The Denver omelet was my dads favorite. One morning I had some left over Pico de Gaillo I needed to use up, so I added bacon and cheese to it in an omelet. He had a new favorite. He asked what it was called, I told him it was a Colorado Springs omelet. He asked for it in a friend's restaraunt, they served it after that.
Guys , good video. Thank you for this one.. The age thing Neil I totally AGREE with you . at 69 I'm always cold. Its crazy here , the first year I had enough money for 3 cords of fire wood and its WARM here it's 57 degrees up here. Normally it's about 30 by now. I'm gonna get stuck with lots of wood this year. Hope I'm still alive next year to burn the rest of it... THANK YOU FRANK FROM MONTANA.....
I just started griddling on my Weber insert. Love your videos. Teaching me a lot. Stop whining about being cold. It’s always cold in Ohio and we don’t whine. LOL. Keep the great videos coming sir.
Goodness sir. You will freeze when it gets cold lol. You need to surround yourself with all your other grills and crank them up!! But that omelet looks scrumptious!! Thanks for hanging in there.
You’re awesome man ! Always dedicated to all you do !……..ALWAYS TOP NOTCH. ALWAYS FIRST CLASS FOR EVERYONE ! You always include the history and make everyone feel welcome ! Thank you SIR !
Your omelette ideas on the griddle are the best. Use them all the time here on the griddle, especially when the family gathers on the farm. Perfect on the Eseries when the weather goes really bad. Your temp recommendation is dead on, knowing the griddle is part of process. Cedar Oak Farm B&B.
Thanks for braving the cold folks! Teaching temperature is certainlly the best and most universal way to go - takes the individual griddle variable out of it. Beautiful omlette! - Merry Christmas Guys! - Cheers!
Use to hit various places around Denver for breakfast on the weekends. My favorite place was Dave's Chuck Wagon Diner in Lakewood. There's nothing like warming up to a big breakfast like that. Especially on your day off when you've been battling a cold and snowy winter all week.
That sure looked good Neil and Amy, you handle that griddle so well. Stay safe around there and I know you are way busy. Enjoy the holidays as much as you can. Merry Christmas and a Happy New Year. Fred.
Griddle worked great. Best way to start off your day with a delicious omelette like the one you made. Great ingredients with some hot sauce on top. Have a great day Neal and you and your family have a awesome Christmas 🎅 🎄
That looks delicious Neal... And yea... i hate cooking in the cold too but I do it too... I have thought about adding some sort of heater to my outdoor cooking area but I just just never made it happen.
You have passion for your cooking and that separates. You from all others ! I respect this ! ALL OTHERS ! Everyone. Should learn from you !. This is true. And I believe in this !. Happy holidays to you and your amazing family sir !. Best regards to you all !. JAMESH. HONORED WORLD WAR TWO GRANDSON. AND THANKFUL TO ALL OUT THERE WHO SERVED !. 🙏😊
Looks so good, everything on griddle is yummy. I often griddle omelets after my taco/burritos cooking day, using the leftover Pico D'Gallo in omelets with grilled bell peppers n onions. Our sons wear heated vests in winter while working in windy aircraft hangars. Great video, thank you.
I didn't know that that omelet had a special name! Been making them for years, albeit not with smoked ham. Waiting for a dry morning to do a couple more with our leftover ham. No hood over the porch here and a garage 15 feet from my house that creates a nice little wind tunnel - in 25 degrees or less! 😊 Stand downwind from the griddle. It helps! 😁Got your recommended spatula for Christmas, so I should be rolling omelets like a pro now - RIGHT!
Anytime somebody says they’re not gonna tell you how cold it is. Just take a breath and they’ll tell you works the same way with hot.😂 that being said, I don’t think anyone could cook an omelette better than what I just watched.
I've watched you make several omelets that seem to turn out perfectly. Every time I do one on my pit boss it ends up being a scrambled mess. Still edible, but nowhere near what you build. Love your channel and hope to see more before it gets too cold to cook.
Love your griddle work, the Denver omelet is super on the griddle and your technique with the right ingredients always makes it top shelf. So many ways to change it up and it's a meal for anytime. This has to be shared. Merry Christmas to you and yours brother. God Bless.
Hat off to you for cooking in 27 degrees too bud! I am a native Floridian and i wouldn't venture out to cook anything in my outdoor kitchen at 27 degrees. Being a native Floridian I don't get freezing temps often and I would be the last person to ever give you grief about putting a coat on to keep warm. 😉
Mmmmmmmm, A great looking Denver omelette and a great way to start your day, even in the cold. Starting to get cold here in Preskitt, AZ. to. Take care and have a very Merry Christmas to both of you and your family.
Yeah...thats cold...we used to live in Wyoming...4 years...elk hunting in negative degrees/....the coldest we had was -22....the higest we had was 122...what a difference
Neil and Amy, Love your work. I have an idea: since it's so dang cold, why not go indoors and do demonstrations on the Blackstone E-series? There's so much you could give insight to us. Just an idea.😊
Ya know there are electric heaters you can get to keep you warm on your porch. I got a couple good ones from Costco a few years ago and they have been keeping me toasty ever since. Just a thought.
Neil, I’m trying to decide on either the Weber 28” or 36”. There is only two of us at the house but I don’t want any regrets down the road on not getting the 36 plus I’m thinking the 36 is better for zone cooking. Your thoughts would be greatly appreciated. Love your channel! Gary
Not particular to the Weber but I thought I would share. There are just two of us most of the time and I got a 22" Blackstone. I'm kicking myself. Should have gotten the 36". Even with two of us, the 22" is too small for many things and zone cooking is hard. I'm thinking of a way to sell the 22" and get a 36".
I am getting a LeGriddle next month. I suspect that because it has a relatively thick cast iron plate underneath the stainless steel surface I will have to be careful about the temps more than on a Blackstone because the temp will not adjust as quickly up or down on a heating element that retains the heat more for longer. That is my theory anyway. 🤔
@@TheFlatTopKing You are correct but they are unique in that LeGriddle puts a cast iron plate on the bottom of the stainless steel top. Holds the heat better and supposedly more evenly than other SS griddles. I don't know though because my order has been delayed again until a ship date of 6/10/24 🙁 I want to make that omelette soon after getting it though. :)) I need salsa on my denver omlette though. Kept waiting for you to put some on. lol (Note, the 30 in griddle i am getting is about 100 lbs and most of that is the ss top with the cast iron plate underneath), that should tell you how thick it is.
How do you keep your eggs from getting black? I wipe my griddle down and add butter after but they still get somewhat black. Do you think I need to burn off excess grease?
I don't cook outside when it's below 40º I find the propane doesn't produce enough heat on the grill or the griddle as the propane doesn't produce as much gas being so cold turning from liquid to gas.
I'm sure it's cold there. It was 17 degrees F here in Northwestern Georgia this morning. I loved the way our Army cooks would spread the eggs out on the griddle to allow for maximum fillings, i.e. ham, bacon, cheese, peppers, etc., and then fold the whole thing together without breaking it. Big props to all military cooks!!
Heck yeah...we have tried a few and its just not closed in enough...the heat escapes...I aslo work in the cold from about 3 am to 11 am....that day I was just cold to the bone...get a wet dish cloth and wipe things off...just a layer of ice...then hands are cold...
Great video learned a lot.that ham looks of high quality.
The Denver omelet was my dads favorite. One morning I had some left over Pico de Gaillo I needed to use up, so I added bacon and cheese to it in an omelet. He had a new favorite. He asked what it was called, I told him it was a Colorado Springs omelet. He asked for it in a friend's restaraunt, they served it after that.
That Denver omelet looks delicious.. I can’t lie those omelets are great.
My favorite omelet ever!!! looks soooooo good!!! 🔥🔥🔥💯💯💯
Guys , good video. Thank you for this one.. The age thing Neil I totally AGREE with you . at 69 I'm always cold. Its crazy here , the first year I had enough money for 3 cords of fire wood and its WARM here it's 57 degrees up here. Normally it's about 30 by now. I'm gonna get stuck with lots of wood this year. Hope I'm still alive next year to burn the rest of it... THANK YOU FRANK FROM MONTANA.....
Love Denver omelets and yes a tried and true classic.
I love you freeze 🥶 your but off for us! Thank you for everything you do 🙏🏽
I just started griddling on my Weber insert. Love your videos. Teaching me a lot. Stop whining about being cold. It’s always cold in Ohio and we don’t whine. LOL. Keep the great videos coming sir.
Goodness sir. You will freeze when it gets cold lol. You need to surround yourself with all your other grills and crank them up!! But that omelet looks scrumptious!! Thanks for hanging in there.
hahahaha you aint kidding...
That omelet looks totally delicious.
You’re awesome man ! Always dedicated to all you do !……..ALWAYS TOP NOTCH. ALWAYS FIRST CLASS FOR EVERYONE ! You always include the history and make everyone feel welcome ! Thank you SIR !
Thanks again!
Your omelette ideas on the griddle are the best. Use them all the time here on the griddle, especially when the family gathers on the farm. Perfect on the Eseries when the weather goes really bad. Your temp recommendation is dead on, knowing the griddle is part of process. Cedar Oak Farm B&B.
TY bud...cheers
For your next holiday you should try smoking the ham till it pulls. It was a winner with my family this year.
Sounds outstanding!
Thanks for braving the cold folks!
Teaching temperature is certainlly the best and most universal way to go - takes the individual griddle variable out of it.
Beautiful omlette! - Merry Christmas Guys! - Cheers!
Use to hit various places around Denver for breakfast on the weekends. My favorite place was Dave's Chuck Wagon Diner in Lakewood. There's nothing like warming up to a big breakfast like that. Especially on your day off when you've been battling a cold and snowy winter all week.
We used to live in Wy for 4 years...nothing like that cold...but cold is cold..ahahha traveled to Colorado quite often...thanks for commenting
Nice, thank you.
That sure looked good Neil and Amy, you handle that griddle so well. Stay safe around there and I know you are way busy. Enjoy the holidays as much as you can. Merry Christmas and a Happy New Year. Fred.
Yeah that ham video was awesome! I bet this Denver omelette tasted so good!
Yes sir...thanks bud...
Griddle worked great. Best way to start off your day with a delicious omelette like the one you made. Great ingredients with some hot sauce on top. Have a great day Neal and you and your family have a awesome Christmas 🎅 🎄
I didn't know they made omelets different in Denver than in the rest of the country. This is just how I make the omelets here in South Carolina.
That looks delicious Neal... And yea... i hate cooking in the cold too but I do it too... I have thought about adding some sort of heater to my outdoor cooking area but I just just never made it happen.
Your omelets do take me back to the mess hall in Memphis and North Island!
Absolutely.....cheers...everytime I make one...every single time still today it reminds me of griddle cooking
All you need now is some greasy hash browns and a drizzle of Cholula! Looks good!
Absolutely....spot on
You have passion for your cooking and that separates. You from all others ! I respect this ! ALL OTHERS ! Everyone. Should learn from you !. This is true. And I believe in this !. Happy holidays to you and your amazing family sir !. Best regards to you all !. JAMESH. HONORED WORLD WAR TWO GRANDSON. AND THANKFUL TO ALL OUT THERE WHO SERVED !. 🙏😊
Well I appreciate that....truly....
Looks so good, everything on griddle is yummy. I often griddle omelets after my taco/burritos cooking day, using the leftover Pico D'Gallo in omelets with grilled bell peppers n onions. Our sons wear heated vests in winter while working in windy aircraft hangars. Great video, thank you.
I didn't know that that omelet had a special name! Been making them for years, albeit not with smoked ham. Waiting for a dry morning to do a couple more with our leftover ham. No hood over the porch here and a garage 15 feet from my house that creates a nice little wind tunnel - in 25 degrees or less! 😊 Stand downwind from the griddle. It helps! 😁Got your recommended spatula for Christmas, so I should be rolling omelets like a pro now - RIGHT!
Absolutely...I still swear by mine...have from day one
Lookin’ good mate! Another cook nicely done!
Thanks bud
I used to like the Colder Weather a lot more as well...LOL
Thank you for this video. Looks like a great approach to a great omelet.
I think that's one of my problems is getting my grill too hot. My butter definitely browns up. Thanks for the tip!!
You are so welcome!
Anytime somebody says they’re not gonna tell you how cold it is. Just take a breath and they’ll tell you works the same way with hot.😂 that being said, I don’t think anyone could cook an omelette better than what I just watched.
I've watched you make several omelets that seem to turn out perfectly. Every time I do one on my pit boss it ends up being a scrambled mess. Still edible, but nowhere near what you build. Love your channel and hope to see more before it gets too cold to cook.
I love this guy
TY
Not sure how friendly recipe is on the griddle, but would love to see/know your recipe for SOS using ground beef??
Mmmmm drooling here.
Love your griddle work, the Denver omelet is super on the griddle and your technique with the right ingredients always makes it top shelf. So many ways to change it up and it's a meal for anytime. This has to be shared. Merry Christmas to you and yours brother. God Bless.
Hat off to you for cooking in 27 degrees too bud! I am a native Floridian and i wouldn't venture out to cook anything in my outdoor kitchen at 27 degrees. Being a native Floridian I don't get freezing temps often and I would be the last person to ever give you grief about putting a coat on to keep warm. 😉
Awesome job Neal, definitely a masterpiece once again! Cheers and Happy Holidays ! 🍻
Thank you! Cheers!
Yeah buddy! Nice!!!
Delicious😍😍😍😍😍
You know where to drop that off at!!
I'm a weather wimp, and wouldn't fault you for prepping inside, or cooking there for that matter😆 great looking omelette 👍
You got that right!
Plus as you know I work in the cold all day...get home and then film...I was just tired cold that day....cold to the bone..hahha
Faveorate Omelette of all Time for sure! The way you layered it = Yea Buddy!. This is not a Colorado Supreme Omelette by any means🇺🇸
hahahahaha
Get a Vevor 21" electric griddle. You can use it inside when the weather sucks outdoors.
great idea...thanks
Wow 👍🏻
When he trimmed the ham, I thought that he was Scrapping all of that Flavor!!
Mmmmmmmm, A great looking Denver omelette and a great way to start your day, even in the cold. Starting to get cold here in Preskitt, AZ. to. Take care and have a very Merry Christmas to both of you and your family.
Thank you...
Power threw lol the real griddle king!!!
That s a proper omelette
TY
Great video. I tried using my Blackstone for an omelet this morning. I usually use a pan. The eggs ran all over the griddle. Am I pouring to fast?
i griddle in 2 feet of snow here in wisconsin
You need come to Iowa, -20 sometimes
Yeah...thats cold...we used to live in Wyoming...4 years...elk hunting in negative degrees/....the coldest we had was -22....the higest we had was 122...what a difference
Neil and Amy,
Love your work. I have an idea: since it's so dang cold, why not go indoors and do demonstrations on the Blackstone E-series? There's so much you could give insight to us. Just an idea.😊
she has been trying to get me inside...not a bad idea...thank you
Ya know there are electric heaters you can get to keep you warm on your porch. I got a couple good ones from Costco a few years ago and they have been keeping me toasty ever since. Just a thought.
Ty
Neil, I’m trying to decide on either the Weber 28” or 36”. There is only two of us at the house but I don’t want any regrets down the road on not getting the 36 plus I’m thinking the 36 is better for zone cooking. Your thoughts would be greatly appreciated. Love your channel! Gary
Not particular to the Weber but I thought I would share. There are just two of us most of the time and I got a 22" Blackstone. I'm kicking myself. Should have gotten the 36". Even with two of us, the 22" is too small for many things and zone cooking is hard. I'm thinking of a way to sell the 22" and get a 36".
Thank so much for your thoughts. I’ve been looking for a tipping point on the decision and you helped a lot. Merry Christmas
I am getting a LeGriddle next month. I suspect that because it has a relatively thick cast iron plate underneath the stainless steel surface I will have to be careful about the temps more than on a Blackstone because the temp will not adjust as quickly up or down on a heating element that retains the heat more for longer. That is my theory anyway. 🤔
I could be wrong....i thought that legriddle was stainless
@@TheFlatTopKing You are correct but they are unique in that LeGriddle puts a cast iron plate on the bottom of the stainless steel top. Holds the heat better and supposedly more evenly than other SS griddles. I don't know though because my order has been delayed again until a ship date of 6/10/24 🙁 I want to make that omelette soon after getting it though. :)) I need salsa on my denver omlette though. Kept waiting for you to put some on. lol (Note, the 30 in griddle i am getting is about 100 lbs and most of that is the ss top with the cast iron plate underneath), that should tell you how thick it is.
I’m thinking you need a propane heater for your porch. Surely you will always have a couple of extra tanks you could hook up to it
we do but the heat hurts the metal roof above us....
How do you keep your eggs from getting black? I wipe my griddle down and add butter after but they still get somewhat black. Do you think I need to burn off excess grease?
I don't cook outside when it's below 40º I find the propane doesn't produce enough heat on the grill or the griddle as the propane doesn't produce as much gas being so cold turning from liquid to gas.
27 is still hoodie weather🤣🤣🤣
hahahahah
👍👍👍👍👍
You good...
I'm sure it's cold there. It was 17 degrees F here in Northwestern Georgia this morning. I loved the way our Army cooks would spread the eggs out on the griddle to allow for maximum fillings, i.e. ham, bacon, cheese, peppers, etc., and then fold the whole thing together without breaking it. Big props to all military cooks!!
Thank you...
If 2 hats are good, are 3 better?
Gotta get you a heater out there. Or fire up a smoker or start a fire in the santa maria :)
Heck yeah...we have tried a few and its just not closed in enough...the heat escapes...I aslo work in the cold from about 3 am to 11 am....that day I was just cold to the bone...get a wet dish cloth and wipe things off...just a layer of ice...then hands are cold...
@@TheFlatTopKing i hear that
Good job, no brown bottom on the egg.
Probably about time you invested in some patio heaters........................you ain't gettin' no younger🤣
hahahaha I agree....
Are you using that Cheese 🧀 to go with your WHINE? 😅😂
Needs hot sauce. 👀
Agreed....
By the way Kick the crap out of Iowa!!! I'm a Iowqa State fan
hahahah GBO....heck yeah...
You poor Southern folks. LOL
New to griddling come on dude it’s just a big pan and they’ve been using them in diners for 100 years
YOUR OMLETTE BROKE
@@aahanamalani and yet…still ate fine
@@TheFlatTopKing do a french omlette on a griddle with no color
Cry a little more!!!!!
Worst Denver omelet I have ever seen. As a cook. Made lots of them. As a commercial cook. I would be pissed in a restaurant, being served that.