Help me plan a tasty barbecue without use of a grill

[foodfiend]

I'm inviting friends over for an outdoor "barbecue". Of course I'm cooking all the food indoors then bringing it outside. I've never had an outdoor party before. I'd like to have barbecue-type food (meats, salads) but a tad more sophisticated than hamburgers, corn and slaw. It's more of a dinner party outdoors, I guess.
I think I'll make the CL lemon crunch bars because they're a great summer treat. Suggestions? TIA :)

[patissac]

How about the Fall off the Bone Baby Back ribs from CLBB? I think it comes from the Fresh Everyday book, those are awesome!
You must also try CL's Corn Fritter Casserole in place of cornbread, its to die for!

[sugaree]

I love the Barefoot Contessa's Orzo and Roasted Vegetable Salad. You can make it in advance, add shrimp to it if you like and serve it as a side or a main dish. It always gets a Wow from company.

[brendat4]

How about shredded pork barbecue sandwiches? I have a very easy recipe that you make in the slowcooker that I can post if you like I always think of barbecue as a summer-time meal.

[ctd1103]

I love doing a marinated flank steak with grilled peaches - if you're not grilling, you could broil - if you're interested in a marinade recipe, let me know.

[UnGourmetGal]

I love to make different kinds of salads, this one is especially good.

Black Bean and Mango Salad

(I always vary the proportions based on what I have in the cupboard and fridge.)

Black Beans
Corn
Mango
Tart Apple
Cilantro
Green Onion
Tomato
Lime Dressing

[chefjon]

I vote for Alton Brown's Who Loves Ya Baby Back? Ribs. They're done in the oven totally, and are awesome. I'd be happy to post the recipe if you need it or you could do a search on this BB.

[foodfiend]

I must lead a sheltered life because I've never had baby back ribs before. Are they messy to eat? Do you need knife and fork?

[patissac]

Thats right BFC's orzo salad, I love it! Shrimp would be a perfect addition, I would have never thought of that.
Baby back ribs really aren't mess to eat, even though they do fall off the bone, you might be able to get away with eating them with a fork and knife. If you didn't remove the muscle tissue from the back of the ribs then they'd be much sturdier(sp?).

[foodfiend]

Thanks for all the suggestions. Just thinking things out. Don't want to seem ungrateful. That orzo and veggie salad does sound tempting.

[cookieee]

Hi Lily, you were't kidding when you said you were out of your cooking slump. Good going. You seem to have enought suggestions so I will just say, Have A Good Time and let us know how it turns out. Joan

[GingerPow]

These suggestions are pretty much the menu I served this past weekend for company -

BBQ Glazed Ribs with grilled peaches
Double Corn Bread
McCalls Plantation Shrimp Salad
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32154,00.html
Fresh Apple Coleslaw
Blueberry Coffee Cake
Nantucket Lemonade

(Rave reviews!)

[foodfiend]

I really don't get that much, it looks like. I've never really had any of these "down-home" barbecue foods. All the barbecues I've been to have been simple: grilled meats, caesar/green salad, pasta salad, chips and drinks.

[cookieee]

I really don't get that much, it looks like. I've never really had any of these "down-home" barbecue foods. All the barbecues I've been to have been simple: grilled meats, caesar/green salad, pasta salad, chips and drinks.

Lily, if you keep it sweet and simple, you won't get stressed out and your guests will GREATLY appreciate that a lot more than an elaborate spread. Trust me, I do speak from experience.

[Shechef]

Lily, I am having 20 adults and 15 kids over this weekend for my daughter's 2nd B-Day, and we do not want to be slaves to the grill-especially since it will be hot here this weekend(95 degrees!). We are making steak and chicken tacos (with all the fixin's), to be served warm in crock pots. Pretty much everything will be made the day before. Sounds like the BB-Q pork sandwiches could work this way as well. It's hard to host and prepeare food at the same time! :eek:

[smokeandashes]

I made this recipe for a party I had about a year ago. It is from Tyler Florence - How to Boil Water

Pulled Pork Sandwiches

Dry Rub:
3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse sea salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt

Cider-Vinegar Barbecue Sauce:
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
Pan drippings from the pork

12 hamburger buns
1 recipe Cole Slaw, recipe follows
Pickle spears, for serving


Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart.
While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it.
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting, deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each hamburger bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.


Cole Slaw:
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions (white and green parts), chopped
1 fresh red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Dijon mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, red onion, green onions, and chile in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.

[cas]

Can someone post the recipe for the orzo salad? It sound delicious! I'm getting tired of making pasta salad and potato salad.
Thanks

[NatG]

These suggestions are pretty much the menu I served this past weekend for company -

BBQ Glazed Ribs with grilled peaches
Double Corn Bread
McCalls Plantation Shrimp Salad
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32154,00.html
Fresh Apple Coleslaw
Blueberry Coffee Cake
Nantucket Lemonade

(Rave reviews!)

How was the Nantucket Lemonade? I was planning on making it for our cooking club BBQ at the end of the month.

[zackaboo]

Can someone post the recipe for the orzo salad? It sound delicious! I'm getting tired of making pasta salad and potato salad.
Thanks


* Exported from MasterCook *

Orzo with Roasted Vegetables

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta
For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To assemble:
4 scallions -- minced (white and green parts)
1/4 cup pignolis (pine nuts) -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into julienne

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.



Source:
"Barefoot Contessa Parties!"

[cas]

That sounds awesome, I think I will make it on Saturday!
Thanks for the recipe.