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3 Easy BBQ Ideas For Your Kitchen

Recipes from World Series of BBQ champion Matt Abdoo
By
  • Beth Hillson

August 14, 2020

Category
Story

The team at Lloyd’s Barbeque Co., recently partnered with Pig Beach in New York City, New York, & Chef Matt Abdoo to launch the new Lloyd’s® pecanwood smoked pulled pork and hardwood smoked chicken made with Pig Beach Mustard BBQ Sauce. The sauce won both the 2014 and 2016 Memphis in May World Championship Barbecue Cooking Contest.

“The Lloyd’s® brand offers a meat that is moist, tender, flavorful and perfectly smoked and is arguably better than a lot of barbeque that I’ve eaten at restaurants,” said Abdoo. “To pair our sauce with it is in incredible honor.”

To celebrate the launch Abdoo created three new recipes:

LLOYD’S® Pig Beach BBQ Chicken Pizza with Arugula, Shallot & Banana Peppers

  • Hands-On Time

    5 minutes
  • Total Time

    15 minutes
  • Serves

    4
  • 1 (16-inch) prepared pizza shell
  • 1 (16-ounce) package LLOYD’S® Hickory Hardwood Smoked Pulled Chicken with Pig Beach Mustard BBQ sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 shallot, thinly sliced
  • 1/2 banana pepper rings
  • 1 cup arugula

Instructions

Heat oven to 425°F. Place pizza shell on pizza pan. Evenly spread chicken and sauce over pizza shell. Top with cheeses, shallots and banana pepper rings. Bake 15 minutes or until crust is crispy and cheese is melted. Top with arugula. Cut into wedges to serve.

LLOYD’S® Pig Beach BBQ Pulled Pork Mac N Cheese

  • Hands-On Time

    10 minutes
  • Total Time

    20 minutes
  • Serves

    4 to 6
  • 2 cups dry elbow or macaroni shells
  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 2 cups whole milk
  • 8 ounces pasteurized process cheese spread, cubed
  • 4 slices American cheese
  • 1 (16-ounce) package LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce
  • 1 cup panko breadcrumbs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup butter, melted

Instructions

Heat oven to 425¯F. Prepare macaroni shells according to package directions; drain and cool under running cold water.

In large saucepot over medium heat, melt 3 tablespoons butter. Stir in flour and cook 3 to 5 minutes, stirring constantly. Whisk in milk. Bring to simmer; reduce heat to low and cook 3 minutes or until thickened. Whisk in cheese spread and America cheese until smooth.

In large bowl, stir together cooked pasta and cheese sauce until pasta is evenly coated. Stir in pork. Pour mixture into 9×13-inch baking dish. In bowl, combine breadcrumbs, cheddar cheese and melted butter. Spread breadcrumb mixture over pasta. Bake 10 to 12 minutes or until breadcrumbs are golden brown.

LLOYD’S® Pig Beach BBQ Pulled Pork Arancini

  • Hands-On Time

    5 minutes
  • Total Time

    20 minutes
  • Serves

    24 pieces
  • 1 shallot, minced
  • 1 tablespoon olive oil
  • 1 cup arborio rice
  • 1/2 teaspoon kosher salt
  • 1/2 cup white wine
  • 2 1/2 cups chicken stock
  • 1 (16-ounce) package LLOYD’S® Pecanwood Smoked Pulled Pork with Pig Beach Mustard BBQ sauce
  • 2 tablespoons butter
  • 4 tablespoons pasteurized process cheese spread
  • 1 cup shredded cheddar cheese
  • 1 cup flour
  • 3 eggs, beaten
  • 2 cups seasoned breadcrumbs
  • 4 cups vegetable oil

Instructions

In 4-quart saucepan over medium heat, cook shallot in olive oil 3 minutes or until soft and translucent, but no color. Stir in rice and cook 1 minute or until aromatic. Season with salt. Slowly pour in wine and cook until completed absorbed and pan is dry to burn off the alcohol and raw wine flavor. Add chicken stock and bring to a boil. Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed. Remove pan from heat. Stir in pork, butter and cheese spread. Stir until cheese and butter are melted. Transfer to baking sheet and spread in thin layer to cool. Refrigerate 1 hour or overnight.

Use hands to mix cheddar cheese into rice. Roll rice mixture into balls of about 2 tablespoons; place on baking sheet.

Place flour, eggs and seasoned breadcrumbs in separate bowls. Roll rice ball in flour, shaking off excess. Dip rice ball in beaten eggs and let stand until the flour absorbs the egg and is completed coated. Finally, roll rice ball in breadcrumbs and place on baking sheet lined with parchment paper. Repeat with remaining rice balls.

In 4-quart saucepan over medium-high heat, heat vegetable oil to 350°F. Reduce heat to medium and gently place 4 rice balls into oil. Cook 3 to 4 minutes or until golden brown. Remove rice balls with slotted spoon and place on wire rack. Season with salt. Repeat with remaining rice balls. Serve with marinara or barbecue sauce.

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