Thursday, July 2, 2015

Hot BBQ Pulled Pork Dip Made Easy with Byron's

A hot pork BBQ dip, made easy with Pulled Pork BBQ from Byrons.

Hot BBQ Pulled Pork Dip

Summer means BBQ and one of the biggest BBQ holidays of the summer is just around the corner - Independence Day! It's one of my favorite holidays with time spent with friends and family and festivals galore along the Gulf Coast the entire weekend. For those of us who live here, it often means time spent on the boat out and on the barrier islands, followed by backyard cookouts with all of our favorite summertime foods and songs like Lee Greenwood's classic "God Bless the U.S.A.," droning in the background.

Everybody is all decked out in their favorite patriotic gear, the never-ending supply of red, white and blue foods and drinks streaming in, and, of course, after the sun sets, heading to the beach to watch the always fabulous Biloxi fireworks shows, shot over the Mississippi Sound from Deer Island and the endless designs of light left in the air by backyard sparklers (that even I still enjoy swinging) spun around by our children.

If you're like me, you love all the BBQ menu classics - hot dogs, hamburgers, grilled and smoked chicken, brisket, ribs, and of course, all of the delicious sides that complete the barbecue. Pulled pork is the number one favorite for me but frankly, it can all be overwhelming and well, shortcut convenience products can be super expensive, short on both servings and taste, and often, well a big disappointment. Not so with Byron's!
I got to try Byron's Fully Cooked Pork BBQ for the first time in May and boy was it eye-opening. How could something so easy, be so delicious and taste like homemade? Well... because it is! And the sauce itself? Sweet and spicy, just the way I like it. Just fabulous. I shared a little about Byron's in my post where I featured my Pulled Pork Mac and Cheese, a fantastic side dish to go along with any barbecue, but to recap:
  • Byron's is a fully cooked, hickory smoked and hand-pulled barbecue pork. It's just as if you smoked it in your own backyard, except the only "work" you have to do is to heat it up, and you can do that on your grill, in your oven or even in your slow cooker;
  • Byron's is a family-owned business and is still made on the same plot of land in Gallatin, Tennessee, where the family set up their first smokehouse;
  • It's the perfect fit to speed up your barbecue and gives you a flavorful, smoked pulled pork, without the time and commitment of having to stand over a smoker, giving you more time to engage with your friends and family;
  • And, there's only one place you can get it - Sam's Clubs.

Now the first thing you'll want to do with this tasty tray of pulled pork, is dive into some tender and melt-in-your-mouth sandwiches, and Byron's is absolutely perfect for that, so definitely plan for those. Byron's makes it so easy, and with a big 64 ounce, 4 pound tray, you'll have some room to try something a little bit different too, so let's step out of that smoker box y'all!

Since everybody seems to start getting the hungries having to wait out through the smell of all that delicious barbecue while it's cooking, I thought that I'd bring you an appetizer that would help to get just a bite to tide them over. I'm a lover of dips and thought this hot BBQ Pulled Pork Dip would be a great starter.

The photos do not even begin to do justice to this dip. You have to taste this one and I promise you, your guests are gonna flip over it!

Then I thought... what about a little pass-around bite?

I settled on putting a dollop of the leftover pulled pork on crispy bread, added a dab of pimento cheese for contrast, a dash of crumbled bacon, sliced grape tomatoes and a little sprig of arugula, put those on a tray and passed them around. It's a BBQ PPBLT Bite and what a great way to swing that summer BBQ into action and get your guests drooling!

For the pass around appetizer you'll want a package of crostini or bruschetta style bread. I bought the already toasted bread and just brushed it with melted butter. If you buy a loaf of bread and slice it yourself, you'll want to brush with butter and lightly toast it. Spread a couple of teaspoons of warmed pulled pork on the toast, top with pimento cheese, pass under the broiler if you like to melt the cheese a bit, top with a halved grape tomato, season with pepper and press a leaf of spring greens in. Delicious and super easy!

Byron's is sold exclusively at Sam's Clubs around the country and it's easy to join if you're not already a member. Just click here to find your closest Sam's Club location! While you're there picking up your pulled pork, Sam's offers most everything else you need to make your outdoor cookout a breeze.

Whether it's a holiday or just a familly cookout, make it easy on yourself and celebrate summer with a tray of Byron's BBQ. Be sure to pop by and visit the recipe section on the Byron's website for even more ways to step outside of the bun.

Follow Byron's on Facebook and Sam's Club on Facebook and Twitter.

Here's how you can make my Byron's Hot BBQ Pulled Pork Dip in your own kitchen.

Recipe: Hot BBQ Pulled Pork Dip

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 15 min | Yield: About 1-1/2 quarts

  • 1 (approx. 1 pound) round loaf of bread
  • 2 slices bacon, cooked crisp and crumbled
  • 1 (8 ounce) block cream cheese, softened to room temperature
  • 1-1/2 cups sour cream
  • 2 cups shredded cheddar cheese
  • 2 cups packed Byron's fully cooked Pork BBQ, thawed
  • 1/3 cup of sliced green onion
  • 1 (4 ounce) can of green chilies, undrained
  • 2 tablespoons of chopped pickled jalapeno
  • Couple dashes each of Worcestershire sauce and hot sauce

Preheat oven to 350 degrees F. Cut the very top off of the bread and hollow out, leaving about a 1-inch shell and reserving the bread from both the top and the inside. Set the top aside and cut the inside bread into cubes or tear into chunks, if desired, to use for dipping, or reserve for another use.

Cream the cream cheese and sour cream together until well blended. Add all of the remaining ingredients and mix in well. Place enough aluminum foil to wrap around the bread on a baking sheet and pour the cheese mixture into the bread bowl, or transfer mixture into a baking dish. Return the top piece of bread on top and wrap the loaf completely in the foil.

Bake at 350 degrees F for about 1 hour and 15 minutes, or until dip is heated through. Toss torn bread with olive oil, salt, pepper and garlic powder and toast on the tray alongside the bread bowl the last 15 to 20 minutes, or until browned. Cut up top piece and serve hot with the reserved, toasted bread and an assortment of vegetables, crackers, tortilla or corn chips, or your favorite dipper.


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Disclosure: This post is part of a series for the 2015 Byron's Ambassadorship program to help show how to save time and prep making delicious, easily prepared meals using Byron's BBQ from Sam's Club. Participation in this program is voluntary, however, Sam's Club and Byron's BBQ have provided me with compensation and a membership in exchange for this post. Original recipe was developed by me and all opinions expressed herein are entirely my own.
Posted by on July 2, 2015

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