 burner? Does it do well with 2 zone cooking and feeding the family plus a few guests?
I might do another video with an American style breakfast just to contrast the differences. I'm loving the Blackstone 28" so far. I've done a few different cooks now and starting to get more comfortable with the temperatures and zones etc. We had about 10 people over a couple of weeks ago and I was able to fill the thing with burgers and chicken - was much nicer to use than a gas grill as there were no flare ups to worry about. Not sure it's really geared for 2 zone cooking. You can certainly have a warm and cool side but you wouldn't really have an indirect zone of something like this
No mushrooms James, come on and where are the baked beans? Totally agree with the cooked tomatoes, what's that about? Still nice cook and I can't wait until we have our Blackstone griddles in later this month. Great video as usual.
Nah, I can just about handle mushrooms with something like a mixed grill, but not for breakfast. And there are no beans in an Ulster Fry.... it's considered a war crime over here 🤣
What you're calling potato bread looks identical to potato scones you can buy in Scotland. And I am with you, they're one of the best things about a fry up. edit: I'd give a thousand likes if I could for the lack of beans, they belong nowhere near a breakfast.
I assumed they were the same thing (or very similar) - I love the stuff. My wife's dad used to drop us off fresh fadge and I'd eat the whole lot with some butter - nothing else.
Looks delicious, and that grill looks the business too. What oil are you using? Do you change it up depending on what the cook is, or always the same oil?
