BBQ Appetizers Served Hot Off the Grill

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1) The creativity of the appetizer recipes themselves will get your outdoor get-together off to a great start. Most people having a backyard cookout do not think to serve appetizers hot off the grill, so your guests will be impressed.

2) Supplying your guests with a regular supply of BBQ appetizers keeps them from getting impatient and poking around your barbeque pit or grill where the main dish is being "patiently and slowly" barbequed.

Here's a good idea for the bbq appetizers:
Set up a small portable charcoal or gas grill right next to but separate from where your main meat is being cooked. This will allow you to grill the appetizers without ever having to open up the main barbeque pit and lose all your heat.

Here's some really good bbq appetizers that are served right off the grill. They are quick, easy, delicious, and perfect for your next outdoor barbeque party

I love this simple and quick appetizer recipe. It will instantly fire up the metabolism of your party.

Bacon-Wrapped Jalapeno Poppers

INGREDIENTS:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon

DIRECTIONS:
Preheat an outdoor grill for high heat. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick. Place on the grill, and cook until bacon is crispy.

Here's another of the bbq appetizers with a little spiciness to it. Best to make ahead and let the flavors mingle with each other.

Grilled Stuffed Portabello Mushrooms

INGREDIENTS:
1/2 pound fully cooked fully cooked pot roast, shredded
4 whole Portobello mushrooms
1/2 cup Monterrey Jack cheese, shredded
1 jalapeno pepper, finely chopped
2 green onions, finely chopped
1 tablespoon olive oil
1 tablespoon fresh parsley or cilantro, chopped
1 teaspoon your favorite cajun seasoning

DIRECTIONS:
Clean mushrooms. Remove and save the stems. Remove and discard underside gills of mushrooms. Brush mushroom caps on both sides with olive oil and 1/2 teaspoon of the seasoning.

Saut� chopped mushroom stems, jalapenos and onions until tender.

Remove from heat and add remaining cajun seasoning, beef and cheese. Sprinkle with parsley or cilantro.
Spoon equal amounts into mushroom caps. Grill over medium-hot coals for 5 minutes or until mushrooms are soft. Cut into wedges and serve hot off the grill.

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