Any ideas on a how to have a great back yard BBQ? You know what to serve, both main and side dishes, what kind

Question

of drinks to serve(There will be both adults and minors attenting) and what about entertainment?

I want people to remember this as one great Saturday evening!

Answer 1

My two cents:

Menu:
-BBQ chicken
-Polish sausage/kielbasa
-BBQ tri tip
-Grilled veggie tray: Asparagus, red/green bell peppers, tomatoes on the vine, red oncions, portabello mushroom slices- Marinate them first in Italian Dressing, grill them up and drizzle them with Extra virgin olive oil, sea salt, fresh cracked pepper & balsamic vinegar.

Side dishes:
-Yukon gold/red potato salad w/ a crisp bacon & green scallion topping
-Buttered corn on the cob (dust with garlic salt & parsley flakes)
-Baked beans (Bush's is my favorite) Just fry up some bacons pcs., slice up some onions and add the beans. Heat through
-Jalapeno corn bread with cheddar cheese topping
-Watermelon slices (red & yellow seedless)

Drinks:
-Sparkling cider with fruit garnish
-Strawberry lemonade with strawberries frozen inside the ice cubes
-Drafty rootbeer

Dessert:
Easy cherry cobbler: Grease a baking dish, fill the bottom of it with cherry pie filling (Comstock is a good brand), top it off with dry (raw) white cake mix, drizzle melted butter & toasted chopped pecans all over the top of the cake mix. Bake at 350 degrees until the top is nicely browned. Serve with vanilla bean ice cream. The fruit pie filling can be substituted with blueberry or apple.

Have a great BBQ!!!!

Answer 2

Main Course: Give them a choice (but cook all of them) hamburgers, hot dogs, chicken (drumsticks), if $ is no concern you might want to consider serving steak!

Side Dishes: Serve potato salad, macaroni salad, cole slaw, corn on the cob (cut in half so they can handle it easier)

Beverages: Find out what everyone likes in soda and stock up. Serve it in a large plastic container filled with ice (you can get these at Wal-Mart in the storage area...the large bins with mesh or fabric handles.

Condiments: Salt, Pepper, Mayonnaise, Ketchup, Mustard (both yellow and brown), Sweet pickle relish, BBQ Sauce, and don't forget the buns!!!

Answer 3

It would help to know where you are. An Aussie BBQ would include sausages, lamb chops, kebabs, marinated steaks, chicken. Also vegetables on the barbie like onions, skewered mushrooms, pineapple. Sides are usually pasta salad, coleslaw, potato salad, rice salad. Drinks for adults are usually beer for the men, wine cooler for the ladies, soft drinks (sodas) for the kids. Entertainment is usually ladies back fun music like Jimmy Buffett or the Beach Boys. Have a great time.

Answer 4

You have to have cut up Italian sausage for an appetizer. Beef and pork tenderloin are a good combination of meats to BBQ. Baked asperagus with olive oil and bread crumbs are a good and easy vegetable. Big salad and garlic bread. Out in California, we learn to "milk" the BBQ so that there is more time for the guys to have cocktails. Make sure the cook has a martini. For entertainment, all you need is a CD of good Italian music. Wine with dinner and a good after dinner drink. (The kids are on their own!)

Answer 5

everyone's sugesstions sound so yummy that i am hungry & they are good so I will only add a couple or 3 things. like grilled chicken. be it breast, regular or boneless/skinless, legs, thighs or both or all. we like to just put lemon pepper on them. corn you can grill it with the husk & everything on it just soak it for 20min. & grill till the husk are starting to turn dark brown you can check it from the top. also pork chops with lemon pepper are good also. last thing i have fresh salsa
some jalepenos , & yellow hots or green chili roasted & peeled
fresh tomato diced
green onion diced & white onion diced
little bit of cilantro diced
fresh garlic diced 1 or 2 cloves
salt & pepper to taste & a squeeze of lemon
mix together in a bowl you may want more tomatoes or if you like it hot more chilis & less tomato
hope you have a great bbq!

Answer 6

Hamburgers, hotdogs, chicken, potato salad, baked beans corn on the cob, ice cream ( bowls or cones), cake. Punch, beer and water for drinks. Potato chips, peanuts, pretzels for snack foods.
Offer kids a choice between hamburgers and hotdogs. Have small bowls with all condiments laid out so they can easily top their own food. Serve with carrot and celery sticks and potato salad.

Entertainment can be card games, board games, badminton some music playing. It depends on location and if you have invited the neightbors.

Answer 7

Doesn't matter- hot dogs,hamburgers,tender loins,ribs,steaks-these things never fail to complement it, Potato salad ,baked beans,cold slaw,grilled onions.

Answer 8

chicken legs and thighs
corn on the cob
pork and beans, garlic toast
fresh salad
tomatoes and cucumbers in Italian dressing
salsa rice [ cook regular rice and add salsa in it]
soda, beer, and ice tea
chips and dip, pickles, cheese cubes,
cake or pie for desert

Answer 9

We just had an end of summer BBQ about a week ago and I served the following food. Everyone loved it and I did too because it was simple, fast, and yummy! Here's the recipes, hope they work for you too :)

Baja Buffalo Chicken Wings

1/3 cup lime juice
1/3 cup tequila
1/3 cup chopped chipotle peppers in adobo sauce
1 Tbsp. garlic salt
1 Tbsp. ground red pepper (cayenne)
2 lb. chicken wings, separated at joints, tips removed
3/4 cup BULL'S-EYE Raging Buffalo Barbecue Sauce
2 Tbsp. sliced green onions

COMBINE lime juice, tequila, chipotle peppers, garlic salt and red pepper in large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the lime juice mixture. Refrigerate 30 min. to marinate.
PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Grill chicken 15 min., turning occasionally. Brush lightly with some of the barbecue sauce. Continue grilling 4 to 5 min. or until chicken is cooked through, turning and brushing frequently with the remaining barbecue sauce.
PLACE chicken on serving platter; sprinkle with the onions.

Ultimate Steak
1/2 cup A.1. Original Steak Sauce
1/2 cup KRAFT Balsamic Vinaigrette Dressing
2 small cloves garlic, minced
1 tsp. dried oregano leaves
2 medium beef rib eye steaks, about 8 oz. each

MIX steak sauce, dressing, garlic and oregano. Reserve 1/4 cup of the mixture. Pour remaining 3/4 cup mixture over steaks in resealable plastic bag; seal bag. Refrigerate 30 min. to marinate.
PREHEAT grill to medium-high heat. Drain steak; discard marinade.
GRILL steak 4 to 5 min. on each side or until medium doneness (160°F.) Serve drizzled with reserved 1/4 cup dressing mixture.

Inside Out Cheeseburgers (I didn't serve these, but made them for my boyfriend - so good!)

1 lb. ground beef
3 Tbsp. KRAFT Ranch Dressing, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 KRAFT Singles, cut into quarters
4 hamburger buns, split, lightly toasted
4 lettuce leaves
8 slices tomato

PREHEAT grill to medium heat. Mix meat and 2 Tbsp. of the dressing. Shape into 8 thin patties. Mix remaining 1 Tbsp. dressing and the bacon. Spoon about 1 Tbsp. of the bacon mixture onto center of each of 4 of the patties; top with 2 Singles quarters and second patty. Pinch edges of patties together to seal.
GRILL patties 7 to 9 min. on each side or until cooked through (160°F).
COVER bottom halves of buns with lettuce and burgers. Top with tomatoes and top halves of buns.

Poppyseed Fruit Salad

1/3 cup KRAFT Creamy Poppyseed Dressing
1/3 cup strawberry low-fat yogurt
2 cups halved strawberries
2 cups seedless green grapes
2 medium kiwi, peeled, sliced
1 small cantaloupe, sliced
1 small honeydew melon, sliced
1 medium star fruit, sliced

MIX dressing and yogurt until well blended.
ARRANGE fruit decoratively on platter.
SERVE with the dressing mixture.

BBQ, Corn and Bacon Salad

1/3 cup KRAFT Ranch Dressing
1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp. GREY POUPON Dijon Mustard
3 lb. small red potatoes, cooked, quartered
1 can (11 oz.) whole kernel corn, drained
1/2 cup sliced celery
1/2 cup chopped red peppers
1/2 cup chopped red onions
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled

MIX dressing, barbecue sauce and mustard in large bowl.
ADD all remaining ingredients except for the bacon; mix lightly.
SPRINKLE top of salad with bacon. Serve immediately or refrigerate until ready to serve.

Pineapple Lemon Cheesecake Pie

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 can (8 oz.) crushed pineapple, drained, divided
2 cups thawed COOL WHIP Whipped Topping
1 HONEY MAID Graham Pie Crust (6 oz.)
1-1/3 cups cold milk
1 pkg. (4-serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

BEAT cream cheese and sugar in large bowl with wire whisk until well blended. Stir in half of the pineapple. Gently stir in whipped topping.
SPREAD into pie crust.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Stir in remaining pineapple. Spoon over cream cheese layer in pie crust. Refrigerate several hours or until chilled. Store leftover pie in refrigerator.

Answer 10

Throw a "Godfather" or "Sopranos" type of theme barbeque. Here are some great recipes, most of them can be prepared ahead too. Other than grilling the steaks or fish, most of this can be made the day before - or two days .

Throw on some Dean Martin, Tony Bennet, "Joey Fontana", and Frank Sinatra tunes. The minors will get a kick out of the music - try to download a soundtrack from the movie - it would be essential. Ask people to dress up like stars of the movie or of the period of Godfather 1 or 2 - 1930 - 1960. Someone could even be the Godfather, Fat Tony, or anyone else memorable from the movie or show, greeting the guests.

Have fun, and here are the recipes I promised!
Just multiply the quantity for the number of guests - mine are adapted for 4 people usually.

Mom’s Italian Recipes

Appetizers:

Italian Fried Tomatoes – end of season

1/2 cup flour
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
salt and pepper
2 medium firm tomatoes, sliced 1/2 inch thick
vegetable oil
chopped green peppers (optional)
1 cup shredded mozzarella cheese

In a bowl, combine flour, basil, oregano, salt and pepper.
Dip tomatoes in flour mixture.
In a frypan, fry tomatoes in oil, a few at a time, until golden on both sides.
Sprinkle with chopped green pepper if desired.
Top with cheese, broil on grill, covered for a few minutes,until cheese is melted.

GNOCCHI WITH TOMATO, BASIL, AND OLIVES

2 tablespoons unsalted butter
1/2 cup pitted Gaeta olives or Cerignola or other large green olives
1 1/2 cups tomato sauce
6 quarts salted water
1 recipe Gnocchi ( or 1 package fresh grocery made)
1/2 cup freshly grated Pecorino Romano cheese
5 fresh basil leaves, washed, dried, and shredded
Salt and freshly ground black pepper

In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and
bring to a simmer. Remove from the heat and set aside.

Bring the salted water to a boil in a large pot over high heat. Cook and drain the gnocchi according to the directions.Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Check the seasoning, transfer the gnocchi to a platter, and refrigerate for at least 1 hour.

Carpaccio
(This is served raw, but you can grill a thick sirloin, slice it on an angle very thinly, and serve it cold, the same way)

1/2 pound Beef Tenderloin
1 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh basil
salt
pepper
2 sliced limes
1/4 cup capers
1/4 lb. fresh parmesan cheese (in a chunk)

In small bowl, mix sour cream, mustard, basil, salt and pepper to taste. Cover and refrigerate at least 1 hour for flavors to blend. Freeze beef for about 30 minutes or until firm. Cut into paper-thin slices. Divide the slices among the serving plates. Overlap slices to form a circle. Garnish with lime slices and capers. With a vegetable peeler slice off thin slivers of the parmesan cheese and sprinkle on top of plate. Serve with mustard basil sauce.

Meats or Fish:

Steak Pommodor (serves 4)

One large top Sirloin steak - 3/4 inch thick
1/3 Cup olive oil
3 cloves smashed garlic
1 sliced onion
3 tablespoons balsamic vinegar
3 leaves chopped fresh basil
2 tablespoons chopped fresh cilantro
1/2 Teaspoon chopped fresh oregano
salt and fresh pepper to taste
1 19oz can of Italian plum tomatoes

Mix ingredients in glass dish or food-safe ziplock bag. Place steak in marinade and refridgerate for 6 hours at least - longer is better (up to 24 hours).

Remove steak and put to the side. Pour the marinade into a frying pan that is at least 1 1/2 inches deep. Bring to a boil, then drop the temp. down to simmer. As the liquid starts to reduce, add about 3/4 or the tomatoes - don't chop them. Continue to allow it to simmer down to thicken a bit, then slice tomatoes with a knife in the frying pan.

Grill your steak as you like it, place on a platter on top of lettuce leaves (washed spinach leaves would be even better), and spoon pommodor sauce over top. You can garnish with fresh chopped basil, mint, cilantro, oregano, or a mix of all of them if you like.

Grilled Grouper Fillets with Romesco Sauce (or snapper, trout, catfish - any fillet)

For romesco sauce: (make ahead)

1/3 cup whole blanched almonds, toasted
1 slice firm white sandwich bread, crust discarded and bread torn into pieces
2 large garlic cloves
1/2 teaspoon dried hot red pepper flakes
1/2 cup coarsely chopped drained bottled roasted red peppers
2 tablespoons red-wine vinegar
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
4 (6-oz) pieces grouper fillet (or Snapper, or Trout too)
1 to 2 tablespoons olive oil

Make sauce: Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper. Let stand 1 or more hours at room temp or in the fridge overnight.

Brush fish with oil and season with salt and pepper. Grill 3” inches from heat, without turning, until just cooked through, about 7 minutes. Spoon Romesco Sauce over filets on a platter.

For the Younger Set - Authentic
Macaroni & Cheese with Bacon

300g (10 ounces) elbow macaroni
10 tablespoons butter
large onion, roughly chopped
600ml (2 1/2 cups) fresh tomato sauce made by simply grating the tomatoes (skins on - they come off in your hand as you grate the vegetable)
8 strips of back bacon (Canadian Bacon), diced and lightly fried
100g (3/4 cup) grated parmesan cheese
100g(3/4 cup) grated mild cheddar cheese
100g (3/4 cup) Bel Paese or mozzarella cheese
2 heaped tablespoons plain flour
600ml (2 1/2 cups) warmed milk
Salt and freshly ground white pepper
Preheat oven to 200°C (400° F).
Boil macaroni in about 2 quarts rapidly boiling, salted water for approximately 7 minutes or al dente. Do not overcook! Drain and stir 6 tablespoons butter into hot pasta. Set aside
Sauté onion over low heat in 2 tablespoons butter until transparent. Add tomato sauce and bacon. Simmer for approximately 15 minutes. Season to taste. Set aside.
In a heavy bottomed saucepan melt 2 tablespoons butter (do not allow to colour!) Whisk in flour and stir rapidly to create roux base for sauce. Remove from heat. Add milk and whisk, returning to low heat. Keep stirring until sauce thickens. Add all three cheeses and mix well. Remove from heat.
Stir hot buttered macaroni into sauce and allow to 'rest' for about 20 minutes. Alternate layers of macaroni and layers of bacon and tomato in a well buttered, ovenproof dish ending with a layer of macaroni.
Bake in preheated 200°C (400° F) for approximately 25-30 minutes until top of casserole is golden.

Salads:

Tomato Basil Salad


Dressing:
2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves finely chopped
Salad:
4 plum or roma tomatoes quartered & remove seeds
16 Large fresh Basil Leaves - tear each leaf in 1/2
1/2 medium Vidalia (sweet) onion - Spanish is okay too - cut in nice slices - not too thin or thick
1 ball of low-fat mozzarella cheese
Fresh ground black pepper
Chopped Cilantro as garnish

In a glass bowl mix smashed and chopped garlic, lemon juice, olive oil, and mint leaves, and cracked/ground pepper. Mix with a whisk and cover, on counter for 1 hour - don't refrigerate as flavours meld better and faster at room temperature.

Nicely set out on a serving plate the torn basil (don't chop it), quartered tomatoes, sliced onions, and about 8 slices of the cheese.

Whisk dressing again and pour as desired over salad. Add chopped cilantro on top.

Lovely, and healthy - enjoy!

Garbanzo Bean Salad

In a glass bowl, mix:

2 large Cloves Garlic-smash before chopping
1/2 Lemon - Juice only
1/4 Cup olive oil
6-8 Fresh Mint leaves, finely chopped
3 fresh Basil leaves, finely chopped
¼ teaspoon chopped fresh Oregano
¼ teaspoon mix of chopped fresh thyme and marjoram
1 can rinsed and drained chick peas (garbanzo beans)
1/3 can rinsed and drained red kidney or Romano beans
1/3 can rinsed and drained chopped green or Broad beans
1 chopped roma or plum tomato
1/2 chopped sweet onion – Vidallia or Spanish
1/2 chopped green or not quite ripe mango
2 tbsp. chopped Cilantro
½ teaspoon freshly cracked black pepper (a bit chunky)

Mix and let sit, covered, at room temperature, for at least ½ hour. Stir gently to mix flavours, and refrigerate for at least 1 hour prior to serving or overnight.


It is very appealing if you serve this salad in on a platter in individual lettuce cups, but even more so if you use the outer leaves of Riddichio as your bean salad bowl.

Dessert:

Red, White and Green (raspberrie, lemon and either pistachio or lime) gelatto serving one small scoop of each colour in a smal bowl - and Italian Flag ice cream treat.

A selection of Italian cheeses (Frulano, Provolone, Fontana) with red and green grapes.

Grilled Apples
1 apple for each person, cored about 1/4 inch through, but not out the bottom of the apple
1 Tablespoon brown sugar
1/4 teaspoon ground cinnamon

Put the brown sugar and cinnamon in the centre of the apple, wrapping in heavy grilling foil with foil twisted on top of apple.. Barbeque for 5 - 10 minutes over medium heat with lid closed, keeping from burning. Place each apple on a plate, open the foil package (being careful of the heat) and let sit for a couple of minutes. A dollop of home made whipped cream and your are set to go!

Drinks:

Well, if you are talking Godfather, Red Wine, White Wine Spritzers, Raspberry fizzes for the minors (with rum or vodka for the adults), and of course - Martinis!

Good Luck!