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The Best Appetizer That You Will Ever Eat.

SGHSGH Posts: 26,571
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.

Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

Virtus Junxit Mors Non Separabit

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. 

Just a man with a Muhle. 
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Comments

  • ThatgrimguyThatgrimguy Posts: 4,144
    edited December 2015
    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 Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • RRPRRP Posts: 22,993
    Ok - I believe you, Scottie, but I'm missing the last chapter. After all cooked, how do you serve it as an appetizer? 
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • 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
  • TinyfishTinyfish Posts: 1,755
    Sounds delicious.
  • SGHSGH Posts: 26,571
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • bgebrentbgebrent Posts: 19,726
    Looks great and easy brother!  Appetizer for two my friend.
    Sandy Springs & Dawsonville Ga
  • RRPRRP Posts: 22,993
    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! 
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • Going to do this for the game Friday!! Thanks Scottie!  :)
    Brandon, MS
  • SGHSGH Posts: 26,571
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • ryanttryantt Posts: 2,155
    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
    Massillon Ohio 
    Check out Chef Norah Grace on Instagram @the_buckeye_bbq
  • SGHSGH Posts: 26,571
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • 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

  • SGHSGH Posts: 26,571
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • JRWhiteeJRWhitee Posts: 5,330
    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
  • RRPRRP Posts: 22,993
    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
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Ron
    Dunlap, IL
  • SGH 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

  • SGH 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. 
    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • SGHSGH Posts: 26,571
    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. 
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • YEMTreyYEMTrey Posts: 6,676
    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

  • SGHSGH Posts: 26,571
     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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • northGAcocknorthGAcock Posts: 13,506
    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.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • SGHSGH Posts: 26,571
    edited December 2015
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • Now thats my kinda food..Definitely going to make..Thanks.
    Greensboro North Carolina
    When in doubt Accelerate....
  • 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

  • tonyledtonyled Posts: 535
    edited December 2015
    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
  • lousubcaplousubcap Posts: 20,300
    @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;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SGHSGH Posts: 26,571
    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.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    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. 

    Just a man with a Muhle. 
  • LetsEatLetsEat Posts: 306
    @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!
    Rockford, IL LGBGE + Gaggenau EB388
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