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Christmas Eve appetizer

post #1 of 15
Thread Starter 
My family gets together on Christmas Eve night. I'm looking for a blow them away appetizer I can make before hand and bring to the party. Time constraints means it will go into a crock pot to keep warm. So far, I'm at cheese stuffed meatballs, riblets, or sweet onions wrapped in bacon and smoked.

Something I'm missing? Sausage is off the plate. We only do finger food for this event.
post #2 of 15
ABTs.
post #3 of 15
Cheese and meat sticks
post #4 of 15

Something that goes over well in my family are kind of a cross between a moink and a fatty.  I take hot and/or sweet italian sausage, roll them into a meatball, stuff a cube of cheese in the middle, wrap them in bacon and smoke them.  Everyone loves them!

Another thing that I love to do is make strombolis out of leftover bbq.  Brisket,onion, and cheese stromboli, kielbasa, kraut and swiss, the possibilities are endless.

 

Another thing I like to do is make bbq sliders.  Check out this thread I posted a while back:

 

http://www.smokingmeatforums.com/t/173031/a-tale-of-two-butts-italian-styles-pulled-pork-and-traditional-pulled-pork-for-make-ahead-sliders

 

Hope this helps!

post #5 of 15

Tons of options here http://www.smoking-meat.com/category/appetizers

 

I second ABT's. You can soak the jalapenos in sprite for a couple of hours to cut out the heat.

post #6 of 15

One word: smoked crab dip :32:


Edited by sfprankster - 12/10/15 at 9:27pm
post #7 of 15
post #8 of 15

Here's something simple, easy, filled with flavor and requires no cooking.  Plenty of smiles.  Make it a day ahead of time and refrigerate for best results. 

 

Italian Cheese Spread and Vegetable Dip
 
Ingredients
16 oz cream cheese (2 x 8 oz packages)
1 cup Italian 3 cheese blend grated cheese (Parmesan, Asiago, and Romano)
1 cup Seasoned Stuffing
1 15.5oz can diced Italian tomatoes, drained. 
1/2 cup onion, finely chopped
1 tsp dried oregano
1 tsp dried basil
1 tsp kosher salt
1 Tbs Red pepper flakes (optional)
 
Directions
1. Mix all the ingredients together except the tomatoes in a mixing bowl or KitchenAid type mixer.  Stir on medium speed until well mixed.
2. Add the red pepper flakes if a little heat is desired.
3. Fold the tomatoes into the mix then put cheese dip in a bowl and refrigerate overnight.   
4. Spoon the cheese dip into a serving bowl or use as a filling for celery or sweet peppers.  Great on crackers too or as finger sandwiches. 
post #9 of 15

Wings  

Always a winner at my house. 

post #10 of 15
Thread Starter 
You guys rock. Thanks
post #11 of 15

Smoked Pretzels - they are very good. 

 

http://www.smokingmeatforums.com/t/153736/smoked-pretzels-with-a-kick-and-w-p-view

 

A full smoker is a happy smoker

 

DS
 

post #12 of 15

One of the go-to's that my family loves is bacon wrapped stuffed mushrooms. Same filling as ABT's just put into a mushroom instead - we have almost had fist fights over who gets the last one lol

post #13 of 15
Quote:
Originally Posted by Foamheart View Post
 

Baby crab meat quiches

http://www.smokingmeatforums.com/t/166691/dungeness-crab-egg-muffins#post_1210134

 

Pork Shooters!

http://www.smokingmeatforums.com/t/154792/pork-shooters

 
 
Crowd pleasers!

 

Ya know, I was thinking of using a flaky canned layered biscuit, break 'em up and use them as the egg & Crab holder. Would make a nice edible pastry shell. Sister uses puffed pastry. If you have a local baker and order in advance, you can get fresh puffed pastry to use also. Not too often can you get the baker at the grocery to make it, but they'll have refridgerated puffed pastry. Best thing to do, is go to the bakery, ask the baker for his recommendation. He'll probably suggest a thin stacked puffed pastry.

post #14 of 15
Quote:
Originally Posted by Foamheart View Post
 

 

Ya know, I was thinking of using a flaky canned layered biscuit, break 'em up and use them as the egg & Crab holder. Would make a nice edible pastry shell. Sister uses puffed pastry. If you have a local baker and order in advance, you can get fresh puffed pastry to use also. Not too often can you get the baker at the grocery to make it, but they'll have refridgerated puffed pastry. Best thing to do, is go to the bakery, ask the baker for his recommendation. He'll probably suggest a thin stacked puffed pastry.


You????? A canned Biscuit ????  Say it an't so Kev!!!!!  LMAO

th_HaHAAHaa.gif

post #15 of 15
Thread Starter 
I did ABT's. The family will be damned lucky to see any of them lol. Thanks gang.
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