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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-02-2012, 08:33 AM
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#1 |
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Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Pulled Pork Omelet w/pr0n
This is the third in a series of threads talking about my first pork shoulder cook.
The previous two threads can be found at: http://www.bbq-brethren.com/forum/sh...d.php?t=148655 http://www.bbq-brethren.com/forum/sh...d.php?t=148784 So in the second thread que_dawg said my pics made him want to have a pulled pork biscuit for breakfast. So that go me thinking....Pulled Pork Omelet!! Now, I will say up front I suck at making omelets. I have never mastered the flip. And this one I failed to take into account the moisture from the onions when I added milk. But it did turn out pretty tasty. Brian Here are some pics...   
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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12-02-2012, 09:03 AM
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#2 |
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is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.
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Nothing wrong with that!
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12-02-2012, 11:38 AM
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#3 |
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Got Wood.
Join Date: 01-25-11
Location: Detroit
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I usually just scramble it all up. To me an omlette it just for looks!
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12-02-2012, 03:09 PM
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#4 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Looks great.
And BTW, omelettes are supposed to be very moist and barely set in the middle, so you don't have to worry about the flip bro! 
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Hold my dang beer... |
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