I was not going to use BBQ sauce or smoke it for the Bennie but I bet a slice of that the smoked/sauced version would be great over a grilled pork chop. I think the smoked version would slice OK, but crispy bacon would crumble. That's why I was thinking a slow 250 degree oven might work. I'm going to try it out in the oven and if it won't slice well because the bacon's too crispy, maybe I can re "limp" it by covering with wet side towels when it comes out the oven. You never know unless you try. One thing about cooking... even when you fail, there are still a lot lessons learned. Just don't fail in front of your customers. Paul Prudhomme invented a new cooking process, blackening, that tenderizes tough fish and meats, and I bet he did so by mistake. I can see him trying to pan fry Bull Redfish fillets in a cast iron skillet in his back yard before boiling some crawfish one day and getting distracted by a phone call or something, coming back and thinking " Man,that pan is white hot. I never used a pan that hot before I wonder what would happen if...."
I think you are absolutely right about the bbq sauce. Under my beer infused state of delirium, it never even occurred to me not to use the bbq sauce. I just couldn't figure how to make bbq and Hollandaise compliment each other! I ran across a recipe last night that cooks the reds w/ the scales on. I have never tried this, but I bet it would really help to keep the fish moist. Then you cold serve it w/ the skin/scales still on, or take a spatula and remove it from the skin. Gonna try that as soon as I get to BR next week (gonna go catch some ).
I make omelettes a few times a week. Always 2 eggs with salt and peper on a non-stick pan. I recently discoved one the best ingredients at Whole Foods, marinated roasted tomatoes. Combine a little mozzarella and prosciutto, maybe some chopped basil...it will blow your mind. (Switch out the eggs for bread and the basil for pesto for a killer sandwich.) If I don't do that, then its bulk instant oatmeal from Sam's.
