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Omelets are the best use for Q leftovers

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  • RustyHaines
    Club Member
    • Sep 2017
    • 668
    • Madison, WI

    Omelets are the best use for Q leftovers

    If you judge your meat quantity and eaters correctly you will hopefully have leftovers after a cook. At least that is what I always hope for. One of my favorite uses for leftovers is in an omelet. Great way to experiment.

    My latest creation was leftover chuckie chopped up real fine, sharp cheddar (in Wisconsin we are picky about our cheddar), fresh avocado, then topped with my homemade enchilada sauce. An explosion of flavors as the TV cooking shows say and to me just plain ol' yummy.

    Click image for larger version

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  • HawkerXP
    Club Member
    • Jul 2016
    • 4689
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Thermopop
      Dot w two probes
      Slo n Sear
      Cold beer

    #2
    Good lookin too!

    Comment

    • RonB
      Club Member
      • Apr 2016
      • 11828
      • Near Richmond VA
      • Weber Performer Deluxe
        SNS
        Pizza insert
        Rotisserie
        Smokenator 1000
        Cookshack Smokette Elite
        2 Thermapens
        Chefalarm
        Dot
        lots of probes.
        CyberQ

      #3
      Great job.

      Comment

      • ComfortablyNumb
        Club Member
        • May 2017
        • 3038
        • Northeast Washington
        • KBQ C-60
          PK360
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot

        #4
        That would be equally at home in an art gallery as well as the breakfast table.

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 2805
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #5
          Sounds delicious and looks fantastic. 👍👍👍

          Comment

          • jfmorris
            Club Member
            • Nov 2017
            • 2540
            • Huntsville, Alabama
            • Jim Morris

              Cookers
              • Weber Genesis II E-410 w/ GrillGrates (2019)
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              • Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
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              Beverages
              • Whatever I brewed and have on tap!

            #6
            Mmm. I’ve done that on occasion myself. Great looking omelet, and now you’ve made me hungry!

            Comment

            • Mr. Bones
              Birthday Hat Master
              • Sep 2016
              • 8424
              • Kansas Territory
              • Grills / Smokers
                *********************************************

                Kingsford 24" grill (Free) 'Billy'
                Brinkmann Smoke n Grill
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                Weber Smokey Joe ($25 CL) 'Lil' Brother'
                Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
                Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
                Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
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                Weber 22.5 OTS E Code Black ($20 CL
                Weber 22.5 OTS EE Code Black ($20 CL

                Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
                Weber "H" Code 18.5" WSM '86 ($75 CL)
                Weber " " Code 18.5" WSM

                Weber 26.75, $199 NFM clearance !!!
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                Weber SJS AT 'Lil' Sister'
                Weber SJS DE Code (FREE) 'Lil' Helper'
                Weber SJG M Code 'Lil Traveller'
                Weber SJS AH Code 'Kermit'
                (Lime Green)
                Horizon 20" Classic, w/baffle/tuning plate (FREE)
                Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



                Thermometers:
                *********************************************
                Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
                Maverick ET-732, (Black)
                Thermopops, (Red, Yellow, Green)
                ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
                Blue ThermaPen Mk4
                Orange Thermapen Mk4
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                ThermoWorks IR-GUN-S
                ThermoWorks Smoke
                ThermoWorks Open Box Smoke
                4 Pro Series cable extensions
                Smoke Gateway

                Accessories:
                *********************************************
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                BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



                Cookware:
                Probably a ton of cast iron, mostly very old...still cookin'
                G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
                '60's Revere Ware (Mom's), + others found elsewhere
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                50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
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                Tramontina 6.5 qt Dutch Oven

                Cutlery, etc.:
                Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
                Dexter 12" slicing knife, 6" Sani-Safe boning knife
                Smith's Tri-Hone Natural Arkansas Knife Sharpening System
                Multiple steels, from all over the planet
                Crock sticks
                Diamond stones, various
                Lansky Sharpening System

                Tableware
                Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
                Dinner: Guests: Washington Forge, Town and Country
                Fancy / Formal: Family silverware

              #7
              Bravo, on leftover utilization, makin a great plate, an pics quality!

              Fine Job, ya done, there!

              Nice Corelle Ware, btw...

              Now, please, tell us alla bout this here
              'homemade enchilada sauce'
              , if ya would, kindly...

              Comment


              • RustyHaines
                RustyHaines commented
                Editing a comment
                Sir, see my subsequent post with the recipe. Enjoy.
            • Mudkat
              Club Member
              • Feb 2017
              • 2128
              • At a river near me, MD
              • Weber Smokey Mountain 14.5"
                Weber 22" Kettel
                Weber Smokey Joe (2)
                One Grill 45" Rotisserie
                Lodge 5 qt. Dutch Oven
                Lodge 10.5" Double Loop Skillet
                Cast Iron 9" Skillet
                Cast Iron 12" Skillet
                Weber 22 Grill Grates
                Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

              #8
              Beautiful!

              Comment

              • FireMan
                Charter Member
                • Jul 2015
                • 7151
                • Bottom of Winnebago

                #9
                Picky, picky, picky, great to be picky about cheese!

                Comment

                • Skip
                  Founding Member
                  • Jul 2014
                  • 2863
                  • Blue Earth, Minnesota
                  • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

                  #10
                  Wonderful----just Wonderful!!

                  Comment

                  • Frozen Smoke
                    Club Member
                    • Nov 2017
                    • 1528
                    • Northern Mn

                    #11
                    Excellent use of left overs! I've done pulled pork omelet with salsa which is very good. So much stuff you can do with Q left overs. Left over brisket makes one fine stew!

                    Comment

                    • jgreen
                      Charter Member
                      • Oct 2014
                      • 2652
                      • Winnipeg Manitoba Canada
                      • Cookers:
                        Broil King XL
                        Broil King Smoke
                        Weber Kettle 26
                        Grilla Pellet smoker
                        Capital 40 natural gas
                        Napoleon Pro 22 kettle

                        Thermometer:
                        Maverick 733
                        Thermapen (ok..4 thermapens)
                        Thermo works DOT (or two)
                        Fireboard (probably my favourite)
                        Thermworks Smoke (or two)

                        Accessories:
                        SnS (original, plus and XL)
                        DnG pans, 6 or 7 of these
                        Vortex
                        Grillgrates
                        and, maybe some other toys as well

                      #12
                      Looks so good. Plated better than most restaurants.

                      Comment

                      • RustyHaines
                        Club Member
                        • Sep 2017
                        • 668
                        • Madison, WI

                        #13
                        For those interested (Dr. Bones) here is the recipe for the enchilada sauce:

                        Ingredients:

                        2 TBS all purpose flour
                        2 TBS oil (I use vegetable)
                        1/2 Tsp salt
                        1/2 Tsp garlic powder
                        1/4 Tsp cumin
                        1/4 tsp oregano
                        4 TBS chili powder (read about my OCD below)
                        2 cups chicken stock (or vegetable stock if there is a vegan or vegetarian concern) I usually make my own chicken stocks but for this recipe I find no taste difference between homemade and store bought.

                        Method:

                        Heat the oil to medium high, add the flour, cook 1 minute stirring constantly (you are making a roux so make sure it gets a bit toasty in color)
                        Add all the other dry ingredients together. Cook for 1 minute stirring constantly. Dig into the corner to make sure you get everything toasted up a bit.
                        Reduce the heat to simmer and immediately with a whisk start adding the chicken stock whisking constantly. Take about 30-45 seconds to add the stock. Do not stop whisking or it will lump up.
                        Keep whisking over simmer until the sauce thickens to your likeness. Mine usually takes 5-7 minutes.
                        Sauce will keep in the frig for a few days but I try to put 1/2 the batch in the freezer.

                        For me, and this is just my humble opinion, the key ingredient is the chili powder. I use only Hatch New Mexico red chili powder. Here is my source: http://www.madeinnewmexico.com/produ...-chile-powders
                        I buy by the pound and I buy a medium and hot and mix them. Hatch chilis are unbelievably flavorful and makes this sauce a showstopper. And I think you can put it on anything . . . . .well maybe not in your coffee.

                        P.S. I also use Hatch red chili instead of paprika in my Memphis Dust. Adds more flavor and spice than American paprika.
                        P.S.S. If you use the same recipe but use 4 cups of stock it makes a great base for "real red chili" as in the kind with just meat and onions . . . . . no beans, tomatoes, tomato sauce, or God forbid carrots !

                        Enjoy.



                        Comment


                        • Randy-Phx
                          Randy-Phx commented
                          Editing a comment
                          I’m going to try this. We have a bunch of tamales in the freezer. Great recipe!

                        • ddmcwhirter
                          ddmcwhirter commented
                          Editing a comment
                          That is so similar (but add the meat to the sauce) to the winning chili at today's little cookoff at our local bar with twenty chili's showing. Smoked brisket won it. My loser chili was hours in prep before ever starting to cook, but no brisket (loser!)...and dangit!, I have lots of frozen smoked brisket...but even if not, the winner could have used HEB's frozen hickory smoked whole brisket. I'm just gonna have to try it!

                        • IowaGirl
                          IowaGirl commented
                          Editing a comment
                          mmm mmm good! Thanks for sharing your receipt!
                      • Polarbear777
                        Club Member
                        • Sep 2016
                        • 1535

                        #14
                        I would agree. Eggs and leftover BBQ go hand in hand, any combination is good, especially if hollandaise is poured over the whole thing :-)

                        Comment

                        • Troutman
                          Club Member
                          • Aug 2017
                          • 6891
                          • Republic of Texallence

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                          #15
                          Beautifully conceived and wonderfully executed

                          Comment

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