I'm having a BBQ around my place for some work colleagues in May, I expect to have to cater for up to 30 people (20 more likely). I have a decent sized Weber charcoal BBQ and also a Weber Smoky Joe (the little one). Some of those coming are vegetarian. I do not want to order food in.

What food would you prepare for this many people?

Steak and errrrr... steak if you like them (the guests not the steaks), else burgers and sausages. How about a hog roast ?

BigD

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Many of my colleagues are Indian, sorry important factor I forgot to mention so I want to keep cow related meats off the menu to keep it simple.

Hog roast I could do and have done before, but it is quite a lot of work and from experience you need a South African to help you cut it (they are born knowing how to grill vast amounts of meat)

There are Buddhists, Hindus and Muslims in India, no meat, cow or pig, if a Jew comes, no seafish.

Lamb ribs - kangaroo haunches - koala-bear heads, croc-tails, your irritating neighbours/wife the possibilities are endless.

For the vegetarians I'd do kebaps on sticks. Veg cubed and whole mushrooms perhaps interspersed with that strange greek cheese (halumi) or else the devil of all food - tofu. Dull and uninspiring but quick and just about palatable.
In fact, fofu that has been marinaded would probably be ok, there's just something abou the texture

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Aubergine, pepper, courgette and onion kebabs are cheap and easy to make. And a cold couscous salad made with olive oil and lemon juice to help mop up the juices will keep the veggies very happy.

Chicken legs or drums cooked first in the oven and finished on the grill for the carnivours. Make a marinade of ketchup chilli honey and salt to make em finger lickin good.

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Out of interest why would you cook them first in the oven? Just to save time / increase throughput?

I have a hotplate outside so I normally put cooked food in a sealed pot on that so it doesn't dry out and I can serve it all at the same time.

Unless you're very careful the high heat from the grill could burn the outside of the chook before the meat near the bone is cooked. If you cook the drums or legs on a low heat in the marinade for an hour or so they'll just need 10 or 15 mins on the grill to crisp up and let the smokedo it's job. Be sure to pierce the pieces to let the marinade inside

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I ain't grumpy at all.

I have a kettle BBQ so can control the heat pretty well but piercing the meat to let the marinade in had never occurred to me before.

Which is the opposite of cooking a good steak which should not be pierced.

BigD

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The place for fun and chat in Switzerland.