Appetizers! A semi-live cook.

[BuffettFan]

This will be a little different.
There's gonna be a lot of pics, hopefully.
The 1st couple are on the kettle, so here we go.
Let's see what I can do to this stuff, all or some of it.

I apologize in advance, I can only attach 1 or 2 photos at a time on my phone, so it's gonna be a long day.

 

[BuffettFan]

I started with a dipping sauce.
I wanted to let it come together in the fridge while everything else is happening.

I also mixed up some cream cheese, green chili's and some OBR Cajun rub.

 

[BuffettFan]

I started with the easiest ones, Bacon Onion Rings.
Sweet onion, regular cut bacon and Honey Hog rub.

 

[BuffettFan]

Already missed a step!
I got the kettle going right after getting the sauce together.
Jealous Devil Briquettes and Tabasco Barrel wood chips.
A homemade ORF (Old Retired Fart) starter got things rolling.

 

[BuffettFan]

I cut some Jalapeños for some Texas Twinkies and put Hot Italian Sausage on.
The Jalapeños and cream cheese will soften up, the Sausage will firm up.

 

[BuffettFan]

I made up the cups for some Pig Shots and stuffed them as well as the Texas Twinkies.
More bacon!

 

[BuffettFan]

Finally, some Shrimp Brochette.
Bigger shrimp would have made this step easier, but they're pretty rare around here unless you want to spend $25 to $30/pound.
A sliver of pepper jack cheese and a sliver of jalapeño inside.
Some Meat Church Gospel rub outside.

 

[BuffettFan]

And that brings us up to now!
All are on the kettle, and Yes!
The kettle is outside!

 

[BuffettFan]

I was looking through my cabinets for a dish for the sauce and found some dried hot peppers so I thought I'd blitz them in my grinder.

Holy Hell!
I think I made weapons grade mace!
Not sure what to do with it
I'll think of something.

 

[ssv3]

This is going to be all types of good. :hungry:

 

[BuffettFan]

Thanks Sako!

So far, so good.

 

[BuffettFan]

I was hoping to come up with a new go-to appetizer with this exercise.
I didn't.
Maybe the Shimp Brochette, by a slim margin.
The lime is key to cut the richness of the cream cheese and the Gochujang/Kewpi aioli takes it all to the next level.

Thanks for looking!

 

[Stingerhook]

That's one sampler I want Terry.

 

[bowhnter]

Dang, Terry. I’d want to hit each and every one of those!
I’m guessing that shrimp would be my favorite too.

 

[4ever3]

DAYUM!!!

This is over the top!

They all look fantastic and the shot of the sampler board is killer!

 

[Get’n Smokey]

Holy Cow!!

Dude you nailed it!

 

[larry4406]

Terry that looks damn good! Thanks for the inspiration!

 

[ModelMaker]

Lotta work there boy!
Ed

 

[Big George's BBQ]

YUM. Outstanding Terry. You nailed this one. I want to try all of it

 

[SmokinAussie]

That's a lot of work Terry!

All if it awesome!