
Lone Star Beer Cheese Dip – in a bread bowl!
A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
Texas is a bit of an enigma. Yeah, technically it was a part of the Confederacy, but it’s not really the South. It’s more like a Republic, a beacon of indepenent state pride holding it’s own as the largest contiguous state. However, when it’s convenient, Texans are happy to welcome some Southern traditions into the fold – like deviled eggs.
[side note – this Longhorn is quite happy to let the South keep the SEC all to itself…]
Making classic deviled eggs isn’t difficult, but making them best-damn-deviled-eggs-ever is even easier, because all you have to do is add one magical ingredient into the mix… barbecue rub! I mean, rubs are already packed so full of flavor and spice combinations, a little sprinkle is all you need to give those eggs a mega-boost.
I like to use Meat Church’s Deez Nuts rub (insert giggling here), because it has a sweetness to it that works beautifully, but the pecan flavor also lends itself to my add-this-on-to-really-blow-your-eggy-mind topper – praline bacon. A couple chips of this incredible bacon sitting atop a prettily-piped yolk just made this your new favorite brunch dish. Yup, the mic done just got dropped, y’all.
Want to request a recipe?
A beer cheese dip that stays impossibly gooey for perfect dipping satisfaction every time. All thanks to one special ingredient.
Delicate medallions of petite tender are cooked to a perfect medium rare, and complimented with lashings of creamy roasted garlic aioli.
These cheesy squash bowls are a great self-contained side dish. A generous amount of cream and gooey melted cheese makes them extra luscious.