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The Best Appetizer That You Will Ever Eat.

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SGH
SGH Posts: 28,791
in EggHead Forum
Fellows, I'm going to share something here that is cheap, easy to make, cooks fast, and simply is in a league of its own. It doesn't sound that great, but just try it. I give you my word that you will be more than impressed. Trust me on this one my friends.
Ingriedants:
1 Raw Egg.
1 Green Onion chopped. 
1 Bell Pepper chopped.
1 Sleeve of Ritz Crackers crushed into dust.
1 Roll of Jimmy Dean Original.
1 Roll of Jimmy Dean Hot. 
1 Pack of shredded Cheddar Cheese.
Combine all of the above and mix very well. Form into a loaf and cook indirect over oak at 325-375 degrees until a internal temp of 155 degrees. To say that this is spectacular is a understatement my friends. Hope that y'all enjoy it as much as we do. 









Yall got to try this one fellows. 

Location- Just "this side" of Biloxi, Ms.

Status- Standing by.

The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Thatgrimguy
    Thatgrimguy Posts: 4,729
    edited December 2015
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    That's what I'm talking about my friend!! Pork meatloaf!  Have you ever tried it without the pan? Rolled like a fatty? @SGH
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • RRP
    RRP Posts: 25,888
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    Ok - I believe you, Scottie, but I'm missing the last chapter. After all cooked, how do you serve it as an appetizer? 
    Re-gasketing America one yard at a time.
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  • Black_Badger
    Black_Badger Posts: 1,182
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    Looks pretty interesting, going to have to give it a spin. Thanks for an awesome post, @SGH.

    I was at a holiday party the other night and someone had brought over a bunch of different cookies. I was about 7 or 8 into my favorite one when I realized they were just Ritz covered in dark chocolate. I still ate about 4 or five more...

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • Tinyfish
    Tinyfish Posts: 1,755
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    Sounds delicious.
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  • SGH
    SGH Posts: 28,791
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    RRP said:
    Ok - I believe you, Scottie, but I'm missing the last chapter. After all cooked, how do you serve it as an appetizer? 
    Just slice it into cubes and serve it on a toothpick like pigs in a blanket. Give it a try Ron, I give you my word that it's simply phenomenal. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • bgebrent
    bgebrent Posts: 19,636
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    Looks great and easy brother!  Appetizer for two my friend.
    Sandy Springs & Dawsonville Ga
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  • RRP
    RRP Posts: 25,888
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    SGH said:
    RRP said:
    Ok - I believe you, Scottie, but I'm missing the last chapter. After all cooked, how do you serve it as an appetizer? 
    Just slice it into cubes and serve it on a toothpick like pigs in a blanket. Give it a try Ron, I give you my word that it's simply phenomenal. 
    Thanks! That makes sense. I just wasn't connecting the dots! 
    Re-gasketing America one yard at a time.
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  • loveTheEgg
    loveTheEgg Posts: 573
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    Going to do this for the game Friday!! Thanks Scottie!  :)
    Brandon, MS
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  • SGH
    SGH Posts: 28,791
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    loveTheEgg said:
    Going to do this for the game Friday!! Thanks Scottie!  :)
    Follow the recipe/ingriedants exactly and you will not be disappointed my friend. Here is a useful tip. Use a pan big enough to keep the thickness 2" or less. It will cook more even than the thicker ones. Hope you enjoy my friend. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • ryantt
    ryantt Posts: 2,532
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    i think I've seen this before, in my copy of the American heart associations cookbook.  All kidding aside that looks awesome, and I need to try this sooner than later. 
    XL BGE, KJ classic, Joe Jr, UDS x2 


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  • SGH
    SGH Posts: 28,791
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    Biggreenpharmacist said:
    I HATE bell pepper. Literally cant eat anything with it cooked in it. Reckon how many jalapenos would work without burning my lips off?
    You can omit the bell pepper if you wish. The Jimmy Dean Hot is pretty warm so I would limit the jalapeños to no more than 2 my friend. If you are heat sensitive, try it with just 1 as a test. I have made the loaf with no peppers at all (onion only) and it is still fantastic. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    Looks damn good. I have some sausage I had made from some wild hogs. LOTS of it actually. Gonna try this one out. 

    Little Rock, AR

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  • SGH
    SGH Posts: 28,791
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    Biggreenpharmacist said:
    Gonna try this one out. 
    You will not be disappointed. Looking back, I should have shared this one back when I first joined the forum. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JRWhitee
    JRWhitee Posts: 5,678
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    Now I have a new appetizer for the Super Bowl. Thanks Scottie.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • RRP
    RRP Posts: 25,888
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    Biggreenpharmacist said:
    I HATE bell pepper. Literally cant eat anything with it cooked in it. Reckon how many jalapenos would work without burning my lips off?
    I make a similar type of dip quantity wise which calls for either a full green pepper or 8 diced jalapenoes. Instead of either since my wife can't handle heat I just use 2 jalapenoes. The dip still tastes great, but doesn't burn. HTH
    Re-gasketing America one yard at a time.
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    SGH said:
    Biggreenpharmacist said:
    Gonna try this one out. 
    You will not be disappointed. Looking back, I should have shared this one back when I first joined the forum. 
    I'm thinking this would be great rolled into meatballs and pan cooked with some thinned out bbq sauce. 

    Little Rock, AR

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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    Biggreenpharmacist said:
    SGH said:
    Biggreenpharmacist said:
    Gonna try this one out. 
    You will not be disappointed. Looking back, I should have shared this one back when I first joined the forum. 
    I'm thinking this would be great rolled into meatballs and pan cooked with some thinned out bbq sauce. 
    Or glazed with some bbq at the end and let it get sticky. 
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  • SGH
    SGH Posts: 28,791
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    Biggreenpharmacist said:
    I'm thinking this would be great rolled into meatballs and pan cooked with some thinned out bbq sauce. 
    theyolksonyou said:
    Or glazed with some bbq at the end and let it get sticky. 
    I sure that both of those would be great as well. However do me a favor and try it as is. I know it doesn't sound impressive at all, but it's one of those things that is really deceptive. Feel free to modify it and Doctor it up. But at least try it as is one time and let me know what you think. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YEMTrey
    YEMTrey Posts: 6,829
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    Thatgrimguy said:
    That's what I'm talking about my friend!! Pork meatloaf!  Have you ever tried it without the pan? Rolled like a fatty? @SGH
    That was my initial thought as well.  I will usually throw a sausage fattie on when doing an all day cook.  Slice it up with some eggs for breakfast.  I usually cook it directly on the grid if I've rolled and sealed it correctly.

    Thanks for sharing Scottie.
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • SGH
    SGH Posts: 28,791
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    Thatgrimguy said:
     Have you ever tried it without the pan? Rolled like a fatty? @SGH
    I have, and they turn out pretty good as well. However without the pan you lose a lot of the cheese and more importantly, the grease. The soaking in the grease is what puts this over the top. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • northGAcock
    northGAcock Posts: 15,164
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    Biggreenpharmacist said:
    I HATE bell pepper. Literally cant eat anything with it cooked in it. Reckon how many jalapenos would work without burning my lips off?
    Can you eat a pabllano pepper? I often substitute....significantly different taste with great flavor. Just a suggestion.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,791
    edited December 2015
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    Fellows, I made a typo in the ingriedants list above. For the bell pepper it should be 1/4 of a bell pepper, not 1 whole bell pepper. If you really like bell pepper you can certainly put a whole one in there. However I use 1/4 of a bell pepper myself. All other amounts are correct in the above list. My apologies my friends.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • johnmitchell
    johnmitchell Posts: 6,570
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    Now thats my kinda food..Definitely going to make..Thanks.
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,341
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    northGAcock said:
    Biggreenpharmacist said:
    I HATE bell pepper. Literally cant eat anything with it cooked in it. Reckon how many jalapenos would work without burning my lips off?
    Can you eat a pabllano pepper? I often substitute....significantly different taste with great flavor. Just a suggestion.
    I dont know that Ive ever tried a poblano. Might give that a try. Its just something about those bell peppers I cant handle. I dont even like to smell a bell pepper. 

    Little Rock, AR

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  • tonyled
    tonyled Posts: 536
    edited December 2015
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    this is very similar to the sausage balls i make but i use bisquick vs ritz.  try rolling them in balls and baking on parchment paper, might be easier for you to serve as an appetizer

    as for jalapeno, just deseed it and dice it up.  most of the heat is contained in the seeds
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  • lousubcap
    lousubcap Posts: 32,337
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    @Biggreenpharmacist- Like you I can't stand bell peppers, but give an orange, red or yellow one a try.  Much different and good flavor.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • SGH
    SGH Posts: 28,791
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    tonyled said:
     try rolling them in balls and baking on parchment paper, might be easier for you to serve as an appetizer

    I have my friend. I just prefer to use the pan method. With the pan you do not lose the grease. Also you won't lose any of the cheese. The cheese and soaking in the grease is honestly what makes this so good. Once it's cooked, it doesn't have to be served in small chunks, it can be served in slices like meat loaf. Give this pan method a try and see what you think. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • LetsEat
    LetsEat Posts: 458
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    @sgh thank you for sharing this recipe. It is every bit as delicious as you stated.  I made it for a party last evening and  before I could snap a photo it was devoured by a group of hungry teens. Wish that I had made a double batch!
    IL 
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