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Appetizers ?!?!?!?!?

NightwingXPNightwingXP Posts: 436
edited April 2012 in EggHead Forum
So I am trying to think outside the box and would like some input on appetizers, or finger foods if you will, to do on the Egg. I love anything chicken and also like bacon. Kristi and Centex Smoker have had great discussions lately about chicken wrapped items and I would like to expand this topic to other fun finger foods that would be great for a get together with friends on the back patio. I am open to all and any input on any type of finger food. Beef, chicken, shrimp whatever. Thanks everyone!!
Only 3 things in life matter. Family, Steelers and my BGE!!

Comments

  • Bacon wrapped scallops dipped in garlic butter are tasty.
  • rsmith193rsmith193 Posts: 219
    ABTs are always a great hit. Bacon wraped shrimp. Chocolate covered bacon, good stuff.
  • tazcrashtazcrash Posts: 1,852
    Bacon wrapped pitted dates.
    If you want you can stuff the date with an almond.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • stevesailsstevesails Posts: 990
    Moink balls. Bacon wrapped meat balls
    XL   Walled Lake, MI

  • Big fan of bacon wrapped shrimp brushed with your fave BBQ sauce. Or a really nice sausage cut into bites with dipping sauce.
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • 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.

    Stuffed Mushrooms with Goat Cheese & Pancetta
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • MickeyMickey Posts: 18,610
    edited April 2012

    Like Cen-Tex said sausage is hard to beat and make meatballs is always good

     

    imageimage

    Another way is just put on a ham and cut right off the egg. Have Kings or biscuits ready.

     

    image
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Village IdiotVillage Idiot Posts: 6,953
    Jalapeño Shrimp Rumaki in Szechuan sauce.  Main dish or appetizer with smaller shrimp.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • 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 FacebookInstagram, and Twitter.
  • Village IdiotVillage Idiot Posts: 6,953
    edited April 2012
    Okay, VI -- that did it.   <drooling> 
    After seeing your backyard, I DO deliver !!!!   :D
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • EggbertsdadEggbertsdad Posts: 804
    Jalapeño Shrimp Rumaki in Szechuan sauce.  Main dish or appetizer with smaller shrimp.

    image
    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)
  • FliehighFliehigh Posts: 76
    edited April 2012


    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 pieces



    Wrap a piece
    of maple smoked bacon around the pickles and secure with a tooth pick



    Marinade 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!!



  • Okay, VI -- that did it.   <drooling> 
    After seeing your backyard, I DO deliver !!!!   :D
    PARTY at my house!!   <:-P
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:

    Grilled Shrimp with Cilantro, Lime & Pistachios
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • FanOfFanboysFanOfFanboys Posts: 2,044
    Bacon wrapped artichoke hearts. Even people who generally don't eat artichoke like these.
    Boom
  • FanOfFanboysFanOfFanboys Posts: 2,044
    Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:

    Grilled Shrimp with Cilantro, Lime & Pistachios



    That looks awesome. I'd like some more details on that.
    Boom
  • Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:
    That looks awesome. I'd like some more details on that.
    The original recipe came from Martha Stewart -- I changed it up a bit.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
    You can also find me on FacebookInstagram, and Twitter.
  • NightwingXPNightwingXP Posts: 436
    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!!
  • GriffinGriffin Posts: 7,618

    Turtle Eggs!

     

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • bigguy136bigguy136 Posts: 1,161
    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 appetisers

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • fishlessmanfishlessman Posts: 22,274
    google shrimp lejon, i use prosciutto instead of bacon. go heavy with the horseradish
  • ronfrostronfrost Posts: 3
    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.
  • BRush00BRush00 Posts: 367
    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]
  • 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.
    Ha-Ha. No more meat glue advice (although I just ordered a 2lb bag this morning). 
    Keeping it Weird in the ATX
    2 Large BGE &1 MiniMax BGE
    1- Large BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    Roccbox-Blackstone 36
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • 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 FacebookInstagram, and Twitter.
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