Sunday, February 23, 2014
My Trusty Smoker
I'd like to share with you a product that I have found to be extremely reliable and good at what is does, and that's my Brinkmann Electric Smoker.
I purchased this at my local Mega Hardware Store for less than 100 bucks, and it's been one of the best products I've come across. Due to the fact it's electric, you can plug it in and not worry about maintaining the proper temperature. This little baby keeps a constant 225-250 degrees for as long as it's plugged in. I make foil packets with soaked wood chips that I rotate in every 45 min or so to keep smoke going...and PRESTO, the end result is always yummy. I love the idea of a big smoker, and goodness knows, they can get pretty amazing. But is you want a simple product that hits a home run every time....check out the Brinkmann Electric Smoker!
Chorizo Onion and Cheese Omelet
Good Morning Everyone
Well it's been a while since I've posted on my blog, and I'm going to try and do a better job of being more regular. I injured my arm earlier this year and just didn't have the motivation to cook while in a cast. I'm happy to say that all is well and I'm back at it.
For you folks that are trying to lower your carb intake, this is a really yummy omelet. Making Omelets are somewhat tricky, if they are to come out light, fluffy and full of flavor. In my opinion, there is nothing worse that an overcooked flat omelet.
The basics are to sauté your ingredients in an omelet pan first, so a little prep is needed. For this I diced up some onion and Chorizo, and threw it in the pan. No need for oil, there will be plenty that cooks out of the sausage. Once some of the fat is rendered out of the sausage and the onions have a little color on them, add in two beaten eggs. At this point you need to lift up portions of the edge of the Omelet and tip some of the uncooked egg under the omelet. This is what builds height. Go around the pan and do this on all sides. Once most of the egg mixture is cooked, you need to flip the omelet over for not even a minute. This finishes cooking the egg. Not flip back, add your cheese, fold over and put on a plate.
ENJOY!
Well it's been a while since I've posted on my blog, and I'm going to try and do a better job of being more regular. I injured my arm earlier this year and just didn't have the motivation to cook while in a cast. I'm happy to say that all is well and I'm back at it.
For you folks that are trying to lower your carb intake, this is a really yummy omelet. Making Omelets are somewhat tricky, if they are to come out light, fluffy and full of flavor. In my opinion, there is nothing worse that an overcooked flat omelet.
The basics are to sauté your ingredients in an omelet pan first, so a little prep is needed. For this I diced up some onion and Chorizo, and threw it in the pan. No need for oil, there will be plenty that cooks out of the sausage. Once some of the fat is rendered out of the sausage and the onions have a little color on them, add in two beaten eggs. At this point you need to lift up portions of the edge of the Omelet and tip some of the uncooked egg under the omelet. This is what builds height. Go around the pan and do this on all sides. Once most of the egg mixture is cooked, you need to flip the omelet over for not even a minute. This finishes cooking the egg. Not flip back, add your cheese, fold over and put on a plate.
ENJOY!
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