Barbecue Benedict Print this recipe
Cook time: 7 minutes Prep time: 45 minutes
Barbecue Benedict Sauce
- 1 cup butter melted
- 1 teaspoon vinegar
- 1 teaspoon water
- 3 egg yolks
- 3 tablespoons your favorite KC Masterpiece® Barbecue Sauce
- pinch cayenne pepper
- ¼ teaspoon salt
- 1 pound leftover beef brisket
- 1 white onion cut into ¼-inch thick slices
- 3 English muffins cut in half
- 6 poached eggs
- 3 tablespoons lemon juice
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons water
- 6 teaspoons dark brown sugar
- 9 tablespoons soy sauce
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- In a small bowl mix the Onion Marinade ingredients. Pour the marinade into a sealable plastic Glad® bag and add the onion strips. Let the onion marinate for 30 minutes.
- While the onions are marinating, place the egg yolks, vinegar and water into a stainless steel bowl and vigorously whip until the mixture is thickened and doubled in volume. Place the bowl over a sauce pan containing barely simmering water (just below a boil), making sure the bottom of the bowl does not touch the water. Whisk continuously, making sure the eggs don't get too hot or the will scramble. Very slowly drizzle the melted butter into the mixture while whisking rapidly until the mixture thickens and doubles in volume. Remove from the heat and stir in the remaining Barbecue Benedict Sauce ingredients.
- Build a charcoal fire for direct grilling. Place the onion strips in a grill basket and cook directly over the hot coals (approximately 450°F) for 5 minutes stirring often or until the onions brown and start to soften. Remove the onions from the grill and set aside.
- Place all 6 halves of the English muffins directly over the hot coals for 2 minutes or until toasted. Remove each muffin half from the grill and top with leftover beef brisket, grilled onions and a poached egg. Drizzle with Barbecue Benedict Sauce.
- Recipe created by world champion pitmaster Chris Lilly, on behalf of Kingsford® charcoal.
- Chris Lilly