Mike's Seafood Meat Bread & Cheese Appetizer Boards
MMOBRIEN @cook_2891564
Perfect for Summer poolside holiday parties!
Are you looking for appetizers to serve at your next get together? Well, here you go!
Everything you see listed below was created by my 6, 7 and 8 year old students. Since there was so much of it, not everything could be pictured.
Excellent work kiddos! This was devoured and appreciated by so many!
Mike's Seafood Meat Bread & Cheese Appetizer Boards
Perfect for Summer poolside holiday parties!
Are you looking for appetizers to serve at your next get together? Well, here you go!
Everything you see listed below was created by my 6, 7 and 8 year old students. Since there was so much of it, not everything could be pictured.
Excellent work kiddos! This was devoured and appreciated by so many!
Cooking Instructions
- 1
Your desired outcomes pictured in steps #1 thru #4. Lobster, crab, shrimp and Immatation crab meat pictured.
- 2
Ribs and sausage with sauces and spices pictured.
- 3
Fresh bread and various butters pictured.
- 4
Assorted cheeses pictured. Chop into cubes and serve with crackers.
- 5
Start your seafood by adding everything in the Seafood Boil section. Bring to a heavy boil and steam for 8 minutes covered.
- 6
At 8 minutes - add your shrimp and immatation crab meat. Steam for 3 minutes longer covered. Place on serving board.
- 7
Clean and spray your grill.
- 8
Create your dry and wet braise.
- 9
Bring your ribs to room temperature.
- 10
Rub ribs down with your dry rub the pour on your wet braise ingredients.
- 11
Seal ribs up tightly with seam on the top as so the braise doesn't leak.
- 12
Season sausage with reserved rub.
- 13
Seal sausage up tightly.
- 14
Bake ribs at 225° for 2 1/2 hours and your sausage for 1 hour.
- 15
Unwrap and prep meat for the grill.
- 16
Grill both on high until they have a decent char on them. Allow them to rest for 5 minutes. Then slice ribs and slice sausage on the bias. Place on cutting board. Serve with BBQ sauces, salt, pepper and mustards.
- 17
Warm your Gee. [a real time saver!]
- 18
Serve with your all of your sides listed above. Enjoy!
Cooksnaps
Did you make this recipe? Share a picture of your creation!
I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!
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