August Pit Crew Challenge | Finger Food
Who doesn't love finger food?
We see various types of it at every backyard bbq, and for good reason. There's nothing better than standing around with your friends, sipping a beer in the sunshine, and nibbling on small, tasty bites. Our team of professional competitors - the Croix Valley Pit Crew, put together a few fun ones here that might give you some inspiration for your next shindig.
Jeffrey DeKwant | Crispy Pizza Sticks
@de_nederlandse_bbq_rebel
My finger food entry, we love to eat pizza this time a did a cripsy pizza stick.
Ingredients:
- Square pizza dough
- Grinded Mozzarella cheese
- Your favorite pizza saus
- Bacon strips
- Italian booster
- Turn on the BBQ I used the Traeger Ranger set on 185°c (370°f)
- Put the sauce on the dough, followed by the mozzarella, bacon and the Italian booster.
- Flip the dough and cut it in to strips, twist the strips.
- Put the twisted strips on baking paper and bake theme for 4 min on one side, than flip it over and bake it for another 4 minutes.
André Groenendaal | Kebabs with Flatbread and Tzatziki
@andre_bbq_weesp
Kebab skewer provided with the Greek booster from Croix Valley.
Then on the grill at 150 gr.
Sandwich topped with the kebab, Tzatziki, red onion and some barbecue sauce sweet'n smokey from Croix Valley.
Another wonderful experience 
Jared Morgan | Duck Bao Bun
@yabba_dabba_q
Duck Bao Bun with crispy wonton pastry, Almonds, Asian slaw, Japanese Mayo and Wasabi. Duck was marinated in garlic, ginger Teriyaki wing booster, glazed with the Sauce smoked with Feijoa Wood for 3hrs.
Mike Schilling | Croix Valley Carolina Hummus
@smokin_highwaymen_bbq
I’ve had store bought hummus over the years and enjoyed it, but last year I was served fresh homemade hummus and it was way better, and different than store bought. Maybe the processing and preservatives? Not sure, but here’s a hummus recipe you can try at home that features Croix Valley Carolina Rub and to me, hits a perfect flavor balance with cumin forward.
Ingredients:
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon CV Carolina Rub
- 1 can of chickpeas (15 ounce) drained but reserve the can juice
Directions:
In a food processor combine lemon juice and tahini for about a minute to whip. Scrape the sides back down and then process for another minute. Again, scrape the sides back down and add garlic, olive oil, and Carolina rub. Process for about 30 seconds. Start adding the drained chickpeas a little at a time and processing until all are incorporated. To get it really smooth, start adding a tablespoon of the reserved can juice back in one at a time and processing for 30 seconds to a minute. May take up to 3 tablespoons until it gets very creamy. Serve with a drizzle of olive oil and another sprinkle of Carolina Rub on top with veggies and pita chips.
I like to refrigerate before serving as well as frying up some pitas in a pan and slicing into eighths.
Jen Lauer | Gluten Free Brisket Empanadas
@phoenix.bbq
A little finger food for thought... what to do with the leftover brisket?
Well, we made a gluten-free empanada. Rolled out some dough, added some brisket and some Croix Valley Private Stock. Brushed a little egg wash and put on the Traeger. Came out perfect, well, the bite I had was perfect. The boys made light work of the batch. Cannot wait until the next brisket.
Al Gackstetter | Brisket Burnt Ends
@pigseyebbq
