Summer time, grill some Peaches. (add/soak in booze is always a party favorite!!!) add a touch of cinnamon to the peaches.
My father in law does fine cut Spanish ham with rock Melon and goes together very welll.
Last edited by Ahumadora; June 22, 2019, 11:11 AM.
Tryin' not to light my beard on fire east of KC MO. Pit Barrel Cooker for smokin', Char-Griller for grillin' and the cutest little no-name instant read thermometer you've ever seen to keep me from screwin' up!
Being a KC guy, you KNOW I’ve gotta advocate for burnt ends! 👍 Especially if you go the "fake" or "poor man’s" versions, beef (chuck roast) and / or pork (country style ribs) are fairly easy.
If you’re lucky enough to have a Pit Barrel, the cook times in the recipes are greatly reduced as well... but your guests don’t need to know any of that! 😈 You SLAVED over the grill for HOURS, right? 😂😂😂
Here’s a couple links to show you why I laugh when I say that 😇:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
My absolute favorites are either porkbelly, which can be done a couple different ways or do a variety of smoked sausage with two or three different cheeses. Spread those out on a board with some different mustard dipping sauces and you have some tasty pre meal treats. If you want something lighter make some caprese salad skewers...long toothpicks with a mini tomato, mozzarella cube and basil leaf on it and drizzle some balsamic reduction over it. Very easy because everything can be bought at the store and made ahead of time...
1 1/2 cups hot peppers (including seeds), chopped 1/4 cup seeded sweet peppers, chopped 1 1/4 cups vinegar, divided 6 cups sugar 8 oz. liquid pectin (Certo) Few drops green or red food coloring, as appropriate
Prepare 6 8-oz. canning jars.
Puree hot and sweet peppers in food processor or blender along with 1/4 cup vinegar until "liquefied." Pour into heavy saucepan and add remaining 1 cup of vinegar. Bring to a boil.
Add sugar and stir until completely dissolved. Remove from heat and let sit for 5 minutes.
Stir and add pectin and food coloring. Return to boil, stirring constantly.
Pour into jars to within 1/4 inch of top. Seal and invert jars for a few minutes. Then, set upright to cool.
devils on horseback (stuffed dates) have been a hit here for a while.
They are a hit here too. I sometimes add a Caribbean flair to them. I soak the dates in rum before stuffing them with an almond and Gorgonzola cheese and wrapping them in bacon. I then dip them in Jerk sauce.
clean a buncha jalapeno’s
put them in a food processor with a few spoonfuls of olive rings and spices to taste
grind it up and combined with sifted cream cheese and a coupla dollops of mayo, even each dressing
spread on tortilla/fajita shells
put in the fridge to firm up and cut into bite sized portions
I make these for get together and they disappear
You can make them as hot and or spicy as you like which is a plus
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