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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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12-09-2012, 01:47 PM | #1 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-09-2012, 01:57 PM | #2 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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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12-09-2012, 01:58 PM | #3 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-09-2012, 02:01 PM | #4 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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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~Ren~ Fat Kids Club Founding Member |
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12-09-2012, 02:09 PM | #5 | |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Quote:
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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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-09-2012, 02:45 PM | #6 |
On the road to being a farker
Join Date: 07-21-11
Location: california, Missouri
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I did some armadillo eggs a few weeks ago and they were a big hit.
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12-09-2012, 03:41 PM | #7 |
Take a breath!
Join Date: 08-21-10
Location: Lake Worth, Florida
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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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18.5 WSM, a Copper Weber 22" OTS, a thai fire bucket, and a large Big Green Egg. |
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Thanks from:---> |
12-09-2012, 06:26 PM | #8 |
On the road to being a farker
Join Date: 10-07-12
Location: Western KY
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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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12-10-2012, 01:08 PM | #9 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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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12-10-2012, 01:16 PM | #10 | |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Quote:
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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12-10-2012, 01:44 PM | #11 | |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
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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Thanks from:---> |
12-13-2012, 10:51 AM | #12 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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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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food bloggin at http://oldjinks.blogspot.com/ |
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12-13-2012, 11:14 AM | #13 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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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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food bloggin at http://oldjinks.blogspot.com/ |
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12-13-2012, 11:36 AM | #14 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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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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food bloggin at http://oldjinks.blogspot.com/ |
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12-13-2012, 11:47 AM | #15 |
is one Smokin' Farker
Join Date: 09-15-11
Location: Houston, TX
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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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food bloggin at http://oldjinks.blogspot.com/ |
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