Photographer: Todd Zawistowski
Fire up the grill the morning after for any overnight guests—these are unbeatable with a Bloody Mary for brunch. A little charring of the pepper is okay. But, if burning charcoal, use an indirect heat, otherwise the skin of the peppers will blacken too much and hurt the flavor. From Hot and Sticky BBQ, by Ted Reader
Pre-heat grill to medium high. Cut bell peppers in half through the stem. Carefully remove the seeds and ribs. Set peppers aside.
Slice onions into rounds. Toss onion with mushrooms, oil, and Bone Dust BBQ Spice. Grill onions and mushrooms in grill basket until slightly charred and tender, about 10 minutes.
Dice onions and mushrooms. Place in a bowl and toss with thyme. Grill peppers, turning twice, until they start to get soft, about 5 minutes.
Transfer peppers, cut side up, to a grill topper. Place 2 tablespoons of mushroom mixture in each pepper. Crack an egg into each pepper. Grill peppers with the lid closed for 5 minutes. Top eggs with cheddar cheese. Close lid and bake 3 more minutes or until cheese melts. Serve with grilled bacon and grilled toast. Serves 8.