Best barbecue snacks

Now it's time to check out the best barbecue snacks, to prepare while the meat is not ready and start the party.

That way, you can better organize this moment, not leave anyone hungry and still enjoy the special drinks and much more. Let's go!

1# Cold cuts board

The cold cuts board is one of the best-known options and can already be found as portions in thousands of establishments.

In general, the ingredients are:

• Lettuce leaves;
• Ham in cubes;
• Mozzarella cheese in cubes;
• Quail eggs;
• pitted olives;
• salami slices;
• Turkey breast slices;
• Cherry tomatoes, etc.

Assembly is also quite simple, just line a container with lettuce leaves and place the other ingredients on top.

The ideal is not to add any type of seasoning, but leave tomato slices for those who want to use them.

2# Potatoes among the best barbecue snacks

Potatoes are practical, cheap and easy to prepare options. In addition, there are several different options.

In general, the idea is always to lightly cook the potatoes, so they are a little softer. You can chop into smaller pieces before or after cooking.

Then the simplest option is to put it on a plate and add salt, oregano and olive oil threads.

Another option is to add sausage slices in conversation, those with vinegar, pouring part of this liquid into the container.

However, if you want an even more incredible recipe, just prepare the green sauce with the following ingredients:

• 1 bunch of coriander, to taste;
• 1 pack of parsley;
• 5 peeled garlic cloves;
• Half a large peeled onion;
• Half a liter of vinegar;
• 3 chopped red peppers;
• Half a liter of oil;
• Salt and oil to taste.

Just beat everything in the blender until smooth and put it in a container with the lightly cooked potatoes.

The ideal is to leave around four hours, at least, pickled.

3# Chilled Skewers

Among the best barbecue snacks, cold skewers are easy to make and you don't need to cook almost any food, being prepared in a few minutes.

One advantage is that you can choose the ingredients you prefer, here, let's separate:

• Quail eggs;
• Cherry tomato;
• mozzarella cheese;
• Ham;
• Olives;
• Salami.

First, put the eggs to cook.

Meanwhile, dice the cheese and ham and pit the olives.

Finally, it's time to assemble: so, take the sticks/skewers and start by placing the snacks in the order you prefer.

The ideal is to start with the cheese, which is firmer, leaving the olives in the middle and using the hole in the pit.

Then just serve.

4# Breadsticks with pates among the best barbecue snacks

Toast with pates works for many occasions and you can prepare different options.

There are even barbecue sauces that go well with toast and bread.

Pâté Ham

The ham pâté only takes 1 box of cream, 200g of ham, salt, pepper and parsley.

So, chop the ham and beat it in a blender or food processor with the cream until incorporated and add the spices.

garlic pate

For the famous barbecue, separate oil, salt, 1 glass of cold milk and 2 cloves of garlic, on average. The more garlic, the stronger the flavor.

So, start to beat the garlic and milk in the blender/processor, adding the oil little by little until it reaches a point. Then add salt and oregano to taste.

Pate In Olive

The olive pâté only takes 1 cup of pitted olives, 1 cup of mayonnaise, 2 small cloves of garlic and 2 tablespoons of parsley and chives.

To prepare, blend everything in a blender until smooth and add salt if necessary.

5# Australian onion

The Australian onion, or empanada, is well known in restaurants and can be one of the best barbecue snacks at home.

So separate:

• 4 large onions;
• 1 liter of water;
• 1 cup apple cider vinegar;
• Salt, oregano and pepper to taste;
• Wheat flour;
• Corn meal.
• Eggs;
• Milk.

To begin with, the secret is to cut the onion just right, which is done with a machine/cutter. But you can also do it with a knife, cutting from the top to the middle, more or less, like cutting a pie.

It makes her open like a flower.

Now, place the onion inside a brine container with the salt, vinegar and water for two hours.

Then let it drain and cool in the fridge.

Meanwhile, beat the spices, milk, eggs and cheese (optional) in the blender.

Finally, dip the onion in this mixture and coat it in the wheat flour and cornmeal mixture. The measure is 500g of flour for 5 spoons of cornmeal.

Then fry in hot oil until golden brown.