STARTERS and APPETIZERS
This is a nifty little appetizer I got from my friend Tom Meyer. I added the bacon and changed the name from Gefullte Gurken to Ham & Egg Stuffed Cukes because the original name was too hard to pronounce. I also found when folks at a party asked me what they were eating, after I said “Gefullte Gurken”, they sort of looked at me funny.
Here is a great dip that should be made during the summer when sweet corn is at its peak. We cut corn from the cob to freeze every August and break out the packs after winter sets in, it’s a good taste of summer when the north winds blow. I have added a bit of Old Bay Seafood seasoning to give it a bit of a Maryland twist. For me, sweet corn and crabs is a combo that is tuff to beat. If you can’t find Old Bay, either leave it out or substitute your favorite BBQ rub. I have made this dip using Dizzy Pig Pineapple Head Rub with tasty results.
Chris, from Big Ugly BBQ Team posted this recipe for French Onion soup. It is easy to make and sure does taste good. I would highly recommend subbing the bacon fat for the vegetable oil. I would also toss in a couple of finely chopped bacon bits for a little extra kick, you can never have too much bacon!
submitted by Connie Rempe
Greg Rempe is the host of the BBQ Central internet radio show heard each week at 9:00 PM EST.
(see link section) Gregs Mom, Connie, is an occasional contributor to the show with some really tasty recipe selections. They have agreed to share a few with us. The first is a tasty starter that is sure to have them asking for more. My only suggestion here would be to grill or smoke the chicken to add an additional flavor profile.
Everybody makes deviled eggs. At a summer picnic, if they’re good, they’re usually the first to go. Lettuceman Erich’s wife, Sandy, makes some great deviled eggs and I have been trying for years to get her recipe. Unfortunately, this recipe is not hers. I will say this, these eggs are pretty tasty. I always add the extra hot sauce and the shrimp if I can, good stuff. Meanwhile, I’ll keep bugging Sandy, eventually, I’ll wear her down.
Pig Candy is a real crowd pleaser. The flavor can be adjusted to suite your own taste, more hot or not. It can be made on the smoker as well, in my opinion, cooking in the smoke adds an additional level to the overall flavor profile. If you make this one, be careful, the candy sticks can be very addicting.
Do you remember the children’s song Old MacDonald’s Farm? The name of this appetizer comes from the meat combination of beef meatballs and bacon, cow and pig, moo+oink=Moink. It is really easy to make and always a party favorite. They can be prepared in either the home oven, the smoker or even on a grill. I have listed some suggested glazes below for you to try or you can come up with your own. I encourage you to experiment; my guess is your guests are going to love them even if you serve them naked, I meant without a glaze, not you serving naked!!
Moink Ball King and originator-
In case you haven’t noticed, I am obsessed with tomatoes or ‘maters as they are known around here. I anxiously await their arrival each July and morn their passing in mid to late October. I have too much shade where I live to grow any type of a garden. I have found over the years, by whining to your neighbors about the inability to have a garden, they feel sorry for you, or they tire of hearing the story, and offer you veggies from their garden during the season. Either way, it ain’t a bad deal! I will never understand why a local restaurant serves a sandwich or dish during the summer with a pink, tasteless, truck farm tomato impersonator on board, it just doesn’t make good sense. The other noted tomato disappointment is the proliferation of varieties that last longer or travel better. Slice into one of these newer ‘maters and you’ll find a reduction in the amount of seeds and gel, you know, the good stuff, where the flavor is. The heirloom or older varieties have much more flavor but do have a reduced life while sitting on the window sill. The good thing is around here, they don’t get a chance to go bad; they are consumed all too quickly. Stewed in a bowl, BLT’s, quartered and chilled in a bowl with steamed crabs, with mayo salt and pepper on white bread, the list goes on and on, ahhh, summer in Maryland.
By Don Wooten, Off the Hoof BBQ
Another recipe from Don Wooten, Off the Hoof BBQ. Don is a volunteer firefighter, and we all know that firefighters in addition to being brave community servants are also some very good cooks. Don tells me that he and some other firefighters were talking at the firehouse one night about making some fatties and the talk of a crab fatty came up. Don volunteered to give it a whirl and came up with this recipe on his own after numerous attempts. I can tell you I am glad that he did and say thanks to Don for sharing and also to he and his buddies for working hard every day to protect our communities from fire and other emergencies.
We have a recipe for Crab Fatties from a friend already on the site. This is a slightly different variation; again as with the ABT’s the combos and possibilities are endless once you get the basic technique down. Flatten the sausage, insert filling, roll, seal and cook, bam, you got your self a Fattie. Easy peasie.
Stuffed Jalapeno Peppers, sometimes known as ABT’s AKA Atomic Buffalo Turds. Whatever you want to call them, they are a great app, easy to make, versatile, adapting to many different flavors and combos, always seem to be a real crowd pleaser. Try them and come up with your own signature buffalo turd. Wait a minute, that’s doesn’t sound very good, come up with your very own stuffed jalapeno pepper. Much better.
Chris Capel owns Dizzy Pig BBQ Company which produces some of the best rubs on the market. He is also an accomplished pit master and competition BBQ cook. Many competition cooks around the Country use his products while on the circuit and at home. This recipe uses two of my favorite DP rubs, is easy to do, and is sure to impress your dinner guests. Give it a try; it’s a little spicy, but in a good way. Enjoy.
This is my take on the tasty shrimp appetizer served at a semi famous nation seafood chain restaurant. The dish in the establishment, of course, goes under a slightly different name. I have changed the recipe around a bit and added my own twist, and in my oh so humble opinion, have improved the taste significantly. My new and improved naming of this concoction recognizes my formally secret ingredient while paying a slight tribute to the recipes original name. Don’t be surprised if you see the national chain begin to follow my lead at some point in the future, of course, don’t be surprised if they don’t. If you are not a big fan of spicy foods, you can easily cut back on the hot stuff to make a milder version of this crowd pleasing starter. Switch the chili sauce with catsup to pull all the spicy teeth from the dish, of course, if you do that, some would ask, why bother. Enjoy!
2009 – Who Are Those Guys? BBQ Competition Cooking Team
Disclaimer: No animal was harmed unnecessarily in the layout for this site or in the creation of this BBQ team. The chicken and pig depicted on our banner are professionals and were only acting, they were not harmed in any way. The chicken is actually from Street, Maryland and the pig knows damn well who we are.
We have included a collection of some of our favorite recipes from our friends, family, sponsors, readers and teammates. You will find a mixed bag, some for the smoker, the grill or the indoor kitchen. We will include selections from appetizers to deserts and everything in between. The recipes are posted in a user friendly PDF form for easy printing and use at home.
If you have a favorite recipe that you would like to share, please send it to for possible posting on the site. If you can, please include the story or history behind the recipe. We will add the entry to our page giving you the credit or blame, which ever is necessary. You can also send your comments about any of the selections that you have made at home, good or bad, remember, we have no feelings! Please stop back and visit this page from time to time as we hope to update often. Enjoy!