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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-09-2012, 01:47 PM   #1
WineMaster
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Default New Appetizers

Well the Moink Balls have run their course in our camp and pig shots rock but I do alot of appetizers this time of year when entertaining and for holiday get togethers not to mention superbowl parties and such. Any one have anything new and cool or do we need to bug the throwdown people to get one going. Thoughts ???? Calling all creative minds aka Patio Daddio and Cowgirl and such.
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Unread 12-09-2012, 01:57 PM   #2
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Have you cold smoked cheese? I've been waiting for winter weather so I could smoke some cheese without melting it.

CD
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Unread 12-09-2012, 01:58 PM   #3
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I like almost anything on a skewer that's grilled. Bacon wrapped shrimp, shrimp in EVOO and Cajun rub, bacon wrapped tenderloin tips, tenderloin tips in EVOO, S&P, and garlic and variations there of. Then there's scallops and prawns. I use short skewers which allow for three shrimp or three T-tips per skewer, this serves well. Also, I forgot marinated and bacon wrapped pork tenderloin tips
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Unread 12-09-2012, 02:01 PM   #4
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I made a beef "sushi" for a party and they were a hit.

Beef Tenderloin
Wasabi
Mayo
Pickled Ginger
Soy Sauce
Yuzu
Baguettes
Shallots
Toasted Seasame Seeds

Beef Tenderloin that you can either do a quick sear on the outside or a quick smoke. But the middle should remain rare (Think tuna sear). You will be slicing this as thin as possible

Cut shallots into thin slices

Mix wasabi, mayo and splash of yuzu to make a wasabi mayo.

Put a thing layer of wasabi mayo on the baguette, slice of shallot, pickled ginger clice 1-2 slices of tenderloin. Serve Cold

Have soy sauce/wasabi/pickled ginger on the side the way Sushi is served.

*Note these have to be made as closely as possible to when you serve them as the braguette will get stale and/or soggy*
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Unread 12-09-2012, 02:09 PM   #5
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Quote:
Originally Posted by Bluesman View Post
I like almost anything on a skewer that's grilled. Bacon wrapped shrimp, shrimp in EVOO and Cajun rub, bacon wrapped tenderloin tips, tenderloin tips in EVOO, S&P, and garlic and variations there of. Then there's scallops and prawns. I use short skewers which allow for three shrimp or three T-tips per skewer, this serves well. Also, I forgot marinated and bacon wrapped pork tenderloin tips
Shrimp---Tenderloin----Scallops-----Prawns

Hell I dont like the guests that much, Those all sound Awsome though.
Havent done scallops yet , But I love bacon wrapped shrimp.
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Unread 12-09-2012, 02:45 PM   #6
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I did some armadillo eggs a few weeks ago and they were a big hit.
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Unread 12-09-2012, 03:41 PM   #7
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One of the best appetizers I have done is dates stuffed with provolone and wrapped in bacon, sprinkle on a little of your favorite rub and smoke til the bacon is crispy.
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Unread 12-09-2012, 06:26 PM   #8
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You mentioned football. We are all about the SEC and a good tailgate. Here is one of my crowd pleasers at our tailgate.

Prime time queso http://www.merkts.com/recipes/prime-time-queso.html

I use a smoked meat (we prefer beef or pork but chicken, shrimp or sausage works) + you can heat it up on the bbq.

You can (eliminate double dippers) easily spoon onto the skins and / or I like to add a twist with grilled / seasoned flour tortillas which makes the queso something a little different.

Always need something to cool down with at the a good tailgate.
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Unread 12-10-2012, 01:08 PM   #9
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Well, there's an "appetizers" category search in the right sidebar of my blog.

My Rattlesnake Tails are a certain crowd pleaser. You could even use the
Finger Stickin' Chicken Sauce on them.



I hope this helps.

John
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Unread 12-10-2012, 01:16 PM   #10
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Quote:
Originally Posted by PatioDaddio View Post
Well, there's an "appetizers" category search in the right sidebar of my blog.

My Rattlesnake Tails are a certain crowd pleaser. You could even use the
Finger Stickin' Chicken Sauce on them.



I hope this helps.

John
John, does the cut start as 1/4" st the bottom and then widen to the top, but not finish? From what I read on your blog it sounds like your just cutting an opening to clean and stuff but the top of the chili is still together.
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Unread 12-10-2012, 01:44 PM   #11
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Quote:
Originally Posted by Bluesman View Post
John, does the cut start as 1/4" st the bottom and then widen to the top, but not finish? From what I read on your blog it sounds like your just cutting an opening to clean and stuff but the top of the chili is still together.
You start at the cut (wide) end and cut a long narrow V-shape (the shape of
the pepper, on one side with the bottom of the V about an inch from the tip of
the pepper. You're just giving yourself a way to seed and stuff it.

John
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Unread 12-13-2012, 10:51 AM   #12
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Default Boozy Franks

Boozy Franks

1/2 cup tomato ketchup
1/2 cup brown sugar
Worcestershire sauce to taste
1/2 cup Barbecue sauce
5 Tblsp Bourbon or more to taste..
1 Lbs Cocktail sausages or little smokies..

Combine all ingredients except the sausages in a pot on the side of the BBQ and let it warm up while you stir every once in a while to get a smooth sauce.
Then dump the sausages in there, cover, and let simmer for about an hour..
Take the cover of it and let the sauce thicken a little bit..


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Unread 12-13-2012, 11:14 AM   #13
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Default Smoked sausage snacks.

Hearty Sausage snacks

1 smoked sausage cut in 1 inch pieces,
Maple cured bacon slices.
wooden cocktail picks.
50/50 mix of ketchup and yellow mustard, pinch of curry powder and drop of tabasco.

cut the bacon in half and wrap around the pieces of sausage - fasten with a cocktail pricker.
5-7 minutes on the BBQ (or in the oven) until the bacon is crispy.


Serve on a plate with a ramekin of the dipping sauce in the center ..


---------------------------------
Sausage bread


1 package of Eckrich skinless smoked sausages
1 12 oz. can of Pillsbury Croissant dough
50/50 mix of ketchup and yellow mustard, pinch of curry powder and drop of tabasco.
Dried minced garlic flakes
Paprika powder

Roll out the Croissant dough and cover the Sausages completely with it
Sprinkle some Garlic flakes and Paprika powder on top of the breads.
Bake in the oven or on the BBQ @ 375F for ~ 25 minutes.

slice the breads in 3/4 inch slices and serve the slices with a teaspoon of the sauce on top.
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Unread 12-13-2012, 11:36 AM   #14
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Default Saigon chicken liver rolls

Saigon chicken liver rolls

1 lbs chicken livers, cut in bite size pieces.
1 Tblsp chopped Garlic
2 Tblsp oyster sauce
1 Tblsp light brown sugar
pinch of paprika powder and cayenne pepper
black peper to taste
1/2 lbs thin sliced bacon, cut in half
wooden cocktail prickers


Rinse and dry the livers and cut in bite size pieces.
Combine all the ingredients except the bacon in a bowl and cover with plastic wrap.
Let marinate overnight in the fridge.

Drain the chicken livers and roll them in the bacon slices, fasten with a cocktail pricker.
Place the rolls on a baking sheet and bake them for ~ 40 minutes @ 350F.
turn the rolls after 20 minutes to allow both sides to get crispy.
Serve warm !
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Unread 12-13-2012, 11:47 AM   #15
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Default Summer sausage snack

Summer Sausage snacks

1 Summer sausage
Tomato ketchup
Yellow mosterd
Crackers, or Ryebread

Take the skin of the summer sausage and slather with a 50/50 mix of tomato ketchup and yellow musterd.
Place on the BBQ and let it warm up ~ 20 minutes.

Slice the sausage and serve with Crackers or Ryebread and a ramekin of the 50/50 mix of the tomato ketchup and yellow musterd or your favorite sweet/sour sauce for dipping.
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