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Traveling with hors d'oeuvres

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I want to take hors d'oeuvres to a party.  It will be a couple of hours between pulling them from the kamado and serving them.  Hors d'oeuvres seem difficult to FTC, but I haven't tried it.


What do you suggest that may be served at room temperature or that can be easily microwaved.


Someone else is bringing a meat ball hors d'oeuvre so meat balls and moink balls are out.

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