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Saturday Night Appetizers Needed

Jeeves
Jeeves Posts: 461
edited November -0001 in EggHead Forum
Neighbor has invited me over for Saturday Night. He already know about the BGE and even though he said not to bring anything, I thought I would bring some appetizers.[p]What is easy (Q & D) - other than ABTs, how about bacon wrapped shrimp? What else goes in there and what recipes would u recommend? (I'm still expecting my DP order, but I have all sorts of other seasonigs). Pig Candy? (I stoppeed and purchased some Turbin/T-whatever sugar...[p]Audience: 5 adults, 2 teenagers.[p]Any suggestions?[p]TIA,[p]Jeeves
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Comments

  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
    Jeeves,
    Hi. I usually do Shrimp ...just plain shrimp. If at my place, I cook them "live" on the Egg as my guests are hanging out before dinner / etc.
    I do them direct, on a cast iron grate.
    I get the biggest "easy peel" frozen shrimp I can find ...thaw and peel that afternoon, put in a zip lock bag with olive oil.
    as I put them on the grate, I dip in melted butter and sprinkle with Old Bay seasoning, that's it .. grill on one side until browning , then I take each one, dip in the butter AGAIN, put on grate raw side down , a little more old bay on top and cook until done. I have noticed this year that my guests are much more concerned with the shrimp being FULLY COOKED ..which has surprised me ... they want them well done .. so you gotta watch because if you overcook they turn to rubber but if done correctly my guests go crazy. [p]I think you could do them immediately before you go , put on plate and cover with foil for transport. [p]Pic attached. [p]http://i174.photobucket.com/albums/w116/fredsmusicshop/SHRIMP-PLATE-1.jpg[p]http://i174.photobucket.com/albums/w116/fredsmusicshop/SHRIMPCLOSEUP.jpg[p]http://i174.photobucket.com/albums/w116/fredsmusicshop/SHRIMPCLOSEUPMAXED.jpg
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
    Jeeves,[p]Trying those pics again. [p]SHRIMP-PLATE-1.jpg[p]SHRIMPCLOSEUP.jpg[p]SHRIMPCLOSEUPMAXED.jpg
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • BobS
    BobS Posts: 2,485
    Jeeves,
    Wings are easy and show off the Egg.
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  • Midnight Smoker
    Midnight Smoker Posts: 273
    SmokinGuitarPlayer,
    Love your website......BUT.....are those "ezzee peel" frozen shrimp American caught shrimp? Please, and I know it's hard, try to buy wild, American caught shrimp. American shrimpers have seen an increase in sales since the Gov has put the keebosh on the importation of seafood from China...! Besides.....local shrimp TASTE much better and you know that there were not grown in huge tanks and fed CHICKEN droppings!!!!! Have a good weekend, Paul
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  • Scotty's Inferno
    Scotty's Inferno Posts: 170
    I agree with Bob. I like to lightly smoke drummettes and when they are done, brush them with a couple of coats of Franks Red Hot Buffalo Wing Sauce(any wing sauce is fine) and let that cook in a few more minutes. Everybody loves them. Takes one hour at 350 indirect. Have fun, Scott

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  • thirdeye
    thirdeye Posts: 7,428
    Jeeves,[p]Chubby's planked brie is a great appetizer and it travels really well. At home I serve it right from the grilling plank and when going mobile I cook it on a little parchment paper so it will slide onto a platter. If needed, it can be reheated/softened in the oven. I have his recipe on my cookin' site.

    ~thirdeye~

    [ul][li]Click Here for Brie[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Jeeves
    Jeeves Posts: 461
    SmokinGuitarPlayer,[p]I think I'll give this a shot![p]What temp on egg?[p]Direct, I assume[p]How do I tell that shrimp is done?[p]TIA
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