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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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04-24-2014, 09:09 AM | #1 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Pulled Pork Breakfast!
This is my second time making breakfast with some leftover PP.
Started this one with sauteing some diced sweet onions and warming up the PP. Tried Mexican Queso for my cheese. I thought i'd try the finishing sauce spooned over the outside...seasoned with S&P Melted queso and smoked pork! Yummy stuff
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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04-24-2014, 09:11 AM | #2 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks like a mighty fine omelet from here!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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04-24-2014, 09:12 AM | #3 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I'll take 3 of those!
Whenever I do pulled pork omellete or pulled pork corn cakes for breakfast I always use Shack Attack Sauce over the top of it instead of the finishing sauce I use. The added flavors in the shack attack really help bring out the flavors of the eggs and cheese.
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~Ren~ Fat Kids Club Founding Member |
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04-24-2014, 09:13 AM | #4 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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Great looking breakfast!
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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04-24-2014, 09:27 AM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Breakfast of Brethren!
Nice job!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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04-24-2014, 10:06 AM | #9 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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Where I work, lunch is at 10:45. Your post made me ready for lunch now!
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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04-24-2014, 10:18 AM | #11 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Looks awesome! I'm just too lazy to get up early enough to cook breakfast during the week. I will definitely be doing one of these Sunday morning.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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04-24-2014, 11:00 AM | #12 | |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Quote:
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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04-24-2014, 11:24 AM | #13 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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1 1/2 cup Apple Cider Vinegar
1/4 cup water 1/4 cup of your favorite hot sauce 1 Tablespoon (TBS) Paprika 1 TBS Black Pepper 1 TBS Kitchen Salt 2 TBS Yellow Mustard (French) Mix well, let sit for at least 24 to 48 hours before serving for best results. I use either Franks Red Hot or Sirracha hot sauces for this and it is absolutely great with anything related to pulled pork. It is similar to the finishing sauce, but with a little bit more flavor and color
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~Ren~ Fat Kids Club Founding Member |
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04-24-2014, 11:27 AM | #14 |
Full Fledged Farker
Join Date: 12-10-12
Location: Dayton, Tennessee
Name/Nickname : Michael
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I do a variation of that pulled pork breakfast...that looks really good!
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Lang 48 Patio Smoker 22.5" Weber Kettle One Touch Platinum, Weber Spirit II E-310 |
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04-24-2014, 12:07 PM | #15 |
Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Drool!!!
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