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Appetizers to Grill on your Barbecue

What is an appetizer? It’s best described as a small dish or drinks served before the main meal to stimulate the appetite. The perfect appetizer will tease your guests’ palates and leave them wanting more. It should also not fill them up, so that there is still plenty of room for the main course!Use your grill to prepare these appetizers below and serve up a selection of entrees that will leave your guests eagerly waiting for your main dish.

What other Foods do BBQ Pitmaster’s and Grillmaster’s make on the Que? Try these ideas…

Appetizers to Grill on your Barbecue

Charcoal roasted Salsa served with grilled tortillas.


Serves 4- people

This recipe is best prepared over a natural lump charcoal grill.


  • 1/2 onion( not chopped)
  • 1 Anaheim pepper
  • 8 medium-sized( The riper the better)
  • 2 large jalapeño peppers
  • 1 minced garlic clove
  • 1 teaspoon kosher salt
  • 1 can of chipotle chile, minced. Include a teaspoon of the juice
  • 1/4 cup cilantro
  • 3 tablespoons juice of fresh lime.
  • Grilled tortillas, for serving or tortilla chips


Method :

Once the charcoal coals are glowing place, the Onion, Arnheim Chili, Tomatoes and Jalapeno directly onto the coals. Cook until charred and black on the outside.

Allow the vegetables to cool. Then using a pastry brush, clean off any ash or cinders. Remember, if you only want a moderate chili heat then scrape the seeds out of the jalapeno.

Coarsely chop the charred vegetables.

Mash the garlic and salt together in the bottom of a bowl till it resembles a paste.

Add the charred vegetables and the rest of the ingredients. Taste for seasoning. Salsa should be well seasoned.

Serve this salsa with either tortilla chips or even better grill a few tortillas on your barbecue and then cut up to serve alongside the salsa.


Planked smoked Camembert



  • 1 x Camembert or a small round of Brie Cheese. (8 oz)
  • 4 Tablespoons of Tomato Jam (can substitute with Apricot Jam)
  • 1 x Cedar Plank about 6 inches square
  • Applewood chips for smoking


Set up your grill for indirect cooking. If you have a gas or kettle grill then preheat to approx. 400 degrees.

Place the plank directly onto the grill grate and allow it singe on both sides. This will increase the final flavor.

Set aside to cool.

Place the cheese in the center of the plank and gently top with the Tomato Jam.

Position the plank on the grill away from direct heat. Throw a few wood chips on the coals.

Allow the Camembert to smoke roast for about ten minutes. It is ready when the top browns and the sides are soft just about to melt.

Serve the cheese directly off the plank with either crackers or grilled bread slices.

Barbecued Nuts

This is a must serve with beer, whilst grilling a delicious steak over the barbecue!

You will need :

  • 2 Large Aluminium Foil Pans
  • 2 cups of wood chips(Soak for an hour before use)
  • 4 large cups shelled peanuts–not cooked
  • 1/3 cup salted butter melted
  • 1/3 cup of your favorite hot BBQ sauce
  • 1 Tablespoon Barbecue Rub\Salt and pepper to taste


Place the peanuts in a bowl and mix in the butter, hot sauce and rub. Mix well and leave to marinate for 30 minutes. Stir a few times to make sure the marinade is coating all the nuts.

Spread the peanuts in the foil pan-preferably in a single layer.

If charcoal grilling throw on the woodchips if grilling with gas then place the woodchips in the smoker box.

Position the pan with the peanuts on the grill away from the direct heat. If possible, cover your grill.

Cook the nuts for approximately 30 minutes until golden brown. Cool and serve.

Brisket Poppers



  • 12 large jalapenos
  • 12 oz barbecued brisket, shredded or finely chopped
  • 12 oz coarsely grated pepper Jack cheese
  • 1⁄4 cup roughly chopped fresh cilantro
  • 1⁄4 cup thinly sliced scallion greens
  • 1⁄2 cup good quality mayonnaise


Cut the Jalapeno lengthways. Leave the stem in place. Scrape out the seeds and any small veins.

Make the filling :

Place the brisket, cheese, cilantro, and scallions in a mixing bowl. Stir to combine. Mix in the mayonnaise.

Spoon this filling into the jalapeno pocket halves. Allow a slight mound to develop in the center. Another option is to wrap the filled poppers in bacon before grilling.

Place the Jalapeno poppers on a wire grate.

Set up your grill for indirect grilling. Place the wire rack on the grill grate away from the direct heat.

Smoke-roast the poppers until the filling sizzles and the jalapenos are tender. This should take 20 to 25 minutes.

Transfer to a serving plate and allow to cool for a short while before serving.


Hotdog burnt ends


Burnt ends whether made from the traditional brisket or pork belly are always delicious to serve as an appetizer whilst barbecuing.

However, here is a cheaper quick alternative which is also delicious and particularly popular with the kids.

  • 16 Hot Dog Sausages
  • 2 Tablespoons Yellow Mustard
  • 2 Tablespoons of sweet BBQ rub
  • 4 Tablespoons butter
  • ¼ cup of brown sugar
  • ½ cup of BBQ sauce



Prepare your grill for indirect cooking.

Cover the hot dogs with the yellow mustard and season all over with the sweet rub. Place the dogs directly on the grill grates and close the lid. Smoke for 30 minutes.

Remove the hot dogs and slice into 1 ½-inch piece. Place the hot dog pieces in a disposable baking pan.

NOTE: The above preparation can be done well in advance. If you keep your smoked dogs in a fridge bring back to room temperature before placing them back on the grill.

Top the hot dog pieces with butter, brown sugar and BBQ sauce.

Place the pieces of hot dogs in the disposable pan, onto the grill and cook for a further 15 minutes. They are ready to serve once the butter has melted and the sugars caramelize.


Enjoy serving these appetizers to your guests as a delicious ice breaker and a promise for food to come!

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