623897 Sun May 31 06:32:55 -0700 2009 221 31 Home Cooking 0 4729501 So I'm planning a BBQ party birthday for Mr GG, who was born on the 4th July. The obvious theme is Independence Day, and you're the experts, right? So what to cook? I need vegetarian and fish ideas as well as meat. So far I'm thinking of making potato salad and coleslaw from Bon Appetit Y'All, and probably some kind of salad. I suppose caesar is quintessentially American, but there must be some other classics out there. Blue cheese dressing, maybe? For mains, I'd rather not do individual stuff like burgers as it's too much work for a crowd. I could do some spatchcocked chickens with some kind of rub, but maybe that's a bit dull. Is it really hard for a novice to do classic American BBQ pork or similar? I'd also like to serve some kind of punch or cocktail. We have a Weber kettle barbecue, btw. Sun May 31 06:32:55 -0700 2009 110146 greedygirl 1 4729627 Also, I am by NO means a bbq expert, but another thing you might ask about is pulled pork sandwiches. A messy, fun main, and although there is bbq-ing involved, it can be done, I think, a bit ahead of time. This is such a great idea for a party. Will you tell us how it turned out? Sun May 31 07:34:15 -0700 2009 4729501 78679 linengirl 1 4729634 Darn! Where did the first part of my reply go? Must have wiped it. So... What's for dessert? One suggestion, if you will be doing this close to home (and hence your freezer): ice cream sundaes. It's amazing how much otherwise grown-up grownups love an ice cream sundae. You can spiff the whole thing up, of course, by making home-made ice cream, home made chocolate or caramel sauce (or both), maybe bbqing a few pineapple rings... Sun May 31 07:36:38 -0700 2009 4729501 78679 linengirl 2 4729949 Ice-cream sundaes - love that idea. Just have to make room in the freezer! Sun May 31 09:54:51 -0700 2009 4729634 110146 greedygirl 1 4729685 American "pulled pork" is easy to do on a Weber kettle, is generally a crowd-pleaser, and is easy to prepare in advance and serve. It is, however, a little messy to eat. There are of course a million ways to do this, and opinions tend to be strongly held in N. America when it comes to all things smokey and savoury. My approach is simple: Take big hunk of pork shoulder (maybe 2.5 - 3 kg--ideally boneless and rolled, but bone-in is fine, too), salt and pepper it, and cook it on the BBQ indirectly with some soaked hardwood chips (I like hickory or maple) on the coals. Takes 3 to 4 hours to get fall-apart tender. Cool. Shred with your fingers or two forks. Mix with the right amount of BBQ sauce (your choice--different regions have different proclivities). I use one from the Weber's Big Book of Grilling [excellent book, incidentally]: 1/4 minced onion sauteed in 3 TB butter 2 cups ketchup 1/2 cup yellow mustard 1/2 cup cider vinegar 2/3 cup brown sugar 2 tsp Worcestershire sauce 1 tsp Tabasco Simmer for 10 minutes and voila! Add enough of this to the pulled pork to get it moist and tasty (without being overpowered by the sauce or overly runny), warm, and serve. I think that it is worthwhile making your own sauce, given the limited effort involved. Most bottled sauces are kinda nasty, and the better ones are pricey. I serve the pulled pork on buttered toasted buns either as-is or with some sliced sour pickles or tangy coleslaw on top. Caesar salad is reasonably common at BBQ's, though it does get soggy, so I make it up in small batches while people are serving. Deviled Eggs are also very traditional and tasty. I like blue cheese salad dressing though I have to say that it not something I have ever had at a BBQ. Sun May 31 07:56:28 -0700 2009 4729501 123801 zamorski 2 4729736 First BBQ I've seen without a rub on it? Sun May 31 08:17:53 -0700 2009 4729685 268647 TimCarroll 3 4729943 What kind of rub would you recommend? Is it really that easy to make pulled BBQ pork? Sun May 31 09:52:51 -0700 2009 4729736 110146 greedygirl 4 4729984 Here is a short cut if you are unable to find hickory chips and rubs, etc, ad nauseum. Boil a pork shoulder for 3 hours or pressure cook for one hour. Add one half teaspoon of "Liquid smoke" to the sauce receipt above and mix sauce with pulled pork. Serve on hamburger buns with sliced dill pickles, cole slaw and potato salad. Iced tea is usually served in the southern US. dessert should be peach cobbler Good luck please let us know how this meal plays out Paul Sun May 31 10:15:33 -0700 2009 4729943 119411 paul balbin 5 4730008 OMG this is just wrong Sun May 31 10:29:18 -0700 2009 4729984 43855 sdv231 5 4730791 gg, please, under no circumstances use "Liquid smoke" even if it is available to you in the U.K. Yes, some people use it here, but the rest of us find it vile. Also, no boiling of meat for three hours. Pulled pork is ridiculously easy to make ahead of time if you happen to have a crock pot. Do you? Sun May 31 16:32:29 -0700 2009 4729984 11989 pitu 6 4731608 I don't, I'm afraid. I might be able to borrow one I suppose. Mon Jun 01 00:31:27 -0700 2009 4730791 110146 greedygirl 7 4731662 I always make mine in the oven with a dutch oven cast iron pot, give it 4 hours or so on low and it's fall apart perfect. I cook it in orange juice or ginger beer to braise, Fine to make the day before,then heat up the day of with a splash of beer and a splash of whatever BBQ sauce you're using. It's Mexican style pulled pork I guess. Mon Jun 01 02:45:22 -0700 2009 4731608 11097 coll 6 4731767 I would never boil a pork shoulder, but I do cook mine in the crock pot with a little liquid. And I admit I have used liquid smoke before when I like to get a smoky flavor. I use very little and I don't use it very often but I have. It isn't THAT bad. But not using it is fine. I love to make my pork as I mentioned with some beer and onion and just let it cook all day and with a great sauce. Mon Jun 01 05:22:32 -0700 2009 4730791 232829 kchurchill5 7 4748179 I'm from North Carolina, the pulled pork capital of the world. yes, you need a rub. this one should cover 8 - 10 pounds of pork shoulder/Boston Butt (in two pieces, with or without bone). 2 tbs each of salt, sugar, brown sugar, ground cumin, pure chili powder, fresh ground black pepper. 1 tbs cayenne pepper 4 tbs paprika (you can used the smoked spanish paprika, pimenton mix together and rub it all over the pork. you can cook immediately or let sit overnight in the refrigerator. you need a sauce. this is the Eastern NC barbecue sauce 1 cup white vinegar 1 cup cider vinegar 1 tbs sugar 1 tbs crushed red pepper flakes (or more if you like spicy) 1 tbs Tabasco sauce salt and pepper mix together. makes 2 cups. reserve about 3/4 cup to make NC coleslaw...that's just shredded cabbage with this sauce. I just make some pulled pork in the crock pot the other day. Put in pork, add sauce, and cook on low until if falls apart...I cooked mine for 8 hours. Cook ahead of time if you want to de-fat...drain the sauce from the pork and refrigerate separately. A huge amount of orange fat will rise to the surface of the sauce when very cold. Remove some or all. Put pork on a plate and pull it apart with your fingers, removing bones if any. Combine pulled pork with sauce and reheat. serve on white hamburger buns with NC slaw. You won't get the real smoky taste this way but it is so easy ..... I agree, don't use liquid smoke! Sat Jun 06 09:55:50 -0700 2009 4731767 250045 Madrid 8 4778466 This is how I do mine, and it is good and easy. This also freezes well. Tue Jun 16 12:30:02 -0700 2009 4748179 66662 scharffenberger 7 4761381 I agree, liquid smoke isn't bad if used properly. I think anything used in excess could be considered bad. Wed Jun 10 16:26:00 -0700 2009 4731767 1081227 DishDelish 4 4733418 Here's my recipe for a rub: 4 tablespoons paprika 2 tablespoons celery salt 2 tablespoons salt 2 tablespoons black pepper, coarsely ground 2 tablespoons cumin powder 3 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon cayenne pepper 2 teaspoons dried sage 2 bay leaves 1 teaspoon dry mustard Place all the ingredients in a food processor and whiz to combine. Slather a skinless pork shoulder with plenty of yellow mustard, then apply as much of the spice mixture as the meat will hold. Refrigerate for 24 hours, then smoke at about 90C until the meat is tender (usually about 12 hours). If you are concerned about maintaining the temperature in your grill, especially for that long, smoke the meat heavily for an hour or so on your Weber, then finish in a very low oven. I use a similar sauce recipe: 3 Tablespoons butter 1/4 Cup very finely minced onion 1 Cup white vinegar 1 Cup tomato sauce 1/4 Cup worcestershire sauce 2 Teaspoons sugar 1 Teaspoon salt 1/2 Teaspoon fresh ground black pepper 1/8 Teaspoon cayenne Dash tabasco sauce In a saucepan, melt the butter over medium heat. Add the onions and saute for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes, stirring frequently. Mon Jun 01 14:20:38 -0700 2009 4729943 58743 alanbarnes 2 4729921 Thanks so much for that recipe zamorski. Pulled pork sandwiches sound like a great idea. When you say "indirectly", what does that mean? And does anyone know where I can get hickory chips in the UK? Also yellow mustard - is that an American-style mustard like French's? Sun May 31 09:45:04 -0700 2009 4729685 110146 greedygirl 3 4729950 Remember that BBQ fanatics in the US scorn direct heat. They call putting meat over coals and cooking in 10 - 15 minutes "grilling" and equate it to an ancient barbaric practice good only for unkowing suburbanites, miscellaneous sodamites, and the rare Hitites.. BBQ to those in the know is low and slow! Dry rubbed meat over here, damped down hardwood chips way over there! Sun May 31 09:55:26 -0700 2009 4729921 36661 Sam Fujisaka 4 4729959 LOL! So it really isn't that easy for a novice then. I think I will need a masterclass before attempting pulled pork. Would love to try though. Sun May 31 09:59:38 -0700 2009 4729950 110146 greedygirl 5 4734328 Go find Alton Brown's BBQ episode from the Food Network. He used a hot plate, a large clay pot, and some hardwood charcoal bits. Mon Jun 01 19:31:26 -0700 2009 4729959 40486 Cinnamon 6 4738270 I keep on reading all this stuff about pulled pork in the crock pot or the oven. It may taste good, but really, it's not pulled pork. Pulled pork has to be made with indirect heat and wood smoke. Properly, when you cut into it or "pull" it, there should be a red ring beneath the crust, and yes, it should have a crust. That's proper pulled port, or pork BBQ, or whatever you want to call it. Before we got our big BBQ, my husband would make it in the weber with coals and wet wood chips on one side, pork on the other. About 200 degrees or so should be about right. You don't need special equipment, just a lot of time, maybe 8-12 hours depending on the size of the pork butts. My DH has also made it the day before a BBQ and then warmed it very, very slowly in a low over the day of, so it is actually very party friendly since you can do the lion's share of the work before the event. Wed Jun 03 06:06:53 -0700 2009 4734328 34558 roxlet 7 4738650 In a perfect world wed all have the "proper" equipment, but sometimes we have to mae do with what we have. I've had wonderful puled pork from a small place in South Carolina with real pits. The owner tooks my Yankee husband back to the pits where they had several pigs, halved snout to tail and smoked over oak coals for 12-14 hours. They made some of the best pork rinds I've ever tasted too. I've never had pulled pork from a big smoker box taste that good. Wed Jun 03 08:13:55 -0700 2009 4738270 10285 Candy 8 4738748 But what Im saying is that you don't need "proper" equipment to make real pulled pork. You can use any old charcoal-burning grill, be it a weber or otherwise. Wed Jun 03 08:46:06 -0700 2009 4738650 34558 roxlet 9 4739922 i don't think it's fair of us to ask GG to do a real 12 hr bbq session with a pork shoulder and a weber, though, when she's never tasted the real item, nor attempted smoke bbq before on her weber. . . particularly when there are so many *americans* on this thread who don't seem to have the know-how/inclination to do this. you can make pulled pork in a crock pot or in an oven, it's just not going to be bbqed pulled pork. . .long as nobody tries to sell it as such, i still think we're fine. i'm trying to remember if there isn't any american bbq take-away in london. . . bbq in big foil pans heats up nicely in an oven--no work at all for the weber! Wed Jun 03 14:09:23 -0700 2009 4738748 46030 soupkitten 10 4741454 I love the real deal, and have had one. It is amazing. But even on my day off I would never have the time time make a true pulled pork, so my version is crock pot, or oven, what ever I can do that day. It isn't authentic in any way, but it is pretty darn good. I still call it BBQ, only because most guest would equate, BBQ on meat a BBQ dish. Not all guest but most. So yes, not authentic, but I still refer to it as BBQ, but I understand the difference. 12 hrs in a webber would be horrifying. I never home for 12 hrs in one day. Thu Jun 04 05:53:33 -0700 2009 4739922 232829 kchurchill5 11 4761398 I love doing it my my crock pot as well, and nobody has ever been the wiser. Plus, this is America, we're free to do it however we want to do it. There is nothing wrong with going the easy route. That is the true American way. =) Plus the crock pot makes it taste like you slaved over it for hours. Wed Jun 10 16:32:51 -0700 2009 4741454 1081227 DishDelish 4 4729965 GG, unless you have 10-15 hours and the proper equipmemt to smoke a pork shoulder, I would strongly recomend that you do not try to make pulled pork. Proper pulled pork can not be rushed. Not that a grilled pork roast would not be good. It just wouldnt be BBQ. When done properly, pulled pork is one of the finest things ever put on a plate. Sun May 31 10:05:32 -0700 2009 4729950 43855 sdv231 5 4729970 So I think I need to clarify here - when I say BBQ I probably mean grill in American, right? So is what I'm talking about here a "cook-out". Sun May 31 10:07:57 -0700 2009 4729965 110146 greedygirl 6 4729982 yes, you're talking about grilling/cooking out in america, "barbecue" in britain, and let's not all try to get GG all sunk into the "what is american bbq" quagmire-- the woman's trying to throw a party for goodness sake! :) Sun May 31 10:14:56 -0700 2009 4729970 46030 soupkitten 7 4730051 I already feel a bit like Dorothy in the Wizard of Oz. Pulled pork, ribs and shrimp - oh my! Sun May 31 10:42:56 -0700 2009 4729982 110146 greedygirl 8 4730060 Just relax and have fun. Inadvertantly falling backwards into the fanaticism of the BBQ pit is simply to be avoided by being an ocean apart. Sun May 31 10:45:32 -0700 2009 4730051 36661 Sam Fujisaka 8 4734332 Grilled (sweet) corn on the cob with butter is also very American. I said sweet corn because I understand y'all refer to a bunch of things as corn. Mon Jun 01 19:32:26 -0700 2009 4730051 40486 Cinnamon 9 4734356 Maybe this should go in the "divided by a culinary language" thread, but to Brits ever refer to corn (US usage) as "corn," or is it always "maize"? Mon Jun 01 19:45:04 -0700 2009 4734332 58743 alanbarnes 10 4734416 US (sweet) corn is UK sweetcorn (yes, one word). Here in the US we assume corn means sweet corn, and if it's not, specify field corn, i.e., feed corn (which I assume is maize in the UK; I'm going over to the thread on NAF to ask. ETA Here's a link to the US vs UK food/cooking vocab thread, to avoid taking this further off topic: http://chowhound.chow.com/topics/615004 Mon Jun 01 20:07:23 -0700 2009 4734356 10074 Caitlin McGrath 6 4730035 GG, I'm one of those Hitites I refer to above. I've even been known to parboil ribs - and got thrown out of the Kingdom of Heaven for ever and ever! But I'd still do the same for a huge party. If I were you and for your more modest affair, I'd get a BIG chunk of pretty good meat; cut it into two or three pieces for (direct and relatively quick) grilling; and then slice really thinly. One piece would be really rare, the next would be rare, and the last medium rare. Serve with different homemade sauces - spicy mexican or Asian, sweet BBQ, sweet Asian. People could serve themselves the amounts and doneness they want. People have some good ideas for sides. Sun May 31 10:37:34 -0700 2009 4729970 36661 Sam Fujisaka 7 4730069 I've done butterflied leg of lamb before, but it's not very American, is it? Sun May 31 10:48:54 -0700 2009 4730035 110146 greedygirl 8 4730374 I barbq (sorry grill) leg of lamb all the time, bone and all, it tastes so good! Skirt steak is another good one. Serve with rolls or flatbread so everyone can make sandwiches. Sun May 31 13:18:40 -0700 2009 4730069 11097 coll 8 4741394 Well it is Canadian. Had it last weekend - cooked by a fifth generation Canadian ... that's almost indigenous here. Truly excellent. And it has the advantage that you have done it before. Most of us are very forgiving about the final result of cookout food but getting it right makes it so much better. The only problem is that many people find the flavour of lamb overpowering. It certainly does not need as much seasoning as pork; most modern pork meat is fairly tasteless unless marinated / brined. I suggest you will need an addendum to the lamb. Thu Jun 04 05:16:05 -0700 2009 4730069 154622 Paulustrious 5 4778488 bUt like DishDelish says " there is nothing wrong with going the easy route." Even if its not authentic BBq it is still a great dish, and an easy one to do ahead. Tue Jun 16 12:35:01 -0700 2009 4729965 66662 scharffenberger 3 4730084 Yes, yellow mustard is like French's. Indirect cooking is just pushing the coals to the side rather than having them right under the meat--otherwise the long cooking time would scorch the hell out of the meat. As you can see from the posts here, BBQ is a sensitive topic... Try to take any advice (especially those with an absolutist tone) with a grain of salt. Sun May 31 10:53:05 -0700 2009 4729921 123801 zamorski 3 4730660 GG I think it's unlikely you going to find hickory. I looked at the usual suspects (B & Q and my nearest "big" garden centre) about 12 months ago, after our last trip to the States. Go with whatever chips you can find in the barbie section at B & Q. French's mustard is what you need for a sauce base - try a Google for "South Carolina BBQ Sauce". I hadnt had till the last trip when we were in SC - it's heavily mustard based and is fab! Sun May 31 15:34:16 -0700 2009 4729921 154102 Harters 4 4732487 Hey John - a quick google found the answer to your prayers. Hickory chips galore, and a cedar plank! http://www.socal.co.uk/BBQ_Accessories/Smoking_Wood/295 Mon Jun 01 09:50:31 -0700 2009 4730660 110146 greedygirl 2 4741377 There are some resources on Weber 's site. For the UK people that is not pronounced vay-ber but wee-ber. Here is a basic bbq intro plus a few recipes. http://weber.com/goodforyou/assets/pdf/3997_GrillingGoodforYou_lr.pdf Thu Jun 04 04:57:14 -0700 2009 4729685 154622 Paulustrious 3 4744346 Wee-ber? Where are you from? The company is located in a suburb of Chicago where I live and I've never heard it pronounced anything but Web'-er with a short "e". Fri Jun 05 04:40:29 -0700 2009 4741377 24468 chicgail 4 4744354 maybe paulustrious is talking about the tiny weber grill. LOL! btw, here is weber's uk website -- look for the charcoal grills, like the "one-touch": http://www.weberbbq.co.uk/ Fri Jun 05 04:44:35 -0700 2009 4744346 105717 alkapal 1 4729722 Low Country Boil is very traditional in the south. It almost cooks itself, has many nice ingredients (seafood, sausage). put in each of the following for every person: corn on the cob (1 ear or 1/2 ear) potatoes (1 red skin or idaho or sweet potato depending on your mood) onion (1 white or yellow) chicken (1 piece, doesn't matter what it is... drum, thigh etc) Kielbasa or italian sausage (1 small piece of a link) carrot 6-12 clams for each person depending on the size garlic (throw a bunch of this in) variations: while I'm buying the stuff I might see something else I want to throw in like green peppers or chilies or turnips, just about anything goes. try putting some shell-on shrimp on top and barely cook it (it's easy to overcook shrimp) whole crabs if you can get them seasoned fish wrapped in tinfoil packages apple cut into pieces with butter, cinnamon and brown sugar wrapped in tinfoil put a small spacer in the bottom like a colander or something to keep the food out of the boiling water and put everything in layers in a pot with the potatoes, chicken and clams toward the bottom and everything else on top of that , about 1-inch of water and a few beers poured over top of everything, Old Bay seasoning or any seafood seasoning that you like , then turn it on high . the idea is to get the clams to open and juice from chicken and beers to mix and start steaming and foaming up through all the other food mixing the flavors together. Sun May 31 08:11:41 -0700 2009 4729501 324489 k8skate 1 4729728 I like the pulled pork idea. If you don't want to do that, you could do sliders for a slightly easier take on burgers (just serve them on brown & serve dinner rolls). Fish for a crowd may be a bit difficult. You could do crab cakes, which are great by themselves or on toasted buns as sandwiches. Crab cakes are good for crowds because you basically make a large mixture and form it into a bunch of patties. You can buy pretty decent flaked crab meat from your local fish mongerer/seafood shop. Here's a grilled crab cake recipe you could try: http://bbq.about.com/od/seafoodrecipes/r/bl50918a.htm Have you thought of doing a potluck? Might make it a lot easier on you if others can bring their own dishes to share. You could just concentrate on a main and the salads you already plan to make. Good luck, and have a great time! Sun May 31 08:15:24 -0700 2009 4729501 179029 javachik 2 4729742 GG did not say how many are attending the festivities...maybe skewered shrimp would be nice if the crabcakes don't work for the fish dish. They're easy to marinade and very quick to cook--maybe a New Orleans spicy bbq'd shrimp dish would be good. Sun May 31 08:20:04 -0700 2009 4729728 11983 Val 3 4729941 When I had BBQ shrimp in New Orleans, they weren't actually barbecued! (Incredibly delicious though). Do you have a recipe in mind? Sun May 31 09:52:06 -0700 2009 4729742 110146 greedygirl 4 4730006 I've got a recipe that is simple and easy. Delicious too. BBQ shrimp is messy but so good. I'm in a hurry right now, but i will post it for you in a couple of hours. I've made pulled pork in my oven. Not a big deal. I'd ditch the Ceasar salad, you've got slaw and potato salad, you might want to have a raw veggie assortment with a dip for them. Deviled eggs are a must. I usually make blueberry pie on the 4th. I often cut stars out of pastry crust to bake on top. Sun May 31 10:28:16 -0700 2009 4729941 10285 Candy 5 4730049 That would be great - could you post recipe for oven cooked pulled pork as well please. Thanks. Sun May 31 10:41:10 -0700 2009 4730006 110146 greedygirl 6 4730842 dry rub thread: http://chowhound.chow.com/topics/378528 pulled pork threads: http://chowhound.chow.com/topics/598730 http://chowhound.chow.com/topics/603507 http://chowhound.chow.com/topics/474797 Sun May 31 16:50:56 -0700 2009 4730049 11989 pitu 5 4730380 Macaroni salad is traditional with us. Green salad wouldn't go over I fear. Sun May 31 13:22:01 -0700 2009 4730006 11097 coll 6 4730851 We always have a relatively simple green salad at cookouts, but never ceasar. It's too rich and delicious to be one of many dishes, and it's best made to order anyway. Sun May 31 16:53:06 -0700 2009 4730380 11989 pitu 5 4733671 Still trying with photos. Don't know what is wrong and I've not used Photobucket in so long I've forgotten how. Mon Jun 01 15:48:38 -0700 2009 4730006 10285 Candy 4 4730354 BBQ shrimp is pure heaven. Corn on the cob seems like something that has been left off ... just boil and smear with butter and salt. And I'm going with the fruit desserts as essentially American summer - peach cobbler or something like that. It is really really easy to make, serve with vanilla ice cream. Sun May 31 13:08:58 -0700 2009 4729941 56762 LulusMom 5 4730388 I mentioned below. GOT to have corn on the cob, agree with you 100%. A must. I mentioned cobbler too. I love that for summer time. And slather it with ice cream and I'm there. All the best. BBQ Shrimp is a best FYI: off track a bit, but if you like BBQ, this was a request by a host for me to make some BBQ shrimp at a Memorial Day BBQ. I had 30 min to go to the store and buy food and then come back and 30 min till dinner. So here goes Well they have a can of chipoltes, and a jar of generic BBQ, they also had honey, bourbon, yellow grits, cream, and onion. So I went and got a few pounds of shrimp, cilantro, scallions, manchego cheese and papaya. Well I mixed the bourbon, chipoltes, honey, BBQ sauce and let the shrimp marinade for 10-15 minutes as I got the rest ready. I started the grits on the side burner. Just in chicken broth. Added them and stirred them till creamy, added the cream, grated onion and cheese. Then I sauteed the shrimp in a very hot cast iron pan on the grill for just a couple of minutes, added in the chopped papaya and the sauce the shrimp was marinating in. Cooked all until very nice and brown. Served the shrimp and papaya over the cheese grits and topped with scallions chopped. It took literally 10 minutes and was oh so good. Just thought I would share. It really was good. Sun May 31 13:24:46 -0700 2009 4730354 232829 kchurchill5 6 4730989 omg, that sounds delicious! what a great idea, shrimp for Father's Day. Sorry I'm sort of peeking at this for Father's Day ideas, and he (my dh along with the rest of family) love shrimp! Terrific. Though, I'm not sure about the grits, but I can make them and see what happens. I know they all love polenta, so should work out just great. By the way, as usual, great usuage of your "on hand" ingredients! You are always so resourceful kc, I like that in a person! ps- doncha love cast iron! I am slowly converting all of my cookware, it's so darn durable, tough, and reliable. And, I don't have to worry that I or my dh will burn the bottom out of the pan or dish! Thanks for the help with my menu, er ah are ya busy that day??? : ) Sun May 31 18:06:45 -0700 2009 4730388 50431 chef chicklet 7 4731013 You could easily use polenta, I am not as fond of grits but they had them. Polenta is my favorite. It was a really easy quick dish. And yes thank god for cast iron. I love it. I go against a lot of CH's in that cookware doesn't have to be expensive to be good. I have target, farberware, cast iron and good stuff. I like what works. But cast iron is the "bomb." Cookin' for Daddy. He already made his request. Fresh grouper, my semi fried, micro smashed and then pan fried potatoes and green beans. He isn't too adventurous. But after 60 years of not cooking, he is learning, so it is fun. Yes, I love the ... use what ya have. Sometimes you just have to do it. I love plans don't we all. But face it ... things go wrong, things come up and screw the plans, we have to wing it. I try, it works most times, sometimes I admit, ... it doesn't but we gave it a try at least. Keep in touch! CC Sun May 31 18:14:34 -0700 2009 4730989 232829 kchurchill5 2 4730370 I often do salmon on the grills for a big group. Just get big fillets. You can marinate it first and then serve with a salsa or two--mango? pineapple? Sun May 31 13:16:01 -0700 2009 4729728 11375 perk 1 4729729 You might consider doing a variety of kebabs -- some with beef, some with fish or shellfish, and some just grilled veggies -- to accomodate the variety of dietary restrictions of your guests. I suppose that kebabs are not actually "American," but they are among the types of food that are often offered at American barbecues. Sun May 31 08:16:11 -0700 2009 4729501 25595 masha 2 4848187 Nonsense! Food on a stick is as American as it gets, even if they are called kebabs. Fri Jul 10 19:58:22 -0700 2009 4729729 274906 MissMichal 1 4729733 how about baked beans? green goddess dressing on the salad? for fish you could do salmon on a plank or a crawfish boil. for a do-ahead & heat the day of the party, you could make chili. how big is the crowd you're hosting? Sun May 31 08:17:25 -0700 2009 4729501 46030 soupkitten 2 4729925 Er - not sure yet! Mr GG hasn't finalised the guest list. Probably between 12-20. Sun May 31 09:47:05 -0700 2009 4729733 110146 greedygirl 2 4730076 Green goddess salad is a great idea. There's a recipe in Lucques that I've been wanting to try... Sun May 31 10:50:14 -0700 2009 4729733 110146 greedygirl 3 4730079 I was going to suggest that as well. I finally made it last summer and it was lovely. I also like her cole slaw recipe, and the pork burgers, though the latter may not be quite traditionally "American" enough for your purposes. Sun May 31 10:52:03 -0700 2009 4730076 10985 MMRuth 4 4730088 I love those pork burgers too and have made them several times for smaller scale BBQs, er I mean cook-outs. Sun May 31 10:53:50 -0700 2009 4730079 110146 greedygirl 1 4729739 Easiest thing to do is make a bunch of hamburger patties in advance, keep them in the fridge. Slice onion, tomato, pickles & put them on a plate (in the fridge). Condiments to serve w/mustard, ketchup & mayo. You could also grill hot dogs. Offer to grill the hotdog or hamburger buns, yum. Potato salad is a must. The American version is vegetarian and chilled. Apple pie or cupcakes would be great dessert choices, unless you've got a special birthday cake picked out. Sun May 31 08:18:52 -0700 2009 4729501 324489 k8skate 2 4729937 Cupcakes - great idea. Sun May 31 09:50:48 -0700 2009 4729739 110146 greedygirl 1 4729888 To be a quintasential 4th of July barbeque hambergers and hot dogs would be the way to go. If not maybe barbequed chicken. Just grill the chickens and for the last 5 minutes or so slather them with barbeque sauce. (We would probably buy , but it can be made it's mostly ketchup.) You could barbeque sauce the shrimp for the non meat eaters and if you do hambergers you can do portobello mushrooms as "burgers". For the salad how about the very retro, ice berg lettuce wedges with blue cheese dressing. If you can get corn on the cob do it with either. Dessert: Brownies, Chocolate Chip cookies, Ice Cream, and or Watermelon. Martha Stewarts Flag cake would make the perfect birthday cake if you can get blueberrie or be creative with a sub. Sun May 31 09:27:55 -0700 2009 4729501 117271 Stuffed Monkey 2 4729934 When you say hot dog, what does that mean in a BBQ context? Is it just a regular sausage, or something different. Excuse the ignorance but I'm pretty sure American-style hot dogs are different to British ones. I can get Bratwurst or German-style frankfurters pretty easily in a German-owned supermarket here (Lidl). Sun May 31 09:50:21 -0700 2009 4729888 110146 greedygirl 3 4730387 American hot dogs are not like British ones. Brats are ok, For protein, consider burgers, veggie burgers, pork ribs, chicken. BBQ sauce is essential to the ribs and chicken. Steaks grill up great also. Cole slaw and potato salad are on the money. Grilled (or boiled) sweet corn on the cob is also appropriate, as are Boston "baked beans." Sun May 31 13:24:27 -0700 2009 4729934 24468 chicgail 3 4730397 If you can't get hot dogs, we always grill Italian sausage and serve with buns and mustard. German style would be great too. Not all that much different. But I could never serve yellow mustard, has to be spicy. Sun May 31 13:26:01 -0700 2009 4729934 11097 coll 3 4731636 i'd venture that closest to american dogs are the german frankfurters (medium -- or fine -- texture, mildly spicy, natural casing that when grilled gives a "snap"). btw, there are plenty of chowhound experts on sausages too. maybe they can give you some brand name ideas for you there in the u.k. bill hunt? you out there? ;-). ~ overall, and quintessentiallly american 4th of july fare: mains: grilled chicken, burgers, dogs. if you're lucky you'll get bbq'd pork ribs! steamed spiced shrimp (prawns) in the shell are also good to munch on (peel and eat) while you're waiting to finish up the meats on the grill. sides: cole slaw, potato salad, baked beans. maybe macaroni salad, as mentioned. fresh summer corn, grilled and slathered with butter, then a little salt & pepper. dessert: peach cobbler with vanilla ice cream, cherry pie, and cold watermelon slices. here's my mom's southern cobbler recipe: http://www.chow.com/recipes/13522 (and others will dispute this "cobbler" qua "cobbler." that's how we chowhounds roll! ;-). have a great event with your friends! oops, almost forgot: you gotta have cold beer! ;-). Mon Jun 01 01:43:18 -0700 2009 4729934 105717 alkapal 4 4731771 this is to clarify my earlier comment on frankfurters: " A "Frankfurter Wurstchen" (Frankfurter Sausage) is a thin boilded sausage made from pure pork meat in sheep gut. Its distinctive aroma is gained by a special smoking process. They were originally packaged in wooden boxes between sheets of thin paper, which is the reason for their typical square cornered shape. Traditionally they are served with bread, mustard and horse radish. The name "Frankfurter Wurstchen" is protected in Germany since 1860 as a denomination of geographical origin and may only be used for sausages from the region around Frankfurt am Main. In Frankfurt, this sausage is known since the 13th century. But the name "Frankfurter" was only created to contrast it to a Viennese variety. A butcher from Frankfurt made similar sausages in Vienna (from a mixture of pork and beef) and called them "Frankfurter". His success made his sausages world famous. This is why in Austria, North America and several other states one means this Viennese varity by "Frankfurter". But in Germany the name is taken by the sausages from Frankfurt, so one calls the Viennese variety "Wiener Wurstchen" or "Wiener"." from kevin, on "all experts" page on germany: http://en.allexperts.com/q/Germany-141/Frankfurter-Sausages.htm ~~~~~~~ most of the u.s. "hot dogs" are a beef & pork combination. (except the large contingent of "kosher" dogs. most recently "nathan's famous franks" just got a top taste test rating on a popular (with home cooks) show, "america's test kitchen." http://www.cookscountry.com/tasting/results.asp?did=542 i don't know if any of those brands is available in the u.k., but you have plenty of beautiful sausages there in england anyway! Mon Jun 01 05:26:14 -0700 2009 4731636 105717 alkapal 1 4729924 Lots of great suggestions but I think if you're going to do an American BBQ theme then it should be ribs. Pork ribs. Ribs with a lot of rub, smoked and slowed cooked at 250F for 4 hours. Best thing is that this is the kind of party that, with a little planning, you could do, have a lot of food and very little cooking to do when your guests arrive. Prepare macaroni & cheese, cole slaw, baked beans and either pulled pork or beef brisket to go along with your ribs. Maybe even bake up some biscuits (or yorkshire pudding for an English twist) to go along and serve beer or sweet tea. Simple, slightly time-consuming but so easy when your guests arrive. Best thing: you could make everything the day before and just reheat. Though I do recommend double-wrapping or vac bagging the ribs and then slow reheating them in a 180F oven for a couple of hours to preserve the moisture. Sun May 31 09:46:51 -0700 2009 4729501 84765 onocoffee 2 4729975 I think it's going to be pretty difficult for me to do proper American BBQ to be honest (I'm only just learning the difference!). I wouldn't even know where to star when it comes to smoking and slow-cooking meat outdoors. I think what I'm really talking about is grilling. Sorry for the confusion - in Britain we call anything cooked outside BBQ! Sun May 31 10:10:45 -0700 2009 4729924 110146 greedygirl 3 4730007 For you purposes grilling is perfect. Something like above rec for ribs might be perfect. You can slow cook the day before (in your oven) and then grill them w/ a bit of sauce at the party. For fish a side of salmon is easy on the grill and goes great w/a brown sugar based dry rub or a bit of BBQ sauce. I think for a proper American cookout menu you really must have corn on the cob, preferably done on the grill. The Brits I know all seem to love pie for an American dessert and you can get the birthday candles in and have ice cream. Sun May 31 10:29:16 -0700 2009 4729975 136906 lucygoosey 4 4730045 Corn on the cob is easy - it will be in season by then and available by the bucketload in my local outdoor market. Sun May 31 10:40:33 -0700 2009 4730007 110146 greedygirl 5 4730384 Definitely do the corn on the cob. Soak it in water for several hours (I've even ignored it for 8 hours) then throw on a low heat grill. When you start to see grill lines, turn and grill some more. It's REALLY hard to mess this up . . .which is why we make it a lot. You can wander off and chat and grab a drink and chat some more. I've yet to "ruin" it. When you pull it off the grill, each guest can shuck it on their own and add whatever they want. Personally, I think, it's perfect without anything (no butter, salt, etc.) I'm seconding the recommendation for beans, potato salad or deviled eggs and ditching the caesar salad. Fruit salad or ice cream (preferably home made) is a typical dessert. Do tell what your final menu will be. I'm inspired by your reaching out to the 'hounds - great resource here. Sun May 31 13:23:03 -0700 2009 4730045 247986 JerryMe 6 4731640 you can soak corn in husk for an hour, then open husk, de-silk, then put husk back up aroubd the corn to grill it -- keeps it moister, in my opinion. key is not to overcook, whether you cook it in husk or directly in the grate. (so test, test, test!). Mon Jun 01 02:00:19 -0700 2009 4730384 105717 alkapal 3 4731777 I'm not a Brit, but when I cook outside I call in BBQ too. I know the difference here but sometimes just say come over for a BBQ and it isn't a traditional BBQ. Just make what you like. Ribs can be cooked in the oven just fine and then put on the grill at the end with some sauce. I cook mine for 2 1/2 - 3 hours baby back ribs, a little beer in the ban covered with foil. When done move to the grill, Just a couple of minutes and a little sauce and presto. One of the girls on here just made this memorial day weekend and she loved them. They turn out great every time without much work. Corn can be done on the grill or many times I roast them in the oven if space is an issue. They are better than boiling to me but either way. Your guests I am sure will love it. I cook my corn in the husk, I also wrap in foil and cook in the oven. Drizzle a little olive oil, s/p and then wrap and foil and bake in the oven. Then come out nice and crisp and tender. I also do that on the grill as well. Mon Jun 01 05:29:32 -0700 2009 4729975 232829 kchurchill5 4 4741409 In Canada a BBQ means a meal where we cook on a mechanical BBQ. It also means that one or two men, who never normally cook, consider themselves king of the grill and immediately pile everything on, turning frequently to ensure everything is uniformly overcooked. Burgers, being flat, can be conveniently stacked to ensure they remain warm and no trace of internal pinkness is evident. I think the worst BBQ food I've ever had was in from the UK. One advantage in the UK is that ribs are not considered a 'premium' cut. The attitude there is more like "Why pay lots of money for bones?". So although meat is more expensive there ribs are relatively cheap. Thu Jun 04 05:29:50 -0700 2009 4731777 154622 Paulustrious 5 4742340 so sad Thu Jun 04 10:23:21 -0700 2009 4741409 105717 alkapal 5 4832881 I am laughing out loud for real at this definition. Maybe the Brit can make a July 4th celebration where the Brits win. I had heard rumors that in Japan they made a version of King Kong vs Godzilla, where Godzilla won the battle. Mon Jul 06 08:04:23 -0700 2009 4741409 28638 phantomdoc 1 4729998 I attached a simplified method for pulled port to your May 31, post by mistake. Look up there for it. It will bring howls of protest from the purists but it works fine. I realize the problems one faces trying to BBQ in the UK Sun May 31 10:23:57 -0700 2009 4729501 119411 paul balbin 2 4730000 (howling) Sun May 31 10:26:04 -0700 2009 4729998 46030 soupkitten 1 4730024 GG - Mr. Gio's birthday is 4 July also and in the time honored tradition of some the dinnrer is: Roasted Salmon Garden Peas (any way you want to make them) Strawberry Shortcake.(with Real whipped cream) And anything else TDB wants. Of course with more guests, other sides and mains are included. But that's the menu for family here. . Sun May 31 10:35:17 -0700 2009 4729501 75332 Gio 2 4730042 Grilled whole salmon might be a good option - I guess if I wrapped it in foil I could put it on the BBQ (grill), maybe after I'd cooked ribs or whatever, so the heat is less intense? I don't suppose your birthday is in June is it? Maybe we're doppelgangers! Sun May 31 10:39:23 -0700 2009 4730024 110146 greedygirl 3 4730055 Hah.... that would be fun.. but no. I'm an October Scorpio. Sun May 31 10:44:26 -0700 2009 4730042 75332 Gio 3 4730056 Don't wrap the salmon, just put it on the grill. It's so much better. Use 2 spatulas to turn it. Sun May 31 10:44:38 -0700 2009 4730042 136906 lucygoosey 4 4730061 I could give that a go - but I'd be scared of it breaking up. Sun May 31 10:46:40 -0700 2009 4730056 110146 greedygirl 5 4730070 alternately, you could put the salmon on a cedar plank (you need to soak the wood plank) http://allrecipes.com/Recipe/Canadian-Cedar-Planked-Salmon/Detail.aspx or you could wrap the salmon in grape leaves, etc. Sun May 31 10:49:09 -0700 2009 4730061 46030 soupkitten 6 4730106 I'm not sure where I would get said plank, to be honest. Loads of great ideas here, folks! Good job I've got a month to plan it. ;-) Sun May 31 11:00:00 -0700 2009 4730070 110146 greedygirl 7 4730378 You can order a cedar plank online, or here....we can get them at hardware stores. But you really don't even have to turn the salmon. The skin will burn off the bottom, and you can save that for people who like to eat it. (I have a friend who thinks it's the best part !) But the salmon will cook just fine without turning it. Sun May 31 13:20:56 -0700 2009 4730106 11375 perk 8 4730480 I think you're right - especially as it's a kettle grill with a lid. Sun May 31 14:20:07 -0700 2009 4730378 110146 greedygirl 6 4736393 Or wrap in leeks. Tue Jun 02 12:46:56 -0700 2009 4730070 85422 clepro 5 4730395 I have broken it before and watched a lovely meal fall into the ashes below . . . Sun May 31 13:25:16 -0700 2009 4730061 247986 JerryMe 5 4730451 You could buy a fish basket for your grill. You put the fish into a sort-of two sided basket with a handle that allows you to flip the whole thing without having to risk breaking the fish. http://www.amazon.com/Outset-QC73-Basket-rosewood-handle/dp/B000GBLPP2/ref=sr_1_6?ie=UTF8&s=garden&qid=1243802950&sr=1-6 I've also steamed fish on the grill in foil packets with all sorts of aromatics added in. They come out lovely. You can also do all kinds of veggie kababs. Skewer mushrooms, peppers, eggplant chunks, tomatoes, small potatoes, chunks of pineapple, etc. and lay across the grill. 4th of July for us is always brats with kraut, burgers, corn on the cob, potato salad, coleslaw, a green, crisp garden salad usually with ranch dressing, watermelon and strawberry shortcake (my mom likes to make it with angel food cake). Oh, and I always grill the corn. No boiling for me. I think it does funny things to the texture. Ranch dressing is really easy to make yourself, too. I really like this recipe from pioneer woman: http://thepioneerwoman.com/cooking/2008/06/homemade-ranch-dressing/ Sun May 31 13:56:14 -0700 2009 4730061 173425 Jen76 5 4730774 I do mine like that all the time. Also get a cedar plank. Don't order a fancy one, Just get a cedar plank untreated from any home lumber store. Soak for a hour or longer and then put on the grill heat up and put the salmon on. I have been given the expensive ones. The ones from the lumber store work just as well and cheap. And you can get the size you want. Sun May 31 16:26:10 -0700 2009 4730061 232829 kchurchill5 6 4732467 I'm not sure that lumber stores in the UK stock cedar wood, but I'll have a look. Thanks for the tip. Mon Jun 01 09:45:42 -0700 2009 4730774 110146 greedygirl 5 4741465 Go for it - it is so easy. While the fillet is the obvious way to go, salmon 'chops' are less likely to be damaged. Here is my advice which others may disagree with. Brining: Soak the salmon for 2-3 hours (2 is safer) in a 5% salt and 3% sugar solution by weight . Dissolve 100g salt, 60 gms sugar in 2000g / 2 litres of water. Add any seasoning you like - bay, thyme, sage, corriander seeds, pepper. Heat until all is dissolved, then allow to cool to below 30C. Put fillets and brine in a resealable bag squeezing out the air so they are toatally immersed. Remove two hours later and discard brine unless you reuse it immediately for more salmon. Pat dry. Store for 24 - 48 hours in a fridge UNCOVERED and turn once or twice, discarding any liquid that my leak out. Brined salmon keeps fresh a lot longer. This will form a sticky outside layer called a pellicle. If you do decide to use a rub it will stick better. The brine also sucks a little moisture out of the fish making it more dense. Take the salmon out of the fridge at least two hours before using it. You need the core temperature near to room temperature. There is no risk of spoilage. Cut into pieces that you can comfortable turn with a fish slice. (This is one occasion where it is a better word than spatula). If you can follow the grain of the fish the pieces are less likely to fall apart. The grilling is down to you, but do not turn it over more than once. Contrary to common advice do most of the cooking on 'side 2'. If you turn it when well undercooked then it will stay in one piece. If it gets near being cooked through then it may flake as you turn it. If you turn it over after cooking both side you are courting disaster. An alternative approach is to grill on a soaked cedar plank. You can even sandwich between two cedar shims and then turn the whole sandwich over. (I have been out of the UK for so long now ... what is the UK for Ziplock which is a brand name that now has become generic, like Hoover in the UK.) Thu Jun 04 05:58:57 -0700 2009 4730061 154622 Paulustrious 6 4742351 salmon for july 4? no way. Thu Jun 04 10:25:23 -0700 2009 4741465 105717 alkapal 3 4730358 Oh, oh! There is a really nice roasted salmon (with rosemary and red onions) on epicurious. That might work for the fish dish... Sun May 31 13:11:14 -0700 2009 4730042 56762 LulusMom 2 4730104 Love! the idea of strawberry shortcake for 4 July. Go all out southern and serve it on biscuits (can be done ahead of time and frozen; they reheat quite well). You could add some blueberries to the macerated strawberries and, with the whipped cream, you'll be waving the red, white, and blue. Sun May 31 10:59:26 -0700 2009 4730024 11407 JoanN 3 4730252 I think strawberry shortcake would be a nice fusion of American and British actually, with the red/white/blue theme reflecting the Union Jack as well as the Stars and Stripes. Sun May 31 12:21:14 -0700 2009 4730104 110146 greedygirl 4 4730797 Shortcake, cobber and pie. All cook. You could do a nice mix of blueberries and strawberries. What a nice shortcake and so easy ahead of time. Sun May 31 16:35:25 -0700 2009 4730252 232829 kchurchill5 5 4731591 And lots of icy cold watermelon, a July 4th must. Sun May 31 23:54:20 -0700 2009 4730797 28638 phantomdoc 6 4731785 I think I may of mentioned this, but watermelon ice cubes but into mango rum and club soda is wonderful, or just club soda or vodka or even white wine. Or just watermelon on it's own. Mon Jun 01 05:32:06 -0700 2009 4731591 232829 kchurchill5 6 4731789 Frank Stitt's book has a lovely recipe for Watermelon Margaritas - very strong, and very delicious. Happy to provide details if anyone is interested. Mon Jun 01 05:34:07 -0700 2009 4731591 10985 MMRuth 7 4734931 In my vegan, marathon running days I would sometimes do a 1 week watermelon fast. I would love a watermelon Margarita recipe. Tue Jun 02 05:25:08 -0700 2009 4731789 28638 phantomdoc 8 4738380 JoanN posted a link to it below: http://chowhound.chow.com/topics/623897#4735354 Wed Jun 03 06:49:47 -0700 2009 4734931 10985 MMRuth 6 4741469 Or American apple pie. Take a UK apple pie and add lots of cinnamon. Thu Jun 04 06:01:44 -0700 2009 4731591 154622 Paulustrious 7 4742346 no! Thu Jun 04 10:24:24 -0700 2009 4741469 105717 alkapal 8 4745312 Yeah, the "lots of cinnamon" kind of threw me for a loop when I first read it. Some cinnamon in the sugar/cinnamon/nutmeg/flour mix to toss with the apples before baking? Yes, maybe a half to one teaspoon. But "lots"? Absolutely no. Fri Jun 05 09:35:26 -0700 2009 4742346 10532 LindaWhit 1 4730091 Hi, Pulled Pork is really easy if done ahead of time, we have an easy recipe with a basic meat rub overnight, then we smoke the pork shoulder roast for two hours on indirect heat (you build a charcoal fire on one side of the grill and then put the pork on the other side off the heat) and add smoker pellets or soaked chips whatever and smoke for two hours then we wrap it in foil and cook in the over for a couple hours on 325 comes out great every time, we pull apart then add whatever BBQ sauce you like, I would think for a crowd that would be the easiest, since you can do it all ahead of time. Sounds like a great party. Becky Sun May 31 10:54:37 -0700 2009 4729501 143241 tidecreek 2 4730107 i think a hybrid recipe like this would work best for GG's purposes. i'd rec using a hard fruitwood (apple, cherry, pear, crabapple, whatever) for the wood chips instead of hickory, which i'd imagine would be hard to get in britain (i prefer fruitwood anyway). Sun May 31 11:00:34 -0700 2009 4730091 46030 soupkitten 2 4730112 Thanks for this. Could you elaborate a bit please, bearing in mind that I've never even tasted pulled pork! Sun May 31 11:02:51 -0700 2009 4730091 110146 greedygirl 3 4730347 I agree about the fruitwoods I like them better than hickory too for pork, we basically started using America's Test Kitchen's recipe for BBQ Pulled Pork and morphed our own from there, they have a really nice easy to understand diagram step by step showing how to do everything but you;d have to join their website to get it, I let my membership go awhile ago, got tired of paying $19.95 to use the website when I subscribe to the magazine. I'm sure you can do your own with all the advice here its really simple, the smoke gives it the best flavor, and finishing in the oven makes it so easy and its always better the next day, we usually make it a day ahead of time and then reheat it in the crockpot on the day of the party. Becky Sun May 31 13:06:13 -0700 2009 4730112 143241 tidecreek 3 4730673 GG Pulled pork must be America's greatest contribution to world food. Bar none. Start by thinking the texture and taste of slow-roast belly pork, but with an added smokiness (which can be very subtle or not subtle at all). And, from there on in, you are in dangerous territory, as you'll have seen BBQ is an individual/regional thing and everyone has their own style. John Sun May 31 15:40:46 -0700 2009 4730112 154102 Harters 1 4730293 Pulled pork you can easily do ahead, and agreed not traditional BBQ, but in the crock pot it is really good and easy, frees up the grill. I love to grill romaine. I take romaine hearts and cut in 1/3's feeds 6 people, just drizzle with olive oil and grill for 2-3 minutes. Serve with blue cheese and perfect. Potato salad I agree is a must. Corn on the cob as well. If a large pot on the stove. You can make a blue cheese butter or a herbed butter, simple and not much too it. I would do one potato salad with a vinaigrette and a macaroni salad with mayo, just 2 versions. FYI when I make corn on the cob I cut them in half or even thirds, put a skewer through them and then grill it. It makes it easy for adults and kids to eat. Apple pie or cobbler with any local fruits which was a thread earlier is a great easy desert that I love. Fresh fruit of the season. Sometimes kabobs are fun and easy. Maybe some shrimp and vegetable kabobs. Easy to make, can be made ahead. A simple marinade and then just grill up with a couple of sauces. Great for vegetarians and for seafood lovers. A love a spicy chick pea salad with black olives, red peppers, artichokes, green olives, scallions and a light vinaigrette, some feta cheese and it is a great simple side. Grilled sausages also are a easy good dish. You can make these ahead and just reheat. Cut in large pieces and reheated. You can serve these will grilled rolls as well. Sun May 31 12:38:52 -0700 2009 4729501 232829 kchurchill5 1 4730465 See my 'dinner party' thread below. I wasn't trying for 'classic southern bbq' but that's pretty much what I got! Corn on the cob, homemade baked beans (very simple if you start with canned beans and slow-cook them...), pulled pork or bbq ribs (pulled pork is easier to cook for a crowd because it's one big piece of meat instead of five hundred small ones), and chicken of some kind. Of course with potato salad, coleslaw, and watermelon. Sun May 31 14:08:49 -0700 2009 4729501 67657 Kajikit 1 4730491 OK so a few people have mentioned devilled eggs. What are they? Sun May 31 14:24:43 -0700 2009 4729501 110146 greedygirl 2 4730526 they're great! you hardboil some eggs, chill them, peel them, slice in half lengthwise, remove their yolks (reserve the hardboiled white parts of the egg, flat side up on a plate). then take all the hardboiled yolks and mash them together with some mayonnaise and seasonings (s&p, curry, sriracha, chiles, whatever you want), until it looks like a creamy spread or frosting, then you pipe this yolk mixture back onto/into the egg halves, garnish, set the platter out. your guests pick up an egg half and eat it in one or two bites. a very traditional american party food that's still wildly popular among all age groups. there are about ten zillion variations on the theme. Sun May 31 14:36:37 -0700 2009 4730491 46030 soupkitten 3 4730794 They are classic. I still a little mayo, a 1/2 teaspoon to a teaspoon of mustard mixed in with the yolk, some s/p, a little dill. My favorite. Blue cheese is ok but that is if your guests like bc, but I normally just stick to the basic. Also, some like a little horshradish sauce. I do but a few of my friends don't like it. so basics again. Top with a little paprika for color. It is a old standard but still well loved by many. For me ... I gobble them up. Sun May 31 16:33:46 -0700 2009 4730526 232829 kchurchill5 3 4732993 There is an excellent recipe in Tansin Day-Lewis' book Good Tempered Food. She combines the cooked yolks with tapenade and then stuffs that back into the white halves. I frequently use a pastry bag with a large star tip to fill the whites. Another presentation idea I use is after hard cooking and peeling, cut the eggs in half horizontally and trim a small slice off of each egg white so that they can stand up on a platter. Sometimes instead of mayo in my deviled eggs, I use a combination of anchovy past, dry mustard and unsalted butter. Mash that up and mix it with the cooked yolks and stuff. There are many many variations on deviled eggs. If you Google up recipes for them you might be amazed. Mon Jun 01 12:15:20 -0700 2009 4730526 10285 Candy 2 4730530 Take hard boiled eggs, remove the yolks and mix with mayo, mustard, etc. (there are lots of different varieties but those are sort of the standard) and then refilled the egg white with this mixture. A bit of paprika on top for some color. I like an curried version of this even better myself. My husband can't stand devilled eggs, but they're actually my favorite eggs. Sun May 31 14:37:22 -0700 2009 4730491 56762 LulusMom 2 4730727 Do what the previous posters have mentioned, and add bleu cheese crumbles and a bit of horseraddish. Delicious. Sun May 31 16:05:43 -0700 2009 4730491 154024 nimeye 2 4731449 Deviled eggs are quintessential starters for American cookouts and are, as soupkitten says, wildly popular. These two threads will give you more ideas for them than you can shake a stick at, to use an Americanism: http://chowhound.chow.com/topics/548841 http://chowhound.chow.com/topics/399714 Sun May 31 21:16:45 -0700 2009 4730491 10074 Caitlin McGrath 3 4731605 They sound very much like a dish that I used to eat a lot in France when staying with a very talented, old-school cook - oeufs mimosa. I remember quite liking it, but haven't thought about it for years. Mon Jun 01 00:27:33 -0700 2009 4731449 110146 greedygirl 4 4731643 yes!! ouefs mimosa! that's the analog for our deviled eggs. and yes, it is an american staple -- anytime of year. they are always "hoovered up" by guests ;-). Mon Jun 01 02:07:55 -0700 2009 4731605 105717 alkapal 1 4730917 BBQ Shrimp Seasoning: 1 tsp. cayenne 1 tsp. freshly ground black pepper 1/2 tsp. salt 1/2 tsp. crushed red pepper 1/2 tsp/ ground thyme 1/2 tsp. ground rasemary 1/8 tsp oregano 1 qtr. stick butter + 5 Tbs. unsalted butter 1 1/2 tsp freshly chopped garlic 1/2 C. seafood stock 1/4 C. beer If you have head n shrimp, pinch them off, then rinse in cold water. In a small bowl, combine the seasoning ingredients. Combine 8 Tbs. butter with garlic, Worcestershire in a skillet. When well combined and hot add the shrimp. Cook shaking the pan, ad the stock and remaining butter. Cook 2 minutes moire. Add beer and cok shaking the pan 1 minute more. Servewith lots of French bread or rice. Photo is of BBQ shrimp at Cafe Des Amis in Breaux Bridge, Louisana along with Crawfish pie, potato salad. Finger bowls with lemon to clean the fingers. Fab lunch. Other customers were asking us to order for them. The Macques Chou was to die for. Sun May 31 17:28:11 -0700 2009 4729501 10285 Candy 2 4731439 That translates to 4 ounces butter. Sun May 31 21:10:41 -0700 2009 4730917 10074 Caitlin McGrath 3 4731745 i looked at that too. so, it's 2 T of regular butter (a quarter stick, right?), and 5 T of unsalted butter. (still a bit short of 4 oz, right? by 1 T). but then the recipe says 8 T. where am i calculating incorrectly? seems odd to not just use all one type, and adjust the salt level. heck, i'd just throw in a stick of butter, then taste for salt. but candy, however one gets there, the shrimp look good! Mon Jun 01 05:10:41 -0700 2009 4731439 105717 alkapal 4 4731801 I meant 1/4 lb. Mon Jun 01 05:41:23 -0700 2009 4731745 10285 Candy 5 4731829 gotcha -- so, only a TOTAL of 8 T? or one stick (1/4 lb.) of salted *and* 5 T of unsalted? (hey, i'm a butter fan, so, it's all good for me!). Mon Jun 01 05:57:26 -0700 2009 4731801 105717 alkapal 6 4733004 Yeah, I gt confused, 1/4 lb is right. Not 1/4 stick. Have lots of napkins or towels on hand this is very messy but delicious eating. The restaurant served up finger bowls with slices of lemon in them so we could rinse as we ate. Mon Jun 01 12:18:36 -0700 2009 4731829 10285 Candy 2 4731536 missing photo Something wrong here, photo will not attach. Tried twice don' know what is wrong. Don't forget watermelon Sun May 31 22:44:41 -0700 2009 4730917 10285 Candy 2 4731541 I keep trying. The stuff that s dark is BBQ shrimp Sun May 31 22:50:46 -0700 2009 4730917 10285 Candy 2 4731606 That sounds like the dish I had at Mr B's Bistro in New Orleans. Crazy good. Probably the heartstopping quantity of butter. Mon Jun 01 00:29:16 -0700 2009 4730917 110146 greedygirl 3 4732296 LOVED, LOVED, LOVED, Mr. B's..........I dont believe it is there anymore Mon Jun 01 08:53:46 -0700 2009 4731606 43855 sdv231 1 4731412 Lordy. You bit off a mess of American melting-pot opinion there. At this point in history, most of us Yanks who are paying attention use the term "barbecue" to refer to a very time-consuming, rather tedious, somewhat secretive and truly arcane slow-cooking process involving indirect heat, hardwoods, smoke, and lots and lots of time. It originated in the Caribbean, we think. What you are planning is a cook-out. Here in the South, we like a few things to always be present at a cook-out. Tater salad (the mayonnaise variety), grilled corn on the cob, coleslaw, tater chips, pickles, hot dogs, hamburgers, bratwursts, that sort of thing. Lots of condiments like ketchup, mayo, yellow mustard, pickle relish, etc. Those of us with deeper roots in the South went to a lot of church picnics where cold fried chicken and deviled eggs were added to the mix, maybe a few casseroles, but that's getting into picnic/homecoming territory. You Brits eat lots of sausages, maybe grill various high-quality bangers instead of worrying about hamburgers and hotdogs. Grilled bangers take nicely to cookout condiments and side dishes, trust me. Forget trying to do the BBQ pork thing. You ain't got the skills or the gear or the time to do it right, most of us don't. Just adapt your favorite grill-able meat products to our cookout traditions and you guys should be happy. American potato salad is priceless, and you'll flip over how good some of our coleslaw is on a grilled banger on a hotdog bun. Now, if you really want to freak out your friends, make deviled eggs. That's the secret to all great cookouts and picnics and homecoming celebrations. Deviled eggs are evil good. And they are just about as American as it gets. My dear sainted and departed GrandMama Johnson will be proud. Sun May 31 20:56:12 -0700 2009 4729501 35409 uptown jimmy 2 4731667 Ahha. My Charleston guru. Thoroughly enjoyed reading your posts, jimmy, when we were planning our Charleston trip - we did some great eating thanks to yours and some other comments. John Mon Jun 01 02:57:10 -0700 2009 4731412 154102 Harters 3 4731999 Cool! We're heading back there in a few weeks, hopefully. Love that town. Great food, great beaches, love it. I need a vacation.... Mon Jun 01 07:07:39 -0700 2009 4731667 35409 uptown jimmy 2 4741485 Excellent post Jimmy, however deviled eggs are as American as apple pie. at random ... http://ask.yahoo.com/20031020.html Thu Jun 04 06:08:30 -0700 2009 4731412 154622 Paulustrious 1 4732491 Thanks for all the great ideas. I'm slowly coming up with a plan. On the shortlist: Devilled eggs Green godess salad Coleslaw and potato salad Bourbon-glazed ribs Whole salmon cooked on a cedar plank Bratwurst Corn on the cob I'd really like to try pulled pork but done in the oven. Does anyone have a great recipe (most of the ones I found on other threads required a crock pot, which I don't possess). Do you cook it in BBQ sauce or mix it in later? Mon Jun 01 09:54:23 -0700 2009 4729501 110146 greedygirl 2 4732525 Have you looked at the Goin pork recipe - don't remeber the name off hand, but it calls for bringing the pork for a day or two etc.? It looks amazing, and I saw her make it on a TV show once. Mon Jun 01 10:04:51 -0700 2009 4732491 10985 MMRuth 3 4732531 Is that the pork confit? The other option is making some kind of cheat's porchetta, but it doesn't fit with my theme, dammit! Mon Jun 01 10:06:19 -0700 2009 4732525 110146 greedygirl 4 4732544 Yes - it is the confit - just went and looked at the recipe. It calls for a huge amount of duck or pork fat, and brining it some big container - which I don't have room for. But, it just occurred to me - I could try just cooking a pound of pork shoulder and see how it goes. You then grill (or sear on the stove top) the slices of pork. Mon Jun 01 10:10:21 -0700 2009 4732531 10985 MMRuth 4 4732666 GG i don't have a recipe for a hybrid pulled pork 1/2 done on bbq 1/2 done in oven, but what you'll want to do is get your hands on a nice pork shoulder (i prefer bone in, but boneless works too). brine it or rub it according to your taste, perhaps leaving sugar out of the rub, since your weber is on the small side(? don't know for sure--but sugar may burn & make the meat bitter). build a charcoal fire in your grill and soak woodchips in water. (i'd use fruitwood, hickory's fine if you can get it but will have a stronger taste). when the coals have gone to white, move them over on one side of the grill, place a drip pan (something cheap, like a large old can or foil pan or something) on the other side. fill this pan with either sand or water (or water/cheap beer). put the pork shoulder fat side up on the grill over the pan, and throw the soaked wood chips on the hot coals. this will provide the wood smoke required. cover the grill. you'll want to maintain a steady slow heat inside the weber of between 200 degrees F to 250 degrees F (93-121 C). you're basically roasting/baking inside a grill, with smoke. you will need to add more coals & chips as you go, but don't remove the grill cover *at all* to check on the pork shoulder unless you have to add fuel. & don't try to hurry this/do this over a higher heat. smoke the shoulder for 2 or 3 hours. then, remove the pork shoulder to a roasting pan with rack and put it in a low oven of the same temp as the grill and cook until done (the slow cooking will melt the collagen, making this tough cut meltingly tender (quick cooking does not do this, which is why boiling etc doesn't achieve a good result). cool the pork shoulder and then shred or "pull" the pork with your fingers or two forks. when you slice into the pork shoulder you will see a deep colored "smoke ring" where the smoke penetrated. this provides the characteristic real bbq flavor. when the pork shoulder is shredded & you're ready for the party, heat it up, using a little pork fat if you can. you can mix in an american-style regional bbq sauce if you wish, or serve it on the side for people to add. the bbq sandwiches are generally served on cheap soft white bread (like wonder bread) or a soft (not crusty) roll. coleslaw is good on top of a bbq pork sandwich. some folks like pickles. i suppose you could roast a whole pork shoulder in the oven, then shred and add bbq sauce/liquid smoke etc. this will be much less authentic, though some people who do it this way say that it is fine. purists will state that you need real smoke to make real bbq. i don't think you need to worry too much about what folks on the other side of the puddle have to say about what you serve in your own backyard, though-- if either method sounds workable and fun to you, you should go for it :) Mon Jun 01 10:48:58 -0700 2009 4732531 46030 soupkitten 2 4732622 GG As upthread, you just want a long slow roast. I've tried it with shoulder which is what's usually recommended on CH, but it didnt work too well, so I'm back to using a belly joint. I've only done small joints (say 750g) and it take about 3 hours at 150. You get great soft meat and still get crackling (if not, peel it off and whack it under the grill for a couple of minutes to crisp). The "pulling" part is the stripping it into shreds. You want a texture of pork that been so long cooked that you can shred with a couple of forks - like Peking duck in the Chinese restaurant. You mix sauce in later - if you're making your own, leave it in a dish so folk can help themslves. Isnt there a "cheats porchetta" recipe in the "Jamie at Home" book? And, by the way, is this gig at your place "dahn sarf" or Mr GG's home area in Mobberley (in which case I'm gonna gatecrash - food sounds brill). John Mon Jun 01 10:32:50 -0700 2009 4732491 154102 Harters 3 4733010 Interesting. Do you know why the shoulder didn't work too well - not enough fat maybe? I think I should probably test run this or face major disaster on the day of the party! And sorry to disappoint, but it's going to be in our back garden in London town. Mon Jun 01 12:21:05 -0700 2009 4732622 110146 greedygirl 4 4733210 Agreed about the test run. it'll be fun. No idea why it didnt work. I don't usually use a meat thermometer but did on this occasion; strictly followed the CH recipe and took it out when the meat had reached declared temp (and, yes, I'd done a proper conversion from Fahrenheit to Celsius), but it just wasnt cooked enough to "pull". It was OK to eat though - just about - bloody disappointing - it was an expensive piece of Savin Hill's organic "Middle White". I have it in mind Savin sell at Borough Market sometimes - if you see it, snap it up - good bit of piggy. J Mon Jun 01 13:20:07 -0700 2009 4733010 154102 Harters 5 4733322 Do the test run any time, the meat freezes perfectly well so you can thaw and serve at your party. You have to use pork shoulder, I find it mostly at Spanish (meaning South American) markets, usually weighs around 8 or 10 #. Sorry don't know your weight. Sometimes called Pernil (Cuban name I believe). Anyway it's the cheapest meat you'll find, under $1 here on sale. I braise for 4 or 5 hours myself. Mon Jun 01 13:54:07 -0700 2009 4733210 11097 coll 3 4734947 Try slow braise to 190F for a pork shoulder. Tue Jun 02 05:34:22 -0700 2009 4732622 28638 phantomdoc 2 4732991 These threads are spefically about pulled pork made in the oven, and should be helpful (as you will see, the sauce goes on after the cooked pork is pulled): http://chowhound.chow.com/topics/495121 http://chowhound.chow.com/topics/275405 http://chowhound.chow.com/topics/306212 And I would submit that you should do pulled pork OR ribs, but to do both might be too much, given you'll have salmon and brats. Serve pulled pork in sauce (you can go with a tomatoey one, mustard-based, or vinegar-based - depends on what US region!) on rolls; it's traditional to have coleslaw in the sandwich. Oh, and if you want a really American way of cooking bratwurst, go for the Midwestern (where brats are made, are a major tradition because of German immigrants) method of simmering them in beer with onions before grilling (barbecuing, to you). This thread has some details: http://chowhound.chow.com/topics/279605 Mon Jun 01 12:14:44 -0700 2009 4732491 10074 Caitlin McGrath 3 4733003 Thanks Caitlin - v. helpful. I take your point about too much food - my motto is never knowingly undercatered!! Mon Jun 01 12:18:15 -0700 2009 4732991 110146 greedygirl 4 4733021 Oh, too much is always better than worrying if not enough! It's not even about too much (though those pork shoulders can be pretty big!) so much as pork ribs with barbecue sauce and pulled pork with sauce being a bit redundant. Mon Jun 01 12:25:03 -0700 2009 4733003 10074 Caitlin McGrath 4 4741494 Never knowingly undercatered... First good laugh of the day. Understand and empathise completely. Thu Jun 04 06:11:15 -0700 2009 4733003 154622 Paulustrious 3 4733107 I totally agree, the pork or the ribs salmon and brats. Too much food. Go a bit more simplified. Brats, I cook or simmer in beer and then Grill. 100 and 1 ways to do that. I like a simple simmer in beer and then grill in a bun, kraut I like but some like just mustard and onions or any other toppings. Mon Jun 01 12:50:46 -0700 2009 4732991 232829 kchurchill5 4 4735250 I'm with you. Great menu but the meats are far more elaborate than a "typical" american BBQ. I'd do brats in beer and one of your meats, or just grilled chicken. Also IMO no BBQ is complete without watermelon. And brownies for dessert. Tue Jun 02 07:19:46 -0700 2009 4733107 280735 tcamp 5 4735281 Oh yeah! Tue Jun 02 07:28:24 -0700 2009 4735250 232829 kchurchill5 2 4733079 I do the pulled pork in my Le Creuset pot. Any pot big enough to hold the pork shoulder covered and heavy enough for the long slow cooking will be fine. I season my pork well with a small bit of brown sugar, salt, freshly ground black pepper, cayenne for a bit of heat, garlic studded into the meat and some smoked paprika,(the Spanish stuff is so good). Put it in the oven, I usually set it at 275F and let it cook until it starts to pullaway from the bones. You can do this several days ahead and refrigerate the meat until you are rady. When it is done I carefully remove the skin and place it back in the oven on a baking sheet until it is really crisp and brown. That is called cracklings and is good for nibbling on or in corn bread etc. When you can handle the pork, pull it apart in chunks and shreds. This you can do ahead. When ready to eat, rewarm the pork and serve it up with sauce on the side. You might see if you can have several to try. Southern Living Magazine had an article many years ago on America's regional tastes in "Q". To be brief, in Texas expect beef brisket and sausage (German influence) there. Their sauce is usually sweeter than i care for and tomatoey. In the south it is pork and a variety of saucing styles abound. In Savannah my favorite has always been Johnny Harris' sauce it is spicy, smokey and has some mustard in it. In South Carolina you will see a yellower sauce with more mustard and a bit sweet. Costal North Carolina have a vinegar, crushed pepper, salt and black pepper sauce. Some times a pinch of sugar is added as a flavor enhancer. In the Mountains of NC they use a thicker sauce. Sometimes sweet and smoky sometimes spicy, I've had both and really lile the costal variety with the meat piled high on the bun and topped with coleslaw. A really unusual BBQ is made not far from where i live, just over the state line in Kentucky and it is pretty much confined to the Owensboro, KY area. They BBQ mutton. It is pretty tasty stuff. Also served at many BBQ places are Burgoo and Brunswick stews. You might want to Google those up too just for curiosity. Mon Jun 01 12:42:03 -0700 2009 4732491 10285 Candy 3 4733111 Thanks for this recipe, Candy. Roughly how long do you need to cook the meat for? Abnd is there a difference between pork shoulder and pork butt? Mon Jun 01 12:52:01 -0700 2009 4733079 110146 greedygirl 4 4733250 Samething. How long it cooks depends on the size of the chunk of meat. After about 2-3 hours I start checking to see if the meat is meltingly tender and pulling away from the bone. Mon Jun 01 13:33:46 -0700 2009 4733111 10285 Candy 4 4733526 The pork butt is part of the pork shoulder....also called Boston Butt here in the colonies Mon Jun 01 14:53:02 -0700 2009 4733111 43855 sdv231 2 4734944 greedygirl, that's a great tentative menu! a feast indeed. now, all you need is dessert. i vote for cobbler and ice cream, cherry pie, and cold watermelon (which you could serve as shooters, or a granita spiked with some flavored liqueur -- maybe ouzo? Tue Jun 02 05:32:51 -0700 2009 4732491 105717 alkapal 3 4735128 There's a boozy watermelon recipe involving creme de cassis in Bon Appetit y'all that I might try. It sound amazing. Tue Jun 02 06:45:37 -0700 2009 4734944 110146 greedygirl 4 4735354 For a dinner party last summer, I made Watermelon Margaritas from Frank Stitt’s Southern Table. They were just superb and I can’t wait for an excuse to make them again. Here’s my report on them: http://chowhound.chow.com/topics/485288#3918030 And here’s a recipe: http://food.yahoo.com/blog/southerntable/151/watermelon-margarita-madness Tue Jun 02 07:59:38 -0700 2009 4735128 11407 JoanN 5 4735400 Yum. Love the fact that it makes four "powerful" drinks! Tue Jun 02 08:12:43 -0700 2009 4735354 110146 greedygirl 5 4735464 Watermelon Mojitos is another, mint watermelon, rum and need I say more Tue Jun 02 08:31:23 -0700 2009 4735354 232829 kchurchill5 5 4738377 Thanks for posting that - I couldn't find a link the other day, and hadn't gotten around to posting the ingredients. Wed Jun 03 06:48:43 -0700 2009 4735354 10985 MMRuth 1 4734860 I gotta agree with the pulled pork idea...a desert idea might be praline ice cream sandwiches. Always a big hit with youngins and grown ups alike. Tue Jun 02 04:20:20 -0700 2009 4729501 109552 garfish 1 4734938 How about chocolate chip cookie ice cream sandwiches for dessert? Watermelon is a must too. Tue Jun 02 05:28:49 -0700 2009 4729501 117271 Stuffed Monkey 1 4735715 Since you mentioned a "crowd", for the non-vegetarian main, I'd still be tempted to do ONE meat intended for large numbers - like the pork shoulder/butt that's been such a topic of discussion here. Otherwise, you'll end up cooking throughout your party rather than enjoying your party. Just slow roast it in the oven till falling apart, or just before, then put it on a covered grill - indirect heat with some SOAKED wood chips/chunks for smoke - for about an hour to impart a light smoky flavor into the meat. It's pretty impossible to overcook a butt if done on low heat. Word to the wise: If you smoke it first and finish in the oven, you have the potential of the whole house smelling of smoke. Emeril has a recipe that could be used as a guideline. Just make sure you use bone-in (flavor, plus when it gets hot, it aids in the cooking process so that the outside doesn’t dry out before the inside is done) and don’t trim the fat. Additionally, I’d definitely use a rub other than his. http://www.foodnetwork.com/recipes/emeril-live/roasted-pork-butt-recipe/index.html Putting it on the smokey grill to finish will allow you to get some natural BBQ smoke into the meat, but still allow you to be in "control" with a conventional cooking method. And you don't *have* to tell your guests! ;=) Instead, you can WOW them when you lift the lid and a bellow of smoke escapes to reveal a luscious chunk of beautiful pork. When cooking is complete, either with gloved hands or a couple of forks, remove the bone and shred the meat (get your friends involved with this while you pull out the “fixin’s”) and douse with a generous amount of your favorite BBQ sauce. “Pulled” pork sandwiches are traditionally served on a bun with coleslaw included as part of the sandwich. Sideliner condiments should always include, but not be limited to: sliced onion (red or white), sliced dill pickles, sliced jalapenos, salad peppers, add’l bbq sauce. Traditional Texas sides include potato salad, some type of baked beans and coleslaw. Desserts include a cobbler and/or ice cream. And ALWAYS, beer at a BBQ! Rubs can range from sweet (brown sugar) to savory (oregano, coriander) to spicy hot (chili pepper). My favorite includes brown sugar, cumin, mustard and some heat from different peppers, but rubs vary greatly by region as do sauces. Do a google search and pick one that suits your taste bud’s “eye”. You could also use this method for chicken or beef brisket. In fact, if I were doing chicken, I’d cook it off a day ahead – just bring it to room temp before putting it on the grill to finish. Hope you have a great party!!! And Happy 4th! Edit: If you were to do the oven to smoker method, when transferring to the smoker be certain to put the meat on tray or mesh grate to keep it from falling through the grill grates...... Tue Jun 02 09:39:15 -0700 2009 4729501 216999 CocoaNut 1 4737601 Some thoughts for beverages: American Beer Lemonade (American is just lemons juice, sugar or simple syrup and water...no fizz and actually has juice in it) and this one maybe tough there, but ICE TEA, ywith the option for Arnold Palmers which are half lemonade and half ice tea. Tue Jun 02 19:41:16 -0700 2009 4729501 117271 Stuffed Monkey 1 4738315 Well, a *very, very* traditional American feast for Independence Day is: Salmon (you have access to exquisite wild Atlantic salmon, we don't anymore on this side of the pond) Shad roe Spring peas If new potatoes are starting to come in, then those too Strawberry shortcake (shortcake here being something like a somewhat flaky scone), with whipped cream Iced tea, abhorrent to many denizens of the British Isles, would also be appropriate. But lager (not ale) or lemonade would also do - they must be cold, of course, because ever since Frederick Tudor of Boston revolutionized the world ice trade 200 some odd years ago, Americans have a national affection for ice cold beverages, and are very unapologetic about it (we know, for example, that the sweetness of our soft drinks is calibrated to such cold, and is skewed when not imbibed cold). As you can see, these all are ingredients at their seasonal peak in late spring/early summer (at least in the eastern US coastal areas, traditionally). Now, this is a meal that has almost become historical rather than living. But you could do it and proudly re-introduce your guests to something thoroughly traditional for the day. Wed Jun 03 06:26:39 -0700 2009 4729501 13819 Karl S 2 4738372 Hi Karl. That sounds like a traditional summer meal over here too, but more early summer than July. Not sure about iced tea - I'm one of those Brits who's not keen, but a friend who imports tea recently gave me some special variety from a recent buying trip to Malawi which is apparently excellent for iced tea. Wed Jun 03 06:46:31 -0700 2009 4738315 110146 greedygirl 2 4738499 karl, shad roe is over, unfortunately. probably *highly* unlikely to find there in england, in any event. and, while i love peas, they ain't bbq fare. Wed Jun 03 07:27:58 -0700 2009 4738315 105717 alkapal 3 4739201 Yes, this may be traditional Northeastern American (only NE American, really) Independance Day fare, but it's not cookout food. Wed Jun 03 10:59:39 -0700 2009 4738499 10074 Caitlin McGrath 4 4739530 The salmon can be grilled. Wed Jun 03 12:18:45 -0700 2009 4739201 13819 Karl S 5 4739648 Indeed, the OP has grilled salmon on her menu. But grilled food and typical American "cookout" aren't necessarily synonymous, and greedygirl was looking for the latter specifically - which is why she thought of and/or had suggested to her dishes such as potato salad, cole slaw, deviled eggs, and barbecued meats, which I think are common fourth of July menu items at backyard barbecues throughout the US, with regional variations. The menu you posted sounds lovely to me, but it doesn't answer the question it seems the OP was asking. I am glad she's considering strawberry shortcake, though, as I agree that it's an ideal, and typical, Independance Day dessert (certainly my favorite). Wed Jun 03 12:49:26 -0700 2009 4739530 10074 Caitlin McGrath 1 4746610 MS GG, can you get a copy of the newest issue of Saveur? I think all of your problems will be solved. The issue is all about Texas and Texas style "Q", there is even a rub recipe. I am still reading through it, I have Texas roots in my family. Candy Fri Jun 05 15:18:09 -0700 2009 4729501 10285 Candy 2 4746637 Hi Candy - the answer is I'm not sure if it's on sale here. I've never seen it, but then I've never looked. Fri Jun 05 15:27:16 -0700 2009 4746610 110146 greedygirl 3 4746702 here's the web version of this "texas" issue of saveur: http://www.saveur.com/article/Food/Recipe-Listing---Issue-121 (recipes). ps, i love this texas "caviar": http://www.saveur.com/article/Food/Texas-Caviar Fri Jun 05 15:46:22 -0700 2009 4746637 105717 alkapal 4 4760863 alkapal: I just got home from a trip to the Southwest U.S. and found this HUGE MONSTER of a topic. GG must be going nuts (in a good way and a bad way). I hadn't thought of the latest Saveur Texas issue, and I totally agree about the "Texas Caviar" recipe. Also lots of other recipes in the issue - great for summer cooking and probably containing recipes useful for Mr. GG's big day. I Wed Jun 10 13:57:55 -0700 2009 4746702 10245 oakjoan 5 4761434 hi oakjoan, i hope you had a great trip and some delicious food. yes, indeedy, this thread has surprised me, too. the saveur website is very generous with all of its free information. i enjoyed browsing around, and need to go back and have another look (or two). i am looking forward to GG's party, too! i want pictures and details. ;-). Wed Jun 10 16:41:42 -0700 2009 4760863 105717 alkapal 6 4761459 "i want pictures and details. ;-)." The hell with pictures and details. I want an invitation! Wed Jun 10 16:48:46 -0700 2009 4761434 11407 JoanN 7 4761461 i hear that!!! Wed Jun 10 16:50:26 -0700 2009 4761459 105717 alkapal 7 4762368 If you're in the neighbourhood, I'd be more than happy to see you all! lol Thu Jun 11 01:46:20 -0700 2009 4761459 110146 greedygirl 1 4759271 You know what always toasts my buns (pun intended) is that no one, NO ONE, ever thinks to mention Kansas City when talking about Bar-B-Que. Some of the best in the country is from the midwest and around the area. For us here in Iowa, an average "cook out" or "grill out" would have: Hamburgers, Brats / dogs, chicken or pork of some kind for people that don't eat beef, a few really nice steaks for people that want one. (Not sure about beef over there, I have heard that American beef is much different.) Macaroni Salad, Potato Salad or cole-slaw. Baked beans, or some other hot side. Corn on the cob. Deviled eggs. Potato chips and dips. Veggie tray with ranch dip or blue cheese. Ice cold beers, tasty "summery" mixed cocktails (gin and tonic, margaritas, etc.), iced-tea (sweet is the best) and pop like Coke and Sprite. I don't think you can call it an "American Cookout" without atleast a few burgers and some deviled eggs. :) Hope the party goes well! Wed Jun 10 06:24:12 -0700 2009 4729501 1081544 Inthewater 2 4759347 That omission is probably inadvertent, and possibly the result of the fact that a great deal that passes for "BBQ" in national chains is a bad imitation of the KC style (though one could argue if parboiled, grilled meat can even be said to imitate dry-rubbed, slow-dry cooked). Wed Jun 10 06:50:08 -0700 2009 4759271 13819 Karl S 1 4760602 Adding to the consensus: Pulled pork can be easy if you're not too worried about authenticity, so don't worry about the people who say it's hard. It's something many of your guests might not have had, and it bears a resemblance to what Americans mean when they say 'barbecue' as opposed to grilling or a cookout. Here's my advice on how to do it... For 12-20 people you should be fine with two big fatty pork roasts (shoulder is the norm but whatever you can get cheap works). Rub them with whatever spices are convenient, but I'd say brown sugar, salt, and chili powder are the necessities. Cook them however you want: I'd suggest smoking them for two hours on your grill with any kind of hardwood, then into the over for another 3 at least. But in spite of what some would say the smoking is an optional step, and 6 hours in the oven (4 covered, then 2 uncovered) would work very well. Especially if you use a smoky barbecue sauce and your guests don't actually know what real smoked pork tastes like. (BUT DON'T BOIL IT! Never, never, never. However you do it you want a dry heat.) Then however you cook it, just pull it once it's cooled a bit, or use gloves. One thing nobody's mentioned is that the intention with pulling is not only to separate the fibers, but to pick around the inevitable chunks of fat and membrane. Then you might want to chop up the long fibers a little and douse the whole mess in a lot of barbecue sauce. Use store-bought smokey sauce and just add some extra vinegar. Say a half-cup, then more to taste. It should be a quite vinegary sauce. Then let your guests put it on buns themselves, with cheese and chopped raw onion as condiments. When there's BBQ, I frankly don't care about sides, so I think you'd be fine to take any of the myriad excellent suggestions above. Good luck!! Wed Jun 10 12:56:06 -0700 2009 4729501 275344 tweaked 1 4824125 Update: so the 4th July is fast approaching and I'm getting in a panic about all the stuff I have to do! I have done most of the shopping, but I won't have much time to prep until Saturday morning - eek! The final menu: Pimms and lemonade (this is quintessentially British really but a must for a summer party) Pink limeade (vodka/lime/cranberry juice/sparkling water) Beer (obv) Tortilla chips Pulled pork w/ BBQ sauce - I have a 4kg shoulder which I'm going to slow-roast overnight for convenience Devilled eggs (from Bon Appetit Y'All) Potato salad (from same) Coleslaw (Luques version) Greek salad (lots of Greeks in America -right!) Poached salmon (so I can do it in advance and serve cold) Selection of sausages from the butcher Grilled sweetcorn Baked camembert done on the BBQ (for the veggies) Tipsy watermelon salad (from BAY) Brownies (hoping to make these Friday night) I also have bunting, and hopefully some stars and stripes July 4th goodies courtesy of MMRuth. Oh, and a US-diner style plastic squeezy tomato for putting ketchup in. V. kitcsh. Mr GG particularly taken with this. Should have given it to him for his b'day. ;-) Thu Jul 02 07:47:30 -0700 2009 4729501 110146 greedygirl 2 4824181 Sounds lovely. No wait , I should be talking American. Sounds great. Thu Jul 02 08:04:31 -0700 2009 4824125 117271 Stuffed Monkey 3 4825071 Awesome! Thu Jul 02 12:32:32 -0700 2009 4824181 154622 Paulustrious 2 4824441 I think it's a great menu! Can't wait to hear how everything turned out - I'm sure everyone will love it, GG! Thu Jul 02 09:25:28 -0700 2009 4824125 10532 LindaWhit 2 4824618 Sounds perfect. The only thing I would add, if you can bear to add anything, is something simple to dip the tortilla chips in. A simple pico de gallo (small-chopped tomatoes, onion, chile like jalapeño if you want, and coriander leaves) or cooked Mexican-style salsa (maybe you can buy jarred, if available there?) would do nicely. Something bought means you don't have to find time, but it's nice to have something to dip chips in if it's manageable. Thu Jul 02 10:11:18 -0700 2009 4824125 10074 Caitlin McGrath 3 4824629 Yes - I agree. And, package should be there now! Thu Jul 02 10:13:24 -0700 2009 4824618 10985 MMRuth 4 4824677 Exciting! Thu Jul 02 10:26:34 -0700 2009 4824629 110146 greedygirl 3 4824675 Good idea. I have a big pot of Greek yoghurt so could crush some garlic in it and make cacik. Very little effort! Thu Jul 02 10:26:23 -0700 2009 4824618 110146 greedygirl 1 4824679 I have to say, I am worried about the pulled pork. If it doesn't work at least there'll be time for me to rush out and buy chicken or ribs! Thu Jul 02 10:27:26 -0700 2009 4729501 110146 greedygirl 2 4824911 Don't worry. 1. It'll be fine as a slow roast or 2. Hopefully no-one will have tasted the real thing so won't make a comparison and 3. Give them very large Pimms to start and they won't care. Have a great time and don't forget to enjoy it yourself. John Thu Jul 02 11:34:32 -0700 2009 4824679 154102 Harters 1 4831028 Just reporting back to say that the party was great and the food all worked out really well. A ton of leftovers - so just had another mini-BBQ with a couple of friends and their kids to try to clear the fridge! So a huge thank you to everyone for all their brilliant suggestions and help, and especially to MMRuth for her 4th July goodies (I'm going to be picking small American flags and confetti out of my lawn for weeks!). More specifically, the pulled pork was FANTASTIC and everyone loved it. You were right - it was pretty easy too. After taking in all the advice here and consulting some other threads, I bought 9-10 pounds of bone-in shoulder and rubbed it with spices, including smoked paprika and cayenne. I roasted it overnight at a very low temperature (110C) and it took about 14 hours! I took it out when the internal temperature registered 190F and it was perfect. Fell off the bone and was meltingly juicy and delicious. Great crackling too - my friend and her husband took it home. The BBQ sauce I made from a recipe on Chow was too vinegary for my taste so I added more brown sugar and ketchup to mellow it out a bit. I'm sold on the whole pulled pork thing now - maybe I'll try smoking it next time, or doing the half and half thing, maybe with a fennel-type rub. I've heard people talk of making carnitas with leftover pulled pork - can someone enlighten me as to what they are? The devilled eggs were another triumph that people loved. Topped with American flag toothpicks they looked like an invading army, lol. They were from BAY, which came through also with a top brownie recipe - will report on the relevant thread. Anyway, hope y'all had a great 4th July also. I will post pics once Mr GG has loaded them onto the computer. Sun Jul 05 11:29:33 -0700 2009 4729501 110146 greedygirl 2 4831072 awesome! glad you had a great celebration, & am especially gratified to know that american deviled eggs were a hit on the other side of the puddle! :) as far as carnitas go, you can use leftover cooked pork, but not if it's sauced. if you left the sauce off, you could do it. they are delicious. not diet food, but delicious. thinking about carnitas and deviled eggs at the same time make me feel a bit woozy after last night's excessive feast, actually-- ;-P Sun Jul 05 12:07:15 -0700 2009 4831028 46030 soupkitten 2 4831159 I'm SO glad your American BBQ went over so well! Congrats on the pulled pork, and no surprise that the deviled eggs were well received - it's really hard not to like them. Looking forward to the pictures. :-) Sun Jul 05 13:08:06 -0700 2009 4831028 10532 LindaWhit 2 4831222 Yay! I'm thrilled that it was such a success. Sun Jul 05 13:51:12 -0700 2009 4831028 56762 LulusMom 2 4834411 Great to hear you and Mr GG had a good time. Next time you do BBQ, try a South Carolina mustard based sauce. I like it much better than the more vinegary North Carolina ones........yep, I ate quite a lot of BBQ on our last holiday in the States. Mon Jul 06 15:04:43 -0700 2009 4831028 154102 Harters 2 4835713 greedygirl, here is a great "carnitas" thread: http://chowhound.chow.com/topics/285263 Tue Jul 07 05:00:23 -0700 2009 4831028 105717 alkapal 1 4834514 Pictures on Mr GG's blog. He hasn't posted the devilled eggs picture though, which was my faourite. http://hendoman.blogspot.com/ Mon Jul 06 15:37:45 -0700 2009 4729501 110146 greedygirl 2 4834720 gg, GREAT pictures! Looks like everyone enjoyed their food (the pulled pork looks GREAT!) And what a glorious day you had to celebrate Mr. GG's birthday! Mon Jul 06 16:57:38 -0700 2009 4834514 10532 LindaWhit 3 4835632 It was lovely - he's put the devilled eggs photo up there too now! Tue Jul 07 03:45:40 -0700 2009 4834720 110146 greedygirl 4 4835641 i enjoyed your party, vicariously, of course. the pork looked excellent. i liked best the photo of the girls putting on the sunscreen, shot upward. Tue Jul 07 03:56:18 -0700 2009 4835632 105717 alkapal 5 4835812 That's Mr GG being arty. He is very pleased because the traffic for his blog has shot up! Tue Jul 07 05:57:25 -0700 2009 4835641 110146 greedygirl 4 4835819 GG, I'm so happy to read that Mr. GG's birthday party was a success.... I really Knew it would be though. The photos tell the story very well. Everyone looks completely at home in your garden and having a wonderful time. Love the deviled eggs! Good job - Well done. Since a few BAY'A recipes were called into play, next time you make the pulled pork, which looks terrific BTW, you might consider Willis' BBQ sauce: "Mama's Barbecue Sauce," Pg. 81. It has just the right amount of sweet & vinegary flavor and can be tinkered with to create more or less heat, as you prefer. Tue Jul 07 05:59:48 -0700 2009 4835632 75332 Gio 5 4835901 Thanks for the kind words, Gio. I haven't reported on it yet, but the Tipsy Watermelon from BAY'A was really wonderful - laced with vodka and creme de cassis, how could it fail?! Tue Jul 07 06:36:26 -0700 2009 4835819 110146 greedygirl 6 4836500 That watermelon sounds fantastic. And I love the use of the flags - not just in the eggs, but, apparently, on various faces as well. Were you able to incorporate the little flag paper umbrellas? Tue Jul 07 10:04:19 -0700 2009 4835901 10985 MMRuth 7 4836611 They made great hair decorations for small and not-so-small girls! Tue Jul 07 10:36:02 -0700 2009 4836500 110146 greedygirl 4 4835946 LOVE the eggs with the flags - you're right, they look like a little egg armada! LOL Tue Jul 07 06:52:47 -0700 2009 4835632 10532 LindaWhit 5 4836012 We should have had a plate of devils on horseback with union jack flags and reenacted the War of Independence, lol. Tue Jul 07 07:18:38 -0700 2009 4835946 110146 greedygirl 6 4836536 Now THAT would have been funny! But Mr. GG would have been outnumbered in the back garden, I'm afraid. ;-) Tue Jul 07 10:14:09 -0700 2009 4836012 10532 LindaWhit