Recipes
Gitcha some!
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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Barbecued Sweet Potato Pie
Yes, you read that right, it's a barbecued sweet potato pie. It's not barbecued because I cooked the whole pie in the smoker -- just the sweet potatoes for the filling. I mentioned in an earlier post that I conducted an experiment, and this is it. In reality, the idea for this pie is what sparked the earlier recipe. Despite sounding odd, the results were very good. The pie is very rich and has a subtle smokey flavor. It's so subtle that I think some might not even notice.
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