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Appetizers ?!?!?!?!?
Comments
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Bacon wrapped scallops dipped in garlic butter are tasty.
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ABTs are always a great hit. Bacon wraped shrimp. Chocolate covered bacon, good stuff.
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Bacon wrapped pitted dates.
If you want you can stuff the date with an almond.Bx - > NJ ->TX!!!All to get cheaper brisket! -
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Big fan of bacon wrapped shrimp brushed with your fave BBQ sauce. Or a really nice sausage cut into bites with dipping sauce.Keepin' It Weird in The ATX FBTX
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YUM! Great suggestions so far -- can't go wrong with ABTs or bacon wrapped everything!
Stuffed Mushrooms are another thought -- easy & can be stuffed with just about anything you have on-hand. I didn't do these on the BGE but I will next time.
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Like Cen-Tex said sausage is hard to beat and make meatballs is always good
Another way is just put on a ham and cut right off the egg. Have Kings or biscuits ready.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Jalapeño Shrimp Rumaki in Szechuan sauce. Main dish or appetizer with smaller shrimp.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Okay, VI -- that did it. <drooling>I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Okay, VI -- that did it. <drooling>
After seeing your backyard, I DO deliver !!!!__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Jalapeño Shrimp Rumaki in Szechuan sauce. Main dish or appetizer with smaller shrimp.
I did something similar recently with shrimp, sage, prosciutto, and shredded parm. Very tasty!Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake) -
My New
favorite BGE cooked finger food is:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />Maple Bacon
Wrapped Dill pickles.Cut dills
into bite sized piecesWrap a piece
of maple smoked bacon around the pickles and secure with a tooth pickMarinade in
Maple Syrup over night (you can use 50/50 maple syrup and pancake syrup as
maple is expensive)I grill them
in foil pie plates over direct heat until the bacon is crispy. They are a hug
hit!!
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PARTY at my house!! <:-POkay, VI -- that did it. <drooling>
After seeing your backyard, I DO deliver !!!!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Bacon wrapped artichoke hearts. Even people who generally don't eat artichoke like these.Boom
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The original recipe came from Martha Stewart -- I changed it up a bit.Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:
That looks awesome. I'd like some more details on that.You can see what I did here: http://necessaryindulgences.com/2012/02/grilled-shrimp/And Martha's recipe: http://www.marthastewart.com/339717/grilled-shrimp-with-cilantro-lime-and-peI'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Oh baby. Keep the ideas coming. I'm loving all the feedback and ideas!! Great stuff guys!!
Only 3 things in life matter. Family, Steelers and my BGE!! -
Turtle Eggs!
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Oh baby. Keep the ideas coming. I'm loving all the feedback and ideas!! Great stuff guys!!
I agree, I use my egg mostly for big meat. I want to start doing appetisersBig Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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google shrimp lejon, i use prosciutto instead of bacon. go heavy with the horseradish
fukahwee maineyou can lead a fish to water but you can not make him drink it -
One of the favorites around here I call Bacon and Blue Shrimp. I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining. I then put them in a container to soak in some Franks Redhot for an hour or two, Then I stuff them with some blue cheese. I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp. I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together. I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
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One of the favorites around here I call Bacon and Blue Shrimp. I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining. I then put them in a container to soak in some Franks Redhot for an hour or two, Then I stuff them with some blue cheese. I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp. I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together. I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
*incoming "meat glue" advice in 3..... 2..... 1.....*
MMM.... sounds great. I've always found shrimp to be a pain to stuff though. Never tried blue cheese, but I've done Jalapeno's and Jack cheese stuffed shrimp, they were def. a blast.
Wings, ABTs, and shrimp are my usual appetizers.
[Insert clever signature line here] -
Ha-Ha. No more meat glue advice (although I just ordered a 2lb bag this morning).One of the favorites around here I call Bacon and Blue Shrimp. I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining. I then put them in a container to soak in some Franks Redhot for an hour or two, Then I stuff them with some blue cheese. I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp. I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together. I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
*incoming "meat glue" advice in 3..... 2..... 1.....*
MMM.... sounds great. I've always found shrimp to be a pain to stuff though. Never tried blue cheese, but I've done Jalapeno's and Jack cheese stuffed shrimp, they were def. a blast.
Wings, ABTs, and shrimp are my usual appetizers.Keepin' It Weird in The ATX FBTX -
One of the favorites around here I call Bacon and Blue Shrimp. I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining. I then put them in a container to soak in some Franks Redhot for an hour or two, Then I stuff them with some blue cheese. I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp. I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together. I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
BRush00 -- thanks!!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter.
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