Best Bbq Eggs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BBQ RANCH DEVILED EGGS



BBQ Ranch Deviled Eggs image

Provided by Melissa d'Arabian : Food Network

Time 10m

Yield 16 egg halves

Number Of Ingredients 6

8 large eggs, hard-boiled and peeled
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
3 tablespoons ranch dressing
3 tablespoons prepared BBQ sauce
2 green onions, finely chopped

Steps:

  • Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter. (Cover the platter with rinsed, uncooked white beans if you want to keep the egg whites from slipping around.) Use a fork to mash the yolks and mix in the mayonnaise, mustard, and ranch dressing. Place the yolk mixture into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites. Drizzle the BBQ sauce over the eggs using a squeeze bottle (or make another little pastry bag and cut out just a tiny tip for the sauce). Sprinkle with the green onions and serve.
  • Cook's Note: For perfect boiled eggs, place the eggs in a single layer in a large saucepan and cover with cold water. Bring to a boil and boil for 1 minute. Cover, turn off flame, and allow to sit undisturbed for 13 minutes. Rinse in cold water and peel.

BBQ EGGS



BBQ Eggs image

Pickled eggs are popular bar food everywhere, but at Backyard Barbecue in Tompkinsville, Ky., they come with a fiery twist. The eggs are pickled in an incendiary amalgam of cayenne, melted butter and vinegar. This is the classic dip for Monroe County pork-shoulder steaks, repurposed to pickle eggs. The preparation is simple, but budget seven days to complete the pickling process.

Provided by Steven Raichlen

Categories     pickles, project, appetizer, side dish

Time P7DT30m

Yield 12 eggs

Number Of Ingredients 9

1 quart distilled white vinegar
1/2 pound salted butter (2 sticks)
1/2 pound lard (or butter)
2 tablespoons salt, or to taste
2 tablespoons cayenne pepper (3 if you like your dip really fiery)
2 tablespoons ground black pepper (3 if you like your dip really fiery)
1 tablespoon yellow mustard (optional)
1 tablespoon ketchup (optional)
12 large 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.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 19 grams, Sodium 393 milligrams, Sugar 0 grams, TransFat 1 gram

BBQ EGGS



BBQ Eggs image

Give your eggs a little bit of a kick by adding barbeque sauce!

Provided by CKNELSON

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 8

4 eggs
2 ½ tablespoons barbecue sauce
2 tablespoons milk
1 ½ teaspoons dried dill
1 ½ teaspoons mustard powder
1 ½ teaspoons minced garlic
1 tablespoon butter or margarine
½ cup shredded Cheddar cheese

Steps:

  • In a medium bowl, whisk together the eggs, barbeque sauce, milk, dill, mustard powder and garlic.
  • Melt butter or margarine in a large skillet over medium heat. Pour in the egg mixture, and cook stirring frequently until eggs are scrambled and cooked through. Remove from heat, and sprinkle cheese over the top. Let stand for a minute to melt cheese, then serve immediately.

Nutrition Facts : Calories 362 calories, Carbohydrate 10.5 g, Cholesterol 418.1 mg, Fat 26.3 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 12.9 g, Sodium 583.1 mg, Sugar 6.7 g

GRILLED STEAK AND EGGS WITH HOMEMADE LAGER BBQ SAUCE



Grilled Steak and Eggs with Homemade Lager BBQ Sauce image

This is by far my most favorite Breakfast! Who says you can't have Steak and beer for breakfast?! The sweet and tangiess of the sauce brings out the flavor in the steak and eggs. Serve this for breakfast the next time you have company and they might never leave! Great served with a side of hashbrowns or seasoned home fries.

Provided by Leah Stacey

Categories     Steaks and Chops

Number Of Ingredients 21

FOR THE SUACE
1/2 tsp unsalted butter
1/2 medium onion, finely diced
1 clove garlic, minced
1 c ketchup
1/2 c 1/2 cup dark corn syrup
1/2 c apple cider or apple juice
2 Tbsp sugar
1/2 c lager-style beer
1 1/2 tsp yellow mustard
2 tsp lemon juice
1 1/2 tsp worcestershire sauce
1 1/2 tsp cayenne pepper
1 1/2 tsp teaspoons paprika
1/2 tsp salt
1/8 tsp pepper
FOR THE STEAK AND EGGS
4 new york strip steaks
salt and pepper to taste
1 Tbsp vegtable oil
8 grilled eggs

Steps:

  • 1. To make the sauce: In a medium saucepan over medium heat, melt the butter. Add the onion and garlic and saute until softened, about 3 minutes. Add the rest of the sauce ingredients; bring to a boil, then simmer until the sauce is reduced to 2 cups, about 30 minutes.
  • 2. Meanwhile, preheat a grill to medium-high. Season the steaks with salt and pepper and rub with the oil. Grill for 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes.
  • 3. Grilled Eggs: Place a cast-iron skillet on the grill; add butter, oil or bacon drippings. Crack in eggs and season to taste (I like to use a blend of paprika, sugar and onion powder, plus salt and pepper). Cook until the edges are crisp but the yolks are still runny, 2-3 minutes. Plate the egg on top of steak and drizzle the bbq sauce on top of steak and eggs.
  • 4. *Tip: Any extra BBQ sauce that is left can be sealed in an air tight container in the fridge and can be used at a later date.

BREAKFAST BURRITOS WITH MOCHA-RUBBED STEAK, GREEN EGGS AND CHOCOLATE BBQ SAUCE



Breakfast Burritos with Mocha-Rubbed Steak, Green Eggs and Chocolate BBQ Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 38

2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 cups ketchup
1 cup chocolate stout beer
2 tablespoons dark brown sugar
1 tablespoon molasses
1 heaping tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo sauce, chopped
Kosher salt and freshly ground black pepper
2 tablespoons ancho chile powder
2 tablespoons high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon paprika
1/4 teaspoon chile de arbol or cayenne chile powder
1 ounce bittersweet chocolate, chopped
3 tablespoons ancho chile powder
1 tablespoon high-quality Dutch processed cocoa powder, such as Valrhona or Callebaut
1 tablespoon kosher salt, plus more for seasoning
1 tablespoon ground espresso
2 teaspoons ground celery seed
2 teaspoons ground coriander
2 teaspoons dried oregano
2 teaspoons Spanish paprika
1 teaspoon ground allspice
1 teaspoon ground mustard seed
1/2 teaspoon freshly ground black pepper, plus more for seasoning
One 16-ounce New York strip steak (1 1/2 to 2 inches thick), fat trimmed
2 tablespoons canola oil
8 large eggs
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 cup grated aged white Cheddar
3 tablespoons finely chopped fresh cilantro
1 small bunch green onions, chopped
4 large flour tortillas
Sour cream, for spreading

Steps:

  • For the chocolate BBQ sauce: Heat the oil over medium-high heat in a medium heavy-bottomed saucepan. Add the onion and garlic and cook, stirring once or twice, until soft, 3 to 4 minutes. Add the ketchup, beer, brown sugar, molasses, mustard, vinegar, Worcestershire sauce, chipotle chile and some salt and pepper and whisk until smooth. Whisk in the ancho powder, cocoa powder, paprika and chile de arbol. Bring to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Stir in the chopped chocolate and cook, stirring occasionally, another 5 minutes.
  • Transfer the mixture to a food processor and puree until smooth; season with salt and pepper to taste. Pour into a bowl and allow to cool to room temperature. The sauce will keep for 1 week in the refrigerator stored in a tightly-sealed container.
  • For the steak: Stir together the ancho powder, cocoa powder, salt, espresso, celery seed, coriander, oregano, paprika, allspice, mustard seed and black pepper in a small bowl.
  • Remove the steak from the refrigerator 20 minutes before cooking. Season the steak on both sides with salt and pepper. Rub one side with some of the rub. Store the remaining rub in an airtight container in a cool dark place for up to 2 months.
  • Heat the canola oil in a cast-iron pan over high heat until it begins to shimmer. Add the steak rub-side down and cook until a crust forms, about 4 minutes. Turn over, reduce the heat to medium, and continue cooking, brushing with the chocolate BBQ sauce every few minutes, until the bottom is golden brown and the steak is cooked to medium-rare, 4 to 5 more minutes. Remove to a cutting board, brush with more of the sauce and let rest 10 minutes. Slice into thick slices.
  • For the cheesy green eggs: Crack the eggs into a large bowl and whisk until light and fluffy. Melt the butter in a large nonstick skillet over medium heat. Add the eggs and cook, stirring constantly, until soft curds form. Just before the eggs are softly set, stir in some salt and pepper and the Cheddar. Remove from the heat and stir in the cilantro and green onions.
  • For the burritos: Spread each tortilla with some sour cream. Add some chocolate BBQ sauce, cheesy green eggs, steak, salt and pepper, and more sauce if desired. Roll up into burritos and serve with additional eggs, sauce and steak on the side if desired.

Related Topics