Eximious Prep
I have two hours before the POSTCARDS Launch BBQ starts and I already have everything prepped. Food is in the fridge, apartment is cleaned - I wish my Harry Potter book would arrive already but, since it hasn't, I may as well do a pre-party post to show off the food I'm supplying today.
Aside from the stuff that takes no prep-time like frozen turkey burgers, veggie burgers, and hot-dogs, I whipped out some of my standard BBQ recipes and tried out some new ones.
I make my ribs at every BBQ. This time I used eight pounds of ribs, cut off the fat, and marinated them overnight in a six-pack of Michelob Amber Bock. Ta-da!
I transfered the ribs and marinade to a dutch oven with some extra water and Turkish bay leaves and let them simmer for an hour. After they're done, I slather them in my barbecue sauce. For my barbecue sauce, I cut up two large onions and put them into a medium sized sauce pan with some butter. Get them tender and add some brown sugar. Combine the onion mixture with ketchup, chipotle peppers, hoisin sauce, worcester sauce, and balsamic vinegar. I put it all in the food processor and I got some awesome, spicy barbeque sauce.
I made two chicken marinades. One of them went over night; it was just chardonnay, extra-virgin olive oil, minced garlic, and Italian seasonings.
The second marinade only requires around five hours so I made the marinade last night and put the chicken in this morning. This one was a combination of peeled tomatoes, chipotle peppers, onions, garlic, lemon juice, chardonnay, and pepper.
Then today I made two types of burgers. One was a combination of chopped meat, feta cheese, diced tomatoes, salt, pepper, and thyme. The other was a combination of egg white, bread crumbs, salt and pepper.
So that was that. Ok - I need to get some more stuff set up. I'll post some party pictures tomorrow.
Aside from the stuff that takes no prep-time like frozen turkey burgers, veggie burgers, and hot-dogs, I whipped out some of my standard BBQ recipes and tried out some new ones.
I make my ribs at every BBQ. This time I used eight pounds of ribs, cut off the fat, and marinated them overnight in a six-pack of Michelob Amber Bock. Ta-da!
I transfered the ribs and marinade to a dutch oven with some extra water and Turkish bay leaves and let them simmer for an hour. After they're done, I slather them in my barbecue sauce. For my barbecue sauce, I cut up two large onions and put them into a medium sized sauce pan with some butter. Get them tender and add some brown sugar. Combine the onion mixture with ketchup, chipotle peppers, hoisin sauce, worcester sauce, and balsamic vinegar. I put it all in the food processor and I got some awesome, spicy barbeque sauce.
I made two chicken marinades. One of them went over night; it was just chardonnay, extra-virgin olive oil, minced garlic, and Italian seasonings.
The second marinade only requires around five hours so I made the marinade last night and put the chicken in this morning. This one was a combination of peeled tomatoes, chipotle peppers, onions, garlic, lemon juice, chardonnay, and pepper.
Then today I made two types of burgers. One was a combination of chopped meat, feta cheese, diced tomatoes, salt, pepper, and thyme. The other was a combination of egg white, bread crumbs, salt and pepper.
So that was that. Ok - I need to get some more stuff set up. I'll post some party pictures tomorrow.