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Love taking words apart to get their meaning. BREAKFAST, Break a Fast. I did up my first batches of pork ribs yesterday in my Cookshack SM008. 40 degrees out and sustained winds of 40 mph with gusts over 50. On rack of pork ribs, and one rack of pork brisket ribs. A hearty dose of my homemade rub, 3.7 oz of applewood in the wood box and 6 plus hours at 225. Did it the old 3-2-1 method. Three hours at 225, then wrapped the ribs in foil for 2 hours (with a little apple juice and Big's Nasty Sauce), then unwrapped for another hour plus, they were real good. This morning I used some of the cut up meat from the brisket ribs in this dish. Do check it out.

Mis en place (have everything read and in it's place)

1 cut up green frying pepper
3 large mushrooms sliced up
1 cooked yukon gold potato sliced up
about 1 cup of cut up pork brisket meat, with it's sauce on it
6 fresh laid bantam cochin hen eggs
2 oz milk


Preheat oven to 400 degrees. Meanwhile cut up all your vegetables and meat. Get a medium cast iron skillet screaming hot on the stove, add 2 Tbls EVO to the pan, when it is almost smoking add the frying peppers and mushrooms, sprinkle on some home made rub for seasoning and sauté about 5 minutes. Now add cut up potatoes and pork brisket mean and sauté another 3-4 minutes. Meanwhile beat eggs and milk about 2 minutes in a bowl, add a dash of the rub seasoning to that also for flavor. One vegetables have cooked up nice a carameley add the eggs and slide that cast iron pan into your hot oven. About 7 minutes later your fritatta is ready to go. Remove and let rest about 3 minutes.

Toast up some homemade onion naan (indian bread) and serve the fritatta up with some catsup or hot sauce...


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