ATTN BBQ FANS! There is a BBQ festival on Saturday, October 24 from 12pm – 6pm in SF down at The Yard at Mission Rock. Tickets range from $45-$75, but if you use the promo code GIANTS, you’ll get $15 off (expires tonight at midnight). There’ll be eight different vendors serving up tasty meats which makes this event one you should not miss. Remember to tag your pics with #foodcomaking for a chance to be reposted on Instagram. For more info, go to www.sfbbqfestival.com
The FCK U Bombs are disastrously delicious. Named the “U Bomb” because the pork-bacon-cheese combo destroys the Kosher code. It’s worth it. I promise.
Makes 12 bombs
For the base:
- 2 cups FCK BBQ pulled pork
- 12 eggs
For the toppings:
- 6 slices of cheddar cheese, cut into quarters
- 4 strips of bacon, diced
- 15 – 20 picked jalapeños, diced
- 12 hole cupcake pan
- aluminum foil
- flat cookie tray
What to do:
Preheat oven 350° F.
Cook that bacon in the oven until it’s nice and crispy. Dice it nice.
Fill each cupcake hole with pulled pork 1/3 of the way and top with egg.
Place cupcake pan in oven and remove when eggs have been cooked through (about 8 – 10 minutes).
Here’s the tricky part. Grease a piece of aluminum foil that is big enough to cover the entire cupcake pan and place over the top. Take the cookie tray and place face down on top of the aluminum foil. Press together and flip so that the contents of the cupcake pan is now sitting onto of the cookie tray. Life the cupcake pan away and wash.
Place two cheese squares on top of each pork egg creation and sprinkle with bacon.
Toss the cookie sheet back into the oven until the cheese has melted.
Sprinkle with jalapeño.
Serve and enjoy your food comas!
This pulled pork is sticky, delicious and amazing.
For the goodness:
- 2 lbs pork tenderloin
- 18oz bottle Sweet Baby Rays BBQ Sauce
- 12oz can Coca Cola or Root Beer
- 2 strips of bacon
- 1 tbs brown sugar
- 1/2 yellow onion, diced
- slow cooker
What to do:
Throw the pork, bbq sauce, soda, bacon, brown sugar and onion in the slow cooker on low.
Wait 5 – 7 hours or until pork falls apart with ease.
Pull apart the sweet, delicious meat and allow to set and absorb the extra sauce.
Enjoy your delicious pork and your food coma.