Pretty much the stupidest idea I’ve had (at least so far).

[Mosca]

This is a confluence of lots of ridiculous things all coming together to produce genuine insanity, recounted here for the endless enjoyment of my Pitmaster sisteren and bretheren.

First, I have this sausage and peppers sandwich left over from La Festa Italiana Friday, which I don’t want to waste; it’s a pretty damn good looking sandwich.




Also, I’m nursing along a brisket. I’m getting too old for this sh-… er, stuff, starting a cook at midnight, putting up with briskets doing their brisket bullsh-… er, stuff:


(30° difference between point and flat? COME ON. Work with me here, you stupid JERK.)


So it’s 7:30AM, and I’m tired and groggy, and I have this sandwich, but I don’t want to microwave it, or heat it up in the air fryer, because microwaving destroys the bread that has all those good juices in it and air frying will overcook the sausage and also dry out the bread.

WHAT TO DO, MOSCA? HOW THE HECK ARE YOU GOING TO DEAL WITH THIS?

Well, I’m posting this in the Breakfast section. Watch out, things are going to get stupid. FAST.



That’s right. I’m going to make it into an omelet.


First, I need to preserve that bun. It’s collected all the juice from the sausage and peppers. It’s one of the reasons the sandwich is better than just the filling. So I removed the peppers, peeled the sausage out of the bun, and started heating it on the griddle. Then I added the peppers and onions.




Next, the bun. That’s a pretty big ask, griddling up a hot dog bun for an omelet. And I wanted to make those juices sing! So I smashed it.




Then I flipped it, and crisped up the other side a little.

[Mosca]

Okay, walk with me here. Things happen really quickly!

You gotta lay the eggs out to fit the length of what you’re adding in.







And that’s it! 10/10. It was delicious.

Now I have to deal with this doofus brained brisket. At least my belly is full.

[texastweeter]

Will it omlet??? YES IT WILL!!!

[Sweaty Paul]

Looks awesome. 10/10 on creativity. Well executed.

[hoovarmin]

I love this!!!

[realdocBBQ]

Wowzers. Now that is... either harebrained or genius, I don't know. Hell, you ate it and gave it a 10/10, so I guess I'll roll with it. lol. Strong work!

Oh, and that brisket, I know what you mean - seeing 30 degrees difference between point and flat drives me batty, and I've seen it happen several times. But, you do what you gotta do... hang in there.

[Mosca]

It started with, “I bet I can….”

It was really good! I wouldn’t have done it this way if I didn’t already have the sandwich, and I wouldn’t make the sandwich to turn it into an omelet. But I’ve eaten plenty of sausage and pepper omelets, so it was just a matter of figuring out the bun.

[Mosca]

And briskets are jerks. It’s evening out, now I have 194° and 175°. If the flat hits 203° and the point is below 190°, I’ll separate and cambro the flat, then let the point finish.

[Mosca]

realdocBBQ my brisket rule is "Leave it alone." And right now the flat is 199.9⁰, the point is 198.5⁰. Everything always works out.

[Jfrosty27]

You definitely are the KING of omelettes! I love it. So creative. I’ve always felt that eggs are just a vehicle for bringing a variety of flavors to your mouth. Using the bun this way was genius. Bravo!!!

[LA Pork Butt]

I know your brisket pain that comes with age. I separate the point from the flat and cook on two levels so it will better fit on my BGE. In the past they have cooked really fast, so I was afraid to put it on at 8 pm which is what I routinely do with butts. Staying up to Midnight wasn’t appealing to me either. Neither was up at 4:15 am. So, what’s a guy my age supposed to do? Give up Brisket? I am thinking maybe I should switch to beef ribs.

Your egg and sausage burrito looked wonderful. It was two eggs over medium with toast for me.

[Jfrosty27]

I have given up brisket. Too much bother and I’m too old to care. I’ve only done 5-6 of them in my bbq life. All were either just ok or terrible. I switched to beef plate ribs a few years ago. They’re super easy and turn out perfect every time. The down side is price. The last prime grade rack I did was $11/pound. 🤷♂️

[LA Pork Butt]

Jfrosty27 I hear you and am leaning in your direction. This was a Prime brisket and it was a disappointment. I have done better with Choice, but it has been hit and miss. I’ve done Beef ribs maybe four times and it has always been hit. So, I’ll be watching sales. Thanks.

[Mosca]

It would be a hell of a lot easier if I could get good brisket somewhere around here, but there isn’t any. Just dog food.

[acorgihouse]

and here I am, eating my brek, half a leftover pressed Cuban sandwich. I could have done that! Next time

[bbqLuv]

I smoke briskets overnight, and I use my "Easy Bake" Traeger Smoker/grill

[Mosca]

You'll get no grief from me. If it tastes good, then it is good!

[FireMan]

Well, you certainly are an interesting fella.
I think I woulda been too tired to eat after readin & seein all the work you did. Yessir.

[ItsAllGoneToTheDogs]

Love it!. I woulda probably toasted the bread solid then rough chopped it into small croutons to go throughout the egg

[Mosca]

I’ve done that for leftover cheeseburger tacos. This is how I imagined these!

[captainlee]

I thought you were going to sacrifice the roll,but no.... Looks delicious.

[Greygoose]

PURE GENIUS !!!

[zupanj]

I would have eaten it cold. Looks like too much work!

[Mosca]

But that’s no fun! Where’s the story in that?

[Michael_in_TX]

My biggest takeaway is that Tabasco Scorpion Pepper sauce exists....and my local HEB carries it. I am going to hurt myself, aren't I?

[Michael_in_TX]

Mosca I will be picking up a bottle tomorrow!

[Porkies]

I will have a look around and see if I can find it near me. I love tabasco, even the jalapeno a little, but have never tried anything hotter than a habanero.

[Mosca]

Porkies sauces are usually less hot than the peppers themselves. A good one will let you taste the actual pepper itself; Tabasco peppers taste different from jalapeños, taste different from habaneros, taste different from scorpions.

The only one I don’t like so far are reapers. My experience is that they’re all heat and very little flavor, and that flavor is kind of grassy and I don’t mean that in a good way; it tastes like a plant, but not like a food, if that makes sense.

[Skip]

Mosca aka "The Omelet KING". You did well.

[smokenoob]

sausage & pepper sammy eggrito 👍👍👍