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Need a killer appetizer for a Texas bbq

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  • Spencer May 13, 2003 05:50 PM
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The staff where I work are getting together for a bbq and I need to bring a killer appetizer. The usual stuff will be brought by other staff- beans, potato salad, bread, etc. I'm drawing a blank on what to bring.
Can anyone help?(recipe too)
Thanks,
Spencer

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  1. a couple cases of shiner bock of course!!! kidding.

    make sure you have some jars of sliced pickles and some bread? maybe some 'cue sauces or hot sauce? of course if its a decently done texas 'cue you dont need the latter. hmm, corn on the cob maybe?

    6 Replies
    1. re: mrnyc

      Typical stuff for Texas-style BBQ (at least in Texas, anyway), are chile con queso, salsa, guac, cheese-stuffed jalepenos (poppers), Texas caviar (spicy pickled black-eyed peas), jalepeno-stuffed olives...

      That's just what comes immediately to mind.

      Or are you in Texas, and you're trying to come up with something different??

      1. re: ChrissieH

        I'm in Texas and want something different, but you ahd some good ideas. If yuo know of something that's not typically done that would be great.
        Thanks for the input.
        SPencer

        1. re: Spencer

          what about "scorpions"? they might be price prohibitive but shrimp stuffed inside jalepenos w/ cream cheese, battered & fried. They are delicious, spicy, different, & look like scorpions w/ the little shrimp tail sticking out.
          if you can find the ingredients you could make "calf fries" ":^) that might shake them up a bit.
          or do home made spiced pecans for something simple & not real expensive.
          good luck

      2. re: mrnyc

        Dagnabbit MRNYC! Why'd you have to go say my two favorite words in the English language?

        We're definitely going to have to talk to the Spoetzl people about secretly spiriting some of their wares to BBQ NYC this summer. Texas cue ain't nothin without no Shiner.

        THM

        1. re: THM

          When I took my new husband (he's a Californian) home to Texas to meet the kin for the first time, I made sure we had some "drive around the state" time.

          I gnashed my teeth when we drove up to take the Shiner Tour and found the brewery closed for a long Thanksgiving Day weekend. Damn, was I mad. I did find a bar with Shiner Bock on tap and I talked him through the tour and bought him enough Shiner so now he thinks he's really been there!

          Who says I'm not a good wife (and a good Texan).

        2. re: mrnyc

          Dagnabbit MRNYC! Why'd you have to go say my two favorite words in the English language?

          We're definitely going to have to talk to the Spoetzl people about secretly spiriting some of their wares to BBQ NYC this summer. Texas cue ain't nothin without no Shiner.

          THM

        3. How 'bout "Wild Mushrooms in Oil"? Looks scrumptous. There is also a dynamite recipe for Barbecued Shrimp on Martha's website. Good luck!

          Link: http://www.marthastewart.com/page.jht...

          1. Oh shrimps! Always a killer appetizer. Use a couple of bags or a bottle of crab boil to make them nice and spicy. Buy the biggest shrimps you can get. (Last week I bought a couple of pounds of colossal shrimps (12-15/lb) for $8.00/lb.) The gigantic shrimps are tastier. Leave the shells on. Just boil, chill and serve. Easy and always a hit. (Disregard this suggestion if you're on a tight budget.)

            5 Replies
            1. re: christina z

              Don't mean to nitpick but it is shrimp, not shrimps! Just a little pet peeve ~ it's like saying octopusses or hors d'oeuvres instead of hors d'oeuvre. Hors d'oeuvre is for singular and plural usage, never with an "s" on the end. I feel better now...

              1. re: Allison

                Christina lives in Mexico. Where shrimps are camarones. Shrimps forever, Christina. How very international of you. And in fact, "shrimps" is an expression that I have recently adopted myself so that people will realize I have traveled and lived extensively in other countries. Christina, tu vas, Chica.

                1. re: Allison

                  Emeril always says "shrimps" on his cooking show I find it very annoying.

                  1. re: Allison

                    For your information, Webster's New Collegiate Dictionary lists shrimp AND shrimps as correct forms of the plural.

                    There, I feel better now.

                    1. re: Allison

                      Well, we all have our little pet peeves, don't we?

                      Mine is when people interrupt friendly, helpful, pleasant discourse on food chat boards in order to unnecessarily correct someone's grammar.

                      I don't mean to nitpick, but it's like forgetting your manners - would you do the same thing if you were face to face?

                      I feel better now...

                  2. Take advantage of the grill.

                    Steam a mess of medium sized artichokes a day or so ahead of time until tender. Cut them in half and take out the fuzzy, purple, pointy parts in the middle (the choke).

                    Then bring the halves to the party with some melted butter and a batch of remoulade for dipping. (you can find plenty of remoulade recipes on epicurious.com)

                    Grill the halves a couple minutes on each side, brushing with melted butter and sprinkling with kosher salt and pepper. You want a nice even charring, but don't burn them.

                    Serve the chokes with small bowls of the remoulade.

                    It's easy and you'll be a God.

                    1 Reply
                    1. re: Uncledave

                      I'm planning a cookout this summer and your idea is super. However I have a question: How far in advance do grill them? Thanks

                    2. m
                      Mass planted Jerseygirl

                      How about fried dill pickle rounds? You take the cut dill pickle slices out of the jar and strain the juice off. Then you dredge them in highly seasoned flour (salt, pepper, cayenne) and drop them in small batches into hot vegetable oil. Serve with a sprinkle of coarse salt (sea salt is great here) and if you want a sauce a horseradish dijon mayo is perfect. Any cowboy worth her spurs knows this is the only way to go.

                      1 Reply
                      1. re: Mass planted Jerseygirl

                        We had those a couple of years ago at a restaurant in Mississippi near Natchez. I've been thinking about them ever since! I'd assumed they were some sort of Mississippi delicacy. Unbelievably delicious!