Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

Thread Tools
Old 02-01-2020, 01:11 PM   #1
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia
Default Creating New Wedding Appetizers

Playing around with a new idea for an addition to our wedding appetizer menu and thought I'd share. I'm sure I'm not the first to do this and not claiming to invent it but I have never seen it personally. For years I've thought about adding ABT's to the appetizer menu but catering for 150 guests on average would mean making 200-350 of them which has kept me from doing them. I got to thinking, what would an ABT pinwheel taste like and would it be easier than making ABT's? So I played around with these today and while I'll still make a few adjustments, the overall process was not too bad. I assembled them like a pizza and then rolled them. Next time I'll incorporate everything into the cream cheese mixture and then spread it on the tortilla. It will make them hold together better once rolled and sliced. We tried these cold and they were good enough to serve them cold. My wife had a great idea and said to throw the rest of them into the oven to heat them up and they were excellent this way. So we'll make these and roll them up in plastic wrap, refrigerate until on-site at a wedding and either slice and heat up on the cooker if it's on-site or even in the proofer/hot cabinet if not. The process is below with pic's, with enough supplies to what would normally make 12 ABT's I was able to make 36 pinwheels.*Half a jalapeno, remove seeds, drizzle with oil, salt and cook until tender on the smoker at 250degrees. At the same time, I took the appropriate amount of strips of bacon and made pig candy and cooked it on the smoker until the bacon was still a little chewing but crumbled once cool.***


Diced the peppers and chop/crumbled the bacon and shredded some sharp cheddar cheese.***

*Then I spread the cream cheese on a tortilla and topped with the other ingredients like I was building a pizza. Note, in the future, I'll whip the cream cheese a bit and then fold the other ingredients in at this point instead of the way I did it.*

Then I rolled the tortilla up as tight as I could and wrapped it in plastic wrap for about an hour (I'll do this the day before a wedding). When ready I removed the plastic wrap and sliced them about 5/8" thick and topped them with rub. As stated earlier they were much better heated so 10 minutes on a smoker or maybe 20 minutes in a hotbox wrapped and I think these will be a hit with guests. I used 3 large tortillas 12" or so, 7 strips of thick-cut bacon, 10 jalapeno peppers, 1block of cream cheese and 1 cup and shredded sharp cheddar to make 3 rolls and this was enough for 36 pinwheels.

ABT Pinwheels

FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote
Thanks from: --->

Old 02-01-2020, 03:37 PM   #2
Babbling Farker

ronbrad62's Avatar
Join Date: 07-16-16
Location: Johns Creek, Ga.
Name/Nickname : Ron

Looks interesting. I would definitely go for it.
ronbrad62 is online now   Reply With Quote
Old 02-01-2020, 05:10 PM   #3
somebody shut me the fark up.

gtr's Avatar
Join Date: 10-16-10
Location: Culver City, CA

Those look and sound great! At first blush I was thinking they'd be really labor intensive, which is obviously a factor in your business - but looking carefully at your post it looks like you may have a good bang for buck thing going on as well as a unique and delicious app. Nicely done!
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
"We have it totally under control"
Avatar by my son!
gtr is online now   Reply With Quote
Thanks from: --->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 04:05 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts