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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-02-2008, 04:26 PM | #1 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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So, I need an idea for
a party I'm doing Friday night. We have 2 caterings. The Mrs. and her team is doing brisket, chicken marsala, sides, dessert, and simple appetizers for 205, I get the harder one - 400, all appetizers.
I've pretty well got it covered, from White Castle Sized Buns with Brisket or Pork, Chili Queso Dip, Toasted Ravioli, 100#'s of BBQ wings, Fruit, Veggies, Pizza / Rye Snacks, and Cookies. But - they want some sort of spicy warm dip that incorporates jalapenos. I'm thinking of lining a pan with pickled jalapenos, using a filling of cream cheese, sausage, cheese, jalapeno juice and minced pimento, then topping with pickled jalapeno slices. Help, I'm a little brain dead.
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12-02-2008, 04:43 PM | #2 |
On the road to being a farker
Join Date: 09-16-07
Location: Columbia, MO
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Thisis one of my favorites
3pkg Cream cheese stick of butter Rotel Mexi-corn Pickled Jalapenos mix over low heat until butter and cream cheese is melted, and serve with chunks of fresh bread.
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[FONT=Arial][SIZE=3][B]Phil Schaefer[/B][/SIZE][/FONT] [FONT=Arial]Natural Born Grillers[/FONT] [FONT=Arial]Large Spicewine [/FONT] [FONT=Arial]Weber Kettle[/FONT] [B][FONT=Arial][SIZE=3]Vice President Beta Beta Que Society[/SIZE][/FONT][/B] |
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12-02-2008, 11:50 PM | #4 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Here's a family favorite.........
start with a basic quacamole. Fresh toms, japs, cilantro, lime juice, avocado, and a little onion(scallion), and a touch of garlic. To this you will add cottage cheese and then season the salt and pepper end with Montreal Steak Seasoning. It may sound weird, but I NEVER have any left when I make this stuff. Make a small batch and try it out. For that extra what is that flavor, add some lemon zest.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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12-03-2008, 08:53 AM | #5 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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Thanks All!!
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[CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER] |
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12-03-2008, 10:07 AM | #6 |
Knows what a fatty is.
Join Date: 11-06-08
Location: Nashville, TN
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smoked catfish filets
cream cheese dried onions EVOO lots of garlic (usually granulated) some sort of cajun seasoning diced jalapenos (or green chilis if not wanting it with heat) salt/pepper dill lemon juice or vinegar to brighten it up smoked paprika Quantities - don't ask me - I just throw it all together until it tastes good - but usually one of the Sam's frozen catfish filets per 8 oz of cream cheese. Sometimes use a little Mayo or sour cream to loosen it up if needed. Will sometimes stuff mushrooms with it also, but then add a bread crumb crust on top
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Currently a Barbecue Poser As of 12/12/08 a Bandera,a DBS, and a lab oven awaiting transformation into a small electric smoker. Borrowed custom whole hog sized trailer mounted pit Borrowed custom trailer mounted rotisserie Rusted out Cheaper than Brinkman vertical smoker Worn out WalllyWorld gasser, no guts so using wood. 4 blocks and old refrigerator shelf. "In Texas, we hold our wemmen when we dance." ME GIGEM AGGIES!! Last edited by caneyscud; 12-03-2008 at 10:22 AM.. |
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12-03-2008, 11:08 AM | #7 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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I had something very simple but very tasty at a friends house recently. It was not warmed but I don't see why it couldn't be. They simply took some spicy red pepper jelly and poured it on top of a block of cream cheese. The brand they used was Howard's which may be local to this region I don't know. They served it with some crackers and the stuff was addictive.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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12-03-2008, 11:23 AM | #8 |
On the road to being a farker
Join Date: 09-10-08
Location: Phoenix, Arizona
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1 Velveeta cheese block
2 cans of rotel tomatoe's 1 LB. Jimmy Dean spicy sausage 2 fresh jalapenos chopped leave the seeds in 1-1 1/2 cups milk
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BBQ is the rhythmical creation of beauty in smoke. Its sole arbiter is taste. |
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