Discussion Thread -> "Appetizer Three-Way!" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

It's a trap. I just KNOW it...:shock:
































:becky:

Just missed this by a couple of hours my appetizers were just posted! Dagnabit!

CharredApron said:

Just missed this by a couple of hours my appetizers were just posted! Dagnabit!

Click to expand...

But were they cooked on 2/14? That looks the be the only time requirement....

Please accept this as my entry to the "Appetizer Three-Way" TD.

Cook thread is here:

http://www.bbq-brethren.com/forum/showthread.php?t=181750

Please use this as my voting pic:

Please accept this as my entry to the "Appetizer Three-Way" TD.

This is my polling pic, if you please



Cook thread is here

http://www.bbq-brethren.com/forum/showthread.php?t=181754

peeps said:

But were they cooked on 2/14? That looks the be the only time requirement....

Click to expand...

No they were cooked the night of the 13th. I am 6 hours ahead and I posted the next morning. Fark!

Some great looking entries for sure.

Jed isn't there an international clause in the official rules?
What would the date have been here? Well CST as that seems to be the time standard in the pickle zone :heh:

I think you guys did well with the selection of the fill in appetizer TD as it has some nice synergy with the "On a Stick" TD. Some brilliant folks took the opportunity to combine them :wink:

Please accept this as my Official entry. I have not entered in a while so I hope I didn't Fark this entry up to bad.


Oysters on the half shell, Scallops, Jumbo shrimp. Bay seasoning, creole seasoning, parmesan cheese and Bacon.

Thanks for the look!

Great work Flash!

Flash, get them skewers in the "On a Stick" TD, also! :wink:

Thanks peeps. I think I will. Can you point me to where I can learn how
to link the entry thread? I see Toast did. Looks like a good way to post.

Thanks.

Please accept my entry in the "Three Way Throwdown".

I started with some stuffed jalapenos.


Wrapped up and dusted with YankeeBlaster.


Then made up some Moinks.






I needed both Webers for this cook.


Moinks and Peppers went on the 18".


While the wings and others were on the OTG.


Please use this pic for polling.

YankeeBlaster! Two thumbs up!:hail:

Official "Appetizer Three-Way!" entry

Please accept this as my official entry in the "Appetizer Three-Way!" TD

The full cook can be found at:

http://www.bbq-brethren.com/forum/showthread.php?p=2806973#post2806973


I can't express how good this was!

Please use this as the entry shot

View attachment 91514

Thanks for Lookin
SD

Please accept this Official Entry into the "Appetizer Three-Way!" TD.

This is my entry titled, "MOINKS, smoked onions and potato skins".

MOINKS was the easy appetizer to figure out. To compliment I decided to make potato skins from leftover baked potatoes. I wanted to balance the protein and carb with a veg but wanted to do something "different" so I invented brined and smoked onions. Well, I invented it as far as I know. Made a brine with 2 tbsp of salt and black pepper mix and 2 tbsp of pickling spice. Let it sit on the counter about 8 hours.







Made MOINKS with traditionally-raised ground beef, ground pickling spice, worcestershire sauce, powdered onion & garlic, raw sea salt and steel cut oats. I liked the idea of carrying the pickling spice flavours from the onions to the moinks. I noticed Pitmaster T mentioned MOINKS were made from frozen meatballs a few days ago on a thread. I thought about it and agreed because the frozen (and in my case uncooked) centre would give the bacon more time to crisp. Good idea. Off my meatballs went to the freezer. Not so easy to put toothpicks in frozen meatballs, though! I could just get them poked superficially so 30 minutes into smoking I ran out and poked them properly.







Out from the deep freeze.







What can you do different with potato skins? :noidea: I walked over to Carol to see what she thought and she said bacon. Well, bacon is pretty standard, but, I recently made my own bacon. My pork belly had a lot of fat so I chop the bacon fine and use it to fry and flavour things. The first thing I made with my homemade bacon was fried potatoes, onions and egg. I was blown over by the flavour, it was incredible. Could I not do something like that for a potato skin? Why not! The pieces of bacon are direct from the freezer so they don't show how lovely they really are. Scooped the baked potatoes and chopped them fine then added to the pan. All that deliciousness went into the potato skins to smoke up some more flavour.











Everybody in the pit!



Please use the photo directly below for voting.







I wasn't happy with the colour of the bacon on the MOINKS so I brushed on some melted honey and garlic powder. Really loved the colour and crunch that created. The potato skin was packed with flavour and so much like that breakfast. I tried the onion and it tasted off, out of balance. Added salt and rich flavour bloomed from it that tasted great against the amber ale's bitter and citrus notes. The experiment was a success and new flavours abound.

Thanks for looking. :wave:

No TD thread is complete without this being said............








VOTE FOR MOOSE!!!!!!!!!!!!!! :heh: