BBQ Dinner for Twenty, That Serves Itself!

Delegating these recipes to your friends or family and then setting everything up on a table with crock-pots or warming plates can help this dinner serve-itself all-night-long.  I’ve found that one of the hardest parts about having a dinner party is the fact that you are running around your own house getting all of the food prepared and served and not getting to spend time with friends.  Not to mention, you’re exhausted from cooking, before your friends even arrive!  With this menu, you need 4-5 cooks to complete the dinner.

Cook #1 (The Host):

Cook #2:

Cook #3:

Cook #4 – (The Baker):

For Recipes ->

Chipotle Coleslaw Recipe

from chipotle-coleslaw-10000001622432/”>Sunset Magaine

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons white vinegar
  • 1 tablespoon molasses (not blackstrap)
  • 1 1/2 teaspoons sugar
  • 1 small canned chipotle chile, minced, plus 2 tsp. adobo sauce from the can
  • About 1 tsp. kosher salt
  • 6 cups each packed shredded green and red cabbage
  • 7 green onions, green and pale green portions, sliced into thin rounds
  • 1 cup tightly packed chopped fresh cilantro leaves

Preparation

  • 1. Prepare the dressing: In a medium bowl, stir together mayonnaise, sour cream, vinegar, molasses, sugar, minced chile, adobo sauce, and 1 tsp. salt.
  • 2. In a large bowl, toss together cabbage, green onions, and 3/4 cup chopped cilantro. Pour dressing over vegetables, toss well, and refrigerate for at least 30 minutes and up to 4 hours. Before serving, add more salt if you like and scatter remaining 1/4 cup chopped cilantro over the top.

Mike Mills’ 17th Street’s Tangy Pit Beans Recipe – Baked Beans

from Peace, Love, & Barbecue Cookbook

Ingredients

  • 2 tablespoons French’s yellow mustard
  • 3 cups Hunt’s ketchup
  • 1 cup diced onion
  • 1 small to medium green or red pepper, diced
  • 1 1/2 cups brown sugar
  • 1/2 cup sorghum or honey
  • 1 to 1 1/2 tablespoons Magic Dust
  • 1 large can (28 ounces) pork and beans (such as Campbell’s or Showboat)
  • 1 can (19 ounces) large red kidney beans, rinsed
  • 1 can (15 1/2 ounces) chili beans (such as Bush’s Chili Starter)
  • 1 can (15 1/2 ounces) large butter beans, rinsed
  • 1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
  • 4-5 uncooked bacon strips or a few cooked ribs or some pulled or chopped pork.
  • Cooking Directions

    Preheat the oven to 350°.

    In a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey, and magic dust well. Be sure to work out all of the lumps of brown sugar. Add the beans, stirring gently with clean hands or a large spatula; just enough to evenly distribute the mixture. Over mixing will cause the skins of the beans to burst and the consistency will become mushy, more like refried beans, which you don’t want.

    Pour into a 9-inch x 12-inch pan. Lay bacon strips across the top. Cover with aluminum foil and bake at 350° for 45 minutes. Remove foil and bake for an additional 15 minutes or until bubbly.

    Serves 10 to 15 people. Reheats well. Will keep in refrigerator for up to one week. May also be frozen for up to one month.

    0 comments… add one

    Leave a Comment