[Closed] BBQ ideas for a larger group

Beer or cider can chicken(s)!

Pulled pork, brisket, ribs etc?

World is your oyster really (mmm, oysters). Big joint of meat? We do butterflied leg of lamb which works well if you're grilling.

Wrap a camembert in foil, leave 10 mins. You've got yourself a lovely cheesy dip for either a starter or a cheese course

If you have a hot plate or over tray, cut up some halloumi into slices, sprinkle liberally with paprika and a little oil. A few minutes each side makes lovely squeeky cheese goodies

Whatever's easiest. You won't want to be standing over the bloody thing prodding stuff in this temperature.

Wrap a random chunk of pig flesh in foil and stick it in the coals, leave it there for a bit while you drink copious amounts of beer.

Beer or cider can chicken(s)!

Canned chicken FTW!

Whole bulbs of garlic roasted. Wrap in foil with a bit of oil.

I did a whole duck, with in direct heat the other week. It was delicious.

Ribs done slow on the gas BBQ for a few hours before the guests arrive.

Likewise with some brisket and or a whole chicken

Burn sorry i mean cook your burgers and sausages on the kettle for the purists and see what's left at the end.

Last time we did this hardly anyone ate the burgers and sausages.

Have a look on here for something if your heart can take it.

Veg side

Sliced Potatoes & Sweet Potatoes with lots of herbs and maybe something like a bit of cumin on them

roast some peppers for the salads

half some lemons just before serving to squeeze over the veg

lots of Halloumi

Meat some chicken thights in a soy/star annese honey marinade

Ribs with a good flavour

THESE  https://foodandtravel.com/food/recipes/small-spicy-moorish-kebabs

sardines (not tinned obviously) oil/salt/pepper on a hot plate

lots of small tapas type things

Done beer can chicken a few times. Mmmm. Try pork medallions, lamb chops and venison. All cook really well in a bbq.

1. Buy half or whole pig carcass depending on party size.

2. Hire mini digger

3. Dig deep fire-pit in garden and get a good fire going and wait for charcoal smouldering just so.

4. Wrap carcass/half carcass in damp blankets and place on said coals.

5. Backfill hole with digger

6. Wait 8-12 hours

7. Dig out now tender and falling off the bone pig and serve. Salad optional.

8. Re-instate garden at your leisure or sculpt excavations into a nice pump track for a bigger win.

Spatchcock a chicken, plenty of a homemade piri piri (not shop stuff) marinade, and BBQ.

Plenty of corn on the cob covered with lime and chill, plus coleslaw on the side.

Homemade burgers, get a stuff like shin, brisket etc. mince yourself, find a beef rub, combine then BBQ. Cannot beat homemade burgers. We always get shin, which is super cheap in our local butcher, so keeps cost down with larger group sizes.

I would spatchcock a chicken or two, one lemon and thyme one hot and spicy and then do burgers for the kids.

I can vouch for both the spatchcocked chicken and butterfly leg of lamb suggestions. Both of these work really nicely if you leave them for a few hours/overnight in the fridge in a Harissa, lemon zest, thyme and olive oil marinade.

Did a 2 bone rib of beef the other week and I think it came out at least as well BBQed as in the oven. Indirect heat (lid on, coals the other end), leaving it alone and a long rest are I think key, and quite convenient too. A good sized joint will also take up a lot less space per person than direct grilling of smaller items.

Do a slow cooked pork loin joint indirect on the kettle BBQ.

Par-boiled new potatoes, corn, peppers on the gas grill.

Kids love burgers. Multi stack burgers with cheese and bacon. Get a couple of burger shop type sauces.

Let any vegetarians forage for there own in the veg plot or hedge.

got a Saffer shop nearby? - go and get a couple of chicken flatties, some boerewors, and then a mix of decent sausages and burgers to chuck on to fill in any gaps.

Corn on the cob for veg. Microwave them in a (plastic) pot with some hot water for 4 mins to cook them, then throw on the bbq to add burnt bits for the 'authentic' experience

I'd go with Sandwhich's idea.

It sounds awesome (in someone else's garden).

Thank you for all the ideas so far - plenty to think about and I definitely agree with letting vegetarians forage 🙂

This is top of my list for when bbq season rolls around in this part of the world:

https://www.instructables.com/id/Drunken-Chicken-Under-a-Brick-With-Peach-Jalape%C3%B1o-/

Cast iron pot nestled in the coals, bit of apple wood for smoke and do a big chilli either meaty or vegan. Hasselback potatoes, corn on the cob, salad. Peeps can dig in as and when.

With that many children, more beer for the adults...

Wrap a camembert in foil, leave 10 mins. You’ve got yourself a lovely cheesy dip for either a starter or a cheese course

If you have a hot plate or over tray, cut up some halloumi into slices, sprinkle liberally with paprika and a little oil. A few minutes each side makes lovely squeeky cheese goodies

The Daily Mail called.  They want their annoying style of writing back 🙂

leg of lamb, butterflied.

Just bung it on for 5 hours, off the heat

marvellous

I did my version of porchetta on the BBQ a few weeks ago.

The night before, stuff a pork joint (loin or belly, something with a decent amount of fat) with a mix of chopped fennel bulb, garlic, rosemary, bit of pork mince and loads of salt and pepper. Seriously salt the rind and leave overnight so it sucks up the moisture.

The next day, set the BBQ up with charcoal at the sides, none in the middle (for indirect heat) and light it.  Wait for it to be blisteringly hot.  Pat the pork skin dry and stick in the BBQ with the lid on and vents open for 2 hours.  It starts off hot to get the crackling going, and as the heat dies off, you get the rest of it cooked through at a nice low temp, which stops it tightening up too much.

Slice and serve in buns.

I agree with chilli or some form of it. Large pieces of meat are also easier as they're harder to overcook.

I love a big slab of pork belly. Season with celery salt and wholegrain mustard. Score the skin (bread knives are best) and roast over a low heat.

Baked potatoes.

Coleslaw.

Home made flatbreads.

Chicken and chorizo kebabs.

hmmmm is it lunch time yet?

Best ever garlic bread

Take a whole loaf of decent sourdough (not supermarket shite)

Cut a load of slots in the top of it in a criss-cross pattern

Make a modge of garlic butter with parsley and salt, slather away

Wrap in foil

Heat up in the oven or BBQ with the lid on until crispy and buttery

Eat the entire lot without stopping for breath

Can be prepared in advance, bread doesn't need to be fresh

@angeldust - nah mate, there's no mention of Brexit, WWII, The Empire or mass migration.

Blumming foreign cheeses coming over here and taking our jobs.....

;o)

To BBQ a large slab of meet you ideally need a meat thermometer, belly and shoulder of pork need long slow cooking and are much easier to do in an oven and almost impossible to get wrong.

I have best results on the BBQ with a butterfly leg of lamb either rubbed in garlic, salt, pepper and/or Thyme/Rosemary or with Morrocan spices. Although unlike the previous poster it tends to take me about 45 mins, brown well over coals on both sides and move to indirect heat.

****. Anyone else hungry?

Tandoori chicken thighs and drumsticks. Skin the portions,  slash thm to the bone several times each, marinade them in a mix of full fat yoghurt, lemon juice and a coouple of tablespoons of tandoori masala for a couple of hours. Bake them in the oven for twenty minutes 180 degrees, then finishh charring them on the BBQ. Reserve the liquor that comes out when youve baked them, and spoon this over them to create clouds of fragrant smoke in the kettle.

Repeat process with lamb fillets or chicken breast fillets which ou thread onto skewers to create a carveable kebab. Buy loads of naan bread, brush with garlic butter and warm them on BBQ. Serve with mint yoghurt sauce, iceberg and sliced oniions

Cedar plank salmon;

Obtain a red Cedar plank from local BBQ store or wood shop (phrasing) and a side of salmon. Can also getg these from Amazon. Soak the Cedar plank in water for an hour or so, then pop it on the BBQ over direct heat from the coals for less than a minute until the underside of the plank is not soaking wet any more. Then flip the plank over and lay the salmon side on it skin side down. Shut the lid io the BBQ and try to keep the temperature around 190C until the salmon in cooked (no set time, massively depends on BBQ and plank and salmon). The salmon should end up a beautiful golden brown on top with a glorious flavour and smell.

This and smoked duck are my favourite BBQ recipes but this is far easier.

So - I ended up getting a shoulder of pork, made dirty great cuts in the fatty side (deep into the meat) and rubbing with rock salt, paprika and smoked rock salt then poured over some old bbq sauce I found at the back of the ride. Finally I splashed it liberally with lime juice and then sprinkled with Demerara sugar. Slow cooked it for about 5 hours in the over then decanted it to the old gas BBQ for a further 3 hours. Whist it was in the BBQ I made up some honey and soy chicken skewers.

I then shredded it and cooled the chicken on the gas BBQ whilst cooking sausages and burgers on the charcoal one. The whole lot was served with sub rolls, coleslaw, new potatoes, apple sauce, stuffing and whatever BBQ sauces everyone wanted (I have lots) 🙂

I got sunburnt, drunk and very full. Today I am having left-over (there was a tiny bit left) pulled pork and coleslaw sandwiches for lunch.

Long may this glorious weather continue!

I did a variation of cider-can-bum-chicken, given that getting a greasy can full of boiling cider out of a roasting hot chicken's bum is. from experience, a health and safety nightmare. I call it 'cider bath chicken':

Get your chicken, stick it in a foil tray. Put tray on BBQ grill, ideally on a bit of a tilt so the bum-hole is elevated slightly. Fill the chicken with as much cider as you can until it starts spilling out of the bum-hole. Put remainder of the cider can around the chicken, in the tray. Roast in the BBQ, offset heat blah blah, for about an hour and a half. Chuffing lovely.

(And yes, I know it's not the bum-hole)