Whats some of yalls favorites??looking for some ideas
Whats some of yalls favorites??looking for some ideas
Sausage balls are my favorite!
Steve Dyer
Mt. Pleasant, NC
Jalapeno poppers or also referred to atomic buffalo turds. Little smokies, meatballs, sausage dip, stuffed mushrooms.
Boiled shrimp is tasty .
Meat & Cheese platter.
Antipasto Platter
2007 Bass Cat Pantera IV
2018 G3 Sportsman 1710
Made these the other day and they are good.
https://www.smoking-meat.com/july-19...ddar-and-onion
This, my wife has a hard time getting them in the bowl if I'm hanging around the kitchen.Originally Posted by SteveDyer
armadillo eggs.... Large Greek peppers hollowed out and caps removed and stiffed with fried chicken pieces, or shrimp, or oysters...have done this with venison and also rabbit and also squirrel (fried chicken preferred), then wrapped in bacon and secured with a toothpick or two...then deep fried. Beer batter can also be used before deep frying...a bit time consuming...but a crowd pleaser! Merry Christmas!
I love the lil’ smokies wrapped in the crescent roll. Them things are like crack
Ranger R81VS, Mercury 175EFI w/ 25 Tempest
Egg rolls. Getting set up to grind the pork right now. Need to get the bean threads from the Asian store. I cheat and use coleslaw mix but never heard anyone complain.
Would like to hear that recipe.
I've never written it down. I'll do it in the AM. F'ing grinder chit the bed and I spent all afternoon rebuilding it.
This is off the top of my head. Just been making them so long I just do it.
Those you can get at an Asian store. Notice that the noodles are bean thread, not rice. Big difference.
Take 3 or 4 clumps of bean thread and soak in warm water for about an hour. Then drain and I take scissors and cut them into little 2" pieces. Makes them easier to work with when you mix and roll.
Brown 1 1/2 to 2 lbs of lean ground pork. Loin is best. Toward the end put in 5 or 6 cloves of minced garlic.
In a big bowl mix:
-12-16oz bag of coleslaw mix. The stuff with cabbage and carrots.
-4 or 5 green onions sliced
-A tablespoon or so of coarse black or white pepper.
-The cut up bean threads.
When the meat is cooled, chuck it in the bowl and mix it all together.
The thawed wrappers should be kept under a damp towel to keep them from drying out.
In a bowl, beat a couple eggs, they're the glue that seal up the rolls.
You need to roll them correctly to seal them. Keeps the grease from getting inside.
Deep fry them at 350 until the skins are golden brown.
The wrappers at wally world and most non-Asian stores are smaller and thicker. Good, just different. Get 2 or 3 packs, you can freeze them for a long time. Sucks to run short. Don't try to overfill them. Takes practice but they are pretty darn good. Never seem to have many (or any ) leftover.
Other things that I mix in are chopped up mushrooms, a couple tablespoons of chopped cilantro, chopped water chestnut. Just what I have on hand or feel like. Is all good.
Last edited by fr8dog; 12-22-2018 at 07:44 PM.
Thanks for that ill give that recipe a shot. I made them a few years ago but cant remember exactly what I used. In fact I think I still have some frozen. Might have to dig them out. Also never tried the wraps from the Asian store. Ill have to hunt one up.
Wife is making a batch today!
yum yum, wonder what they would be like if air fried.
Wondered the same thing. I know I warm pre fried egg rolls all the time and it turns out great. Not sure about cooking from scratch.
I'm going to make another batch this morning and may throw one or two into a very hot oven this afternoon. I don't have an air fryer.
1.5 lbs 41/50 count shrimp
Peeled and deveined.
1stick Butter
1lemon thinly sliced
1package dry Italian dressing.
Melt butter, pour over lemon slices in 9x13 oven proof container. Place shrimp evenly over lemon slices. Sprinkle dry Italian dressing over shrimp and bake for 15 minutes at 350 degrees. Enjoy?
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