In a move designed to increase production while maintaining strict quality controls, CEO Dan Christy said, “We’ve spent a good deal of time with Joe. I’m impressed with the way he’s a hands on entrepreneur who’s dedicated to producing small batches of  high quality product.”  Dan adds, “Our sauce is a closely guarded family recipe and we’re glad to have Joe as part of the John Daly family.”

Original Juan takes over production reigns for John Daly BBQ Sauce, dry rub, salsa, marinade, and BBQ pizza sauce.

Joe Polo of Original Juan

In case you’ve never heard of Original Juan, the company was founded when Joe Polo and his friend R.J. Samuels started the Lotta Hotta Specialty Foods Chain in 1991.

Original Juan produces a wide range of award winning small batch products including their famous Pain Is Good line of hot sauces. Also, Original Juan manufactures numerous product lines, both under their name and private labeled. The products include barbeque sauces, salsa, rubs, desserts, and dips.

In 2006, INC. magazine listed Original Juan as one of the top 100 Inner City Companies in the nation.

As for the Kansas City-Memphis link, Dan Christy says, “Both cities are great barbeque cities and while there’s always good natured ribbing about who’s best, we’re honored to have Memphis style products made by Original Juan…regardless of the locale.”

I came to find out, he needed help finding the omelet. Since I’m 500 miles away, I wagered Dan knew the omelet’s exact location. This was his way of letting me know, “I’m eating good this morning…how’s your bowl of cornflakes?” Here’s Dan’s recipe:

Your Daly BBQ Omelet

2 Eggs
2 Tbs cold water
John Daly Hickory Smoked Pulled Pork (chopped)
John Daly BBQ Sauce
John Daly BBQ Dry Rub
Cheddar cheese
Mozzarella cheese
Parmesan cheese
Onion and garlic (sautéed in extra virgin olive oil and a little butter)

Take the eggs and add water, whisk until mixed (this fluffs the eggs when they cook).
Place the egg mixture in an 8″, or so, skillet and cook. When cooking the eggs, I use a rubber spatula which helps pull the eggs from the sides. This keeps the egg mixture at the skillet bottom enabling even cooking. Also, I make holes in the eggs to help the mixture seep into the holes and cook. Once the eggs have set, I begin building the omelet.

Start by adding John Daly BBQ pork, sauteed onions/garlic, John Daly BBQ sauce, John Daly BBQ dry rub, salt and pepper to your taste, and then the cheeses. You can build your John Daly BBQ Omelet with as much, or as little ingredients, as you like.

Once ready, slide about half the omelet onto a tilted plate and flip the remaining half to make up the omelet. If your omelet breaks apart, use the side of the hot skillet to push and repair the omelet. After all, you want a good looking omelet to impresses friends and family.