Favorite NYE egged Appetizers? (Finger Food / Make-Ahead or low-maintenance cook)

KiterTodd

Looking for some BGE finger food to share with guests.  Something that showcases the lump/smoke flavoring as opposed to food that could be done just as well in the oven.

*EASY TO EAT*
Last year I made a brisket and sliced it with some small rolls.
I was going to smoke some ribs (still might) but was thinking of something easier to eat than ribs or wings that people are more likely to pick up at a cocktail type party.

*EASY TO COOK*
AND, here's the kicker...  it's like 10 degrees outside, I'll be helping my wife with last minute party prep, I don't want to be running back and forth to the deck. SO, I'm looking for something I can make slightly ahead of time and just keep under foil in the oven until party time, or worst case a "set it and forget it" cook.  Put it on, take 'em off.  Done.


In any case, HAPPY NEW YEAR, everyone!  It's been another great year reading about everyone's great cooks, getting tips, and sharing photos.

Killit_and_Grillit

I did smoked Gouda and pork belly potato skins with jalapeños and Habanero Death Dust last night. 

Smoke the potatoes today, slice and remove the guts. Load them up and toss them in the freezer. Pull them out an hour before you want to serve and let them start to thaw. Heat in the oven and serve. 

we also did pork loin sliders with a cherry glaze and they were a big hit and could be done ahead of time. 

Webass

Sausage stuffed mushrooms.  Lot's of recipes out there.  I keep mine simple with stuffer mushrooms, softened cream cheese, hot Jimmy Dean sausage, cooked and drained, minced garlic, lemon juice, and grated parmesan for topping. 

Easy to prepare ahead and then bake(350) and keep warm for the party.  The Egg gives them a little more flavor but they're just as good done in the oven.  

Gulfcoastguy

Abts are a classic and you could search for Moink Balls. I like the idea idea of pineapple spears marinated in Fireball and coated in brown sugar or Pineapplehead and grilled, gotta have something for the vegheads.

DMW

Bourbon

Gulfcoastguy

I I forgot, you can marinate maraschino cherries in vodka. We used to call them Cherry Poppers.

Thatgrimguy

I like soup.    My favorite is soup is Bourbon with H20 Croutons

Thatgrimguy

Try a baked Brie. My crew LOVES these.

Set the egg raised indirect at 400.  

Get a puff pastry and straighten it out but don't squish it or it won't puff.

In the center of the puff pastry lay brown sugar, chopped pecans in a heavy circle that's the same size as the block of Brie.  Then wet all the brown sugar and pecans with Bourbon. Set the Brie on top of the pecans/brown sugar/bourbon mixture and then fold the edges of the puff pastry on top. Use an egg wash to seal up any wholes and flip it over then cover it with egg wash.

Pop it in the egg till it's a golden brown. (I use a tray like I would in the oven) After removing let cool for 20 min and serve with crackers.  People will FREAK!

KiterTodd

Thatgrimguy said:

Try a baked Brie. My crew LOVES these.

...Pop it in the egg till it's a golden brown. (I use a tray like I would in the oven) After removing let cool for 20 min and serve with crackers.  People will FREAK!

That sounds interesting.  Do you then slice that bad boy?

(call me crazy... I really like Brie, but I dislike the moldy white shell on the outside.  And I like stinky cheese, I just don't dig on the rinds)


@Gulfcoastguy that fireball pineapple, now that sounds yummy as well.

KiterTodd

You know what I'd love to make?  Burnt ends.  But I don't want to smoke an entire brisket to get there. 

Is there a quick cheat to achieve something similar? like maybe by cubing a flank steak or small brisket and smoking it shorter and hotter in cast iron.  Hmmmm....   It's too cold out to experiment.

Thatgrimguy

KiterTodd said:

Thatgrimguy said:

Try a baked Brie. My crew LOVES these.

...Pop it in the egg till it's a golden brown. (I use a tray like I would in the oven) After removing let cool for 20 min and serve with crackers.  People will FREAK!

That sounds interesting.  Do you then slice that bad boy?

(call me crazy... I really like Brie, but I dislike the moldy white shell on the outside.  And I like stinky cheese, I just don't dig on the rinds)


@Gulfcoastguy that fireball pineapple, now that sounds yummy as well.

I leave a small knife and people just cut off little chunks. The edges don't really need a cracker because you will get plenty of the puff pastry.

I really don't like brie. Especially the rind. But with this method it's soaked into the puff pastry and surrounded by bourbon, pecans and brown sugar. It's freaking good. Never have I ever had leftovers.

SmokeyPitt

For burnt ends you can use a Chuck roast or short ribs. I think short ribs are better.  

Moinkballs are awesome and really easy to make. 

KiterTodd

Thanks guys.
I'm going with the moink balls and I also bought some short ribs.  I figure I can smoke them at the same time as my shwetty balls.

So, I'm thinking of cutting the short rib into large cubes, covering with some rub, and smoking in cast iron.  Then I'll probably coat it in sauce the same time I treat the MOINK and throw it back in.

I want to do that BRIE back also, but the wife is already doing a hot cheese loaf thing...

Wolfpack

Pulled pork sliders- can make ahead and reheat. 

There is still time to do a turbo butt tomorrow. 

Or knock out @sgh best appetizer ever recipe on crackers, Hawaiian rolls, etc.

lousubcap

Likely too late but if you want burnt ends and don't want to sacrifice the best part of a brisket then give this recipe a look (pork belly for the win):
http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  FWIW-

KiterTodd

Figured I'd close the loop here on your fine suggestions and post some pictures.

The Moink balls came out good, if not a little too rich for some folks at the party.  Balls were spicy (I liked that), smoke flavor was on the heavy side but not overpowering, BBQ sauce glaze was good.  I actually made a green Peruvian dipping sauce for them in addition to the extra Habenero Honey BBQ glaze on the side.

I made the balls from scratch. I think they'd be great for a tailgate or large gathering.  But ended up a little heavy for my crowd with all the other food we had out.  I'll make them again, but for a different crowd of meat eaters.



I also made the mock burnt ends with short rib.  Those came out excellent. I cooked them at the same time as the Moinks, on a cast iron platter underneath the bacon balls. So, they got basted in beef and bacon dripping during the cook. 

They surprisingly had a nice smoke ring, good flavor and were very tender even though I overcooked them.  I went a little heavy on the mustard and rub, though.  They were also a little too rich for some, but I could've eaten the whole plate of them. I'll make these again some time, with slight tweaks.



Hope everyone had a great New Year, with or without fresh grilled protein.