BBQ recipies

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Elisabeth

BBQ recipies

we are having a rather large BBQ in august for about 100 people Does anybody have any good ideas for accompaniements that can be made the day before or are easy enough to make on the day, any easy desserts would be good too that would either keep or I could freeze and then take out on the day

Many thanks

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Tompeters

BBQ for 100

"Does anybody have any good ideas"

Hire a few professionals for the event - no need to use outside caterers, just a firm who will provide the staff you need. You can also rent equipment just for the day....it all comes clean as a new pin and they clean it afterwards, can be in an open/closed marquee. The agency will recommend what staff you need. Massive scope for giving folk nasty bugs at BBQs.

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Welshcookie

BBQ Ideas

Talk to your butcher. He may do pig or lamb roasts. Very popular at weddings in our area.

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sam from worthing

BBQ for 100


get the specialists in to set up a hog roast. They really aren't as expensive as you might imagine especially for mass catering.

then have some good old faithfuls on stand by chicken kebabs, hot dogs, burgers, couple or mixed veg rice/pasta salads, coleslaw and potato salads, maybe a couple of quiches or huge pizzas, lots of french sticks. ciabatta long rolls and some "green stuff".

a couple or 3 or 4 of big plastic storage boxes, filled with ice cubes for your cold beers/wines/pop.

oh and a couple of porta-loo's

lots of paper plates and napkins and plastic forks.

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Tompeters

BBQ

I love whole spit roasts - ox, pig and lamb. The downside is for vegans and vegetarians many of whom find the whole idea of eating meat distasteful -- to have a recognisable animal or part of an animal cooking on display on a spit must be pretty upsetting. There are two in my immediate circle who would be upset.

Should one pander to a very tiny minority? Maybe not, but I'd not want to upset any of my guests if it could be avoided.

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Thistledo

BBQ recipes

I'm a big meat eater but even I get a little upset when I see the whole beast roasting, or hanging in the butcher's. It's the head that does it for me. If they took the head off, I wouldn't have to look it in the eye! I'm even the same with fish.
Is it guilt do you think?

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Elisabeth

BBQ recipies

I am vegetarian so wuill havew plenty of veg choices and meat cos hubby a meat eater ..not sure about hog roast, thanks for your help

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Elisabeth

bbq

As I am vegetarian will have plenty of choices and hubby meat eater so will be doing both, we have a couple of gas BBQ's so will keep them apart!!!!
thanks

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Queen of Puds

For a BBQ

For savoury accompaniments I like to serve cous cous - v easy & good for meat & non meat eaters. Remoulade I love. Mini jacket spuds with sour cream (esp if it is rainly or cold on the day)? Coleslaw. Pasta or rice salad is handy. Make all that the day before. Bread of all shapes, pittas, cherry toms etc. Cheeseboard (easy)?

For puds I do like a roulade - apricot is my choice & you can make the roulade in advance & freeze, so all you have to do is roll or sandwich with double cream or mascarpone on the morning (I somethimes make it cake shaped for ease & because I have more round serving plates than oblong). Delia's truffle torte freezes well, choc brownies are good for adults & kids, (best leave nuts out for safetly if you have 100 coming)serve with cream & strawberries. What about mini white choc creme brulees - served in shot glasses with teaspoons so there is less waste & people can graze - make a few days in advance?

Fresh sliced melon & soft fruit is a good choice for the noble, with creme fraiche or cream. And I buy supermarket mini icecreams on sticks for the kids - easy, ready to serve from frozen in a mix of flavours, no washing up & they don't care that it isn't homemade!

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Elisabeth

bbq

thanks for that , I will try some recipies and at least if I can dosome stuff the day before that will help, have lists for bits to get etc and what I have got where it is,could prep the coleslaw the day before and add mayo etc on the day, have frozen fruit from garden to use in fruit salad, so can also do that and muffins etc

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Dottie May

BBQ recipies

Elisabeth, I feel quite exhausted after reading through all the preparations for your BBQ and although I haven't long got up I feel I need to go and have a lie down!!!...hope it is a great success and the weather is good. Let us know how you got on.

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Tompeters

BBQ Meat/Guilt

T'do, I'd missed your post until just now. Guilt? No, not in my case, which I proved to myself by visiting a local abattoir then eating meat immediately afterwards. I sit on the fence regarding (humane) farming of animals for food provided the husbandry is excellent. The animals would have had no life at all unless we ate them. Battery hens are different.... Not a decent life at all, neither are most so-called free range, I suspect. However it is an inefficient way to feed masses of people. Too much meat is undoubtedly no good to have all the time....we over-indulge (me too).

I don't like to think of what veg are grown in, actually. Or the stomach contents of my fellow diners when eating! There are some things that just are not appetising....and a head associates the food with a creature that is still alive. Klingons and oyster eaters aside, we don't eat living food.

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Gerry

eating heads

"There are some things that just are not appetising....and a head associates the food with a creature that is still alive."

Brawn, head cheese, very traditional and still made by some producers.

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Welshcookie

BBQ

But not usual at a BBQ.

Some people are unfeasably squeamish though. But we must cater for them in case they go to the other extreme and become veggie.

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Gerry

unfeasably squeamish

Welshcookie, when Tony and I visited people who gave us brawn we didn't tell him what it was. He said it was really good.

 
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