Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 12-02-2012, 08:33 AM   #1
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
Default 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:

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.


Here are some pics...

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]
bmonkman is offline   Reply With Quote

Old 12-02-2012, 09:03 AM   #2
is One Chatty Farker
Join Date: 06-04-11
Location: San Jose, Ca.

Nothing wrong with that!
tortaboy is offline   Reply With Quote

Old 12-02-2012, 11:38 AM   #3
Got Wood.
Join Date: 01-25-11
Location: Detroit

I usually just scramble it all up. To me an omlette it just for looks!
Masterbuilt 30" Electric Smoker, Super-fast RED 22.5 Weber Kettle
rauljustice is offline   Reply With Quote

Old 12-02-2012, 03:09 PM   #4
somebody shut me the fark up.
buccaneer's Avatar
Join Date: 10-23-10
Location: Australia, West Coast

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!
If you're saucing your brisket, I bet you're still putting lolly water in your spirits..
buccaneer is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 10:44 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts