OVERVIEW
Porridge has been a staple of Scottish cuisine for thousands of years. It was traditionally eaten in the open air, with a good day’s work ahead. I thought we would honour that tradition while adding a few twists to a classic dish. Porridge is rarely associated with grilling and barbecuing – but here, on a cold morning in the Cairngorms, breathing in the Scottish air, what better way to begin the day than with a classic breakfast on the grill?
GRILL THE RHUBARB
Set up your EGG for direct cooking with a Cast Iron Searing Grid in place. The target temperature is 200°C.
Cut the tough ends off the rhubarb and place the stalks on the grill. Cook for 8 minutes before flipping them over and repeating the process. If you can smoothly pierce a knife through the rhubarb, it’s done. Set aside.
MAKE THE PORRIDGE
Place a Cast Iron Skillet on the EGG. The heat will naturally decrease from this point, but don’t adjust it back up – we’ll cook the porridge as the heat slowly reduces. Pour the milk and oats into the skillet, close the Dome and simmer for 8-10 minutes, stirring occasionally.
When the porridge begins to thicken, stir frequently until it reaches your desired consistency – I like mine creamy and not too thick. Add a pinch of salt and the butter and give it one last stir to incorporate. Finally, add the grilled rhubarb and serve with brown sugar and a good cup of tea or coffee.
