Barbeque/Picnic Menu Ideas..Help!?!
Please read this so you know my situation - I'm having my family over for a barbeque/picnic and the problem is, a lot of them like really fancy or expensive foods (they won't eat cheeseburgers or fried chicken) but I also have brothers who eat like elephants so I can't afford to just serve the expensive foods!. However, I want to avoid serving two meals - one for the fancy eaters and one for the hungry men and I don't want to pre-portion everyone's meals, I hate that!. Is there a menu that incorporates both sides of the coin!? Something that is palatable to picky eaters, yet affordable so I can feed and satisfy everyone!? Any menu ideas would help!!Www@FoodAQ@Com
Answers:
I think kabobs are your answer, beef, chicken, and shrimp ,!. they can be made ahead and just wait for you to grill!. You can use all kinds of vegetables to to extend them!. Serve a more extoic potato salad - sam's has red potato with sour cream, corn on the cob, cole slaw but add before serving cuke, tomato, onion and bell pepper and toss, Serve grill kaiser rolls or just hard rolls!. Make a 9x 13 inch cakes one with frosting and may be brownies!.
below are some recipes that might give you a start!.
Beef kabobs
Prep Time:
10 minTotal Time:
55 minMakes:
6 servings, two kabobs each
1 lb!. boneless beef sirloin steak, cut into 1-inch cubes 1/2 cup KRAFT Greek Vinaigrette Dressing, divided 12 cherry tomatoes 6 button mushrooms, cut in half 8 asparagus spears, blanched, cut into 2-inch lengths PLACE steak in large resealable plastic bag!. Add 1/4 cup of the dressing; seal bag!. Refrigerate 30 min!. to marinate!. Remove steak from bag; discard bag and marinade!.
PREHEAT grill to medium heat!. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus!.
GRILL kabobs 15 min!. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing!.
BBq chicken kabobs
Prep Time:
15 minTotal Time:
25 minMakes:
4 servings, one kabob each1 lb!. boneless skinless chicken breasts, cut into 1-inch pieces 2 cups pineapple chunks (about 1/2 cored peeled pineapple) 1 each: red and green peppers, cut into chunks 1/2 cup KRAFT Original Barbecue Sauce 3 Tbsp!. frozen orange juice concentrate, thawed PREHEAT grill to medium-high heat!. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs!.
MIX barbecue sauce and juice; brush on kabobs!.
GRILL kabobs 8 to 10 min!. or until chicken is cooked through, brushing occasionally with remaining sauce!.
shriimp and pineapple kabobs
Prep Time:
10 minTotal Time:
16 minMakes:
2 servings, one kabob each6 large shrimp (1/4 lb!.), peeled, deveined 6 chunks fresh pineapple (1-1/2 inch) 6 squares green pepper (1-1/2 inch) 6 wedges onion (1-inch wide) 1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce PREHEAT grill to medium-high heat!. Using four long wooden skewers, place two skewers, side-by-side on clean work surface!.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions!. (You will have two kabobs!.)
GRILL kabobs 4 to 6 min!. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce!. Serve over hot cooked rice!.
Honey-Mustard Kielbassa Kabobs
12 small red new potatoes (about 1-1/2" round each)
2 small green zucchini, cut into about 6 - 1" pieces each
2 small yellow summer squash, cut into about 6 - 1" pieces each
2 T!. water
1 lb!. kielbassa - cut into 24 pieces
Glaze
1/2 cup honey
1/4 cup Dijon mustard
2 T!. orange juice
Preparation -
Prepare the grill!. Place the potatoes in a microwave safe bowl; add 1 T!. water!. Cover, then microwave on high power for about 5 minutes or until the potatoes are barely tender, stirring one time!. Drain the potatoes, cover and set aside!. Place the sliced green zucchini and the sliced yellow squash in another microwave-safe bowl!. Add 1 tablespoon water!. Cover with plastic wrap and microwave on high power for 2 to 3 minutes or until the zucchini and yellow squash are tender-crisp, stirring one time, then drain!. Whisk the glaze ingredients together in a small bowl; set aside!. Thread the kielbassa and vegetables on to 6 large skewers, alternating slices of vegetables and kielbassa!. Place the kabobs on the grill, 4" to 6" above medium-hot coals!. Grill for 8 to 10 minutes or until thoroughly heated, turning once and brushing frequently with the glaze!. Serve with the remaining glaze on the side!.
Bacon-Wrapped Pineapple and Shrimp Kabobs
2 lb!. large shrimp - peeled & deveined
1/2 lb!. sliced bacon - or about one half slice bacon for each shrimp
1 whole fresh pineapple - peeled, cored and cut in wedges
1 red bell pepper - cut into 1" pieces
1 green bell pepper - cut into 1" pieces
1/2 lb!. fresh button mushrooms
1 pint firm cherry tomatoes
1-1/2 cups pineapple juice (canned or bottled)
1 cup sweet & sour sauce
Preparation -
Cut the bacon slices in half, crosswise!. In a skillet, partially cook the bacon, then drain it on paper towels!. Wrap a piece of bacon around each shrimp!. Thread the bacon-wrapped shrimp on skewers, alternately with pineapplewedges, bell pepper chunks, cherry tomatoes and mushrooms!. Arrange the kabobs in a large shallow pan!.
Whisk the pineapple juice and the sweet & sour sauce together!. Use half of the sauce mixture as a marinade!. Pour it over the kabobs in the pan!. Cover with foil and refrigerate for 1-1/2 to 2 hours!. Remove the kabobs and discard the used marinade!.
Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked!. Rotate the kabobs and baste with the reserved sauce mixture while grilling!.Www@FoodAQ@Com
below are some recipes that might give you a start!.
Beef kabobs
Prep Time:
10 minTotal Time:
55 minMakes:
6 servings, two kabobs each
1 lb!. boneless beef sirloin steak, cut into 1-inch cubes 1/2 cup KRAFT Greek Vinaigrette Dressing, divided 12 cherry tomatoes 6 button mushrooms, cut in half 8 asparagus spears, blanched, cut into 2-inch lengths PLACE steak in large resealable plastic bag!. Add 1/4 cup of the dressing; seal bag!. Refrigerate 30 min!. to marinate!. Remove steak from bag; discard bag and marinade!.
PREHEAT grill to medium heat!. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus!.
GRILL kabobs 15 min!. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing!.
BBq chicken kabobs
Prep Time:
15 minTotal Time:
25 minMakes:
4 servings, one kabob each1 lb!. boneless skinless chicken breasts, cut into 1-inch pieces 2 cups pineapple chunks (about 1/2 cored peeled pineapple) 1 each: red and green peppers, cut into chunks 1/2 cup KRAFT Original Barbecue Sauce 3 Tbsp!. frozen orange juice concentrate, thawed PREHEAT grill to medium-high heat!. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs!.
MIX barbecue sauce and juice; brush on kabobs!.
GRILL kabobs 8 to 10 min!. or until chicken is cooked through, brushing occasionally with remaining sauce!.
shriimp and pineapple kabobs
Prep Time:
10 minTotal Time:
16 minMakes:
2 servings, one kabob each6 large shrimp (1/4 lb!.), peeled, deveined 6 chunks fresh pineapple (1-1/2 inch) 6 squares green pepper (1-1/2 inch) 6 wedges onion (1-inch wide) 1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce PREHEAT grill to medium-high heat!. Using four long wooden skewers, place two skewers, side-by-side on clean work surface!.
THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions!. (You will have two kabobs!.)
GRILL kabobs 4 to 6 min!. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce!. Serve over hot cooked rice!.
Honey-Mustard Kielbassa Kabobs
12 small red new potatoes (about 1-1/2" round each)
2 small green zucchini, cut into about 6 - 1" pieces each
2 small yellow summer squash, cut into about 6 - 1" pieces each
2 T!. water
1 lb!. kielbassa - cut into 24 pieces
Glaze
1/2 cup honey
1/4 cup Dijon mustard
2 T!. orange juice
Preparation -
Prepare the grill!. Place the potatoes in a microwave safe bowl; add 1 T!. water!. Cover, then microwave on high power for about 5 minutes or until the potatoes are barely tender, stirring one time!. Drain the potatoes, cover and set aside!. Place the sliced green zucchini and the sliced yellow squash in another microwave-safe bowl!. Add 1 tablespoon water!. Cover with plastic wrap and microwave on high power for 2 to 3 minutes or until the zucchini and yellow squash are tender-crisp, stirring one time, then drain!. Whisk the glaze ingredients together in a small bowl; set aside!. Thread the kielbassa and vegetables on to 6 large skewers, alternating slices of vegetables and kielbassa!. Place the kabobs on the grill, 4" to 6" above medium-hot coals!. Grill for 8 to 10 minutes or until thoroughly heated, turning once and brushing frequently with the glaze!. Serve with the remaining glaze on the side!.
Bacon-Wrapped Pineapple and Shrimp Kabobs
2 lb!. large shrimp - peeled & deveined
1/2 lb!. sliced bacon - or about one half slice bacon for each shrimp
1 whole fresh pineapple - peeled, cored and cut in wedges
1 red bell pepper - cut into 1" pieces
1 green bell pepper - cut into 1" pieces
1/2 lb!. fresh button mushrooms
1 pint firm cherry tomatoes
1-1/2 cups pineapple juice (canned or bottled)
1 cup sweet & sour sauce
Preparation -
Cut the bacon slices in half, crosswise!. In a skillet, partially cook the bacon, then drain it on paper towels!. Wrap a piece of bacon around each shrimp!. Thread the bacon-wrapped shrimp on skewers, alternately with pineapplewedges, bell pepper chunks, cherry tomatoes and mushrooms!. Arrange the kabobs in a large shallow pan!.
Whisk the pineapple juice and the sweet & sour sauce together!. Use half of the sauce mixture as a marinade!. Pour it over the kabobs in the pan!. Cover with foil and refrigerate for 1-1/2 to 2 hours!. Remove the kabobs and discard the used marinade!.
Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked!. Rotate the kabobs and baste with the reserved sauce mixture while grilling!.Www@FoodAQ@Com
PULLED PORK BBQ!.
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"
Trim Excess fat from roast!. Sprinkle with Demon Pig BBQ Rub!.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees!. (This can be done in an oven or bbq smoker!.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish!. Remove from heat, let stand 30 minutes!. Careful uncover!. Let stand an additional 15 minutes!.
Pull and chop meat to just under bite size pieces!.
Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat!. Serve additional sauce warm on the side!.
Serve on buns with your favorite sides!.
THIS WILL SERVE ABOUT EASILY!.Www@FoodAQ@Com
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles "Demon Pig BBQ Sauce"
Trim Excess fat from roast!. Sprinkle with Demon Pig BBQ Rub!.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees!. (This can be done in an oven or bbq smoker!.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish!. Remove from heat, let stand 30 minutes!. Careful uncover!. Let stand an additional 15 minutes!.
Pull and chop meat to just under bite size pieces!.
Warm "Demon Pig BBQ Sauce" slightly and mix thoroughly until lightly covered throughout meat!. Serve additional sauce warm on the side!.
Serve on buns with your favorite sides!.
THIS WILL SERVE ABOUT EASILY!.Www@FoodAQ@Com
Grilled chicken breasts!. Top with bacon and cheddar jack cheese!.Www@FoodAQ@Com
Whats the use of having a bbq without meats such as steak, ribs, pork, or beef!? Its expected if your having a bbq!. Planning ahead is the key know!. Ask your family member to bring a side since you'll be buying the meat they're family so they can understand ask each family member to bring something potato salad, the other dessert or a dish & just tell them!. That way you only have to worry about the meats & bbq sauce & plates!. Try buying those meats in bulk at Costco or Sams Clubs or your local wholesale meat shop or market!. Worked for me, now I plan ahead, I mention my menu to my family members & guests, then they can bring any extra meats to grill for everyone & like mentioning what your kids want to eat like grilled hot dogs, or their spouse whos watching their diet bring fish or seafoods to grill I tell them to family members other friends/guest I would tell them bring a dessert, salad or drinks (beer or soda) that way you don't have to spend too much!.Www@FoodAQ@Com
How about hot dogs PLUS some packages of gourmet sausages!? (i!.e!. chicken with/pesto; chicken w/walnut & apple) The butcher may have them fresh, or Emeril and Hillshire Farm have packages of them in the deli section!. You can have an assortment of cheap hot dog buns, and also some "nicer" bakery rolls!. Get some Creole/Dijon/champagne mustards to go with the regular yellow mustards!.!.!.!.!. Try some sides with a little fancier flair to them:
SHRIMP SLAW
1/2 lb!. tiny cooked shrimp
1-2 shredded green cabbages
1/2 c!. chopped green pepper
1 c!. sour cream
1 c!. mayonnaise
vinegar to taste
1 TB!. horseradish
2 tsp!. Worchestershire sauce
1/2 tsp!. salt
2 tsp!. dried dillweed
Combine all dressing ingredients and toss with the cabbage and tiny shrimp!. Chill!.!.!.!.!. Serves 12-15
ARTICHOKE RICE SALAD
1 package chicken flavored rice mix (i!.e!. Rice-a-Roni)
2 green onions, thinly sliced
1/2 green pepper, chopped
8 pimento stuffed olives, thinly sliced
2 (6 oz) jars marinated artichoke hearts, cut up
1/4 tsp!. curry powder
1/3 c!. mayonnaise
Prepare rice per package!. Put everything else into the hot rice and mix well!. Serve hot, cold or ROOM TEMP (great to leave out at a BBQ) !.!.!.!. Serves 10+
Get 1/2 watermelon!. Scoop it out and cut into cubes!. Mix with sliced strawberries, blueberries, melon balls, pineapple chunks and pile back into the watermelon shell to serve!.!.!.
Vanilla ice cream for dessert with:
CHOCOLATE CHERRY BARS
1 pkg!. fudge cake mix
1 can cherry pie filling
1 tsp!. almond extract
2 eggs, beaten
FROSTING:
1 c!. sugar
5 TB!. butter
1/3 c!. half&half or milk
1 (6 oz) pkg!. chocolate chips
Preheat oven to 350!. Grease 10x15" jellyroll pan!. Combine all cake ingredients in large bowl and mix well!. Pour into pan and bake 20-30 min!.
Combine all frosting ingredients in saucepan over low heat!. Slowly bring to a boil, stirring constantly!. Remove from heat and pour over bars!.!.!.Www@FoodAQ@Com
SHRIMP SLAW
1/2 lb!. tiny cooked shrimp
1-2 shredded green cabbages
1/2 c!. chopped green pepper
1 c!. sour cream
1 c!. mayonnaise
vinegar to taste
1 TB!. horseradish
2 tsp!. Worchestershire sauce
1/2 tsp!. salt
2 tsp!. dried dillweed
Combine all dressing ingredients and toss with the cabbage and tiny shrimp!. Chill!.!.!.!.!. Serves 12-15
ARTICHOKE RICE SALAD
1 package chicken flavored rice mix (i!.e!. Rice-a-Roni)
2 green onions, thinly sliced
1/2 green pepper, chopped
8 pimento stuffed olives, thinly sliced
2 (6 oz) jars marinated artichoke hearts, cut up
1/4 tsp!. curry powder
1/3 c!. mayonnaise
Prepare rice per package!. Put everything else into the hot rice and mix well!. Serve hot, cold or ROOM TEMP (great to leave out at a BBQ) !.!.!.!. Serves 10+
Get 1/2 watermelon!. Scoop it out and cut into cubes!. Mix with sliced strawberries, blueberries, melon balls, pineapple chunks and pile back into the watermelon shell to serve!.!.!.
Vanilla ice cream for dessert with:
CHOCOLATE CHERRY BARS
1 pkg!. fudge cake mix
1 can cherry pie filling
1 tsp!. almond extract
2 eggs, beaten
FROSTING:
1 c!. sugar
5 TB!. butter
1/3 c!. half&half or milk
1 (6 oz) pkg!. chocolate chips
Preheat oven to 350!. Grease 10x15" jellyroll pan!. Combine all cake ingredients in large bowl and mix well!. Pour into pan and bake 20-30 min!.
Combine all frosting ingredients in saucepan over low heat!. Slowly bring to a boil, stirring constantly!. Remove from heat and pour over bars!.!.!.Www@FoodAQ@Com
Hmm!.!.!.well, I feel that they should be pleased that you would invite them & spend your money, time & energy on making them anything at all!.!.!.but, leaving that aside!.!.!.I'm including my recipe for Asparagus Potato Salad!. Yes, it is potato salad, but special! I'm sure you will get lots of compliments!
Asparagus Parmesan Potato Salad
2 pounds red potatoes
1 bunch asparagus
? medium red bell pepper (seeded & chopped)
2 tablespoons fresh parsley (washed, patted dry, chopped fine & packed into spoon)
3 tablespoons fresh basil (washed, patted dry & chopped)
? cup fresh lemon juice (approx!. 2 lemons worth)
? cup extra virgin olive oil
? teaspoon paprika
1 tablespoon balsamic vinegar
4 ounces shredded Parmesan cheese (or to taste)
Place red potatoes in large pot, add water to cover!. Bring pot to boil & cook until potatoes are tender but not mushy (about 20-30 minutes)!.
Cut asparagus into 1 inch pieces and steam until crisp tender!.
Cool potatoes completely!. Peel potatoes (if desired) & dice!.
Place cooled potatoes & asparagus in large mixing bowl!. Add the red pepper, parsley & basil!.
Whisk lemon juice, olive oil, paprika & balsamic vinegar in a small bowl!. Pout over potato mixture & toss well!. Season with Parmesan cheese, salt & pepper to taste!.
Make 8+ servingsWww@FoodAQ@Com
Asparagus Parmesan Potato Salad
2 pounds red potatoes
1 bunch asparagus
? medium red bell pepper (seeded & chopped)
2 tablespoons fresh parsley (washed, patted dry, chopped fine & packed into spoon)
3 tablespoons fresh basil (washed, patted dry & chopped)
? cup fresh lemon juice (approx!. 2 lemons worth)
? cup extra virgin olive oil
? teaspoon paprika
1 tablespoon balsamic vinegar
4 ounces shredded Parmesan cheese (or to taste)
Place red potatoes in large pot, add water to cover!. Bring pot to boil & cook until potatoes are tender but not mushy (about 20-30 minutes)!.
Cut asparagus into 1 inch pieces and steam until crisp tender!.
Cool potatoes completely!. Peel potatoes (if desired) & dice!.
Place cooled potatoes & asparagus in large mixing bowl!. Add the red pepper, parsley & basil!.
Whisk lemon juice, olive oil, paprika & balsamic vinegar in a small bowl!. Pout over potato mixture & toss well!. Season with Parmesan cheese, salt & pepper to taste!.
Make 8+ servingsWww@FoodAQ@Com
I would hope that they wouldn't complain about the foods that you serve!. Having a fancier palate is fine, but a little flexibility is nice too!.
I would serve Beef on a bun, macaroni salad, potato salad, maybe coleslaw!.
You could also grill chicken breasts that have been stuffed with feta cheese and breaded, grilled potatoes, carrots, etc!.
Kabobs, steak, ribs, corn on the cob, roast that is been on a rotisserie, ham, full chickens, etc!.
Bottom line, if they don't like what they see then they don't have to eat it!.Www@FoodAQ@Com
I would serve Beef on a bun, macaroni salad, potato salad, maybe coleslaw!.
You could also grill chicken breasts that have been stuffed with feta cheese and breaded, grilled potatoes, carrots, etc!.
Kabobs, steak, ribs, corn on the cob, roast that is been on a rotisserie, ham, full chickens, etc!.
Bottom line, if they don't like what they see then they don't have to eat it!.Www@FoodAQ@Com
Your family loves you and will appreciate whatever you make!. If they don't, its their attitude that needs adjusting, not your menu! Oh, and just make lots of whatever you do so the hungry ones can eat : )Www@FoodAQ@Com