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Throw some ideas my way for an informal BBQ

post #1 of 27
Thread Starter 

Small numbers.. buddy just bought a house .. he wants to have me over to see it. I said I'd bring something.. lately I've been on a kick with making basil pesto.. but while it's been a huge hit I'm kind of tired of the same thing.

 

Any suggestions on an informal side dish that still has a pop and wow effect? It may just be my male side showing through, but I hate bringing things that "out-do" the other things at the party usually by women. It's like wearing a tux to a casual get together.. awkward for sure. This is just a general group.. so something more mainstream with a little kick would be great.

post #2 of 27

Surprisingly my favorite side dish for a bbq is fried rice with an american twist.  I don't know why but it goes really well with bbq chicken, ribs, etc.  I make it by sauteeing and rendering bacon first then put it aside on a paper towel for later.  Then sautee diced onions, bell peppers, carrots, mushrooms, and peas.  Add some pre-cooked and cooled rice, soy sauce, and scrambled egg.  Toss in the bacon too.  It's not too chinesey because I use bacon and uncle ben's rice so it has quite a different consistency than the fried rice you get at a chinese restaurant.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 27

Texas Caviar and some Shiners.drinkbeer.gif

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post #4 of 27

For a group like you describe I find bringing a selection of aps works well. Appetisers are something most folks don't think about for a BBQ. But they provide a little wow factor, without conflicting with the sides other people are bringing.

 

Plus, of course, they provide something to munch on while waiting for the coals to heat up.

 

Maybe use some of those gorgeous shrimp you caught the other day?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 27

Everyone loves couscous salad, AKA tabouleh.

Just posted a recipe; http://www.cheftalk.com/forum/thread/65439/couscous-and-summery-tabouleh-couscous-salad#post_348936 

post #6 of 27

You can't go wrong with fresh guacamole. I also really like Ina Garten's sun dried tomato dip (sour cream, cream cheese, mayo, sun dried tomatoes, salt, pepper). http://www.foodnetwork.com/recipes/ina-garten/sun-dried-tomato-dip-recipe/index.html

 

 

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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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post #7 of 27

Black bean and corn salad goes good with any bbq  dishes and goes well with everything else. Can also add chopped bacon bits and onions, bell peppers diced tomatoes, cilantro and anything else you think may go well in the salad

post #8 of 27

Do some Gulf Tabbouleh! Bulgur/Bulgar Wheat not couscous, and a huge amount of parsley!

 

http://www.bbc.co.uk/food/recipes/tabbouleh_91782

 

tabbouleh_91782_16x9.jpg

 

 

post #9 of 27

Guacamole, Hummus, Mango/Avocado salsa are usually the three go-to ideas to accompany BBQ meats in our house. 

 

post #10 of 27

Thinking of some side dishes that I see when I pick up BBQ. Mac n cheese, spaghetti, greens, baked beans, chili, etc. Maybe put your own twist on one of those. Pancetta and caramelized onion in the mac n cheese, or chili on spaghetti.

post #11 of 27

Thinking of some side dishes that I see when I pick up BBQ. Mac n cheese, spaghetti, greens, baked beans, chili, etc. Maybe put your own twist on one of those. Pancetta and caramelized onion in the mac n cheese, or chili on spaghetti.

post #12 of 27

Deviled eggs are always good and can be plain to fancy. Homemade baked beans are always a hit. How formal or informal do you want to go?

post #13 of 27

I personally like the apps idea... I try to think seasonal... the asparagus is great right now... how about something simple and tasty, just par boil it, shock it, wrap in prosciutto di parm, the good stuff, ravor thin, YUM!!

post #14 of 27

 

 

Tomato and corn salad

Endive Slaw

Three Cabbage Slaw with peanuts

Fatoush

 

Warm mushroom salad with pistou vinaigrette

cucumber mint salad

shaved fennel salad

Beet salad

Petals
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Served Up
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #15 of 27
Thread Starter 

Thanks for all of the great ideas! I think I may have to make two dishes with all these options! biggrin.gif

 

post #16 of 27

Just thought of something else: spoon bread! I love that stuff. 

 

post #17 of 27


 

Quote:
Originally Posted by petalsandcoco View Post

Tomato and corn salad

Endive Slaw

Three Cabbage Slaw with peanuts

Fatoush

 

Warm mushroom salad with pistou vinaigrette

cucumber mint salad

shaved fennel salad

Beet salad


Every single one of them sounds like a good idea. I'm taking notes. lol.gif

 

PS: I LOVE mushroom salad, but mine requires some mushroom grilling: http://www.cheftalk.com/forum/thread/60711/grilled-mushroom-salad

 

post #18 of 27

Simplest recipe ever; garlic baguette.

First make a garlic butter; chopped parcely, garlic, shallot, s&p, pinch cayenne, butter at room temperature. Mix all together.

Cut baguettes in 2 halves.

Now slice them open and spread the garlic butter on them. Close the baguettes and wrap in aluminium foil. Few minutes on a hot BBQ, turn regularly, out comes some delicious crispy garlic baguette. Also delicious with some cooked snails (escargots) in them!

You can slice the baguettes from top to nearly the bottom (not all the way through), each inch and put the butter in the cuts. Same result but easier to share.

post #19 of 27

Two suggestions, easy to proepare and everyone will be able to make it for their next gathering.

 

1. Lamb Merguez sausage. Grill on the BBQ, cut into 3/4" chunks. Should yield 6 bites per sausage.

Usually comes with 6 to a pkg. Stand alone (YUMM) or serve with Honey Bourbon Mustard.

Like having lamb chop, less expensive and less messy. About $6.99/pkg retail

 

2. Asparagus wrapped with crispy proscuitto. Serve with Preserved Lemon Aioli.(Diced Preserved Lemon and Mayo) 

I always keep preserved lemons and Mojo de Ajo in the fridge. Can do anything with these master sauces. You can prep the

blanched asparagus and wrap in proscuitto and then pan fry to crisp up proscuitto. Reheat on location or grill on BBQ

 

La torche de l’amour est allumee dans la cuisine.
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La torche de l’amour est allumee dans la cuisine.
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post #20 of 27

Corn on the cobb with butter and cumin. Wrap in foil and throw on the BBQ

Nice surprise flavor.

 

When you have a little bit more to spend, try Petrone shots in Watermelon cube cups. Cub up the

watermelon and use melon baller to hollow out room for Petrone. You'll be the hit of the party!!!

La torche de l’amour est allumee dans la cuisine.
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La torche de l’amour est allumee dans la cuisine.
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post #21 of 27

The women can get over it. Show up w/ your alginates, gums, and gelatins and sling out some cole-slaw pickle-dressing caviar on cabbage toast, and baked bean pasta

post #22 of 27

Coleslaw cavier? How gouche! All the real chefs are doing charcoal infused BBQ sauce foams with brisket dust.*

/

 

Corn on the cob seasoned with butter and miso

 

 

*You know, I started writing this out as a joke, but after reading some molecular gastronomy blogs, they actually are using charcoal as an ingredient. I've seen it with spent lemon halves, chestnut shells, and apple cores. They are making it in their oven, but I'm guessing it's a matter of time before somebody invents an overpriced charcoal retort.

post #23 of 27

Some of these sound nie. Others sound to cutsey for a Bar B Q

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #24 of 27

All the real chefs are doing charcoal infused BBQ sauce foams with brisket dust.

 

Well, thanks a whole bunch, TinCook. Who's gonna clean the coffee off my monitor?  biggrin.gif

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #25 of 27

just stuffed and grilled some poblanos in mexico....rice, lentils, simple sauteed veggies, queso....cut off tops wide like a pumpkin top,removed seeds, stuffed, replaced tops and grilled....as a twist and to have something smaller for guests to deal with,you could use halved anaheims with chorizo and shrimp (baked, not grilled),or jalapeno halves stuffed with chipotle cream cheese and bacon.. they are always fun!....chopped raw vegetable salad, roasted quinoa with lemon, xvoo and parsley (cold salad),curried israeli couscous salad simply with carrots, peas and celery. you can never go wrong with a platter of grilled vegetables...zucchini, yellow squash, red and orange peppers,onions etc. to me they are better at room temp drizzled with a balsamic wine redux,so you can grill them off earlier in the day....whatever you bring,just enjoy yourself...remember, its a party!

joey

coupla others i like, even though you're loaded down with choices by now...caprese with baby fresh mozzarella, sweet cherry toms, basil pesto, baby spinach...greek orzo 'everything' salad...kalamatas, feta, s.d.toms, pine nuts, basil..just balsamic and xvoo...no hard and fast rules for it....its a whatever you got that goes together kinda salad


Edited by durangojo - 4/30/11 at 8:22am

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #26 of 27

Take the Guacamole suggestions and ramp it up just a bit. Real easy. Cook some medium shrimp, chill and cut in half lengthwise. Pack some round tortilla chips, some guac, the shrimp, some Cholula Sauce ( a flavorful hot sauce) and a couple limes and a platter. When you get to the BBQ, marinate the shrimp for about three minutes in plenty of lime juice and Cholula Sauce. Top the chips with Guac and a half marinated shrimp and serve on the platter. Easy...tasty!

CholulaLimeShrimpwithGuacamole350.jpg

In the picture I ganished with tomato concasse and white corn...

post #27 of 27

 

For this type of get together we like to incorporate a gift into what we bring.  It could be Guac in a nice Mexican Bowl, Deviled eggs in a nice Deviled Egg Dish. The grilled corn with Corn Plates and holders. We don't go overboard on the gift and try to make it something they may no have. Kind of house warming.

 

pan

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