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Appetizers ?!?!?!?!?

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NightwingXP
NightwingXP Posts: 448
edited April 2012 in EggHead Forum
So I am trying to think outside the box and would like some input on appetizers, or finger foods if you will, to do on the Egg. I love anything chicken and also like bacon. Kristi and Centex Smoker have had great discussions lately about chicken wrapped items and I would like to expand this topic to other fun finger foods that would be great for a get together with friends on the back patio. I am open to all and any input on any type of finger food. Beef, chicken, shrimp whatever. Thanks everyone!!
Only 3 things in life matter. Family, Steelers and my BGE!!
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Comments

  • Slobberdog
    Slobberdog Posts: 54
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    Bacon wrapped scallops dipped in garlic butter are tasty.
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  • rsmith193
    rsmith193 Posts: 219
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    ABTs are always a great hit. Bacon wraped shrimp. Chocolate covered bacon, good stuff.
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  • tazcrash
    tazcrash Posts: 1,852
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    Bacon wrapped pitted dates.
    If you want you can stuff the date with an almond.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • stevesails
    stevesails Posts: 990
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    Moink balls. Bacon wrapped meat balls
    XL   Walled Lake, MI

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Big fan of bacon wrapped shrimp brushed with your fave BBQ sauce. Or a really nice sausage cut into bites with dipping sauce.
    Keepin' It Weird in The ATX FBTX
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    YUM! Great suggestions so far -- can't go wrong with ABTs or bacon wrapped everything!

    Stuffed Mushrooms are another thought -- easy & can be stuffed with just about anything you have on-hand. I didn't do these on the BGE but I will next time.

    Stuffed Mushrooms with Goat Cheese & Pancetta
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Mickey
    Mickey Posts: 19,674
    edited April 2012
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    Like Cen-Tex said sausage is hard to beat and make meatballs is always good

     

    imageimage

    Another way is just put on a ham and cut right off the egg. Have Kings or biscuits ready.

     

    image
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Village Idiot
    Village Idiot Posts: 6,959
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    Jalapeño Shrimp Rumaki in Szechuan sauce.  Main dish or appetizer with smaller shrimp.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Okay, VI -- that did it.   <drooling> 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited April 2012
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    Okay, VI -- that did it.   <drooling> 
    After seeing your backyard, I DO deliver !!!!   :D
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Eggbertsdad
    Eggbertsdad Posts: 804
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    Jalapeño Shrimp Rumaki in Szechuan sauce.  Main dish or appetizer with smaller shrimp.

    image
    I did something similar recently with shrimp, sage, prosciutto, and shredded parm. Very tasty!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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  • Fliehigh
    Fliehigh Posts: 76
    edited April 2012
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    My New
    favorite BGE cooked finger food is:<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />



    Maple Bacon
    Wrapped Dill pickles.



    Cut dills
    into bite sized pieces



    Wrap a piece
    of maple smoked bacon around the pickles and secure with a tooth pick



    Marinade in
    Maple Syrup over night (you can use 50/50 maple syrup and pancake syrup as
    maple is expensive)



    I grill them
    in foil pie plates over direct heat until the bacon is crispy. They are a hug
    hit!!
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Okay, VI -- that did it.   <drooling> 
    After seeing your backyard, I DO deliver !!!!   :D
    PARTY at my house!!   <:-P
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:

    Grilled Shrimp with Cilantro, Lime & Pistachios
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    Bacon wrapped artichoke hearts. Even people who generally don't eat artichoke like these.
    Boom
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:

    Grilled Shrimp with Cilantro, Lime & Pistachios



    That looks awesome. I'd like some more details on that.
    Boom
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Here's another one -- Peel & Eat Shrimp with Cilantro, Lime & Pistachios:
    That looks awesome. I'd like some more details on that.
    The original recipe came from Martha Stewart -- I changed it up a bit.  
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • NightwingXP
    NightwingXP Posts: 448
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    Oh baby. Keep the ideas coming. I'm loving all the feedback and ideas!! Great stuff guys!!
    Only 3 things in life matter. Family, Steelers and my BGE!!
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  • Griffin
    Griffin Posts: 8,200
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    Turtle Eggs!

     

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • bigguy136
    bigguy136 Posts: 1,362
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    Oh baby. Keep the ideas coming. I'm loving all the feedback and ideas!! Great stuff guys!!
    I agree, I use my egg mostly for big meat. I want to start doing appetisers

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

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  • fishlessman
    fishlessman Posts: 32,749
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    google shrimp lejon, i use prosciutto instead of bacon. go heavy with the horseradish
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • ronfrost
    ronfrost Posts: 3
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    One of the favorites around here I call Bacon and Blue Shrimp.  I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining.  I then put them in a container to soak in some Franks Redhot for an hour or two,  Then I stuff them with some blue cheese.  I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp.  I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together.  I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
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  • BRush00
    BRush00 Posts: 367
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    One of the favorites around here I call Bacon and Blue Shrimp.  I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining.  I then put them in a container to soak in some Franks Redhot for an hour or two,  Then I stuff them with some blue cheese.  I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp.  I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together.  I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
    *incoming "meat glue" advice in 3..... 2..... 1.....*

    MMM.... sounds great.  I've always found shrimp to be a pain to stuff though.  Never tried blue cheese, but I've done Jalapeno's and Jack cheese stuffed shrimp, they were def. a blast.

    Wings, ABTs, and shrimp are my usual appetizers.
    [Insert clever signature line here]
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    One of the favorites around here I call Bacon and Blue Shrimp.  I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining.  I then put them in a container to soak in some Franks Redhot for an hour or two,  Then I stuff them with some blue cheese.  I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp.  I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together.  I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
    *incoming "meat glue" advice in 3..... 2..... 1.....*

    MMM.... sounds great.  I've always found shrimp to be a pain to stuff though.  Never tried blue cheese, but I've done Jalapeno's and Jack cheese stuffed shrimp, they were def. a blast.

    Wings, ABTs, and shrimp are my usual appetizers.
    Ha-Ha. No more meat glue advice (although I just ordered a 2lb bag this morning). 
    Keepin' It Weird in The ATX FBTX
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
    Options
    One of the favorites around here I call Bacon and Blue Shrimp.  I devein some 16 count or bigger shrimp cutting atleast halfway through the shrimp after deveining.  I then put them in a container to soak in some Franks Redhot for an hour or two,  Then I stuff them with some blue cheese.  I like to use crumbled blue cheese and form it into a cone shape and then stuff it into the cut shrimp.  I then wrap the shrimp in some partially cooked bacon using a toothpick to hold it together.  I then give them a final basting of the Franks before putting them on the grill to cook until the bacon is done.
    BRush00  -- thanks!! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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