More Smoked Appetizers & Finger Foods

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More Smoked Appetizers I get a lot of requests for smoked appetizers and finger foods to serve at parties or just as a snack while your guests wait on the main attractions. Well, I've been working on a few of my own and searching all over for others that I can try and I am prepared to show you some of them in this newsletter.

I love appetizers.. maybe as much as any other part of the meal and one of my favorites are the stuffed jalapenos which I am redoing in this newsletter to show you a variation or two on my previous recipe from the last newsletter I did on smoked appetizers and party foods.

If you know of some smoked apps that are not listed here or perhaps that you have come up with, I'd love to give them a try. Send them to me using my contact form or you can post them in the comments below for all to see.

I'm getting hungry so let's get started!

By the way, if you did not get the previous newsletter on making smoked brisket nachos, you can read it HERE

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More Smoked Appetizers

Below I will show you how to make pig candy, dragon tongues, bacon wrapped sausage links, my very own pulled pork scoops and of course, some new ways to make ABT's so that they are friendly for everyone, even the kids. 


Pig Candy

Traditional pig candy is simply bacon coated with a mixture of brown sugar and cayenne but I (of course) took it a step further and used my rub on it first for that "kick" then once that settled in real good, I sprinkled brown sugar on top of that. Let's just say that it got lots of compliments from my testers. I did  try some the traditional way and then some my way and everyone agreed that the kind with my rub + the straight brown sugar on top was the bomb!

Smoked Pig Candy

Prep Time: 15 minutes | Cook Time: 2 hours | Smoker Temp: 225 F – 240 F | Meat Finish Temp: 160 F
Recommended Wood: 50:50 Oak/Apple Mix

Ingredients

Instructions

Place bacon on cutting board and sprinkle rub on it. Once the rub gets a wet look to it, generously sprinkle brown sugar on the bacon. If you have bradley racks, I recommend laying the bacon on the rack before adding the rub and brown sugar to minimize "fall off" of the brown sugar.

Pig candy preparation

Place the bacon on a cookie sheet or Bradley rack and place in a 225 degree smoker for about 2 hours.

Allow candy to cool before eating. 

Pig candy almost done

Note: it will get more crisp as it cools.


Pulled Pork Scoops

I have not come up with a really catchy name yet (feel free to help out with this) but you have to know that I have received rave reviews on these bad boys and they are just perfect for games, parties, get togethers or just about any time.  The corn chip scoops are perfect for holding fillings and while you can obviously use your imagination on these, I like to use pulled pork for a filling with a little sauce and jalapeno on top. My wife was using leftover cream cheese from the ABT's on top of these as well so maybe there's an idea..

Pulled Pork Scoop

Prep Time: 10 minutes | Cook Time: 45 minutes | Smoker Temp: 225 F
Recommended Wood: Hickory

Ingredients

Instructions 

Place a small bit of pulled pork down in the scoop and squirt some barbecue sauce on it. Place a jalapeno slice on top and you're good to go. Place the scoops on a bradley rack or a cookie sheet and into the smoker for about 30-45 minutes at 225 degrees.

Options:

  1. You could put some shredded cheese on top of the jalapeno and let it melt down over it to hold everything together.
  2. I saw my wife putting a dab of the cream cheese mixture from the ABT's onto the top of the chip before eating it, great idea!

These are easy to put together, in and out of the smoker in no time and a great appetizer for the smoker.


Dragon Tongues

This is something that I've seen from time to time online and in multiple places so I don't know who the originator is. It's almost too simple to have such a fancy name. but.. folks love 'em so why not try these at your next event or party!

Smoked Dragon Tongues

Prep Time: 15 minutes | Cook Time: 3 hours | Smoker Temp: 225 F | Meat Finish Temp: 160 F
Recommended Wood: Apple

Ingredients

  • Bacon (cut into half slices)
  • Jeff's rub
  • Jeff's Barbecue sauce

Instructions

Lay 1/2 strips of bacon on cutting board

Bacon onto cutting board

Sprinkle on some rub

Sprinkle on some rub

Roll up as tightly as you can

Rolling it up All rolled up

Sprinkle more rub on top and then lay down a mean bead of sauce

Bead of sauce

Smoke these for about 3 hours or until they are crispy


Bacon Wrapped Sausage Links

These are a great smoked appetizer but can also be a great thing to serve at breakfast when you don't want your guests to have to choose between bacon or sausage. Give them both!

Bacon wrapped sausage links

Prep Time: 15 minutes | Cook Time: 2 hours | Smoker Temp: 225 F – 240 F | Meat Finish Temp: 160 F
Recommended Wood: 50:50 Oak/Apple Mix

Ingredients

Instructions

Lay sausage link on cutting board and sprinkle some of my rub onto all sides of it.

Wrap a half piece of bacon around the link and sprinkle on more rub. 

Lay the wrapped sausage link onto a Bradley rack or cookie sheet

Place in smoker and cook for about 2.5 – 3 hours at 225 degrees.

Bacon wrapped sausage links


Atomic Buffalo Turds (ABT's)

ABT's are one of my favorite appetizer and I make these quite often even if there's not a party or event going on. They are easy to make, fairly quick to put together and about 3 hours into whatever else you are cooking, snacks are ready to eat.

Atomic Buffalo Turds ABT's

Prep Time: 30 minutes | Cook Time: 3 hours | Smoker Temp: 225 F – 240 F
Recommended Wood: Pecan

Ingredients

  • Jalapenos or Mini sweet bell peppers for the kids (I like to do some of each)
  • 8 oz box of cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • Bacon (cut into half slices)
  • Jeff's Rub (purchase recipe here)

Instructions

Make cream cheese mixture by putting cream cheese and shredded cheddar in a mixing bowl and combining the two ingredients with a fork until it is well mixed. Add about 1/4 cup of my rub and stir that in well.

Set the cream cheese mixture aside

Cut peppers in half and clean out the seeds/veins.

Pepper cut in half and cleaned

Fill pepper boats with the cream cheese mixture.

Fill pepper halves with cream cheese mixture

Wrap half piece of bacon around center of pepper and lay them onto a Bradley rack or foil pan

Ready to smoke

If you are not using a bradley rack, place the peppers directly on the grate. Smoke peppers for 3 hours at 225 degrees.

Note: If you cannot find the mini sweet peppers in your location, you can tame jalapenos by soaking the cleaned halves in Sprite® for 2-4 hours depending on how tame you want them. The longer you soak, the more mild they become.

 

RightArrowThe Recipes for my Rub and Sauce – All you need!

I love the fact that my rub and sauce recipes are both low on salt and you can use a lot or a little depending on what you are doing with no fear that it will become overly salty.

On a salt restrictive diet? Use half the salt that the rub recipe calls for and it is still very good. Bottom line.. you need these recipes in your repertoire!

Can you use other rubs and seasonings? Sure you can and that is your prerogative but I feel a responsibility to let you know that if you want your brisket to be all it can be, then consider trying my rub on it and, like so many others, I think you'll be very glad that you did.

Try them out.. if you don't agree, I'll refund your money just like that!

Here are a few testimonies that clearly speak for themselves:


Smoked a Pork Butt last night and applied the mustard and your rub…Just finished it off with your bbq sauce! I have to say that this turned out awesome and much better than I used to make!   thanks for the rub/sauce recipes! ~ Troy


Hello Jeff I recently purchased your recipe for rub-n-sauce and just wanted to let you know that its off the chart. well worth the cost. I am cooking for about 50 family and friends at lake Texoma this weekend and cant wait to see everybody's reaction ~ Jack


Jeff, You truly are the man. Bought your rib rub and your sakes alive sauce and love them both. Keep up the good work helping people like me learn to cook good BBQ with smoke. ~ Matt


Jeff, I was smoking a Boston butt Saturday night for dinner Sunday and decided to try your bbq sauce. I have to say this is hands down the best sauce I've ever had and I've tried a lot of them. Its very easy to make, inexpensive and taste excellent. I will be using this recipe for a long time. ~ Doug


I've made tenderloins for years both on the smoker and not, but the use of Jeff's rub and sauce made them amazing.  my family loved them. ~ Kathleen


I think the above testimonies say it better than I ever could. 

How can you argue with unsolicited testimonies sent in just because folks who purchased the recipes wanted to let me know how good they were?

You deserve the very best and it is completely within your grasp!

Only $18.95 and worth every penny.

Not only do you get the best rub and sauce recipe available, you are supporting this website and helping to make sure the bills get paid so we can keep on doing what we do to teach thousands and thousands of people across the world the art of smoking meat.

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What to Expect Once you Order

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Here's how you get it:

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Comments

  1. Terry Blackwell says

    Appetizer I like to make

    Take a single sheet of phyllo dough and paint it with melted butter.

    On the end near you place smoked salmon and crumbles of goat cheese across the the sheet.

    Cut it the long way into strips about 3 inches wide.

    Role each strip up like folding a flag until you reach the far end. This will result in about 4 to 5 triangular packets with the buttered phyllo about 8 or so layers thick.

    Repeat the process for the desired count.

    Butter the back side of the packets and place on a cookie sheet. Bake at 425 until the brown. I am not sure how long that is but relatively short. Probably 10 to 12 minuets. The phyllo will puff up light and flaky and the goat cheese inside will melt together into the warm salmon.

    Drizzle a sauce of your choice under them on a plate or over the top sparingly. I like to thin down pesto with olive oil until it is about like 30 wt oil. Another is flame roasted red bell pepper puréed with seasoning and a shot of hot sauce.

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