Appetizers

Do a serch for "Moinks". They always are a hit.

Frequent nominees:

ABT's

Fatties'

Chicken Lollipop's (also call bull horns)

(if you don't know what they are you have to search)

Of course, check out the "ultimate list" for some ideas also:

The "Ultimate" list for smoking

Chicken wings?
Okies Ultimate Wing List

I second the ABT's! I have done these twice in the smoker and they have come out perfect each time. I do mine at 250 for 2 hours with just the smallest amount of wood. Perfect!

Grilled bacon-wrapped pickled watermelon rind pickles. Don't gag, they are very good.

quote:

Originally posted by RibDog:
Grilled bacon-wrapped pickled watermelon rind pickles.

John, you're banned for even having that recipe... Just because you CAN doesn't mean you have to wrap it in bacon

That recipe sounds like California, you're in Florida, wouldn't it be Bacon wrapped Pork Rinds?

Hey. Easy on California.

Hey, I remember learning that recipe from Elizabeth and Hank at Boss Hawgs in Topeka, KS. Just ask Tom, he has had them.

Bacon-wrapped pork rinds. Hmm, I'll get back to you.

quote:

Originally posted by SmokinOkie:
John, you're banned for even having that recipe... Just because you CAN doesn't mean you have to wrap it in bacon

That recipe sounds like California, you're in Florida, wouldn't it be Bacon wrapped Pork Rinds?

Literally laughed out loud!!!

John, is this a joke or are you serious? Some folks down here do pickle watermelon rinds, but smoke em...? Wrapped in bacon?

If I'm lying, then I will ban myself from the CS forum.

I am totally serious. In fact, I served it at one of my cooking classes and they loved it! You can either smoke or grill them. They just need to cook until the bacon gets crisp.

In fact, this exact recipe is in one of Dr. BBQ's cookbooks.

quote:

Originally posted by RibDog:
Grilled bacon-wrapped pickled watermelon rind pickles. Don't gag, they are very good.

I really though I was beyond being surprised at what people would eat, but I guess I'm not.

I had to think about this for a little bit because I usually shy away from smoked apps if the meal will be smoked meats. Also, folks in Cali-forn-i-a don't eat like regular folks. You hardly ever see them eatin' a mess of chittlin's or fried squirrel, so it took some thinking on my part.

I second or third the ABT's and chicken wings, but I don't have the patience for making 90 ABT's. Here are some things you could try that are kinda sorta smoked, but all are easy and do ahead type things so you can properly attend to the beer drinking.

Brushetta anything! Get some fancy sausage that you left coasters are so fond of(chicken/asiago cheese, chicken/spinach, something spicy, etc) then smoke it and grind in food processor with cream cheese(and a little mayo/sour cream to thin), and serve on toast. Do 2-3 kinds, adding caramelized onions, roasted red pepper, etc. and then just have lots of toast which can be made a day ahead and re-toasted in an oven for a couple of minutes to freshen up.

Same as above except for grilled/smoked veggies. Eggplant dip with tahini, roasted rep pepper hummus. Do a smoked tomato and onion sauce. Just a smoked tom and an onion, then process with mayo. S&P to taste. Like a smokey 1000 island dressing but goes well with most anything on toast.

Same as above but smoked salmon with dill dream cheese and capers, maybe some diced red onion.

Spring rolls(cold type) with smoked pork, smoked shrimp, or both with peanut sauce or spicy duck sauce. (rice wrappers, basil leaves, cilantro, mint leaves, cellophane noodles, shredded carrots, bean sprouts, meat)

Pulled pork in wonton wrappers, fried. (little BBQ egg rolls) Served with spicy vinegar based slaw and BBQ sauce of choice.

Smoked chicken, chopped with soy sauce and toasted sesame oil, scallions, water chestnuts, shredded carrots, and cellophane noodles in lettuce cups. Pretty much the same as the spring rolls. Be careful with the sesame oil if you haven't used it before. A little goes a long ways. Put this out on a tray and let people make their own.

Smoked pork tenderloin, marinated with hosin sauce or glazed with same at end of cooking, rolled in toasted sesame seeds, then chilled and sliced thin. Served with peanut dipping sauce.

Grilled ahi tuna with wasabi sauce, or smoked in a dip with wasabi and cream cheese on sesame crackers.

All this sounds good and all, but if you can get some frog legs, turtle meat, or swamp rat we could really make this a party to remember. If you want specifics, PM me.

Or, cook up a brisket to about 170*, pull it out and cut it into 1" chunks. Toss chunks in more rub then continue smoking to 190-195*. Insert toothpicks(frilly type, with green toothpicks removed) into each cube, and a couple of sauces. BBQ, horseradish, kelp and wheat grass? Sort of a forced burnt ends type thing.

EDIT: Should have mentioned smoked leg of lamb. Do a little side salad of tom, cuke, red onion, and feta with a greek dressing, maybe some tzatziki and pita. Yum.

Also, smoked meatloaf sliders.

Also, if you have grill available, marinated skirt steak with a chimichurri sauce.

Just thinking about this makes me hungry. I'm doing a pig roast Saturday and I don't even want to be there now. I want to come play with you guys.

Well, Todd. You are definitely invited.

Let me think on all these great recommendations, and I'll let everyone know what I do when I decide. Leaning towards chicken wings or the cubed brisket chunks. Will a flat work for the chunks?

I want to do something that says "smoked". A few of your recommendations are beyond my skill level Todd. But they sound awesome.

quote:

Originally posted by Pags:
...Will a flat work for the chunks?

Not really, for BE's as you need that extra fat from the point to help keep it moist, a flat would really dry out without some help

quote:

Originally posted by Pags:
Leaning towards chicken wings or the cubed brisket chunks. Will a flat work for the chunks?

A flat doesn't have enough fat, but I've "faked" burnt ends to good effect with the flat off a whole packer that has a good fat cap on it. It just takes too long to accumulate enough points to do a batch of real burnt ends.

Pags- Have you considered smoked deviled eggs? Always a hit when I bring them to a potluck and easy to do. Take a dozen shelled hard boiled eggs, get some smoke rolling and then put the eggs in for about 1/2 hour (if for too long they get rubbery...). They'll have a light brown color to them. Let 'em cool then slice in 1/2 and use whatever deviled egg recipe you want (I'll use garlic salt and fresh ground pepper/a dash of cider vinegar/a bit of CYM and mayo). Top with a little sweet paprika for looks and wallah! It's fun to watch the reactions when people take their first bite of a smoked egg.

That sounds interesting.

Well. Scratch the smoked appetizers. The party's just been moved to my house. Seems like everyone wanted to get close to my smoker.

So I'm doing two styles of pork butt--one with a Kansas City type sauce and the other with a Carolina vinegar base sauce with cole slaw(samich). I'm also doing Smokin's BBQ beans. Others are covering the appetizers.

Do the butts ahead and hold them, you can still do appetizers

Smokin's idea sure makes lots of sense. That'll give you some time to do something simple like smoked sausages. I like to use pre-cooked sausage like Polish sausage or CAB all beef franks. that way they only have to be heated through. Use a mild wood such as cherry or apple and only an ounce or less just enough to lay a little smoke on. Cook at about 200 degrees then cut 'em up into bite size pieces harpoon 'em with toothpicks and serve with an assortment of your favorite sauces. These are always popular around here and don't take away from your Glen Livet time.... or whatever your fave might be.

Moinks sound pretty good, gotta try those.

Plan on holding the PB. Good idea. Will smoke beans while holding the PB--Smokin' style. Guests are bringing the appetizers and desserts. Everyone wants to contribute.

Heineken, Corona, Bud, Fosters, plenty of wine. We're going to party.