Emerald Eats: Mexibeast BBQ makes Smoked Deviled Eggs, Street Taco Crostini

Mexibeast BBQ stopped by Studio 13 Live on Tuesday to make their Smoked Deviled Eggs and Street Taco Crostini.



  • 2 lb prime tri-tip
  • 2-3 Bolillo Bread (Mexican Rolls)
  • 10 oz pack Oaxaca cheese
  • 1 can sliced pickled jalapeños peppers
  • Pico de gallo
  • Avocado Crema
  • Pickled onions
  • 12 oz pack queso fresco
  • 4 large avocados

How to prepare the tri-tip:

Trim excess fat and silver skin off tri-tip. Rub olive oil over tri-tip as a binder then season with your favorite steak rub. Smoke indirect on a charcoal at 225 degrees grill with apple wood chunks (you can smoke on a pellet grill, off set smoker or use a smoke dome) once meat hits an internal temperature of 115 degrees then turn up your cooking source to 400-500 degrees and sear the Tri-Tip until it hits 130 degrees internal temperature then let it rest for 20 min. Once rested slice into small bite size piece

How to assemble:

Slice your bolillo in half, then slice the halves into 6-8 strips depending how big you want them. Add a slice of oaxaca cheese to each piece of bread and toast and melt them together. Once cheese is melted add a tablespoon of diced tri-tip on bread, then a spoon of pico de gallo, pickled red onions and sliced avocado. Drizzle avocado crema over it, then garnish with a slice of pickled jalapeño and crumbled queso fresco.



  • 6 large eggs
  • 4 green onion
  • 2 pickles
  • 1/4 cup mayonnaise
  • 1 tsp yellow mustard
  • Sea salt
  • Course black pepper
  • 6 strips of hickory smoked bacon
  • Favorite pork BBQ rub
  • 1 smoke tube/smoke dome
  • Wood chips
  • Large mixing bowl

How to prepare:

Cook bacon, drain and remove. Finely chop up 4 slices of bacon, break up the remaining 2 pieces of bacon for garnish.

Boil eggs and remove shell. Once cooled you will use a COLD smoke method. Fill up your smoke tube/smoke dome with wood chips and smoke eggs for 1hr. Remove and halve them, putting the yolks into a bowl. Add 2-3 sliced green onions, 2 diced pickles, mayonnaise, mustard, diced bacon, couple dashes of BBQ rub, salt and pepper to taste.

How to assemble: 

Apply filling to all halved smoked egg whites, dust each with BBQ rub and garnish with green onions and a small piece of bacon.