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87 recipes
Barbecued Chicken For A Crowd
Today I served 80 barbecued chicken drumsticks for a high school graduation open house. I occasionally cook for crowds, and it requires a somewhat different approach than cooking an average meal. I thought I'd use this opportunity to share my crowd-pleasin' yardbird recipe. The reason that cooking for a crowd requires a different mindset is because you need a relatively simple, repeatable, and scalable preparation process. You also need an end product with mass appeal.
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Barbecued Meatloaf Redux
This is a new version of a recipe that I posted in the early days of this blog back in 2009. It's essentially the same with a few tweaks that I think make it simpler, and better. Note: You can certainly forgo the grilling and cook this in a 350° oven. You'll need to put the foil pan on a wire rack in a sheet pan, and adjust your cooking time.
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Barbequed Garlic
I absolutely love roasted garlic. It always amazes me how roasting completely mellows and sweetens what is otherwise so harsh and pungent. Given that, and my proclivity to try to find a way to cook most anything over coals, it's really not a surprise that I dreamed this up. Garlic and bacon is one of those magical pairings like peanut butter and chocolate. Pork fat and garlic are also made for each other. So how can this not be a good thing, right?
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