Clueless in Boston

Unknown

Help. Total beginner. 50 coming for BBQ and I don't know a thing. Cooked babybacks yesterday, low temp for several hours. Look good. But what temp do I do chicken legs/thighs and then flank steaks? And for how long? Sorry to be so basic but I have to start somehow. Answer soon! Already 10 am here in sweltering Boston and folks coming at 4 pm. THANK YOU!

Celtic Wolf

somd,[p] First ypur clock is 30 minutes off so that will give you more time [p] Chicken can be done low and slo or hot an fast. Just depends on your mood. Personally I like the flavor of legs and thighs cooked low and slow (250 dome). They will take a couple hours.[p] As for the Flank Steak I suggest that you marinate it in equal amounts of soy sauce, Worcestershire Sauce and Balsamic Vinegar and a tbls of good mustard for a couple hours. Quick Sear at 450 and then drop the temp to 350 and roast till 140 internal.[p] If you have time to run to the store you might try Mad Max's Stuff Flank Steak.[p]Rolled Flank Steak[p]Ingredients
1 good sized flank steak, butterflied and marinated in olive oil, balsamic vinegar, and herbs de provence. .
3 yellow/orange peppers - roasted and peeled (if you have never done this, see below)
1/3 lb thinly sliced prosciutto
basil
parmesan cheese (canned shaker variety)[p]Procedure
Lay out the marinated butterflied flank steak, cover evenly with a layer of the prosciutto. . spread the roasted peppers along one long edge (they should cover about 1/4 - 1/3 of the steak. .
Sprinkle liberally with the basil and parmesan cheese. . .roll tightly in a log (you may need to use some tooth picks to hold them, i don't). ... Lay them in a pan (i used a big ceramic dish which worked quite well in the egg). ..drizzle some of the left over marinade on them. . . Cook for about 45 minutes at 375 - 400 dome temp for medium. .. Slice them into thin rolls. .makes a nice presentation. .. the
recipe originally calls for them to be served at room temps, we like them warmer. . .your choice.[p]NOTES about butterflied flank steak and roasted peppers
you can ask your butcher to butterfly the flank steak or you can do it yourself. .. lay the flank steak flat, using a long knife to slice the steak into two thin halves by keeping the knife parallel to the cutting board (depending on your pan/dish, you can leave it in one
big flat piece or slice completely through it and have two pieces (two are easier to work with into two small rolls). .. it is also easier to slice through if you put the steak flat in the freezer for about a half an hour so that it is a little 'stiff'. . .[p]if you haven't peeled peppers before, you cut them into flat slices, put them skin side up in the broiler until they are black and burning on top. . .then pull them off and immediately put them into a large zip-lock baggie for at least 15 minutes. .. pull them out
and the skins will peal right off leaving you with lovely soft pepper pieces. ..[p]Herbs de Provence Recipe[p]Ingredients
3 Tbsp dried marjoram
3 Tbsp dried thyme
3 Tbsp dried savory
1 tsp dried basil
1 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp fennel seeds

Wise One

somd, check your eMail. You're going to be busy today.

Spaceman Spiff

I admire your bravery.[p]I would be looking up the number of the local pizza parlor.[p]Spacey

Essex County

somd,
You have plenty of time. As CW said, you can do low&slow (about 2 hours) or moderate (325 deg; about 60 minutes) chicken. You can clean the house while the chicken is on. I would rub the flank steak with a little olive oil and then a mix of chili powder, salt, and black pepper. I'd do it at a high, but not super high, temp, say 450. I've found that lean cuts like flank do better if they aren't flash cooked at 700 or higher. Did you precook the ribs for today? If so, foil them with a couple of tablespoons of liquid (apple juice, beer, water) and set them for the last 30 minutes or so of your chicken cook.[p]Good luck. Where are you, by the way?[p]Paul

Celtic Wolf

somd,[p] I just realized that you said you were cooking for 50. Those pictures I posted earlier are only the part of the food for 150-175 people. Unlike you I have been doing this for awhile.[p] 50 people of which 10-15 won't eat dark meat. You will have 70-80 legs highs, because few people eat just one. 13 pound of flank steak per person will be 5 pounds of Flank Steak for just the people that won't eat dark meat. You might as well double that cause the other will want to sample it. That a lot of cooking. As the Wise One said you are going to be very busy today.[p]You really should stick with one meat choice. Mix that chicken up with breast meat, or go total Flank Steak.[p]I am thinking that pizza suggestion might not be a bad idea [p]

Essex County

Celtic Wolf,
Yikes! I too, missed the "50". Flank for 50 would still be doable but, I agree that flank and chicken might be a stretch. Clueless, I take it back...you don't have plenty of time! Get to work!!![p]Paul

Unknown

My BBQ Bible is "Smoke & Spice" by Cheryl and Bill Jamison. Therefore every time I want to barbeque I bring my egg up to no more than 220 degrees. Since BBQ is the slow, slow cooking of generally tough cuts of meat you need to melt the colligen in the meat to make it truly moist and tender. The word "delicious" also comes to mind. Additionally it is important to have the surface of the meat moist so it will hang on to the smoke. I generally use hickory for my ribs. Often I just let those babies go for three to four hours.