Favorite Egged Sides/Appetizers that can hold for a couple hours

StellarEvo

Afternoon fellow Eggheads,

I've got a get-together (birthday) with some friends next weekend and want to be a good guest and Egg them something.  It's a little over an hour drive to their place so I'd like to Egg something that I can be sure finishes on time and is ready to serve upon arrival after the trip.

I've started to poke around but thought I'd float it out to y'all.  What do you guys "go-to" in this kind of situation.  Hope to find something great and reply with cook photos!

Simcan

I am sure little pulled pork sliders would be a hit as an app, though not really a side.  You could FTC the butt for the drive and well before, so you know it will be perfect, and pull when you arrive. You could bring a bunch of toppings...some sauces, slaw, pickled red onions, cheese, sour cream, crunchy onions, whatever, and people can make their own.

bgebrent

A couple of approaches to consider.  A side(s) that can be served at room temp, can be ftc'd or easily rewarmed in an oven.  A good room temp option could be prosciutto wrapped asparagus.  Ftc'd, pulled pork as mentioned above.  Quick rewarm, perhaps ABTs.  Many possibilities. Good luck.

Richard Fl

App

Salsa, Pico de Gallo, Richard Fl.

INGREDIENTS:

6-8 Whole Tomatoes

1 Medium Red Onion

1 Bunch Cilantro, fresh

1 Can Green Chiles, diced, Ortegas/El Paso or similar

1-2 Whole Jalapenos, fresh

Juice from 1 fresh Lime

1/4 cup Wine Vinegar

1 dash Cayenne Pepper

Fresh ground Black Pepper, to taste

1/2 oz Cuervo Gold Tequila, to taste (optional)

2-3 Tbs Hot Italian Cherry Peppers, diced (optional) or La Bomba

PROCEDURE:

1. Take the tomatoes, onions and fresh peppers if you have them and char on BGE. Peel the black skin and add some to the salsa.

2. Take tomatoes and cut in half against the stem, remove the seeds and any juices and discard. Dice tomatoes in 1/4 inch pieces.

3. Sprinkle with a little salt and let set for 30 minutes to remove more juices (prior to doing this, if you desire, lightly roast the whole tomato to remove the skin-gas burner or grill is best, but keep some of the burnt skin for flavor and texture).

4. Finely dice red onion, jalapenos, and cilantro (leaves only).

5. Mix all ingredients (best the next day-will keep refrigerated for about a week)

Recipe Type: Appetizer, Salsa

Source

Source: BGE Florida Eggfest '09, Richard Fl

Author Notes

This is the way we like it, but play around for your taste buds, there are choices for each palate.

2015/05/25--Will try some chopped up red radish next batch.

northGAcock

Nothing wrong with room temp mac and cheese if you ask me.

Focker

Is it BYOM?

What are they cooking?

Don't be the "Thundergod" of the party that smokes a $200 brisket on their "ceramic kamado grill" with wood Aaron Franklin uses, trimmed like Aaron Franklin trims, smoked like Aaron Franklin smokes, wrapped in Aaron Franklin's paper, sliced like Aaron Franklin slices, with the knife Aaron Frankin uses...... 


Options I would consider.....
Chili, egged day before, reheated in crock pot. 
Baked beans, egged day before, reheated in crock pot. 

A theme, I know.  But no time constraints to worry about.   They reheat, hold easy.  And they taste just as good, if not better, day after with some time to meld.