Page 34 - April 2022 Barbecue News Magazine

CHRISTY JONES
bigdsqtn@gmail.com
When Rodney and I united in marriage, we united over 100 years of family recipes. At 90 years of age, his grandparents are still here to make sure we experience some of their favorites around the holi- days. Being a BBQ family, we morphed some of the traditions to the smoker. Not much different than the wood stoves some of these originated in.
As you gather with family this Easter, may you make memories and delicious meals.
Smoked Chicken Quarters
Season chicken with Big D’s Q STEAK OUT.
Let seasoning sweat into meat for 10 minutes.
Bring smoker to 250 de- grees.
Cook chicken to 165 internal (checking with a thermome- ter at the bone joint)
Drizzle with Big Bob Gib- son’s White BBQ Sauce
Pulled Pork
Season pork but with Big D’s Q STEAK OUT & Hurricane Rib Rub. Let sweat in meat 15 minutes.
Bring smoker up to 250 de- grees. Cook.
When pork butt reaches 160 degrees (internal), remove from smoker. Cover in a sec- ond layer of Hurricane Rib Rub and wrap in foil. Continue cooking until 200 degrees.
Pull Meat and prepare sand- wiches.
Deviled Egg Tulips
Bring 5 cups of water to a gentle boil.
Slowly lower egg into the boiling water with a spoon. Gently place on bottom of sauce pan.
Repeat with 7 more eggs.
Boil eggs for 12 minutes.
Remove sauce pan from heat.
Remove eggs, 1 by 1, with a spoon.
Place in a bowl of ice water.
Let eggs sit in ice water for 10 minutes.
Remove eggs and gently roll on countertop.
Slowly remove the shell.
Filling:
Cut cross shape across the top of the hard-boiled eggs. Remove yolks and place in small bowl.
Add 1 teaspoon sweet relish.
Add 2 Tablespoons mayonnaise.
(Continue mixing. Add small amounts of mayo until the mixture becomes creamy)
Add 1⁄4 teaspoon salt and pepper.
Add 1⁄4 teaspoon Big D’s Q G2 BBQ.
Mix.
Place yolks small Ziplock bag and push to one bottom corner. Cut small hole in Ziplock corner.
Use bag to pipe yolk mixture into egg white petals.
Use a straw to poke hole in bottom side of “tulip” egg whites. Cut the top off green onion.
Push green onion through the egg white tulip bottom.
Keeping Up With the Joneses: Easter Edition
BarbecueNews.com - 34
APRIL 2022