Looking for ideas on what to cook for appx 25 people. I like to smoke, but not going to have all day, so things like briskets and turkey's are out of the question..Keep in mind others will be brining food as well...

1.Pulled pork taco's and or Sliders (smoked)
2.Smoked Ribs
3.Smoked chickens
4. all the above?

Any other ideas out there other than the above?? thinking i'll have 3-5 hours to smoke, or 3 hours of smoking time with 8 hours of oven time.. we'll be at church, so i can smoke before or after, but have faith in the oven while we're gone.

all those sound pretty good to me with the time constraints you have. Anytime I fire up my pit there is usually some kind of sausage, link or patty (make patties like hamburger out of sausage, various kinds (breakfast, italian, etc.), and smoke/cook like a burger, you might never cook beef hamburgers again)...

That sounds pretty good.. might have to stuff a little feta cheese in the middle.

smoked jalapeno poppers with cream cheese, wrapped in bacon, then when their done dip them and deep fry them and then coat in buffalo sauce

Nice. Another good one with a twist. Going to get some japs and more bacon tonight.

Brisket only takes 4-6 hours? I'd do that.

Fish tacos.
Fajitas on a disc (since we're talking about it in the OT)
Chicken wings on the grill and make a sauce bar (I do this lots)
Shrimp/Steak/Chicken/Deer/Whatever ka-bobs
Jalepeno/Chicken finger/Cream cheese/bacon wrapped (buffalo balls)

What size brisket are we talking? Can you provide high level details on how you smoke a brisket? Size, temp, wrap/unwrap..

More info on Buffalo Balls?

mmmm, need to try this.

one thing my wife does for a dip is a can of rotel, a tub of sour cream, a bar of cream cheese, and a pound of maple breakfast sausage. brown the sausage, drain it, and then put it all in a crockpot, heat it till everything melts.

i wish i could remember the exact portions but i think it is the bar of cream cheese that is about the size of a checkbook and a tub of sour cream that you could fit a softball in..lol, if that helps.

it is gooood.

I think i've seen/eaten something similar..
Chicken breast butterfly. take your stuffed jap with cream cheese and wrap inside the chicken.. then bacon wrap the chicken breast and deep fry.

Maybe he'll chime in.

i am cooking for my Mom's birthday at the end of March. everybody is tired of plain old BBQ so i we are going to have appetizers as the meal.

Menu:

1. jimmy dean sausage, cheddar and bisquick balls.
2. pulled pork and coleslaw eggrolls
3. Moink balls
4. chicken fried bacon wrapped meatballs.
5. armadillo eggs
6. lil smokey cresent wraps
7. hot wings
8. korean BBQ egrolls

i thought armadillo eggs were a family secret...where did u find a recipe?

This is not suppose to be a sarcastic/cultural correctness question at all, I'm just curious. What is this?

Sure!

9-13 pound brisket, trimmed, make sure you can bend it in half and touch the tips together while its in the package.

Season it the day prior, wrap it in cling film and set it on the lowest shelf in your fridge over night.

Next morning, pull out brisket, unwrap and let rest while you start firebox, get pit to 325ish, open a shiner bock

Cut your brisket in half, where the flat stops and the point begins. Place the Point on the pit, closest to the fire box, fattier side up. Shut the lid, finish and reopen a shiner bock. Chunk in a log, fire will probably creep up to 350, which is fine, cause your brisket is still cool on the inside.

Let the point sit and smoke for a minimum of 1 hour before throwing the flat on. Place it to the left of the point, on the grill. Keep your pit between 275 and 350. I let mine fluctuate as the fire changes, but I don't let it get over 375. When you throw in another log and the fire starts up, just chill out, let the pit spike a little and come down slowly. Have another shiner.

After 3 hours total, pull both out, wrap them tight in foil and throw in the oven at 275 for a minimum of 2 hours. Take a nap. Wake up and eat some brisket.

I never understood why people made it so complicated to cook brisket and still ruin it constantly. It's simple: the temp fluctuations get the fat hot, then let it simmer/melt down, and break up. It really works well. I have other stuff to do than watch a piece of meat cook for 12 hours. If you like LOTS of smoke taste, subtract an hour from the oven and add it to the pit. To me though, I don't like my brisket to have that solid black look. My briskets are red. The smaller briskets are usual done in 4-5 hours. Bigger are 5-6.

This post should stir up some responses! bring it!

This is pretty much it, but I always grill mine.

Butterfly chicken breast, then cut into 1/4's. Stuff mild cheddar cut cheese stick into 1/2 a deseeded jap, then place in middle of chicken breast. fold closed, wrap with bacon and pin w/pick. Season with fajita seasoning and grill. Finish with a sweet and spicy buffalo wing sauce, or just leave'm be.

Nothing original, just delicious. I like cooking "one bite" things.

i was given Korean BBQ by one of the guys that transport patients for us at the hospital. i really like the flavors. i grew up in Houston so i have had thai, vietamise, india and other asia types of food but never korean.

i found this recipe http://koreanfood.about.com/od/meatdishes/r/Bulgogi.htm using this marinade http://koreanfood.about.com/od/saucesandmarinades/r/bulgogimarinade.htm. i used ground beef and added shreaded cabbage and carrots to the mix. wrapped them in some eggroll and wonton wrapper and fried.

my hog dog kids ate them as fast as i could fry them.

Bacon wrapped shrimp with or without jalapeño. Put some onion soup and bacon in the cream cheese in peppers cavity. Put the shrimp on the cream cheese and wrap the bacon around the pepper then on to the pit.

I'm doing pulled pork. It's easy and you/your guests can snack on it all day. Also doing about 5 different dips, but the buffalo chicken dip is usually the hit.

I figured it was some sort fusion modernized concoction. It sounds good. I think I'm going to make it some time.