Gang-
Looking for something to compliment tomorrows meal. Throwing a party for my 91 yr old father in law, making grilled pizzas for about 15.
Want to show off the Bradley. Was going to do Moink balls, but want something lighter.
No ABT's for this crowd,they are into spicy like I am, thinking of a veggie cheese thing or maybe something with chicken also
any suggestions?
thanks
Bacon wrapped....
scallops ?
cocktail franks ?
bacon ?
Smoked almonds are a great snack.
It's not an app, but I cold smoked some green beans that were fantastic.
'Shroom bombs...
... defined in Caneyscud's glossary as "Something tasty stuffed inside a medium-size mushroom cap, wrapped in bacon and cooked on a grill, roasted in TBE, or smoked. Use your imagination with the something tasty, but a good starts would be cream cheese, jalapenos, cheddar, shrimp, garlic, and bacon, mixed together topped with more cheddar cheese after being stuffed into the mushroom cap and (then) wrapped with bacon."
like I said I want to keep it light
no bacon this time
I have baconed the family out the past 2 weeks lol
I could eat it morning noon and night but not this time
Chicken wings are always a hit at my place
maybe some shrimp skewers lightly smoked or grilled then tossed in a light garlic butter?
any left over garlic butter could be used as a dip for the pizza "bones"
No bacon? Smoked or grilled food without bacon? I'm not sure it can be done. It certainly violates the Prime Directive and the ramifications of such interference in the natural order are too terrifying to even consider.
maybe??
http://www.ask.com/bar?q=marinated+olives&page=1&qsrc=178&ab=2&u=http%3A%2F%2Fwww.foodnetwork.com%2Frecipes%2Femeril-lagasse%2Fkicked-up-marinated-olives-recipe%2Findex.htm
Around here keeping it light means using the thin-sliced Bacon instead of the Thick stuff!
::) ::)
:P :P
;D ;D ;D
If the fam is "baconed" out, then maybe try wrapping things with thin sliced ham... 'shrooms, asparagus spear, cube of chicken....
One of my favorite appetizers is halibut cut into 1" to 1 1/2" cubes, wrapped in bacon (or ham), marinated in teriyaki sauce and then grilled. I haven't tried it using the Bradley, but you could sure put a couple of biscuits worth of smoke on them before the grill... Hmmmm, may have to try that this weekend... have some 'but in the freezer... may skip the marinade and go right into the smoker and then the grill long enough to crisp up the edges and cook the fish... hmmmm
Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.
Here is the recipe I concocted:
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?t=607)
Quote from: Habanero Smoker on August 08, 2009, 02:14:57 AM
Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.
Here is the recipe I concocted:
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?t=607)
They sound like they would be good ON the pizza.
wow those oilives sound great, but i have no time to marinate them, I will make them soon though!!
I decided on a mix of Moink balls and wings.
If they dont like them, more for ME!!!!
thanks for all the suggestions!!!!
I'm late to the discussion, but using that buttermilk brine I talked about in a different thread takes wings to the next level in juiciness... Just leave out the Frank's and cayenne and sub some BBQ sauce and Mrs Dash for richness.
I've got a turkey breast in the modified 'pool' right now.
(http://lh3.ggpht.com/_CbvAIVzmFFM/Sn2Rc1ViDGI/AAAAAAAA5h0/BRetUYLgijI/s720/0807092346-00.jpg)
Quote from: buttburner on August 08, 2009, 05:18:26 AM... I decided on a mix of Moink balls and wings.
Thank God you're using some bacon! I was worried about universal inversion (or worse) - we can all rest easy, at least for the weekend.
Quote from: deb415611 on August 08, 2009, 04:55:17 AM
Quote from: Habanero Smoker on August 08, 2009, 02:14:57 AM
Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.
Here is the recipe I concocted:
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?t=607)
They sound like they would be good ON the pizza.
I haven't tried them on pizza, but that does sound good. I can tell you they are great in shots of tequila. Or at least I think so, after the second shot I can't remember if they tasted good, or we just created another habit. :)
Quote from: Habanero Smoker on August 08, 2009, 01:55:14 PM
Quote from: deb415611 on August 08, 2009, 04:55:17 AM
Quote from: Habanero Smoker on August 08, 2009, 02:14:57 AM
Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.
Here is the recipe I concocted:
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?t=607)
They sound like they would be good ON the pizza.
I haven't tried them on pizza, but that does sound good. I can tell you they are great in shots of tequila. Or at least I think so, after the second shot I can't remember if they tasted good, or we just created another habit. :)
wonder what that would taste like if it were stuffed with a little smoked cheddar then kerplunked into the tequila?
reckon the worm would get jealous?
thanks guys. it went real well, I had to do everything in the garage because it rained all day.
15 pizzas on the grill plus Brad going next to it was quite an operation. I would put 2 crusts on the grill, grill one side of the crusts, put 4 of them on a big platter and set them on the table I had Brad on. There, all the pizza goodies were all ready to go INCLUDING BACON LOL and people would load them up, then give them back to me for another pass on the grill. While they were waiting, the wings and Moinks were being comsumed along with various adult beverages... The birthday boy, my 91 (or is it 92?) year old dad in law had his favorite Hiball glass filled with his favorite poison. If only I can be in his shape when I reach that age!!!
I should have took a pic, forgot all about it....
Sounds like you need yourself a hiball glass!! Working on one of them myself at the moment!!
HA
I do have a pic of dear ol dad Joe...this was after dinner reading the b day cards
(http://i731.photobucket.com/albums/ww316/bottombouncers/124_1731.jpg)
Wow! He looks like he is in his late sixties.
Wow! Habs is correct - doesn't look 92!
yea he is something else lol
had to give up his moped last year.
Said an "old lady" hit him in the bank parking lot and knocked him off it, bent the wheel.
LOL
Hab...
Did up some of the olives according to your recipe. Before putting them in the smoker, my better half asked what I was smoking and only rolled her eyes when I told her. I must admit that I had never thought of smoking olives before, so couldn't blame her scepticism too much.
We tried them after the 24 hour mark (before putting them in the fridge for 2 days) and MAN are they great! My wife was more than surprised!!
Am taking them, and some smoked cheese and some turkey jerky on a fishing trip this w/e. Doubt that anything will make it back home!!
Thanks for posting the recipe, I'll definitely be doing them again....
Quote from: Habanero Smoker on August 08, 2009, 02:14:57 AM
Back in June, I smoked some olives then marinated them, and everyone loved them. They go quick so make plenty. The problem you may encounter is they are good shortly after you make them, but much better a week or so later. Also most people automatically think all olives are brined and salty, so you may have to convince one person to try one, after that every one will be joining in. The warmer the temperature you serve the olives the mores smoke flavor you will get. At cooler serving temperatures you will get a more pronounced vinegar taste.
Here is the recipe I concocted:
Marinated Smoked Olives (http://www.susanminor.org/forums/showthread.php?t=607)
Buttburner...you're Dad looks great!!! Must have been great fun for him!!! Good for you and he... :) WOW...how kool is that??? :)
Quote from: slamdunk on August 10, 2009, 09:15:42 PM
Hab...
Did up some of the olives according to your recipe. Before putting them in the smoker, my better half asked what I was smoking and only rolled her eyes when I told her. I must admit that I had never thought of smoking olives before, so couldn't blame her scepticism too much.
We tried them after the 24 hour mark (before putting them in the fridge for 2 days) and MAN are they great! My wife was more than surprised!!
Am taking them, and some smoked cheese and some turkey jerky on a fishing trip this w/e. Doubt that anything will make it back home!!
Thanks for posting the recipe, I'll definitely be doing them again....
Thanks for the compliment. I'm glad that you liked them. I'm going to do another batch next weekend and I'm thinking about stufiing them with Pecorino Romano cheese.