It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,

"Good sauce makes bad barbecue good and good barbecue gooder."




Pork ›  

BBQ Breakfast Chilaquiles with Sunny Side Up Egg

Serves 2


1 cup tortilla chips

¼ cup canned pinto beans

2 Tablespoons olive oil

½ c chorizo, casing removed

¼ c onion, minced

½ c Rufus Teague Touch of Heat BBQ Sauce

1 avocado, sliced thin          

1 Tablespoon sour cream

½ bunch cilantro

2 eggs


Heat up your skillet to medium heat. Add 1 tablespoon oil.

Sweat the onions with a touch of salt, about 5-7 minutes or until they are translucent.

Brown your chorizo. Once fully cooked, add your pinto beans and Rufus Teague Touch of Heat BBQ Sauce.

Add your tortilla chips straight to the skillet. Stir until each chip is coated with the chorizo/BBQ mixture.

While those are softening, pull out a clean pan and 1 tablespoon oil. Heat up to medium heat.

Add your egg. Partially cover pan until the egg whites are set and the sides of the egg get slightly crisped.

Top your chilaquiles with your sunny side up egg, avocado slices, cilantro, sour cream, and more Rufus Teague Touch of Heat BBQ Sauce.