Recipe courtesy of Chef Suzanne Vizethann from Buttermilk Kitchen
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C. Add a baking stone dusted with cornmeal to preheat.
Place the biscuits directly on stone about 1 inch apart from each other. Cook for 15-20 minutes. Let biscuits stand and cool.
Red-eye gravy Instructions
Set the EGG for direct cooking without a convEGGtor at 375°F/191°C. Add a cast iron skillet to preheat.
Add the speck (and a touch of butter if the ham is lean to help the browning process) and cook until the ham is browned and fat has rendered, 1-2 minutes per side. Gently heat up roasted tomatoes in the same skillet. Once speck is crispy and fat has rendered, remove from pan and set on surface/cutting board.
Pour coffee into the same skillet and cook over medium-high heat, scraping the skillet with a wooden spoon to deglaze and loosen any browned bits. Add the broth and sugar; simmer, stirring occasionally, until thickened and reduced.
Remove the skillet from the EGG and add the speck back in to warm through and coat or pour over ham in bowl.
Sandwich Build Instructions
Slice one biscuit in half. Spread Dijon on each half. Place ham on the bottom, followed by tomatoes. Then top with cheese and place back in the EGG to melt.
Slide onto a plate and enjoy with a Smoked Apple Butter Old Fashioned!
Smoked Apple Butter Old Fashioned Instructions
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C.
Place diced apples into a foil packet with water and brown sugar; close the packet and place on the grid. Cook for about 10 minutes, until you have ¼ cup juice.
Pour the juice into a cocktail shaker with bitters, apple butter and bourbon. Shake until well mixed and pour into a cocktail glass. Top with soda, apple slices and a cinnamon stick for garnish.