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BBQ menu suggestions

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Schfifty Five said:
That is waaaaay too much meat for 30 people, only of which 20 are adults. Even if the adults ate 2 pounds of meat (which is probably a huge stretch), that's still way too much meat. You should scale it back by 50%.
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lol, there's probably enough for 3 pounds per person, including kids
 
Small update:

We're up to about 40-45 people (about 10-15 kids).

The wife and I have come up with the following menu:

15-18 lbs of pulled pork (getting it from Sams Club so whatever size it is). Going to do 2 different dry rubs (one will be spicier)
3-4 slabs of spare ribs (dry rubbing these as well)
~10 lbs of chicken thighs (chicken tikka)
1 salmon fillet (probably going with the brown sugar + cedar plank method) for the kosherly sensitive guests
1 package of Turkey Dogs (for the kiddos)
1 package of Brats (for the bbq haters)
Green & Yellow Zucchini (sliced thick and cooked on my grill wok)
1 package of veggie burgers (for the heathens)
A Cheese pizza (for the heathens)
Tortilla chips and a "queso" sauce (velvetta + salsa 😀)
Lots of Potato salad and cole slaw
Potato rolls and hot dog buns

For the guests asking if they should bring anything, I've been telling them to bring a dessert. This makes it one less thing I have to worry about.

Overall, I think the menu is fairly simple. I'll start bbqing the pork saturday morning and I'll throw the ribs on Sunday early morning. Is there anything in the above list that I could easily cook before and just warm up on the day of the bbq?

thanks for all the tips and advice btw!
 
Anubis said:
hes is correct

pulled pork > pork ribs

however beef ribs done correctly > *

not short ribs, the Fred Flinstone ribs
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pulled pork is not better than ribs

and pork ribs > beef ribs

old fat black man > *
8129240_BG1.jpg
 
yes, nkgreen. pulled pork is certainly better than ribs.

so sorry to inform you of this.

Here's how it breaks down:


BBQ = pulled pork

everything else (ribs, brisket, whatever): someone else's version of BBQ. Nothing wrong about it, though.

🙂
 
dabuddha said:
Small update:

We're up to about 40-45 people (about 10-15 kids).

The wife and I have come up with the following menu:

15-18 lbs of pulled pork (getting it from Sams Club so whatever size it is). Going to do 2 different dry rubs (one will be spicier)
3-4 slabs of spare ribs (dry rubbing these as well)
~10 lbs of chicken thighs (chicken tikka)
1 salmon fillet (probably going with the brown sugar + cedar plank method) for the kosherly sensitive guests
1 package of Turkey Dogs (for the kiddos)
1 package of Brats (for the bbq haters)
Green & Yellow Zucchini (sliced thick and cooked on my grill wok)
1 package of veggie burgers (for the heathens)
A Cheese pizza (for the heathens)
Tortilla chips and a "queso" sauce (velvetta + salsa 😀)
Lots of Potato salad and cole slaw
Potato rolls and hot dog buns

For the guests asking if they should bring anything, I've been telling them to bring a dessert. This makes it one less thing I have to worry about.

Overall, I think the menu is fairly simple. I'll start bbqing the pork saturday morning and I'll throw the ribs on Sunday early morning. Is there anything in the above list that I could easily cook before and just warm up on the day of the bbq?

thanks for all the tips and advice btw!
Click to expand...

You have BBQ haters??

these people should not be accommodated. give them stale hot dog buns and overcooked hot dogs.
 
ElFenix said:
real men put the whole hog on the grate, which includes ribs. :colbert:
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of course. but the whole animal ends up as pulled pork when this is done properly, including any rib meat.

This is the original version of BBQ, of course.

and it's better to do it in a hole in the ground, perhaps a submerged bath tub or something. yum.
 
This picture was taken a couple of years ago on July 4th.

That is 4 or 5 slabs of ribs, roast in the foil, 10 pounds of chicken on the upper grate, the ears of corn are barely visible under the right door. I think there is also a brisket in there somewhere.

Bar-b-q&
 
Suggestions on wood for the pork? I was going with just plain cherry but I'm open to anything ( that I can easily find locally that is 😀 )
 
dabuddha said:
Suggestions on wood for the pork? I was going with just plain cherry but I'm open to anything ( that I can easily find locally that is 😀 )
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Red Oak.

Some people knock the bark off, they say it taste better without the bark.

The butcher I bring my deer to, he uses red oak to smoke all of his sausage.
 
Having a big menu at a restaurant makes sense but, you're definitely going over the top with your BBQ celebration at home. On a side note, what's with the separate menu for kids? I REALLY hate the trend I see in catered events and home parties for "kid friendly" meals. Stop feeding kids happy meals and, just maybe, REAL food will once again be "kid friendly."
 
MagnusTheBrewer said:
Having a big menu at a restaurant makes sense but, you're definitely going over the top with your BBQ celebration at home. On a side note, what's with the separate menu for kids? I REALLY hate the trend I see in catered events and home parties for "kid friendly" meals. Stop feeding kids happy meals and, just maybe, REAL food will once again be "kid friendly."
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Well it is called Meatfest 2011 so I have to have lots of different tasty meats 😉
 
MagnusTheBrewer said:
Variety is great but, I'd tone down the quantities.
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Maybe less chicken? The pulled pork is a boston butt so I can't "reduce" it by much. The ribs might be too much but I do plan on freezing whatever doesn't get consumed for future meals (since the wife will be out of town for a few weeks).
 
Oh I shoulda mentioned, no beef I don't eat it so I won't be cooking it.
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That's whats missing - but then I noticed ur handle and the tikka part of the chicken. I would go with maybe some actual pork steaks. maybe a nice pork butterflied chop or a tenderloin.
 
dabuddha said:
Maybe less chicken? The pulled pork is a boston butt so I can't "reduce" it by much. The ribs might be too much but I do plan on freezing whatever doesn't get consumed for future meals (since the wife will be out of town for a few weeks).
Click to expand...

Less chicken and put together a big bowl o' salad.
 
so slight dilemna 😀 i bought a 9lb and 8lb boston butt. I've always used the 1.5 hr per lb rule but i calculated the time for 17 lbs. I started it this morning so itd be ready by 1:00ish tomorrow. Since it's 2 separate pieces, that means i calculated it wrong,right? If so, how should i handle it? I was thinking i should let it smoke like normal until 11pm tonight. Thatd make it about 14 hours. Then wrap it in foil and refrigerate it. Early morning, when i put my spare ribs on the smoker, i can put the boston butts back in and let it smoke for an additional 4 hrs or so. Any suggestions would be appreciated
 
Pulled Pork is better than Ribs? I would call that the biggest troll job I've ever seen, but this is ATOT so that statement could have actually been serious and not trolling.


NAAAH it has to be trolling, has to be...


Also need hot water corn bread, and Mac & Cheese. The corn bread HAS to be hot water. I'd make one batch with cheese & Jalapeños. If you're not going to make cornbred, loafs of white bread with plenty of sauce to dip them in like they do at Dreamland BBQ.
 
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QueBert said:
Pulled Pork is better than Ribs? I would call that the biggest troll job I've ever seen, but this is ATOT so that statement could have actually been serious and not trolling.


NAAAH it has to be trolling, has to be...


Also need hot water corn bread, and Mac & Cheese. The corn bread HAS to be hot water.
Click to expand...

You're trying to tell me that a whole hog slow roasted over smoke for a day+ is somehow inferior to simple, piddly ribs?

are you an idiot?

Again: Pulled Pork = BBQ.

ribs = "Tennessee style" BBQ
Brisket = "Texas style" BBQ
 
QueBert said:
Pulled Pork is better than Ribs? I would call that the biggest troll job I've ever seen, but this is ATOT so that statement could have actually been serious and not trolling.


NAAAH it has to be trolling, has to be...


Also need hot water corn bread, and Mac & Cheese. The corn bread HAS to be hot water. I'd make one batch with cheese & Jalapeños. If you're not going to make cornbred, loafs of white bread with plenty of sauce to dip them in like they do at Dreamland BBQ.
Click to expand...

Not a troll job, people just love lecturing others about food on this forum for some reason. Little do they know that most people don't give a shit because it's just food.
 
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