Tonight’s dish is a breakfast fry-up. It has a twist: pork rashers grilled on the Weber Q+ instead of bacon. It also had eggs fried in butter, crispy potato gems, and a generous slice of black pudding. It’s rich, satisfying, and meaty.
Microsoft Copilot generated image of me with a plate of barbecued pork rashers and black pudding, eggs fried in butter, and potato gems fried in beef fat.
🍳 The Recipe: A Breakfast Fry-Up for Dinner
Ingredients (Serves 1)
Pork rashers (400 g at $AUD23/kg)
2 eggs
2 tbsp salted butter
4 slices of black pudding
1 cup potato gems (frozen)
Beef fat
Salt and pepper to taste
Equipment
Weber Q+ barbecue grill
Frying pan (cast iron preferred)
Tongs and a spatula
Baking tray (for potato gems)
Plate and paper towel (for resting meat)
🔥 Methodology
Prep the Weber Q+ Fire up the Weber Q+ and preheat to medium-high with the hotplate in place. You want a good sizzle when the rashers hit.
Cook the pork rashers Lay the rashers on the hotplate and cook for 4–5 minutes on each side, until the fat renders and the edges crisp. Rest them on a paper towel-lined plate.
Potato gems Cook the potato gems in the Weber Q+ with the lid closed for 20 minutes, turning halfway. You want them golden and crunchy.
Black pudding Grill the black pudding slices on the Weber for 2–3 minutes each side. They should be warmed through with a slight crust.
Fry the eggs In a hot pan, melt the butter and crack in the eggs. Fry until the whites are set but the yolks are still runny. Season with salt and pepper.
Plate up Arrange the pork rashers, black pudding, potato gems, and eggs on a warm plate. Serve immediately.
🧠 Thoughts on the Meal
This dinner is delicious. The pork rashers bring fatty goodness, especially when grilled to perfection. The black pudding adds a deep, earthy richness that pairs with the egg yolk. Potato gems offer crunch; the eggs, fried in butter, are the glue that ties it all together.
Black pudding is not easy to find and not commonly eaten in Australia. I first tried it when I was in London for work many years ago. I was delighted to see my butcher stocked locally made black pudding.
It’s not light fare, but it’s deeply satisfying. Perfect for a night when you want comfort food.
📸 Photography Notes
For this shoot, I used a lightbox. The plate was on a white surface. I shot at a 45° angle to capture texture and depth.
This is a gallery of photographs, select one and scroll through the rest.
📚 Glossary
Pork rashers: Thick slices of pork belly, often with skin and bone. Similar to American-style pork chops but fattier.
Black pudding: A type of blood sausage made with pork blood, fat, and oatmeal. Popular in British and Irish breakfasts.
Potato gems: Known elsewhere as tater tots. Small cylinders of grated potato, deep-fried or baked until crispy.
Weber Q+: A popular Australian gas BBQ with heat control and versatility.
