The best BBQ Menu Additions!
1.) Barbecue Deviled Eggs
This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.
We love this recipe for its simple, summer pleasure. Fresh sliced tomatoes paired with sweet Vidalia onions and a little chopped fresh, fragrant basil. This recipe is actually better if prepped a few hours ahead, which allows all the flavors to get cozy.
This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasbi paste and fresh grated ginger give this colorful mix a delightful eye-opening kick. And the surprising peanutty crunch takes it right over the edge. Don’t worry about leftovers, it’s even better the next day piled high on a leftover pulled pork sandwich
Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for mâche – it’ll work just fine.
Jazz up your presentation by serving this salad in paprika-rimmed glasses. (Simply dip the rims in lemon or lime juice, then into paprika.) We found this recipe works best with round white potatoes. You can reduce calories from fat by using light mayo and light sour cream.
