HELP - need good bbq starter / fingerfood ideas

Hey all,

I'm smoking 4 slabs of pork spareribs this weekend and I need some fingerfood or starter type of item to keep people "occupied" while the meat's going. The last time, I made chorizo-date-and-bacon stuffed, bacon wrapped, jalepenos. THEY WORKED OUT GREAT! Any other ideas out there?

Thanks...

My standby for last minute finger foods generally revolve around crostini.

- Simple Bruschetta
- Crostini topped with arugula, rare roast beef, horseradish sour cream, and pickled red onion.
- Cream cheese and Jalepeno jelly

Flip

For BBQ starters, most of us suggest a chimney-type starter with hardwood charcoal.


Kidding. I know what you wrote.

One thing I like to do on the grill is wrap a head or two of garlic in a couple layers of heavy-duty foil and toss them into a cooler spot on the grill. A half-hour later, you've got roasted garlic jam you can squeeze out onto crackers, cream cheese, or straight up.

For best results, cut off the very top of the head so that tips of each clove are exposed, and drizzle a half-tsp of olive oil, and a little salt and pepper on it before your wrap it up.

JoelF,
Thanks.

Flip and others,
I wanted some suggestions that I would actually grill. I have to say though, I will be having the bruchetta sometime in the future...sounds great.

JoelF wrote:you've got roasted garlic jam you can squeeze out onto crackers, cream cheese, or straight up

I do that often, Fresh rosemary on top while cooking is really good, too. Leftovers freeze well and are a wonderful addition to viniagrettes and potato dishes.

the sleeve wrote:JoelF,
Thanks.

Flip and others,
I wanted some suggestions that I would actually grill. I have to say though, I will be having the bruchetta sometime in the future...sounds great.

Grilled wings always works for me. I just marinate them in Frank's and grill 'em up. You could also make a kick-ass baba ganouj (or however it's spelled these days) with grilled eggplant. Chevapi could work as well, although I normally serve those as a main course.

wrapping some asparagus with proscuitto and grilling them? When I've done them in the oven, they've always been well-received.

Also, in line with my lunch at Osteria Via Stato recently, you could try brushing or soaking some relatively thick onion slices with a cream and herb mixture of your choice, then grilling them. Finish them off with some parmesan as you grill the last side. I described them as slices of french onion soup.

wrapping some asparagus with proscuitto and grilling them?

A classic!

And grilling the bread for bruschetta is not a bad thing. Brush thinly sliced Italian or French bread with olive oil, grill on both sides just long enough to get nice grill marks and get the bread toasty, then pile on the tomato, basil, and garlic.

Here's two recipes, although they are spicy. Peppers can be stuffed with other items too.

Cowtown* Wolf Turds
30-40 Fresh Jalapeños* (lg ones)
1 raw pork tenderloin or fresh sausage (may substitute loin)
1 lb bacon
soy sauce
lemon pepper.

Slice pork loin into thin wafers
Marinate in soy sauce.
Split, seed and devein peppers*
Stuff peppers with pork slices.
Wrap with half slice of bacon and pierce with toothpick.**
Dust with lemon pepper seasoning.
Grill or smoke till done.

*Substitute Habernara peppers and change name to Dragon Turds

<<<>>>

Pineapple cream cheese and Cajun spiced crawfish tails.

I buy the pre-cooked tails in the frozen section. If you buy the tails raw cook them in a very spicy Cajun boil and let them cool. If not, spice the tails let them sit a while. Mix with pineapple cream cheese and stuff into a clean Jalapeño. Wrap with bacon and cook them on the hot side of 250 - 300 to get the bacon nice and done. When the bacon is done to your liking, pull them off, let them cool a bit and enjoy!

Shrimp is a good sub out for the tails. I like to use the 80-100 count.

My current Bruschetta recipe which I think I stole from Del Toro:

Toasted Baguette
Plop on some Hand-dipped Ricotta cheese
Top with Roasted Cherry Tomatoes
Add a sprinkle of Sea salt

How about duck confit quesadillas? Buy some duck confit from Whole Foods or Fox and Obel, shred the meat and mix in some sliced jalapenos and chopped red onion. Grill tortillas topped with shredded monterey jack and stuff them with the confit mixture. I served it with a homemade pear salsa but any fruit salsa would work. Super easy and delicious.

Sleeve,

You could borrow one from Uncle Julio's *: get some good sized (about 16-20) raw shrimp, peel and devein, slip a slice of pickled jalapeno inside, wrap in raw or partially blanched raw bacon slices, and skewer with a toothpick. Grill until done. Chop some raw garlic and add to drawn butter for dipping.

* Disclaimer: My recollection of this dish is from the mid eighties at the Uncle Julio's location on Lemmon Avenue in Dallas. I have never eaten at the North Avenue location.

You can do how WE do, and grill up some mississippi hot links and/or parkerhouse hot links along w/ some wings (teriyaki - with real vanilla bean / habanero & mango / standard dry rubbed) for your appetizers while the pork is a smokin.' I'd also make a fire roasted salsa to start when you have the grill first going before it gets settled into serious low and slow smoke mode. Maybe a mild jalapeno, and a hot habanero.

(for me, not much can outshine a good mess of ribs, so when ribs are being served, I keep the rest of the meal kinda simple. Above is just a play on bq house faves - wings and links to go with your spares. Chips and salsa for munching on)

Ps, if you need any help gettin rid of any of those spares, please let me know!!

Bacon-wrapped smoked scallops.

Evil Ronnie wrote:Sleeve,

You could borrow one from Uncle Julio's *: get some good sized (about 16-20) raw shrimp, peel and devein, slip a slice of pickled jalapeno inside, wrap in raw or partially blanched raw bacon slices, and skewer with a toothpick. Grill until done. Chop some raw garlic and add to drawn butter for dipping.

* Disclaimer: My recollection of this dish is from the mid eighties at the Uncle Julio's location on Lemmon Avenue in Dallas. I have never eaten at the North Avenue location.

Evil,

If my recollection is correct, the founder of Uncle Julio's was one of the first Kitchen managers at Pappasito's. The two restaurants had almost identical menus, and recipes. However, since Pappadeaux predates Pappasito's this dish probably came from its menu, and has been a staple for as long as I can remember.

Flip (Master of Useless Knowledge)

FYI- I spent too many years in a Pappadeaux kitchen

Wow. You guys are awesome! Keep `em comin'!!

The Dip

2 c shredded chicken (or other interesting protein)
1 c mayo
3 cloves garlic, minced
1 can artichoke hearts, chopped
1 c shredded Parmesan
4 chiptoles, minced for gringos. More if you are a chilehead.

Mix and put into pie pan. Bake at 350F for 20 min. Serve with STURDY tortilla chips. You can always tell where this is at a party. It will be surrounded by people.