My oldest son is getting married in Sept. I have been asked to BBQ the rehearsal dinner, the dinner is a informal outdoor buffet style dinner, for approx 35 people. Since I do a lot of BBQ and have cooked for that many before, it will be work but fun too. I have some of the menu and would like suggestions. Because it is a special occasion while the meal is intended to be backyard bbq style, I do want to make it special and dress up a little of my standard fare.
chips, salsa, table snack type stuff
Should I have two or three.
• Grilled Cilantro/Lemon/Garlic shrimp on skewer, how would I dress this up ???
Will be either 1 very large shrimp or two depending on the size of fresh shrimp available.
I have served the shrimp on skewer many times for family and close friends, but since this is a special celebration, I want to dress up the shrimp with something a little extra. SUGGESTIONS please
• ceviche on tostada
The tostada tortilla will be a very small tortilla, though larger than a tortilla chip.
• Third appetizer, if we have one would be a veggie something... Suggestions please
My daughter works for a caterer, I might just buy a platter from her work.
If I make it, must be able to make a day in advance.
• Smoked Baby Back Ribs, then grilled to glaze the BBQ sauce
• Grilled Chicken Breasts and Thighs, with tropical sweet/sour BBQ sauce
• I might also grill some simple veggies for any who won't eat meat, i.e. egg plant, onions, bell peppers, maybe a few shitake mushrooms.
Sides & Salads
How many salads and sides should I have?
Normally I do
potato salad the potato is roasted potato salad (which also covers the starch for the meal).
Imitation Crab/shrimp meat salad (like you get in deli).
Possibly a simple green leaf salad for those that want to avoid the heavier stuff.
Corn on Cob slathered in cilantro/garlic butter
Either strawberry short cake, or Blackberry cobbler w/ice cream, or your Suggestions?
Ideas and suggestions are most welcome...
I am trying to keep the actual cooking on site down to, cook one appetizer, the entrees, one side, and garlic toast, everything else will either be made the day prior or 4-8 hours prior to event. The ribs will be finished smoking 4 hours prior and kept in hot holding box- hot, then grilled for a few minutes just prior to serving.