Any Appetizer Ideas

RayS

Hello[p]This Sunday I'm going to a family get together where everyone is bringing something differant to the meal. Our item is salad and appetizers. I plan on making ABT and something else, but I have no idea what. Any ideas for something simple.[p]By the way, right now I have a pork shoulder on the BGE that I rubbed down with Dizzy Dust. We plan on having pulled pork with homemade BBQ sauce, pickles, broccoli coleslaw and potato chips. Can't wait.[p]Thanks in advance for any ideas.[p]Everyone have a good weekend.[p]RayS[p]

Jethro

RayS,[p]In my opinion this one isn't simple, but they are great.[p]Keep em Smokin,
Jethro
[ul][li]Spin's Clams Casino[/ul]

Mike in MN

RayS,
Chicken Wings....Brine them first, and use the Dizzy seasoning of your choice. I recommend the Raging River.....[p]Cook them direct on a hot grill. I flip them about every 15 minutes, after they get cooking good, continue turning and using the stacking method to finish them off. (in other words, pile em up and rotate them through the stack. It slows the cooking, and allows the juices to drip down through the stack) [p]Mike in MN

Unknown

RayS,[p]I posted this a hundred years ago on the BBQ Forum. VERY easy and impressive. [p]SMOKED OLIVES
(from Smoke & Spice, by Cheryl and Bill Jamison)[p]1 cup of good black olives, such as Greek kalamata
1 cup of good green olives, such as the large, cracked ones
2 T extra virgin olive oil
2 T white wine
2 garlic cloves, minced
1/4 teas dried oregano
freshly ground black pepper to taste[p]Take cooker to 200 and 225 degrees. Arrange olives on a piece of heavy-duty foil molded into a small tray, or a shallow disposable foil pan, if you are making more. Add the other stuff.[p]Cook olives about an hour until they absorb about half the liquid and taste lightly smoky.[p]Serve immediately or let sit several hours to develop flavor.[p]______________[p]Or, you can make a platter of bites of smoked sausages and cheeses. Note: Keep the cooker under 100 degrees to smoke the cheese, using only a few briquets, maybe one chunk of wood, and WATCHING it constantly for a couple of hours.[p]Lee

DTM

QSis,
Hey Lee,
Have you ever done this with the regular grocery store brand olives. I'm talking western family brand black pitted and they have a green too. Can't remember if they're pitted. Only thing that's available unless we've been to Missoula.
Thanks
Dan

RRP

RayS, not sure if you're just looking for one to take or more, but for the "cheese and crackers crowd" I think my Salmon Sread is a winner even if you have to buy a package of smoked salmon in the deli section.

[ul][li]Salmon Spread[/ul]

Unknown

DTM,[p]No, I haven't tried it with anything but the fancier olives, Dan. But the recipe is simple enough and inexpensive enough to try it with whatever you've got. [p]I will try a can of pitted black olives to check it out.[p]Lee

BBQfan1

DTM,
Yeah, grocery store variety is good enough. Two things to aim for: go for 'queens' or 'jumbos' if possible and when getting the black olives, check that they are packed in brine. The brine is what leaves that nice salty coating on the outside when they've dried & smoked......
Qfan

Mike in MN

DTM,
Next time you're close to the city, look for a jar of the combo olives. Sams Club sells a nice fancy jar of mixed specialty olives and they aren't that spendy. They would work real nice. In fact, the recipe that was listed for the smoked olives does work. It makes for a different appetizer.[p]I like the idea of the smoked salmon spread. You would be better off making that a day ahead of time so the flavors could meld. A little worcestershire or Pickapeppa sauce would be a good addition. (IMHO) :>[p]Mike in MN[p]