Favorite appetizers/hors d'oeuvres

mollyshark

Other than the lovable ABT, what are some great appetizer or finger foods to do on the egg? Thinking of maybe doing a slew of different kinds for NYE.[p]mShark

El Jefe

MollyShark,
how about stuffed mushrooms

El Jefe

MollyShark,
also, how about chubby's brie wheel.[p]along the same lines, some smoked cheese.

Richard

MollyShark,Scollips wraped in bacon. Liver with water chesnut wrapped in bacon.... I like bacon.

Unknown

MollyShark,
Every time I do Crab Stuffed Shrimp it goes over well, also Planked Steakhouse Nachos have workded well and are realitively easy...sorry no pics of the nacho's. Mussles on the egg are a no brainer take 10 minutes and can feed an army with no mess
[p]

BBQBluesStringer

MollyShark,[p]Rub some hard boiled eggs with Gilded Splinters (or your favorite rub) and cold smoke them for an hour or two. Make deviled eggs out of them using a bit of the Gilded Splinters in the yolk mix. Sprinkle some more over the tops of them. They're always a big hit when I make them.

ChrisC

MollyShark,[p]One of our favs for apps is meat one a stick - like Nature Boys Ginger Lime Chicken Skewers.

Pharmeggist

MollyShark,
I like the almost fried dizzy pig bbq wings. See link![p]Enjoy, Pharmeggist

[ul][li]http://www.dizzypigbbq.com/recipesWings.html[/ul]

Car Wash Mike

<p />MollyShark,
Proscuitto wrapped prawns.[p]Mike

DobieDad

MollyShark,[p]Here's one of our favorites.[p]Baba Ghannouj
(Lebanese eggplant and sesame puree dip)[p]1 medium-sized eggplant
1/4 cup lemon juice
1/4 cup tahini
2 cloves garlic (more for my tastes)
2 teaspoons salt or to taste
1 tablespoon olive oil
1/4 cup parsley (recipe calls for finely chopped, but add whole sprigs if using a food processor)[p]Grill eggplant over a charcoal fire for 30-40 minutes, turning frequently.
Peel off skin while hot and remove stem and end of eggplant if firm.
Place all ingredients in a food processor and pulse until chunky.
Adjust flavor with more lemon juice and salt.[p]Be sure to add heaps of hickory to smoke the eggplant while grilling on the Egg. I LOVE the effect of smoke on this dish, and because I am grilling the eggplant with the skin on, heaps of smoke is needed to end up with a nice touch of smoke in the appetizer (grill the eggplant whole... it saves flavorful juices. I tried it halved and it just didn’t work. Too dry).[p]Serve as a dip (make it ahead. It's better after a day in the fridge) with toasted pita bread, flat breads, or veggies. Goes well with adult beverages, esp. red wine.[p]The original recipe is from ‘The Complete Middle East Cookbook’ by Tess Mallos, published by Ure Smith, Sydney, 1979.
ISBN 0 7254 0496 5

Unknown

TheStormyDog,
how much for the crab stuffed shrimp recipe?[p]great stuff mon!

Unknown

<p />and wrap em in prosciutto like car wash mike does!
ya, mon
[ul][li]garlic shrimp[/ul]

Unknown

Rick's Tropical Delight,
another easy one,
mix 1/2cup of crab meat,
1/2 cup of cream cheese,(always go lighter on this as it has a very strong taste)
few pieces of cooked bacon,
1/4 cup of bread crumbs
Some diced onion
Squeeze in Half a lemon
season with some dizzy dust or ragin river,
Canoe some jumbo shrimp, stuff with the mixture and
and cook at 325 on a soaked cedar plank for 20-25 minutes.
best of luck

Unknown

TheStormyDog,
thanks mon!
i'll be trying that soon

Flashback Bob

grs,
We do the Scallops in bacon a lot- haven't figured out THE way to do them yet.
How do you do them (time, temp, etc.)?

Flashback Bob

TheStormyDog,
What about mussels?
I love mussels but usually just steam them- what do you have going on in the photo?

Scotty's Inferno

BBQBluesStringer, Brilliant! We'll try that for sure. Thanks, Scott

mad max beyond eggdome

MollyShark,
mad max's stuffed rolled flank steaks. . .served at room temps. ..great appetizer. ..