Grill Question--What beef??

[PAMMELA]

I have mentioned my BBQ party I am having because everyone helped me with my menu. We will have about 40+ people and I've changed a few things just because of the expense, i.e., i'm not making the Asparagus salad I was going to make, but instead and making a pasta salad. In order to make enough asparagus for that many people, was just getting to costly.

Which brings me to my question. I originally planned on doing Santa Maria tri-tip, but I think that is going to cost and arm and a leg too, so Hubby suggested carne asada steak/chicken (already marinated from the meat market), but I just think that then the whole "theme" of the party will change. I feel I would have to do the whole tortillas/cheese, etc. and I don't want to do that as i wanted it to be a little more "elegant" for lack of a better word (i.e., no chips/salsa). So what in the world could I get that won't cost an arm and a leg, but also will be more in keeping with my theme and that I can BBQ? I have never made prime rib before, but my BBQ has a rotisseries (but have no idea how much THAT costs either!). Also, I was thinking of picking up a a few pounds of the fish kabobs that Trader Joe's is carrying right now (Salmon/Halibut kabobs, that are just ready to throw on the grill). I can live with doing only beef and fish too, I don't feel I must have chicken. I was thinking of just going to peruse my local meat market, but sure would like to know a little about what I may want!

Thanks in advance to everyone for helping me out!!!!

Also, a P.S. to my swap partner Kayaksoup, I pm'd you on Friday. I have been SO busy at work that haven't had time to get here much since your first PM. :D

[swquilts]

Pammela...what is your theme? Western style foods? TexMex? Prime rib is even more expensive than tri tip (which I think is outrageous for a cheap cut of meat, but the demand is there). Sometimes markets will have those thick top sirloins on sale. You could marinate it, grill and then slice it?

I have made this before and it is just great! I served it with some twice baked potatoes, but you can add anything and it will go with this.

http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_8638_PRINT-RECIPE-FULL-PAGE,00.html

[PAMMELA]

Well it's not really a "theme" per se, just a little more upscale than I would do for a regular BBQ (hamburgers,hot dogs, chips, salsa etc.).

Appetizers
Veggie tray with Cilantro Dip (BB)
Crockpot meatballs
Spinach balls (Lindrusso's)
Antipasto skewers w/Cheese tortellini (BB)

Sides
Southwestern potato salad (CL)
Italian pasta salad (Allrecipes)

Main
Fish kabobs (TJ's)
Maybe I could do steak kabobs?? I have sirloin tips from Omaha Steaks. I could buy a few more of those???

Dessert
S'Mores Bars (BB)

[sneezles]

When someone mentions barbecue I think of brisket first (and usually last ;) ). Fairly inexpensive cut, trimmed usually runs about $1.70/pound, center cut is about $2.29/pound. Has to be cooked long and slow on the grill (8-10 hours) to really do it justice but then end result is wonderful!

[cocoa'smom]

How about Pork Tenderloin? It is very economical (you can usually find it on sale for $2.99 a pound or go to Sam's or Costco for great prices). Lots of great grill/marinade recipes on www.epicurious.com (search for pork tenderloin). It's what I always do for large parties.

[PAMMELA]

Sneezles, how would I cook it? Rotisserie or wrapped in foil or??? Also, I'm sure I could get it at my meat market right? Just ask for the center cut? How many pounds for 40+ people? I'm impaired on this subject, in case you haven't noticed. :eek:

[PAMMELA]

Hubby abhors pork unfortunately. I loved the tenderloin we had at a friends' bbq...it was so moist and flavorful - YUM. Alas, he won't go for it....red meat all the way!

So maybe the brisket will work if I figure out how to cook it! LOL That or my steak kabobs idea.

TIA!!!!

[sneezles]

Originally posted by PAMMELA
Sneezles, how would I cook it? Rotisserie or wrapped in foil or??? Also, I'm sure I could get it at my meat market right? Just ask for the center cut? How many pounds for 40+ people? I'm impaired on this subject, in case you haven't noticed. :eek:

The rule of thumb for meat is 1/4 pound (boneless) per person so you'd need about 10 pounds. The center cut is very lean so there won't be any waste. You'd start it on the grill for a couple hours unwrapped. I like to use a spicy rub and then a mop sauce. Once it's nice a browned and I've mopped a few times then we wrap in heavy duty foil and keep the heat of the cooker about 225ºF. IF you can add wood chips (if you're using charcoal) or a smoker box if you're using gas, it adds a great taste to the meat (and a nice smoke ring).
There's a great recipe on Epicurious (that I actually won second place with!).

You may need to do some of the meat ahead of time unless you have a very large grill or can borrow a couple. As this recipe shows a full-untrimmed will feed about 12 people but there is a lot of fat (untrimmed is another word for fat!).

BARBECUED TEXAS BEEF BRISKET

For dry rub
1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder

1 7 1/2- to 8-pound untrimmed whole beef brisket

For mop
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeño chilies

5 pounds (about) 100% natural lump charcoal
4 cups (about) oak or hickory wood smoke chips, soaked in cold water at least 30 minutes

1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Make dry rub:
Mix first 5 ingredients in small bowl to blend.

Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. This is fairly important but a few hours is ok, too

Make mop:
Mix first 6 ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl; cover and chill for use in sauce. Cover and chill remaining mop.

Following manufacturer's instructions and using natural lump charcoal, start fire in smoker. When charcoal is ash gray, drain 1/2 cup wood chips and scatter over charcoal. Bring smoker to 200°F. to 225°F., regulating temperature by opening vents wider to increase temperature and closing slightly to reduce temperature.

Place brisket, fat side up, on rack in smoker. Cook about 3 hours, maintaining 225º temperature. Mop every 30 minutes. When sufficiently browned/cursty wrap the brisket in heavy duty foil and continue to cook at 225º for another 5-7 hours.
Thinly slice brisket across grain. Serve, passing sauce separately.
You can also preapre ahead and then reheat in the oven.
Serves 12.

[cocoa'smom]

OK - no pork - how about Flank Steak - usually pretty economical and again, lots of marinades out there.

[Leonard]

Pammela: I am also planning a party. I would like to do pork but DH is also pushing for beef. My guest list in considerably smaller than yours so I'm contemplating going to my local butcher shop and gettting a delicious preseasoned piece of beef and getting their advice on grill procedure and time.

I don't know if you subscribe to CUISINE AT HOME magazine but their June 2004 issue has a whole menu for Island Pork Dinner. I was thinking about making the menu and posted a request for a review on their website. So far no one has responded. The pork tenderloin is grilled with a homemade rub. I want a review before attempting to serve this to company.

BTW: Which recipe are you using from AllRecipes for the Italian Salad? They have tons listed.

Good Luck!

[PAMMELA]

Sneezles, thanks that sounds yummy!! Ok I have a large outside island bbq so I have plenty of grill room. I will discuss the idea tonite with the actual bbq man! So i'll probably either go with that big brisket or the steak kabobs (keeping in the theme of kabobs with my fish!).

Leonard, I am making the American-Italian Pasta Salad. It is the fusilli pasta with genoa salami, etc. I will add cubed cheese and red/green bell peppers and leave out the peas (ick). The dressing is mayo/sour cream and italian style dry salad dressing mix. But I figure that will be easy to double or triple and i'm making about every single dish in advance on Friday (taking the day off!).

And yes I do get the Cuisine at Home and i think that pork would be a wonderful party dinner, i'd just go for it!! I think it's a lot of fun to try new things on my dinner guests (friends!) A little wine makes everything better too!! :D

[RebeccaT]

Pammela, I think that kabobs sound great with the rest of your menu! With the meatballs, hearty pasta salad, and other things you will be serving, I think that kabobs are one of those things that can serve as another "nosh" for people who fill up on appetizers and sides, but can also be more substantial for those who are looking to eat a little more. Plus, kabobs look so colorful and festive for this kind of party! They can be tricky, though, since they cook relatively quickly (very quickly for the fish kabobs)... you or DH might end up spending more time manning the grill than with your guests.

FWIW! Your party sounds wonderful! :)

[PAMMELA]

Thanks Rebecca! I actually ran the idea past my DH and he likes the kabobs too! We'll just be kabobbing all night! I was thinking of just doing meat kabobs, not with veggies, since I will have the other sides, etc. which includes a veggie tray. What do you think? Or should I do maybe meat/onions? Going to search for a marinade and I will just marinate them all on Friday and then skewer them Saturday. BTW the fish kabobs are all fish, no veggies. Oh and we'll have a lot of help with BBQ'ing. We have a huge grill anyway, can probably fit at least 15 skewers at a time! Parties are a lot of fun, and i'm glad I can do everything the day before. This is our first major party since our backyard overhaul!:D Did I mention my island bbq has a keggerator? heheee:eek:

[Leonard]

PAMMELA: I would LOVE to see your new backyard and island area. Could you post a picture? We just moved into our new house, after waiting one year for it to be built!!!!!!! DH is checking out outdoor cooking/kitchen islands for the lanai.

[sneezles]

Originally posted by PAMMELA
Sneezles, thanks that sounds yummy!! Ok I have a large outside island bbq so I have plenty of grill room. I will discuss the idea tonite with the actual bbq man! So i'll probably either go with that big brisket or the steak kabobs (keeping in the theme of kabobs with my fish!).

My impression of an island grill doesn't include a cover so a brisket wouldn't work. I love kabobs though! And the description of your grill makes it sound like that is the way to go with that many people invited... And your address is? :p ;)

[Kayaksoup]

Nothing to add to this except Pammela, I got your message:)

The BBq sounds wonderful and kebabs are an excellent idea.

[PAMMELA]

Leonard, what a great idea, I will take pictures, we are almost done, DH just got through with the horseshoe pit, it's pretty awesome! We did a major overhaul, it's beautiful now.

Sneezles, the bbq does have a cover and it also has the rotisserie you can put inside which cooks from a heating element on the back of the grill, so you can still cook using the bottom grills. It is 10 feet long with a refigerator on one side the grill in the center and a keg on the right! YUMMMM!!! :D heehee

I am going with the kabobs and found a good marinade that doesn't have soy sauce or bbq sauce (DH and his pickiness again):rolleyes: . It sounds really good though and has fresh herbs...i can post if anyone is interested. And as soon as I get pictures I will post them (after you all help me figure out how to do it!).

[Leonard]

PAMMELA: Just saw this idea in a magazine and thought of your party. This is a great idea for a easy dessert. I think it would definitely be a hits with kids and adults.

STRAWBERRY KEBABS

On a wooden skewer put the following.

A fresh whole hulled strawberry
A Dunkin Donut Munchin
Followed by another strawberry
End with another Munchin

Then melt some chocolate (semisweet) drizzle over entire kebab!!!!!

I LOVE this idea.
Later in the season I'm gaving a party with more people and quite a few children. This sounds great! How easy is that!!

[PAMMELA]

Wow that sounds great! YUM!!! I will definitely try that but I think I may wait until I have about 10-15 people instead of 45! I also have a recipe for grilled pineapple that sounds terrific that I wan to try out too. I think I'll just stick to my make-ahead s'mores bars that I will make on Friday, so the only thing I will do on Saturday (besides clean) is to skewer my meat and throw the meatballs in the crockpot. The spinach balls I decided to just heat and serve on a large tray (i'm sure they will go quick and I only have one large crockpot) with spicy mustard for dipping. I decided i'm going to make my antipasto kabobs on the round toothpicks, I think they will be adorable!