RECIPE: Game Day BBQ Deviled Eggs | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Game Day BBQ Deviled Eggs – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Game Day BBQ Deviled Eggs

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A hearty approach to deviled eggs: Top them with barbecue! Photo courtesy Byron’s BBQ.

 

This tasty, fun recipe was developed by Byron’s BBQ for the November 29th Egg Bowl. The result: Ole Miss triumphed over Mississippi State, and some people enjoyed barbecue-topped deviled eggs.

Whether you’re at the stadium or on the couch, the recipe works for any game day: BBQ-Topped Deviled Eggs.

Byron’s BBQ is frozen after cooking, to lock in freshness without the need for extra preservatives. The pork shoulder is hickory-smoked for hours, then hand-pulled off the bone and sauced. To prepare it, simply thaw and heat in an oven, on a grill or in a slow cooker.

You can find Byron’s BBQ at Sam’s Club locations nationwide for less than $15 per 4 pound tray. It’s a great deal for large family gatherings or parties.

You use less than a pound to make the deviled eggs, so there’s plenty of barbecue left for pulled pork pizza, tacos, tostadas, salads, sandwiches, scrambles, sliders, quesadillas and wraps. When you only have a bit left, use it to fill baked potatoes.

 

RECIPE: BARBECUE-TOPPED DEVILED EGGS

Ingredients For 24 Halves

  • 12 ounces fully-cooked pork barbecue, thawed
  • 12 eggs, hard-boiled, cooled and peeled
  • ½ cup mayonnaise
  • 1 tablespoon spicy mustard
  • Kosher salt
  • Freshly ground pepper
  • Garnish: 6 chives, chopped
  •  

    Preparation

    1. HEAT the roast according to package directions and keep warm.

    2. CUT the hard-boiled eggs in half lengthwise and transfer all the yolks into a small mixing bowl. Set the egg whites aside.

    3. ADD the mayonnaise and mustard to the egg yolks and mash with a fork until smooth. Add salt and pepper to taste. Spoon some egg yolk mixture into each egg white. Top each with barbecue and garnish with chives. Serve immediately.

     
    ABOUT BYRON’S BBQ

    Byron’s has been making authentic American barbecue since 1957, when Byron Charleton started selling the homemade BBQ recipe that made him famous in his hometown for years.

     

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    Delicious barbecue pork is well priced at Sam’s Club. Photo courtesy Byron’s BBQ.

     
    The barbecue is still made the same way on the same plot of land in Gallatin, Tennessee where Byron set up his first smokehouse. The pit master slowly smokes quality meat over an open-pit hardwood fire and slathers on a signature spicy-sweet sauce. The quick freeze technique enables the company to avoid any added chemical preservatives.

    Learn more at ByronsBBQ.com.
     
    BARBECUE, BARBEQUE OR BBQ?

    Readers often ask us about the correct spelling: Is it barbecue, barbeque bar-b-que or BBQ? The answer is that barbecue and barbeque are alternative spellings, and BBQ is the abbreviation. We chose to use “barbecue” instead of “barbeque” in THE NIBBLE because more of the professional barbecue groups use that spelling.

    The word “barbecue” comes from the Haitian Arawakan word “barbakoa,” meaning “framework of sticks.” It refers to a raised wooden structure used to either sleep on or cure meat.

      




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