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Party Ideas?

Big Polish
Big Polish Posts: 23
edited November -0001 in EggHead Forum
I am cooking for 15-20 people next week and want to cook a few different items for my guests.

A butt is a must any ideas for me, briskett at the same time? ribs day before then heat up after brisket?

thanks for the input,
Jeff
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Comments

  • c tredwell
    c tredwell Posts: 575
    I'm a big hors devors fan, so i'd go with a bruschetta (tomato, trout), ABT's, smoked oysters, just thinking of some of my favorites.....
    Good luck!

    ctredwell
    go dawgs
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  • Big Polish
    Big Polish Posts: 23
    I bet Bruschetta on the egg is great all that smokey goodness and great olive oil.

    Thanks
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  • c tredwell
    c tredwell Posts: 575
    Yeah, tomato bruschetta is pretty easy--
    Oil bread with good EVOO
    Sprinkle with:
    granulated garlic
    onion powder
    italian seasoning
    kosher salt
    pepper
    top with tomato and moz. cheese (fresh is best)
    Indirect with plate setter till bread is toasted and cheese is melted.
    Smoked trout bruschetta is a little more involved, but i'll dig the recipe up if you're interested.

    ctredwell
    go dawgs
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  • cookn biker
    cookn biker Posts: 13,407
    I'm interested, thanks!
    Molly
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • c tredwell
    c tredwell Posts: 575
    You got it Molly!
    Recipe from "Weber's Real Grilling" by Jamie Purviance
    2 boneless trout 12 oz ea
    EVOO
    Sea salt
    1/4 tsp black pepper
    1/2 lemon sliced thin
    2 handfuls dill sprigs
    cedar plank
    2 plum tomatoes
    juice of 1 lemon
    2 med baguettes 1/2" slices

    Spray trout with EVOO and season w/ 1/2 tsp sea salt/pepper
    Finely chop dill to have 2 Tblspns for garnish
    Remaining dill over top of trout
    Grill cedar plank indirect 350F till smoking
    Trout skin side down with lemon slices and dill on top of plank
    Smoke till opaque (10-12 min)
    when cool, break flesh into small pieces (no skin)
    Add diced tomatoes and trout into med bowl
    Drizzle with lemon juice and EVOO, season with sea salt and reserved dill--mix gently
    Spray EVOO onto baguettes, low direct 2 min turning once
    Top with trout mixture, serve room temp
    Makes 6-8 servings

    I know some noses went up when y'all saw the weber cookbook acknowledgment, but these books are awesome. A little refining to the egg, and you've got a great resource.
    ctredwell
    go dawgs
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  • cookn biker
    cookn biker Posts: 13,407
    Thank you sir, much appreciated!
    Will make this weekend!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Cactus Doug
    Cactus Doug Posts: 341
    Sounds like you going to have a good party. I would do the butt the day before pulled pork reheats well.
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  • Hoss
    Hoss Posts: 14,600
    Place the Butt over the Brisket and let all that great pork grease baste the brisket as they cook!YUMMY!Lots of easy appetizers,Fattie,Stuffed shrooms etc.
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  • Big Polish
    Big Polish Posts: 23
    love that idea thanks
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