• On The Menu: BBQ Brunch

    Picture this: a cabin in the mountains, all of your closest friends, and the hangover to end all hangovers. Don’t worry, we’ve got your cure. BBQ Brunch is on the menu and it’s guaranteed to get you back up and running. Beer Can Poached Eggs, a grilled Bloody Mary, and Quick and Easy Smoked Salmon, we met up with Patterson Watkins from Philadelphia's Hocks n Coqs to give us the lowdown on grilling up the perfect morning eats. 
    Photos by Jason Varney

    Grilled Bloody Mary
    Serves 6-8

    8 vine ripe tomatoes, core removed
    1/2 small yellow onion, peeled
    1 jalapeño, stem removed
    2 tablespoon olive oil
    1 teaspoon salt
    1 teaspoon black pepper
    1 lemon, cut in half
    3 limes, cut in half
    2 garlic cloves
    1 tablespoon celery seeds
    3 tablespoons prepared horseradish
    1 tablespoon Worcestershire sauce
    1 quart tomato juice
    1 1/2 cups your favorite vodka/tequila
    garnish: cilantro, dill and celery


    1. In a large bowl toss whole tomatoes, onion and jalapeño with olive oil, salt and pepper.

    2. Arrange veggies on the hot grill with cut lemons and limes. Grill for 5-6 minutes or until moderately charred.

    3. Place grilled tomatoes, onion, jalapeño, garlic, celery seeds, horseradish and worcestershire into a blender and squeeze the juice from the grilled lemon and limes.

    4. Blend until smooth, pour into a large pitcher, stir in tomato juice and vodka/tequila. Chill until ready to serve.

    5. Garnish glass rim with left over lime, salt and pepper.

    Quick and Easy Smoked Salmon
    Serves 6-8


    1 small bag of hickory/fruit wood chips-soaked in water overnight 
    1/4 cup kosher salt 
    1/2 cup brown sugar 
    1 1/2 cups of beer (pour a little bit out of each of the 6 cans) 
    5 pounds salmon


    1. In a medium bowl whisk together the salt, sugar and beer-creating a paste. 

    2. Tear off a large sheet of aluminum foil, coat generously with nonstick spray. 

    3. Rub the salmon with the paste and place it skin side down on the foil. Fold the edges of the foil up an inch or two, creating a "boat"-do not enclose the salmon in the foil. 

    4. Carefully remove the grate from the grill. Sprinkle half of the soaked wood chips on top of the hot coals, return the grate to the grill and arrange the salmon on top and cover with the lid. 

    5. Smoke the salmon for 10-15 minutes checking midway to make sure grill is still smoking. Add additional wood chips if needed and check the temperature of the salmon- 145 degrees=done. 

    6. Gently remove the salmon from the foil, discard any remaining liquid and let rest for 5 minutes before serving.

    Everything Else 
    Serves 6-8


    1 doz bagels 
    1-2 8 ounce packages of cream cheese
    1 stick salted butter
    1 doz eggs 
    6 cans of beer 
    1 package of Hocks N Coqs smoked sausage-any flavor 
    1 package of thick sliced bacon
    1 bunch scallions/chives 
    Kosher salt, cider vinegar, aluminum foil and non-stick spray

    Sausage directions: 
    Place thawed Hocks N Coqs sausage on the grill and cook for 6 minutes or until hot, flipping once. Keep warm until ready to serve

    Bacon directions:
    Spread thick sliced bacon on a cookie sheet. Spray bacon slices with nonstick spray and gently place on the grill. Cook for 4 minutes or until brown and slightly crisp, turning once. 

    Bagel directions:
    Brush bagels with butter and place butter side down on the grill. Toast for 2 minutes or until grill marks form. Keep warm. 

    Beer Can Eggs


    6 (now partially empty) cans of beer
    12 teaspoons cider vinegar 
    6 teaspoons kosher salt
    6 eggs 


    1. Using a can opener, carefully, remove the tops of the beer cans. Cans should be half full with beer—adjust accordingly. Evenly distribute to each beer can. 

    2. Add 2 teaspoon of vinegar and 1 teaspoon of salt. Place cans on the grill and cover with the grill lid. Beer needs to be close to 180 degrees to poach the eggs, not boiling.

    3. Crack eggs, one at a time, into a small cup or bowl just in case there are some egg shells. Place one egg into each beer can and cook eggs for 3-4 minutes. 

    4. Using a small slotted spoon, remove the poached eggs from cans—serve immediately. 

    Serve a la carte style for maximum brunch creations, have plenty of cream cheese, butter and chives or any other toppings of your choosing. 

    Shop Kitchen and Bar