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what to serve

post #1 of 9
Thread Starter 

Hi - been a 'smoker' and group/letter reader for 3-4 years now, first posting

 

We are holding a 'cook off' at church next month(end of July) and,,,,

 

I am looking for a somewhat unusual appetizer and entrée to serve about 40 or so, I have the dissert takes care of.(bacon candy - what else...)

 

Would like something besides 'brisket, ribs, pulled something' if you get my drift.(everyone else is/are doing that, wanna be different/difficult hehehe )

 

Being that I did take 2 firsts and one second the last time . . . . got a rep to hold up.

 

ANY help/advice is appreciated. 

 

Would need to include smoking (bradley smoker - niceee) some 'charcoaling' if/as needed or whatever other cooking means that are needed. - - -

 

Am open to any and all suggestions,

 

Many thanks in advance

post #2 of 9

Hello.  I don't know where you are but I'll assume that smoked wildebeest is off the menu.  :icon_biggrin:  Don't close your mind to anything.  Anything cooked in the kitchen can be smoked; or a PART of the dish smoked.

 

As a starter how about smoked duck or shrimp ( or both) served in those Chinese pancakes ( can't remember the name) and then steamed.  Smoked oysters or mussels served with garlic bread.  Brined and smoked salmon served with bagel with cream cheese, dill and chives.  Smoked sea food melody served with a garlic bread ( think a seafood soup; not too much broth just enough to dip the bread in).  Smoked shrimp cocktail.  Smoked quail.

 

As a entree: Venison.  Lamb.  Pork belly.  Whole turkey.  Cured and smoked ham.  Also don't forget the easy stuff; folks won't think about it as "smoked or BBQ food"  Smoked meatloaf.  Stew made with smoked beef, venison, rabbit or pork.  Carne Guisada made from smoked meat and served with the usual Mexican trimmings.  Smoked Texas Red chili or a pork chili verde.

 

Have fun.  Keep Smokin!

Danny

post #3 of 9
Thread Starter 

Hi and thanks for the prompt reply...

 

Wildebeest would be quite a stretch, interesting tho . . . .   

 

I am located in  Wisconsin - Waukesha . . . sorry for not mentioning that fact..

 

Man, I whish that I could do shrimp (stuffed and bacon wrapped).....  two holdbacks - cost for the bunch and how to serve them at peak doneness. would make a great appetizer.  Have to transport 3 miles and set up,, maybe one hour lag time.

 

the smoked meat loaf (sausage roll inside?) (bacon wrapped . . . .) is sounding interesting... will go for a group, keeps warm well and can make ahead if needed......

 

I will be doing the smoked mac n cheese fur sure (adding rub and bacon bits[smoked - natch])

 

but am still very open... got time to think, trial, etc. 

 

thanks again, john b

still tasting the bacon candy from yesterday...uuuummmmmm !

post #4 of 9

Hello.  YEP!  Add breakfast sausage to the meatloaf.  Bacon wrapped.

 

Got ya on cost and travel time/set up time.  As an appetizer what about a soup ( "cream of or thin" )?  Smoked chicken, turkey, or maybe ham ( all done by you ).  Don't just brush off the taste of a smoked meat soup.  Travels well and should hold the heat if properly packed.  Mexican Pozole is also another option of using smoked meat for a soup "type" dish.  Is Mexican too wild for Wisconsin?  Good luck whatever you chose.  Keep Smokin!

Danny

post #5 of 9

For an appitizer ABTs with whatever filling you like?  Anything bacon wrapped has to be a step in the right direction.  Could do the mini-sweet peppers too in case some people don't like the heat.

 

Smoked meatloaf is always a good thing too.  Could go adventurous with something like Korean pork belly.  Marinade and smoke it whole, then slice (maybe some more Korean style BBQ sauce) and then on a grill to crisp up real quick.  Would imagine it would transport well whole, then slice and grill when ready.  I have never done the Korean pork belly, my cousin did once and said it was amazing smoked whole and then sliced.  Lettuce wraps for it?

post #6 of 9

This a fun recipe I've served as an appetizer.

 

Spicy, Grilled Melon Salad

 

 

1/2 cantaloupe cubed

1/2 honeydew melon cubed

1 tablespoon brown sugar

1 tablespoon vegetable oil

1/2 tablespoon fish sauce

1 teaspoon Sriracha

zest and juice of 1 lime

1-2 tablespoon chopped peanuts

1-2 tablespoon chopped cilantro

1-2 tablespoon chopped mint

 

 

Directions

 

Grill the melon over high heat for 1-2 minutes per side. Just enough to leave grill marks. Let cool.


Whisk together the brown sugar, vegetable oil, fish sauce, Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 cubed cantaloupe and honeydew melon.

 

Top with chopped peanuts, cilantro and mint.

 

 

 

If you use a melon baller or cube the melon, you can serve this on toothpicks(with the frilly, colored ends :icon_mrgreen: ) for an appetizer.

 

Simple, served cold or room temperature, and can be prepared ahead of time.

post #7 of 9
Quote:
Originally Posted by sfprankster View Post
 

This a fun recipe I've served as an appetizer.

 

Spicy, Grilled Melon Salad

 

 

1/2 cantaloupe cubed

1/2 honeydew melon cubed

1 tablespoon brown sugar

1 tablespoon vegetable oil

1/2 tablespoon fish sauce

1 teaspoon Sriracha

zest and juice of 1 lime

1-2 tablespoon chopped peanuts

1-2 tablespoon chopped cilantro

1-2 tablespoon chopped mint

 

 

Directions

 

Grill the melon over high heat for 1-2 minutes per side. Just enough to leave grill marks. Let cool.


Whisk together the brown sugar, vegetable oil, fish sauce, Sriracha and the zest and juice of 1 lime. Drizzle over 1/2 cubed cantaloupe and honeydew melon.

 

Top with chopped peanuts, cilantro and mint.

 

 

 

If you use a melon baller or cube the melon, you can serve this on toothpicks(with the frilly, colored ends :icon_mrgreen: ) for an appetizer.

 

Simple, served cold or room temperature, and can be prepared ahead of time.

 

 

BOOOOOO fruit, YAY bacon!!!!  :icon_smile:

post #8 of 9

For the appetizers, how about moinks or smoked, glazed andouille sausage.

 

 And for the entree, smoked chicken wings or smoked turkey legs.

post #9 of 9

Maybe serve a Cold App and a hot Entree meat, less juggling to worry about and transports easily. A Fattie in a Meat loaf would be different. I did the Salmon Spread below for a lot of catering Apps. Toast or grill thin slices of French Bread, spread about 1/2" thick or so and sprinkle with some chopped Chives. Any smoked Fish will work...JJ

 

Gingered Smoked Salmon Spread

 

1Lb Cream Cheese...Room Temp

1/2C Mayonnaise

1/4C Sour Cream

1Tbs Soy Sauce

1tsp Hot Sauce...Sriracha (Asian) or other

1/4tsp Black Pepper

1Lb Smoked Salmon...or other Smoked Fish, Flaked

1/4C Chopped Crystalized Ginger

1/4C Chopped Scallion

 

Process the first 6 ingredients until smooth...

 

For Fine Spread...add remaining and Pulse to desire consistency...

 

For Chunky Spread...Fold in remaining with a spatula...

 


Edited by Chef JimmyJ - 6/2/16 at 6:32am
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