BBQ Pickled Eggs

Introducing my second post created for the Salisbury 2011 BBQ Festival with a brine made from Eastern Style Vinegar BBQ sauce are sweet, tangy, and if you've never tried a pickled egg you aren't alone! :)

Pickled eggs? Yep. I was confused too when the recommendation came in. I'd never ever heard of pickling an egg. Imagine my look of dumbfound horror when I gave my Southern friend Billy (*smirk*) a jar of BBQ pickle chips his first question: Did you pickle any eggs? 

What is this? I am just not Southern enough to know! So, if you're like me, staring at a jar of hard boiled eggs in bbq pickle brine, wondering what you do with a pickled egg..............

Do you really want to know? One, yes, you eat it. Straight, or on crackers, or........the most colorful response I heard was that they are occasionally eaten in bars as part of a.......bodily gases contest that only a true southern gentleman *cough cough* would think up. 

Yep. 

On the BBQ pickle chips post a commenter asked what the recipe was for the Eastern BBQ Sauce I used. This ain't NYC but like most things, the best things you get follow the phrase "I know a guy." I know a guy, and he's working with the Salisbury 2011 BBQ Festival.  You want my recipe? Try this.  

1 dirt road in North Carolina

1 house with a BBQ grill

1 knock on the door 

Yep. My BBQ sauce came from a competitive BBQ sauce maker, and home chef who ain't giving out recipes. You want that sauce? You're gonna have to find it. Best of luck! But, you can always try out an online recipe if you're in a pinch! 

So, this one is for my off the beaten path BBQ sauce maker. You asked for pickled eggs and here they are! Want to know one place you can find him? The Salisbury 2011 BBQ Festival! If you've got time May 14, come hunt him down with me, and maybe if you're nice you might sweet talk yourself into some BBQ sauce! ;)

BBQ Pickled Eggs
created for the Salisbury 2011 BBQ Festival

1/2 cup Eastern Style Vinegar BBQ Sauce
5 tablespoons of sugar
1 1/2 teaspoons of kosher salt
1 cup very hot tap water

1/4 of a large red onion, sliced
10 hard boiled eggs

For refrigerator pickled eggs:

Stir together the first four ingredients to dissolve the solids, and pack your eggs and onion slices into a mason jar. Cover the eggs with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.

For canning pickled eggs:
Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes

In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.

Pack the eggs and onion slices into the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare. Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.

Store in a dark cool place. The pickled eggs will keep in the refrigerator for two months after opening.

BBQ Pickle Chips

Pickle chips created for the Salisbury 2011 BBQ Festival with a brine made from Eastern Style Vinegar BBQ sauce are sweet, tangy, and not like any pickle you've tasted before!  

 Have you ever sat, staring at your nine bottles of BBQ sauce and thought to yourself: How in the @#$&* am I going to make that into an ice cream flavor? Of course not. If you did you'd be sick, twisted, lacking in palette and good sense. You'd be a chef on the verge of mental break down. In short: you'd be me.

I actually have been caught staring at BBQ bottles a little more often than usual lately, BUT I can finally divulge to you the reason for my short term insanity:

I, Jana Marie, have been donating my time and culinary skill set to the Salisbury Cultural Arts Festival in North Carolina. For the past three months I've been a chef, a recipe producer, photographer, event coordinator, and most importantly BBQ Ice Cream inventor. Yes, it is real, and it's actually surprisingly good! AND drum roll please (rat-a-tat-tat) my ice cream flavors, including BBQ Ice Cream, will be up for sale at a special ice cream social! Tired of looking at your computer screen, drooling on your keyboard, longingly wishing you could just reach out and swipe that scoop of ice cream for yourself? Well you can! For all of you in the 139 North Carolina cities I've had blog hits in, consider taking a little drive on Saturday, May 14th! I'll be there! BBQ Ice Cream will be there! What more do you need? How about a little preview?!

I created a number of recipes that will be featured in the gourmet tent, the chefs pre-cook-off breakfast, and BBQ feast dinner! As a part of this awesome project, between today and the May 14th Salisbury BBQ Festival  I'll be posting twelve of the recipes I've created on this journey. You don't know it, but you've already seen three of the dozens of other recipes I've created! My buttermilk cheddar jack biscuits, cheese straws (YUM), and pork pot stickers were all made with this project in mind!

It's been a grand adventure in muscadine, cheerwine and BBQ to get here. On a near weakly basis I've had everything from Cheerwine Syrup to Muscadine wines and jellies from Old Stone Winery, to actual pig butts mailed to me. Yes, you read that correctly. I received two pigs in the mail. They. Were. Delicious. It's a good thing too since I need to hone my BBQ tasted buds because.....

I'm gonna be a judge for the BBQ cook off!

Whose excited?! I AM!

To kick all this off, here is the first of a twelve part series in recipes created for the Salisbury BBQ Festival!!!

BBQ Pickle Chips

created for the Salisbury 2011 BBQ Festival

1/2 cup Eastern Style Vinegar BBQ Sauce

5 tablespoons of sugar

1 1/2 teaspoons of kosher salt

1 cup very hot tap water

2 large (10 inch) cucumbers sliced, 1/8th inch thick

For refrigerator pickles:

Stir together the first four ingredients to dissolve the solids, and pack your pickles into a mason jar. Cover the produce with the brine, cover, and refrigerate. Let sit for four days before eating, lasts up to two months.

For canning pickles:

Preheat oven to 200 degrees. Put two half pint mason jars, lids and rings in the oven to sterilize for twenty minutes

In a small sauce pan, Stir together the first four ingredients to dissolve the solids. Bring the mixture to a low boil.

Pack the pickle slices in to the sterilized mason jars. Pour the simmering brine over top with a quarter inch left to spare.  Seal with rings and lids, and turn, lid side down. Allow to sit upside-down on your counter for 45 minutes.

Store in a dark cool place. The pickles will keep in the refrigerator for two months after opening.