BBQ Leftovers With Myron Mixon

Posted at 11:21 AM, Oct 27, 2016
and last updated 2016-10-27 12:48:39-04

The Winningest Man in BBQ, Myron Mixon, shows us how to transform your BBQ leftovers into something delicious!

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Barbecue-Stuffed Baked Potatoes
Ingredients (4 main-course or 8 side-dish servings)
4 large russet potatoes (about 12 ounces each)
2 tablespoons olive oil
Salt, to taste
¾ cup sour cream (plus more for garnish)
5 tablespoons unsalted butter, at room temperature
Freshly ground black pepper, to taste
1 pound Pork Shoulder shredded (leftover BBQ chicken or brisket may also be substituted)
½ cup plus 4 teaspoons shredded sharp cheddar cheese
¼ cup chopped green onions (scallions), white and green parts
1.                Preheat oven to 350
2.                Rinse the potatoes very well under cold water and scrub them clean. Dry them well with a clean kitchen towel. Pierce each potato with the tip of a sharp knife or the tines of a fork (so that steam can escape during baking and the potato doesn't explode). Roll the potatoes in the olive oil and sprinkle them with salt. Bake the potatoes four about 1½ hours. To test for doneness, gently squeeze the potatoes' sides; they should yield nicely to the touch. Remove the potatoes from the oven and let them rest for 5 minutes. Do not turn the oven off
3.                Cut each potato in half, lengthwise. Using a large spoon, scoop out the insides of the potato halves, leave enough flesh on the skin so the shell remains intact. Set the potato shells aside. Put the scooped-pout potato in a large bowl.
4.                Add the sour cream, butter, and salt and pepper to the bowl and mash with a fork until the potato filling is combined and smooth. Fold in the pork and ½ cup of the cheese.
5.                Spoon the mixture into the potato shells, and place the shells on a large baking sheet. Bake in the oven for about 15 minutes or until thoroughly warmed through.
6.                Remove the potatoes from the oven, top with the remaining 4 teaspoons cheese, the green onions, and sour cream. Serve immediately.

Barbecue Deviled Eggs
Deviled eggs remind me of church picnics and Fourth of July parties and just about every occasion I grew up going to where there was food involved. Of course I make my own deviled eggs, but you know I'm not going to make them like everybody else's; I put my own stamp on them. And that means barbecue. Deviled eggs stuffed with a little of it makes them better than you've ever had them, I promise you that.
makes 14
7 large eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 cup finely pulled Pork Shoulder, smoked Chicken, or Brisket, chopped
Salt and freshly ground black pepper, to taste
2 to 3 tablespoons Jack's Old South Original Rub or Basic Barbecue Rub
Halve the eggs lengthwise. Cut a small slice from the bottom of each half so the egg will lie flat on a platter or in a deviled egg dish.
Remove the yolks and place them in a small bowl. Mash the yolks with a fork. Stir in the mayonnaise, pickle relish, meat, and salt and pepper. Mix well. Spoon the yolk mixture back into the egg white "cups." Sprinkle a little of the rub over each egg.
Serve immediately, or cover and refrigerate for up to 4 hours until ready to serve.