Planning a BBQ

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Joined Feb 12, 2010
My son is graduating from High School in a couple weeks, and I'm going to be feeding about 20 people after the ceremony.  I'm looking for ways to step up a traditional outdoor BBQ.

So far, I'm thinking tri-tip and chicken, maybe chili beans or baked beans, baked potatoes, garlic bread, a salad of some kind and fruit.

It's all great food for a BBQ, but I'd like to add a little WOW to it for my guests.  Any ideas?
 
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Joined Sep 18, 2008
For an interesting twist, serve Huli-Huli Chicken, http://www.hawaiimagazine.com/blogs/hawaii_today/2009/6/5/make_huli_huli_chicken, and I'd switch out the Baked Potatoes for a Potato-Macaroni Salad and maybe some grilled Zucchini.

The Potato-Macaroni salad is simply Southern Style Hash Browns, the little cubed frozen potatoes, salad macaroni (I stir the frozen potatoes into the drained hot macaroni, that defrosts the potatoes and chills the macaroni), add some diced tomatoes, bell peppers (green, yellow, red), and red onion and dress with a 50-50 mixture of mayonnaise and Italian dressing.

Grilled Zucchini is simple, slice zucchini lengthwise, drizzle with olive oil, kosher salt and fresh ground black pepper, grill for about 3-4 minutes a side.

Orange ambrosia would be good, orange supremes  with shredded coconut, or even sliced oranges with thinly sliced Red Onion.

Of course, with the Tri-tip you WILL have some Pico de Gallo, correct?
 
2,753
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Joined Feb 26, 2007
I'd add some dips to be had with bread sticks and crudite for nibbles, maybe a tzatziki (sp?) - really easy to make and maybe a hummus. Use some veg that are in season - could be celery, sugar snap peas, cauliflower florettes etc.

Real easy nibble is store bought doritos and a bought salsa - they always disappear fast at our bbqs.  I like to heat them in microwave/oven first, toss in a handful of grated cheddar once hot & serve with the salsa.

Try some bacon rolls pierced with pre-soaked cocktail sticks, or even rolls of deli ham with a slice same size as ham of your favourite (flexible) deli cheese, say swiss, Jarlsberg or shaved cheddar.  They only take a small amount of time onn the grill.

Look up some recipes too for quesedillas - they are quick.  Can make day before and store in fridge, many fillings you can use.  Cook, cut into wedges, plate & serve.

Big bowls of buttered and salted popcorn.  Can get the microwave packs at stores now, could sprinkle after cooking with smoked paprika to go with the bbq theme.

Big mild green chillies stuffed with cream cheese and a cooked prawn- mesy but so tasty - quick too.  Can be prepared day before then just bung them on the grill till chilli skin starts to almost blacken.  Make sure to secure them with a pre-soaked cocktail stick.

Hope some of this helped, and good luck with the day, congrats to your son!
 
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Joined Mar 21, 2008
Homemade baked beans are so much better than the canned ones.

* Exported from MasterCook *

                               Baked Beans

Recipe By     :Mary Brown
Serving Size  : 16    Preparation Time :0:45
Categories    : sides

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           48oz jar  cooked white beans -- drained (can use dried, soak and cook partially)
  1           pound  bacon -- fried until not quite crispy, reserve the fat
  1           large  onion -- peeled and chopped
  8           tablespoons  sugar
  2/3        cup  molasses
  2          teaspoons  dry mustard
  4          teaspoons  salt -- optional
  2          teaspoons  black pepper -- or to taste, start with 1/2tsp
  4         tablespoons  bacon fat
                        water -- just to cover everything

combine everything in a bbq pit or oven safe dish or crockpot. Cook at 225 to 250 or on low for the crockpot for 8 to 10 hours
 
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Joined Feb 12, 2010
Wow!  These are some great ideas!  Thank you all so much.

Yes, I definitely was considering pico de gallo with the tri tip.  Also, chips and salsa are also staple, AND of course, grilled zucchini - always so delicious:)

These are wonderful, and thank you for the baked bean recipe.  I always make my own too - so much better.
 
6,367
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Joined Feb 1, 2007
Many times all it takes to create that Wow! factor is to serve the same thing using a different presentation.

For instance, take that grilled zucchini. Great, just as described. But consider this: Cut the zucchini in lengthwise slices, 3/16-1/4 inch thick. Brush with olive oil, sprinkle with salt & pepper, and grill just until tender and nice grill marks appear.

Meanwhile, make a filling. Something simple, like cream cheese and dill will do. Or a bit fancier, if you like; perhaps a goat cheese and smoked salmon type spread.

Smear each zucchini slice with the filling, and roll up, pinwheel fashion. While a toothpick hold them nicely, a wilted chive, tying the rolls, looks much better. Some fresh herbs "growing" from the center of the pinwheel is even more appealing.

Make these the day before, and serve cold.
 
7,626
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Joined Apr 3, 2008
Don't forget the vegetarians!  Some nice grilled portabellos or eggplant.

I can't imagine a bbq without a potato salad.  What's good about it is you can make it the day before and then you don't have to deal with it on the day of the party considering that you're planning this party after a graduation ceremony.

I've had a lot of success with this dip:

Red Pepper Dip

- 1 jar of roasted red peppers with garlic (drained)

- 1 cup feta cheese

- 1 cup greek yogurt

- 1 tsp red pepper flakes

- 2 tbsp olive oil

- salt to taste (careful, the feta is salty)

Just whiz the above ingredients in a FP and serve along side breadsticks, crackers, veggie platter, and it will be gone in no time.
 
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Joined Jan 12, 2010
BBQ, now were talking!!!! I do two major BBQ parties every year and besides my smoked meats (you got me thinking about trying a triangle roast), some of my quests favorites are:

Sweet Corn Tomalitos

Italian Pasta Salad, my recipe is killer

Guacamole, Salsa and Chips (fresh made guac and salsa)

Chicken wings, (I used a sweetened version of the Hooters sauce)

Bread Pudding

Grilled Vanilla Lime Pineapple Kabobs

Good old watermelon slices

You want any recipes, let me know.
 
2,387
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Joined Feb 8, 2009
For an interesting twist, serve Huli-Huli Chicken, http://www.hawaiimagazine.com/blogs/hawaii_today/2009/6/5/make_huli_huli_chicken, and I'd switch out the Baked Potatoes for a Potato-Macaroni Salad and maybe some grilled Zucchini.

The Potato-Macaroni salad is simply Southern Style Hash Browns, the little cubed frozen potatoes, salad macaroni (I stir the frozen potatoes into the drained hot macaroni, that defrosts the potatoes and chills the macaroni), add some diced tomatoes, bell peppers (green, yellow, red), and red onion and dress with a 50-50 mixture of mayonnaise and Italian dressing.

Grilled Zucchini is simple, slice zucchini lengthwise, drizzle with olive oil, kosher salt and fresh ground black pepper, grill for about 3-4 minutes a side.

Orange ambrosia would be good, orange supremes  with shredded coconut, or even sliced oranges with thinly sliced Red Onion.

Of course, with the Tri-tip you WILL have some Pico de Gallo, correct?
Pete, I did Huli Huli Chicken on a beach in Hawaii for 2000, I had a Hibachi grill with two pieces of chicken cooking as the people went through the buffet, I heard one person say, look they cooked all this chicken on that hibachi............Chef BillB.......Huli Huli means to turn over and over again ...................Chef BillyB
........................
 
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Joined Jun 21, 2010
Hi all,

Thanks for the great tips. I will have to try and remember this next time I am planning a BBQ.

Steven
 
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Joined Jun 22, 2010
You know, a lot of people miss out on the idea of making their own bbq sauce.

The base is just various ratios of tomato paste and fruit puree (even ketchup and jam) with some kind of sweetener. The choice in fruits makes a big difference on how the bbq sauce turns out. It's hard to mess up, and you can go nuts with the creativity of the seasonings.
 
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Joined Aug 10, 2010
Here is how I impress my friends when I grill out!

I make Korean BBQ beef and chicken.

Korean BBQ beef is "bulgogi" = "bul = fire" "gogi = beef"

I use the same marinade for beef and chicken (for my friends who don't like beef)

You will want to keep either the beef or chicken in the marinade for at least 30 minutes up to overnight. It's more flavorful the longer it marinades but I would not do any longer than overnight.

1 lb - either chicken (boneless skinless breast/thighs cut into 1" cubes) OR beef (flank steak or sliced thin beef sirloin)

**i put chicken cubes or beef cubes on wooden skewers that have been soaked after marinating

1/4 cup soy sauce

2 tbsp sugar

1/2 asian pear ground up in food processor/blender (*optional)

2 tsp ground black pepper powder (or black pepper if you don't have the powder)

2 garlic cloves crushed

2 tsp sesame oil

3 green onions finely cut

add all the ingredients in a big bowl and add meat, cover, marinate.

cook on grill, depending on size of pieces time will vary...

you can cook in a fry pan too! add just a little tbsp of vegetable oil to a hot pan and add meat. drain excessive marinade first or it will splatter.
 
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Joined Aug 10, 2010
Asian Pears are DELICIOUS!

They have a light golden color. You want to peel the outside as it can be bitter, but the skin is very thin. You want a good sized one. I have seen them showing up in supermarkets but those tend to be very bitter. A good sized one will be slightly, larger than a big apple, stay away from very dark colored skin ones. They are round like and apple, rather than the typical bosc-type pears.

They will be firm to touch.

Eating a perfectly ripened asian pear is heaven! They are juicy, crisp, sweet, and have a slight honey, apple-pear taste.

Try one!

My mom use to always slice one up after a big meal as a light dessert.
 
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Joined Aug 3, 2010
Are we talking "barbecue," or just a cookout?

BBQ without ribs simply isn't really a BBQ. And if you have ribs, you simply MUST have cole slaw. (We aren't barbarians, after all.)

I'd be thrilled to help in this arena if I can.
 
107
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Joined Aug 9, 2010
I would grill the garlic bread, either slice a pre-made loaf in half, butter and garlic as usual and place face down on the grill. Or Better yet, cook the bread right on the grill. Make a normal bread or pizza dough, stretch out in olive oil pizza style, and throw it directly on the grate. Stay close because this will cook and burn fast, especially if you're using charcoal. While the first side is cooking brush topside w/ olive oil, sprinkle w/ garlic powder, and any other seasonings you like. Flip the dough, I find a cookie sheet works best. Brush once more w/ olive oil and cover w. minced garlic. I also like to add toasted sesame seeds.  I like to serve this w/ a fresh tomato and basil bruschetta.

Total cook time over hot charcoal about 2 min a side, but lift to a corner to check if you suspect it's starting to burn. A little char is OK, a lot of char, not so much.  I rarely use a gas grill but find the bread takes a little longer to cook over a gas flame, but that also gives you a little more leeway.
 
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