<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">One female colleague last month even started telling people and commanding them to put food back on BBQ because it is underdone and that was so annoying. Others kept hovering around me complaining about food and how it is taking so much time and that started before BBQ even starts!!!We started with this monthly BBQ idea last year because of me and my suggestion. Used to be lots of fun but lately, it is no fun no more </div></BLOCKQUOTE>
This is exactly what you want to avoid -
must avoid - which means you should not be cooking food you are unfamiliar with (tapas), and should NOT be cooking food at the time of the event. No way.
Here's what I would do and, frankly, I would do this no matter what anyone's comments are. They're not cooking. I'd just nod in agreement and do this anyway.
First: You must have three chafers. Full, hotel size. Like
this - three of them, without fail. Buy or rent (restaurant supply houses will have them). I'd suggest buying if you are doing a monthly thing. You need them. If you need to go low budg then go with framed chafer set-up that uses disposable aluminum pans, like
this.
Chafers are NOT meant to reheat food. They are meant to keep already heated (or reheated) food hot. They work as mini-steam tables. Two pans are on the bottom. Lift the top pan off and put some water in the bottom pan. (If using aluminum pans don't forget to use two for the bottom; put some water in the lower pan, then put the other pan inside the lower pan.) Cover the pans with the lid then light the fuel -- don't forget to get fuel for the chafers. Use two fuel containers at first, then shut one down and maintain with one.
Okay. So you mentioned getting grape leaves. I am assuming you mean dolmas, or other similar stuffed grape leaves. Good. Get a couple varieties of hummus as well. If caponata is available get that. (If not I can write you a recipe. Easy and very flavorful.) You'll need pita for the hummus and baguettes for the caponata.
Make two chilled soups. Yes, yes many will say they 'don't like' chilled soups. But dismiss this. Chilled soups are great in summer. I do them all the time and even the fussy (read: woefully unsophisticated-palated people) love them. I'd suggest a flavorful classic gazpacho (since all the ingredients are in season) and an
ajo blanco, a chilled almond soup. No one will expect it, it is a breeze to make (only requiring blanched almond - that you can buy just that way - a smidgen of garlic, day-old crusty white bread, water, salt and aged sherry vinegar). Both can be made in no time a couple or three days in advance. If small cups are not at hand use either small glasses, or just get the espresso-sized styro cups.
That's your 'appetizer spread'. These are food that will be available when people walk in the door, giving them something to eat - and do - right at the outset, while you and your partner get the last things in order for the main spread.
To that end, I'd do sliders, i.e., small burgers. They've been vogue for a while now but still have a certain cachet, they are much easier to eat because they are small, and they can be done in a variety, adding interest to the meal. I'd consider three kinds out of the following four:
beef
turkey
lamb
and, though not a burger, pulled pork
Me, I'd go with PP, beef and lamb. If turkey absolutely had to be offered (for the so-called 'light' eaters) I'd go with beef, turkey and PP. The advantage of doing a PP slider is that you can do the butt at home ahead of time, thus requiring you to only do two meats worth of patties on site (which you'll cook
before lunch, hence the need for the chafers).
Whatever meats you choose (other than the butt) can be purchased the day before and made into patties at home (30 or 40 of each) then packed into containers (the layers separated by parchment or waxed paper) and schlepped to work in the morning and fridged.
For the rolls for the meats either find a bakery that makes slider-sized rolls or simply buy appropriately shaped dinner rolls that have some substance, i.e., are not too squishy. Me, I'd get white and whole grain, or wheat.
To make the spread special, purchase whatever sides you can, and make or purchases several condiments that diners can add to their sliders: Dijon mustard, mango chutney, pineapple relish, a couple Q sauces, a slaw or two, chipotle mayonnaise, roasted red pepper remoulade - all of these work well with any of the meats and even work well together.
Put the sides and condiments in attractive serving dishes. Make labels to put in front of them so people know what they are.
Do the butt at home, rest it, pull it (I'd chop a bunch of it so that it fits better on small rolls), then allow to cool quickly by spreading it out in a roasting pan or on a sheetpan. When cool, pack not-too-thickly in microwaveable containers and fridge them.
Reheat the PP in the containers in the available microwave. Get it hot, stir well to see if evenly heated, then dump into the already heated chafer; repeat with the other container(s).
Meanwhile, cook off your little meat burgers. Get them to ~145-150 internal then move them to the already heated chafers - one for each kind. They will continue to cook further in the chafers. Fine.
The water in the chafers will steam when it gets hot enough, as it should. Keep an eye out. When the steam dissipates or ends the bottom pan will need water added.
Because the pork is done and only needs to be reheated, and because the patties are small, cooking time won't take all that long. But do the cooking before people arrive. If there's time (and there should be), melt some unsalted butter in the microwave and, using a pastry brush, lightly paint the insides of your rolls (which you split in the morning and put back in their bags) with butter and grill them till just lightly colored and a little textured. This will up your game as well - but if time ends up running out don't bother with it.
This sort of spread offers interest, variety but accessibility, and is pretty easy to do.
