Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Daytona 500

edited 11:17AM in EggHead Forum
We're having people over for the race tomorrow. I was looking for good appetizer recipes for the Egg. Any suggestions would be greatly appreciated.[p]Jenn


  • RRPRRP Posts: 21,817
    hot wings and ABTs immediately come to my mind.

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • WessBWessB Posts: 6,937
    Got both of those on the menu for our Daytona party...hard to beat some proven favorites...[p]Wess

  • PakakPakak Posts: 523
    I made this for a potluck last night. It's been awhile since I've made it and I'd forgotten how good it was. Fantastic, IMO.[p]Pineapple Salsa (Steve Raichlen - BBQ USA)[p]1 Ripe pineapple[p]1 Red bell pepper[p]1 Bunch scallions (green onions)[p]2-4 Jalapeño or habañero peppers (or mix/match)[p]1 TBS minced, candied ginger[p]¼ C chopped, fresh mint[p]3 TBS fresh lime juice, or more – to taste[p]1 TBS brown sugar or more – to taste[p] [p]· Peel the pineapple and slice into ½ inch slices. Core the slices.[p]· Grill the bell pepper, scallions, jalapeños, pineapple.[p]· Let peppers cool in paper bag or baggie to steam and ease pealing. Peal and seed.[p]· Chop or place ingredients in food processor – course chop.[p]· Can be made several hours ahead.[p]· Makes 3-4 cups[p]My Notes: I've use habeñeros both times I've made this and really like the heat with the sweet. This last time I made it, I used fresh ginger instead of candied. I think I like the fresh better. It gives it more zing.
Sign In or Register to comment.
Click here for Forum Use Guidelines.