Easy Appetizer Ideas

[begolf25]

Hey everyone,

Need some advice. We are having the grand opening of our first retail location this Saturday so of course I am going to fire up a Bradley in front and see what a little smoke can bring in :)

I was wondering if anyone had some quick and easy appetizer ideas. I need something that I could put together a night or two before and can put in the smoker and not have to worry about it. I don't want to have to tend to it too much, I hope I am busy with customers..lol

ABT's will be on the menu but was hoping to think of a few other ideas.

Thanks,

Bryan

[Up In Smoke]

I have a great cold snack i like to throw together sometimes, if you have any home smoked ham you can use that.
take some cream cheese and soften it a bit, chop some scallions not a lot....just enough for flavor and mix with cheese, lay out a thin slice of ham
spread a thin layer of cheese mixture over it roll it up and cut into bite size pieces stickem' with a toothpic serve.
not too much to it but they are yummy!

[Wildcat]

I assume you want to prepare the appetizer in the BS.  Although this was not created for the BS, I see no reason why you can't do it in the BS.

http://www.susanminor.org/forums/showthread.php?t=455

[Mr Walleye]

Bryan

You could always fire a couple fatties in the smoker every couple of hours that way you could have a couple ready every couple of hours.

Did that make sense?

Mike

[smokeitall]

Maybe some shroom bombs when you do the ABT's

[Smokin Soon]

Pulled pork will last much longer when served on a those little party rye bread loaves. When using ribs for an appetizer I have the butcher cut into thirds across the bone the bone for "riblets". Also highly recommend
Ka Honu's "Schroom Bombs finished in the Big Easy. Along with some wing of course!

[Gizmo]

I am with Smokin Soon in the pulled pork.  Quite inexpensive in comparison.  You can easily make up 30 to 40 lbs (depending on your anticipation of the crowd) ahead of time and just have one in the BS for show.  Serve what you made ahead of time keeping it warm in a crock pot or chaffing pan. 

[Habanero Smoker]

This recipe is real good if you substitute pulled pork for the chicken. It is a dip, but I often will serve it in Tortilla Scoops. Once it cools it is difficult to dip. If you do a search there are several recipes that use a crock pot. That way you can keep it warm. Also I use Frank's Redhot sauce. I've never made the scoops too far in advance, so I don't know if they would get soggy. If you make them in advance, maybe spraying them with a butter or olive oil flavor nonstick spray will prevent them from getting soggy.

Buffalo Chicken Dip

Now that I am thinking about it you may be able to use the scoops to serve just the pulled pork that Smokin Soon and Gizmo suggested. Made just garnish the top with a little sauce or minced jalapeno.

[Tenpoint5]

Not a Bradley recipe but its easy to double and you can cut the bagels with a scissors.

Bagel Dip

Ingredients

1 1/3 Cup  Sour Cream
1 1/3 Cup  Real Mayonnaise
2 Tblspoon Parsley or Parsley Flakes
2 Teaspoon Dillweed
2 Teaspoon Accent
2 Pkgs Buddig Corned Beef (Cut into roughly 1/4in squares)

Fresh Bagels cut into wedges.

Directions
Mix everything together except the bagels and refrigerate for a couple of hours for the flavors to blend.  Dip bagels in and enjoy.  Dip may also be served in a hollowed out bread bowl.

[Ka Honu]

One of my old (and very easy) standbys is Jalapeno Pie...

   Cover bottom of 9 x 13 Pyrex dish with sliced jalapeno peppers (the ones in a jar). Then cover with 4 cups of cheddar, Mexican Four Cheese, Monterey Jack cheese or any combination of cheeses. Whip 4 eggs and drizzle over top.  Bake uncovered for 35 to 40 minutes at 375 until crispy top.  Slice into squares and serve.

I've been making this for years (sort of a "signature appetizer") and am required to bring it as the price of admission to many parties.  I've been meaning to try it with smoked cheese (got a batch "aging" as we speak so will get to it next month) or putting the whole thing in the OBS to smoke instead of the oven.

Another fave is to put a salmon fillet on a piece of foil on a baking sheet (skin side down), cover the top with a very thin layer of mayo and a pretty heavy layer of coarsely ground black pepper, then put in a moderately hot oven or under broiler (about 5 inches away) for 10-11 minutes.  Cut pieces off to spread on crackers.  Don't know why that wouldn't work in a smoker with a longer cook time.

[La Quinta]

whitetailfan's cold smoked salmon recipe is excellant and really easy...would show off a cold smoke capability for the smoker...just serve with the normal stuff...you could do bagel chips, cream cheese, red onion, capers, cucumber...whatever...don't know if you live somewhere that it's cold...but...you only need about 12 hours of prep time...most of those hours (other then the chopping) don't require any work....