Bbq Appetizer Ideas

Grilled appetizers add a real zest to any party.

Most foods taste better when barbecued on a grill because the blend of open fire, wood or coals bring out a host of bold flavors that eclipses oven baking. Try appetizers made with venison or garlic shrimp or dill chicken skewers. Have a taste of Tex-Mex sausage or a vegetarian favorite made with mushrooms. Whether you love spicy appetizers or sweet and tangy ones, these recipes offer a variety that will thrill your taste buds.

Venison

Tender, lean and juicy venison strips wrapped with bacon will please guests. The wild flavor of deer meat blends well with pork and a cream cheese filling. Use 2-inch strips of venison tenderloin and marinade in 1 cup of white wine and 1 cup of cold water for 1 hour. Pat the strips dry and lay one on top of a piece of bacon. Smear cream cheese on the meat and place two slices of jalapeno pepper on the filling. Roll the strip, pin it with a toothpick and grill it for 10 minutes until the bacon is crispy.

Garlic & Lemon Shrimp

Grilled shrimp snacks are a light alternative to the heavy flavor of grilled meat. Remove the tails from one pound of large shrimp and butterfly each one. Mix the juice from two lemons with 2 tbsp. of minced garlic in a bowl. Toss the shrimp in the sauce. Grill the shrimp for five minutes and serve with a honey barbecue sauce on the side to complement the sour of the lemon.

Dill Chicken Skewers

Chicken breasts marinated with dill create a fresh summertime taste. Cube two to three chicken breasts large enough to fit on a skewer. Dice 1/3 cup fresh dill and mix in a bowl with ½ cup of olive oil. Add the chicken and chill in the refrigerator for 2 hours. Cut skewer pieces of onion, mushrooms, pineapple and red or green pepper. Arrange the chicken and vegetables on a skewer. Grill for 10 minutes until the chicken is fully cooked. Brush with barbecue sauce before serving.

Tex-Mex Dippers

All the favorite flavors of Texas merge with this finger food. Mix 1/3 cup of chopped cilantro, 1/4 cup onion with 2 tbsp. of cumin in a bowl. Add 8 oz. of fresh chorizo sausage and mix thoroughly with the dry ingredients. Roll the sausage into 2-inch patties then grill for about five minutes. Serve with guacamole or salsa for dipping.

Grilled Stuffed Mushrooms

This recipe appeals to vegetarians and meat lovers because of the blend of flavors. Remove the stems from four to six large portabella mushrooms. Wash and dry them. Brush both sides with olive oil and sprinkle the caps with salt and pepper. Pan fry 1 cup each of chopped red onion, red or green pepper, tomato and cilantro until the onions caramelize. Fill the caps with the mixture and grill until the mushrooms are soft about four minutes. Sprinkle Monterrey Jack cheese on each mushroom, and allow it to melt, then slice and serve the stuffed mushrooms.

Tags: barbecue sauce, because blend, caps with, cream cheese, five minutes, green pepper