Bbq Eggs Recipes

BBQ EGGS

Steps:

• Make the dip: Place all the ingredients except the eggs in a deep pot along with 1/2 cup water and bring to a boil over medium-high heat until the butter and lard are melted, whisking to dissolve the salt, about 10 minutes. Reduce heat and gently simmer the sauce until richly flavored, about 15 minutes. Correct the seasoning, adding salt, cayenne or pepper to taste.
• Place the eggs in a large pot with cold water to cover by 4 inches. Gradually bring eggs to a boil. Reduce heat slightly and briskly simmer for 11 minutes.
• Drain the eggs in a colander and rinse with cold water until cool enough to handle. Shell them under cold running water. Place them in a deep bowl or container and pour the dip over them.
• Pickle the eggs in the refrigerator for 7 days. The butter and lard will congeal on top. Break through and discard this. Drain the eggs and serve.

BARBECUE DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 1 1/2 tablespoons mayonnaise, 2 teaspoons yellow mustard, a dash or two of hot sauce, and salt and pepper. Mix in 1 tablespoon barbecue sauce. Fill the egg whites with the yolk mixture; top with sliced scallions and paprika.

BARBECUE EGGS

Steps:

• In a small bowl mix 1 tablespoon of barbecue sauce for each egg.
• Beat well with a fork or egg beater.
• Cook mixture in a small skillet as you would regular scrambled eggs.
• Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc.
• Top with cheese sauteed bell pepper and onions, etc.

EGGS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium high heat.
• Coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
• Place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

BARBEQUE DEVILED EGGS

Steps:

• Bring a medium pot of water to a boil, then turn down to a simmer.
• Using a slotted spoon, gently lower eggs into water and simmer for 9 minutes. Reduce heat if it simmers too much, you don't want the eggs to crack.
• Drain water from the saucepan and run cold water over the eggs until they are cool enough to handle.
• Peel the eggs and cut in half.
• Remove yolks and place in a bowl.
• Add the mayonnaise, Neely's barbeque sauce, mustard, salt, pepper, and hot sauce to taste; whisk until smooth.
• Use a spoon to scoop the yolk mixture into the whites. (If you like, you can use a pastry bag to pipe the yolk mixture into whites).
• Garnish the tops with thinly sliced scallions and a dash of paprika.