Menu Suggestions


 
T

Trevor Blohm

TVWBB Member
Hello all,

Getting ready to plan my third annual Pork-and-Pyros bash. (I live on a small lake that has some professional fireworks operators on it.) I am looking for menu suggestions.

Last year, I served pulled pork, baby backs, cowboy beans, cole slaw, corn on the cob and ABT's. I had 17 people show up and we had a great time. Guests brought desserts and drinks.

The ribs got pretty expensive, plus they required my attention right up until the party. (I cooked several dry on my gasser, 5 more racks on my WSM in smoke, sauce and foil, unfoil, sauce and smoke some more format). The shoulders were easy-they came off early, and I kept them resting in a preheated extreme igloo until party time.

So this year, I am thinking of doing away with the ribs, and just doing the pulled pork.

But I need something new a novel. Any ideas?

Thought about doing a brisket, but I would have some scheduling problems-the shoulders and the brisket would have to be on my WSM together, at least for a while. Maybe some sausages?

Also, I am thinking of changing the sides a bit. Maybe a potato salad.

My goal is to make as much as I can the day before, so on part day I can clean up a little and relax. My goal is to enjoy my party even more than last year.

Thanks in advance!

Trevor
 
Trevor,
We used to rent a house on the beach in Port O'Connor,TX. for 4th of July weekend for this very same reason. The fireworks were set off at the end of the fishing pier. We would invite a lot of people to sit in the yard or on the deck to watch with us and have something to eat. No formal list. A lot of passers-by that we knew and invited to stay. That being said we went with a minimalist menu and it worked well. I would do 4 butts on the WSM. We would have a big bowl of vinegar-based slaw(no refrigeration needed),couple of squirt bottles of sauce,big pile of cheap buns and a stack of paper plates. Sometimes we didn't evn put out forks!! The emphasis was on streamlined dining of good food. People will eat wahtever you offer them if it's good. You don't have to have a lot of different things. You want to enjoy the party too don't you?
 
Sounds like a lot of fun. And work! A good cole slaw is of course required for a BBQ. But another good salad that doesn't have to kept at oh-so-cold temps is a pasta salad.

You can make it two or even three days before (kept in fridge) Just buy the colorful rotini pasta, and throw in some veggies. Don't forget the olives and green peppers! Use your favorite bottled Italian dressing. I have found Kraft House Italian is really good for this.

I think the paper plates, cups, and stuff like that is a given. Pulled pork is such a nice thing to serve at big gatherings, and people are always happy with it. Have fun!
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Pork butts - simple, easy, never go wrong...complete with Joey Mac's Rub on them (coming soon
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Vinegar based slaw.

You sure you want to do away with the rib idea? I understand they're always a hit.

Now, if I can just have an excuse to have to go to Detroit that week...good luck bud!
 
Why not cheat? Make the pulled pork 2 weeks ahead of time, vac pack and freeze. Do the same thing with ribs. You could do the briskets the night before.

Comes party time just boil the vac packs, cut them open and dump into serving dishes. It worked for me this past Memorial day.
 
I know it may be a little untraditional, but what about some type of fruit-based chutney to go with the PP?

But, slaw also sounds good.
 
It sounds as if you need to economize. Instead of ribs, why not smoked or grilled Buffalo chicken wings or even better, IMO, drumsticks, perhaps heat-moderated for the younger crowd, that could be "hotted up" with a side Buffalo sauce? They will give a similar pull-off-the-bone experience as ribs. Plus hot, mild, and mustard sauces for both the pork and wings/drumsticks would give you double-duty on the sauces.
 
I really like the idea of the vinegar based slaw... I will certainly try that. I am intrigued with making a few racks the day before. If I don't vac pack them, how do I heat them?

Maybe I slice the ribs into 4 slice sections and serve them as a appetizer. People do really seem to love ribs.

Then again, simplicity sounds great...


Thanks again,

Trevor
 
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