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Christmas Eve Appetizers-- looking for suggestions

Howdy, geniuses.
    I'm looking for a few new ideas to try for Christmas eve.  There will be 12 adults who love to eat and we are eating appetizers all evening until dessert.  I'm thinking I'll make some pig shots, but I'd like to put a few other apps together.  I've got time (Monday and Tuesday off) and I live 1/2 mile from where we'll be enjoying the festivities.  Since I have some time, I'd like to make something different and fun. Otherwise, it'll be back to Moink Balls, ABTs, and wings.  Thanks in advance!


--------------------------------------
30 miles west of Chicago, buried deep in the suburbs.

LBGE (May 2011), SBGE (June 2014) and a growing pile of accessories.

Comments

  • lecramslecrams Posts: 109
    Have you ever tried bacon wrapped dates? Ou can stuff with an almond or blue cheese. They are very good and always a crowd pleaser.
  • GrannyX4GrannyX4 Posts: 1,474
    Smoked planked salmon, can be served room temperature. Thin sliced steak marinated in a teriyaki sauce and wrapped around a water chestnut. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • +1 on the bacon wrapped dates.  I also do a similar rendition using whole waterchestnuts marinated in soy sauce).


  • gmacgmac Posts: 899
    edited December 2013
    I did stuffed smoked mushroom caps on the egg. Stuffed with cherizo, shallots, garlic, bacon, jack cheese, chilli pepper and bread crumbs all sautéed in butter. Then drizzled with white wine on the egg and a butter sauce at serving. They were awfully good. Guess the cheese wasn't sautéed. Mixed in in very small dice after the rest cooled.
    Mt Elgin Ontario
  • lousubcaplousubcap Posts: 10,013
    First up-no genius here-but to give you other options-check out nibblemethis's site here-his main site has many great recipes- http://www.nibblemethis.com/2012/03/moink-balls-armadillo-eggs-and-sea.html Enjoy!
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • henapplehenapple Posts: 15,575
    The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • allsidallsid Posts: 492
    Was on a kick doing these for a while.  Real crowd pleaser with a good home made peanut sauce-
    image
    Beef Tenderloin with scallion skewer
    image
    Hot & fast cook, and slather with Soy-Vay.  These are cut for home use-
    image
    And these smaller versions were for eggfest-
    Proud resident of Missoula, MT
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    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

  • gmacgmac Posts: 899
    henapple said:
    The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
    +1 on the pulled pork egg rolls!  Did those too the same night as the mushrooms.  Used flour tortilla's ala Chile's Southwestern Egg Rolls and they were also great.  Drizzled homemade chipotle mayo over them.
    Mt Elgin Ontario
  • bonemusebonemuse Posts: 53
    edited December 2013

    lecrams said:
    Have you ever tried bacon wrapped dates? Ou can stuff with an almond or blue cheese. They are very good and always a crowd pleaser.
    In the B.E. times (Before Egg) I would make dates stuffed with goat cheese and wrapped in prosciutto.  Maybe it's time to revisit them on the Egg!
    henapple said:
    The only thing about bacon with apps is keeping it from getting soggy. Pulled pork eggrolls are a huge hit but need to be crisp. Turtle eggs, wings, pork fatties sliders...
    Guess that would mean I'd have to makes some pulled pork this weekend. Darn. :)

    Thanks for all the suggestions- feel free to keep them coming!
    --------------------------------------
    30 miles west of Chicago, buried deep in the suburbs.

    LBGE (May 2011), SBGE (June 2014) and a growing pile of accessories.

  • 500500 Posts: 2,207
    Potato Skins.  This is a two step process but worth it.  Bake a bunch of potatoes.  Open and scoop out and have mashed potatoes for dinner.  Day 2 or day 3; grill the skins direct at 350* with shredded cheese, not the bagged stuff, shred a block, add bacon bits, salt and pepper.  I found it best to crisp the skins first naked, then add the cheese and bacon toward the end, cause the cheese melts fast.  I added a few dashes of Franks's RedHot and served with sour cream. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • fishlessmanfishlessman Posts: 19,468
    buffalo chicken dip

    image

    shrimp tacos

    image
  • AquacopAquacop Posts: 468
    @fishlessman mind giving up that dip recipe?
    LBGE 2013 Located in Savannah, Georgia
  • Any kind of stick meat done in small pieces. Souvlaki, kabob, kebob, satay or spedini. All the time is in the prep and cooks are fast. You can do a lot in a single cook as well.

    Steve 

    Caledon, ON

     

  • pgprescottpgprescott Posts: 5,147
    The red and/or blonde pizzas on tortillas is quick, easy, and delicious.
  • NDGNDG Posts: 1,452
    Steak Bruschetta (Brio Tuscan Grill)

    4 halves, Ciabatta bread, brushed with oil and garlic and toasted
    1 oz gorgonzola dolce cheese or any creamy gorgonzola cheese
    2 oz beef tenderloin, seasoned and grilled (just to sear the outer surface), chilled and sliced 
    4 tsp charred tomato relish
    1 drizzle balsamic glaze
    1/4 oz fresh arugula
    1/3 oz fresh fennel, shaved thin and stored in cold water
    1 tsp Tuscan Italian dressing
    Salt and pepper to season
    1 tsp Parmigiano-Reggiano cheese, grated
    1 drizzle Extra virgin olive oil
    Fresh Ground Pepper
    .
    1. Top each piece of bread with ¼ oz of gorgonzola (spread with your 
    finger), a ½ oz slice of steak and 1 tsp of charred tomato relish

    2. Take in the oven at 400 degrees F for about 8-10 minutes, or until the 
    bread is crispy and the ingredients are hot

    3. In a small mixing bowl, combine the arugula, fennel (drain the water), 
    Tuscan Italian dressing and a pinch of salt and pepper

    4. Remove the bruschetta from the oven, add a drizzle of balsamic and top 
    with the arugula mixture

    5. Garnish with the Reggiano cheese, olive oil and black pepper
    image
    Columbus, Ohio
  • This is pretty good if I do say so.

    photo SATAYANDSAUCE1.jpg

     

    Steve 

    Caledon, ON

     

  • This is pretty good if I do say so.

    photo SATAYANDSAUCE1.jpg

     

    Steve 

    Caledon, ON

     

  • fishlessmanfishlessman Posts: 19,468
    Aquacop said:
    @fishlessman mind giving up that dip recipe?
    i think that was tday smoked turkey leftovers and ive also added chopped celery,
    this is the basics
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