With much fanfare, our products are now available via the web through JohnDalyBBQ.com. You can now have shipped to your doorstep:

• Our famous 3 down Memphis style John Daly BBQ ribs
• hickory kissed hand pulled pork
• rich and tangy Memphis style BBQ sauce
• family secret BBQ dry rub
• and our “don’t you have a bigger bowl?” John Daly Salsa.

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.