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BBQ Appetizers

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Mike (AZBarbeque)

  • Karma: 171
OK everyone, let's post recipes for our favorite BBQ Appetizers.

Fatties,
ABT's
Reindeer Turds
Smoked Deviled Eggs
etc.

Post your way of making these or any other great BBQ Recipes you enjoy.  Hopefully we can have a sampling of them all out at Stagecoach..
#1 - April 12, 2008, 01:43:36 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Jaybird

I do need a good recipe for a fattie....sitting in the fridge right now.
#2 - April 12, 2008, 02:48:44 pm

VisionQuest220

  • Karma: 0
I like to stuff fatties with onions, green peppers and mozzarella cheese. 
#3 - April 12, 2008, 03:17:42 pm
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Mike (AZBarbeque)

  • Karma: 171
Here's one of the recipes I use for Fatties, I cook them all the time at events.

1 large Package of Jimmy Dean Sausage (Typically I get these from Costco or Sam's)
1 Onion, sweet or regular
1 jar of jalepeno's
1 bag of Mexican Blend Cheese

I roll out the sausage on Wax paper so that it's flat.

I then put in the middle the chopped onion, chopped jalepeno's and grated cheese.

Then, using the wax paper, I roll the sausage back up making sure everything fits inside and it closes up all around and on the ends.

I then smoke it for about a hour until I see the cheese start oozing out.

cut into about 1 inch pieces and serve.  TASTY.

I have also seen people put bacon around the outside and when the bacon is done, the fattie is done.  I have not yet tried it like this yet, but it did look tasty.

The great thing about the fatties, is that you can put anything in the middle, garlic, olives, bell pepper, etc.  There just is no wrong way.  

Let me know if you try this one out and how you like it.  ;)
#4 - April 12, 2008, 03:17:59 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

bearbonez

  • Karma: 9
Hmmm...sliced pepperoncini, sun dried tomato, and feta might be good. Gunna have to try that.....ooooh.....instead of sausage, homemade gyro meat...of course wrapped with bacon...and maybe a sprinkle ofrub with just a little fine ground turbunado sugar and greek seasoning.
#5 - April 13, 2008, 08:52:26 am
David "Bear" Nunley

bearbonez

  • Karma: 9
 This one is great in the smoker. My wifes SE asian wings...
http://www.azbarbeque.com/index.php?option=com_smf&Itemid=58&topic=133.0
#6 - April 13, 2008, 08:54:05 am
David "Bear" Nunley

Mike (AZBarbeque)

  • Karma: 171
Oh yea, we can't forget those wings... Those things ROCK!!!
#7 - April 13, 2008, 01:27:47 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

TOPS BBQ

  • Karma: 0
I too flatten out a JD sausage, put Cerrano Chiles (minced) and American cheese.  Just like nachos.

I have the bacon wrapped fatty and it was awesome.  Had potatos, garlic and egg in the middle.  Excellent breakfast fatty! :)
#8 - April 13, 2008, 09:06:11 pm
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Mike (AZBarbeque)

  • Karma: 171
AH yes, a Breakfast fattie, I had not thought about that.  GOOD CALL!!  :D
#9 - April 13, 2008, 09:41:54 pm
Michael J. Reimann
Realtor - Clients First Realty (Real Job) - www.TheReimannWay.com
Owner/President - AZBarbeque - #1 BBQ Club in Arizona
Owner/Pitmaster - AZBarbeque Catering - www.AZBarbequeCatering.com

If God wanted us to be Vegetarians, why did he make animals out of meat??

Lizard333

  • Karma: 0
A really big hit for something to snack on that we cook at my house, while we are patiently waiting for the Que, is a really simple shrimp on the barbie.

1 lb or more, depending on your appetite of 20 ct or larger shrimp
oil of your liking
salt and freshly ground pepper

Cut the shrimp in half, makes it easier to peel after they are done cooking
Toss with the oil to provide a light coating
Add salt and pepper.  Don't be shy with the seasoning here, becasue half is going to come off with the shell.
Grill on each side maybe three minutes, if the coals are really hot, I prefer mesquite, adds a nice flavor.
When the shrimp are pink, pull em off.  Don't wait till the tails curl up real tight, they tend to get rubbery.

Serve with a homemade shrimp cocktail sauce, made with ketsup, lemon juice and horseradish to taste. 

Quick and easy, a really big hit, people think it is gormet, and people really like using their hands.  Leaving the shrimp shell on adds a lot of great flavor!!

#10 - May 01, 2008, 05:09:04 pm
Bueller... Bueller...  Bueller..........

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