Smokey Lew
Head Chef
Last Saturday was my wife's and son's birthday bash. We had over 30 guests who attended for the celebration and BBQ.
Here's what I served. I got to say, I went nuts on this and cooked enough food to feed 60.
MAIN DISHES
1. Spicy Peach Chicken (8 whole chickens cooked at high heat in the WSM. Got lots of thumbs up on this dish.)
2. Grilled Chicken Wings w/ Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce (grilled on the Chaney w/ Santa Maria insert)
3. Tri-tips (Never put on the grill. Put back in the freezer due to way to much food)
4. Portobello Lasagna Rollups (baked two trays of this for the vegetarians. Everyone had some.)
SIDE DISHES
1. Santa Maria Pinquito Beans
2. Gonzales Food Market Macaroni Salad (Recipe from the Legends of Texas BBQ Cook Book. I added some hot Dijon mustard and honey to the recipe. This was a big hit with everyone who had some.)
APPETIZERS
1. Spicy Cocktail Meatballs (ground chuck roast & pork shoulder 50/50 with seasonings for the balls. Spicy sauce was onion, red pepper flakes, ketchup, brown sugar and red wine vinegar mixture. Big hit with everyone!)
2. Cowboy Caviar w/ lots of chips for scooping (recipe from "Popular Plates BBQ". Added Tiger Sauce fore some additional flavor.)
3. Brie w/ Italian Dry Salame, Prosciutto and crackers.
AND . . .
Lots of Italian bread, beer, wine and soda plus a large sheet cake and coffee.
FINAL COMMENT . . . Everyone had a great time and caterers earn every penny they make.
My two sons help out on the grill line.
With rubber hot gloves on one hand and a meat cleaver in the other . . . I'm ready to respond to the guest comments.
Serving table set-up.
Tray of Spicy Peach Chicken ready to go.
Vegetarian Service - Macaroni Salad, Portobello Lasagna Rollups & Santa Maria Style Pinquito Beans
Uploaded with ImageShack.us
Here's what I served. I got to say, I went nuts on this and cooked enough food to feed 60.
MAIN DISHES
1. Spicy Peach Chicken (8 whole chickens cooked at high heat in the WSM. Got lots of thumbs up on this dish.)
2. Grilled Chicken Wings w/ Spicy Chipotle Hot Sauce and Blue Cheese-Yogurt Dipping Sauce (grilled on the Chaney w/ Santa Maria insert)
3. Tri-tips (Never put on the grill. Put back in the freezer due to way to much food)
4. Portobello Lasagna Rollups (baked two trays of this for the vegetarians. Everyone had some.)
SIDE DISHES
1. Santa Maria Pinquito Beans
2. Gonzales Food Market Macaroni Salad (Recipe from the Legends of Texas BBQ Cook Book. I added some hot Dijon mustard and honey to the recipe. This was a big hit with everyone who had some.)
APPETIZERS
1. Spicy Cocktail Meatballs (ground chuck roast & pork shoulder 50/50 with seasonings for the balls. Spicy sauce was onion, red pepper flakes, ketchup, brown sugar and red wine vinegar mixture. Big hit with everyone!)
2. Cowboy Caviar w/ lots of chips for scooping (recipe from "Popular Plates BBQ". Added Tiger Sauce fore some additional flavor.)
3. Brie w/ Italian Dry Salame, Prosciutto and crackers.
AND . . .
Lots of Italian bread, beer, wine and soda plus a large sheet cake and coffee.
FINAL COMMENT . . . Everyone had a great time and caterers earn every penny they make.
My two sons help out on the grill line.
With rubber hot gloves on one hand and a meat cleaver in the other . . . I'm ready to respond to the guest comments.
Serving table set-up.
Tray of Spicy Peach Chicken ready to go.
Vegetarian Service - Macaroni Salad, Portobello Lasagna Rollups & Santa Maria Style Pinquito Beans
Uploaded with ImageShack.us