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Backyard Barbecue Party Recipes

Halloween Backyard Barbecue Party Recipe

 

Hot Mulled Cider, Hot Spiced Wine, Turkey Chili Dogs, Baked Potatoes, Chocolate Cake with Chocolate Frosting.

 

Hot Mulled Cider

Ingredients: 1 gallon cider, 6 cinnamon sticks, 2 tablespoons ground allspice, ½ cup brown sugar.

Four hours before the Halloween party combine ingredients in large crock pot and cook on low until serving in 12 large mugs.

 

Hot Spiced Wine 

Ingredients:  2 bottles fruity red wine, 2 quarts apple cider, 2/3 cup sugar, 2 thinly sliced medium oranges, 2 thinly sliced limes, 2 cinnamon sticks, 12 whole cloves. 

Combine all ingredients in large soup pan. Bring to a simmer (do not boil) over low heat stirring occasionally. Serve in 12 large mugs.

 

Chocolate Cake with Chocolate Filling & Frosting  

Cake Ingredients: 1 box Devils food Chocolate cake mix.

Make the day of or night before, cool before making the frosting and spreading it on the cake.

 

Filling & Frosting Ingredients: 4 ounces unsweetened chocolate, 2 teaspoons melted butter, 2 egg yolks, 12 tablespoons cream(not heavy cream), 3 cups sifted confectioners sugar, 2 teaspoons vanilla extract.  

Melt chocolate and butter together. Beat egg yolks slightly, mix till stiff with some of the confectioner’s sugar. Stir in the melted chocolate, butter, and flavoring. Add the cream and continue adding confectioner’s sugar till thick enough to spread.

This frosting is for a layered cake not a sheet cake if you make a sheet cake half the ingredients

.  

Turkey Chili Dogs

 

Ingredients: 12 chicken or turkey frankfurters, 12 French rolls, ½ cube butter, 2 cups chopped red onions, 4 large chopped celery stalks, 2-14 ounce cans chicken broth,  1 teaspoon salt, 1 teaspoon pepper, 1-30 ounce can tomatoes, 1 16 ounce can tomato sauce, 2 cups water, 1 teaspoon chili powder, 1 cup packaged chili seasoning mix with masa flour, 1-15 ounce can drained kidney beans, 1-15 ounce can black beans, 1-12 ounce can drained whole kernel corn, 1-15 ounce can drained hominy corn, 8 cups diced cooked turkey, 3 cups shredded cheddar cheese.

Up to three days before your backyard barbecue Halloween party melt butter in a large soup pot over medium heat. Add onion and celery and sauté until soft, about six minutes. Add the broth, tomatoes, tomato sauce, water, chili powder and the chili seasoning mix. Stir until blended. Add the beans and the corn. Bring to a boil, reduce the heat and simmer for thirty minutes. Let cool cover and refrigerate.  

One hour before serving preheat your barbecue grill to 375 degrees, scrub 12 baking potatoes, and pierce with fork wrap in foil and place in grill. About 15 minutes before serving bring the chili to a boil, reduce the heat add the turkey and let it simmer for ten minutes, meanwhile grill the franks, cut the French rolls in half spread with butter and place on grill for 3 minutes. To serve place a French roll on a plate, then a grilled frankfurter on the roll and two soup ladles of the turkey chili. Top with grated cheddar cheese. Serve alongside the baked potatoes.

 

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Cinco de Mayo Backyard Barbecue Party Recipe (serves 12)

 

South Western Lemonade, Margaritas, Watermelon Salsa, Tortilla Chips, Flat Iron Steaks with Tequila Marinade or Hamburgers with Guacamole Topping, Corn on the Cob and Orange Flan

Orange Flan

Ingredients for Flan: ¾ cup granulated sugar, 3 tablespoons boiling water, 6 eggs, 14 ounce can sweetened condensed milk, 15 ounce can evaporated milk, ¼ cup freshly squeezed orange juice, 1 tablespoon grated orange peel, 1 teaspoon vanilla extract, 3 tablespoons boiling water.

Preheat oven to 325 degrees. Spread sugar evenly over bottom of heavy skillet. Cook over medium heat, stirring constantly until sugar melts and turns caramel color. Add three tablespoons boiling water stirring until sugar is dissolved. Pour into 10 inch glass deep dish pie pan. Evenly coat the bottom of pie plate.

In medium bowl combine remaining ingredients beat at medium with electric beater until blended (one to two minutes). Pour into the caramelized sugar and place the dish in a broiler pan with one inch of hot water. Bake for 40 to 45 minutes until the flan is almost set and when a knife is inserted it comes out clean.

Let cool, cover tightly and refrigerate until ready to serve can be prepared 24 hours before serving.

 

South Western Lemonade

Ingredients: 2 ¼ cups sugar, 4 cups coarsely chopped mint, 12 to 24 small dried hot red chilies (to taste), 3 cups freshly squeezed lemon juice, 6 cups water, fresh mint sprigs for garnish. 

In a large soup kettle boil the water with the sugar, chopped mint, and chilies uncovered until reduced to 3 cups. Let cool; pour mixture through a strainer into a 1 gallon container, pressing to extract all liquid. Discard the mint; rinse chilies and add to the container along with the lemon juice and 3 quarts water.

Cover and chill the lemonade until cold, at least two hours or up until 1 week. Serve in a pitcher or punch bowl. Pour into ice filled tall glasses and garnish with mint sprigs. 

Flat Iron Steaks with Tequila Marinade

Tequila Marinade: 12-6ounce steaks 1 and ½ cups tequila, 6 tablespoons olive oil, 3 Tablespoons cracked pepper, 2 tablespoons freshly grated lemon lime, 3 teaspoons prepared minced garlic, 2 teaspoons kosher salt. Combine ingredients add the flat irons cover tightly and chill in refrigerator for at least one hour to overnight. 

Or Hamburgers with Guacamole Topping

Ingredients: hamburger patties, 2 teaspoons prepared minced garlic, 3 tablespoons freshly squeezed lemon juice, 4 mashed avocados, and 1 minced chili pepper, 1 teaspoon kosher salt.

Earlier in day combine everything except the hamburger patties, cover tightly and refrigerate until serving.  

Watermelon Salad Salsa

 

Ingredients: 8 cups chopped seedless watermelon, 2 cups finely chopped jicama, 4 tablespoons chopped cilantro, 4 tablespoons chopped green onions, 1 chopped green bell pepper, 2 seeded and minced jalapeno peppers, 4 tablespoons lime juice, 1 and 1/2 teaspoons garlic salt.
Early in the day combine all ingredients cover tightly and refrigerate before serving.

 

Margaritas (serves 12)

Ingredients for 12: 18 ounces lime juice, 18 ounces tequila, 12 ounces orange-flavor liquor, 9 cups coarsely chopped ice, 4 limes cut into wedges for garnish, kosher salt. You will have to divide this up to fit in your blender. Prepare 12 glasses by rubbing the rims with lime juice. Invert glasses into a shallow dish of kosher salt. Shake off any excess salt. Whirl all ingredients except lime wedges in a blender until slushy and pour into prepared glasses.

 

Barbecue Tarragon Chicken, Zucchini and Tomato Salsa Salad, Potato Salad, Tortilla Chips, Garlic Bread and Banana Splits.

Ingredients for barbecue chicken: 9 pounds chicken pieces, 2/3 cup virgin olive oil, 16 large garlic cloves finely chopped, 5 tablespoons dried crumbled tarragon.

Ingredients for zucchini and tomato salsa salad: Combine 6 medium zucchini (3 pounds) sliced and then minced in a blender or food processor with 1 cup minced green pepper, 1 cup minced yellow pepper, 3 cups minced ripe tomatoes, 1/2 cup minced red onion, 1/3 cup minced fresh cilantro, 1/2 cup fresh squeezed lime juice, 1 tsp. dried cumin, 11/2 tsp. Kosher salt and 1 tsp. sugar.

Ingredients for potato salad: 3 Lb. small new potatoes, 4 Tbsp. fresh chopped parsley, 1/4 cup chopped green onions, 1/3 cup fresh squeezed lemon juice, 3/4 cup salad oil, 1 1/2 tsp. Kosher salt, 1/2 tsp. black pepper, 3 tsp. dill weed, 4 Tbsp. fresh chopped parsley.

Ingredients For garlic bread: 2 loaves of sour dough French bread, 1 cube of room temperature butter 1 tsp. garlic salt; 1/4 tsp. dried crumbled parsley.

Ingredients for banana splits: 6 ripe bananas, 1/2 gallon of Vanilla, Chocolate and Strawberry Ice cream, chocolate, strawberry and caramel topping, whipped cream and sliced almonds.

Up to six hours before eating prepare the salsa salad cover tightly and refrigerate.

Then scrub the new potatoes and cook them in enough boiling salted water to cover for 30 minutes. While they are cooking combine the other ingredients. When potatoes are fork tender drain, and turn into large bowl. Pour the dressing over the potatoes, toss gently to coat cover tightly and refrigerate until time to eat.

Mix the butter with the garlic salt and parsley in a medium small bowl. Butter the slices and make three foil packets from the two loaves. When the chicken has ten minutes left till done put two of the foil packets of garlic bread on the grill reserving the last for when you have taken the chicken off the grill to serve. That way you will still have hot bread for those guests with bigger appetites.

Combine the oil, garlic and tarragon in a Pyrex type bowl add the chicken coating it well, cover tightly and refrigerate until ready to barbecue.

About 50 minutes before serving preheat your barbecue to medium low for ten minutes. Then drain chicken from the marinade (reserve the marinade) season with salt and pepper and put on direct heat turning and rearranging it often. Cook from 35 to 40 minutes until done brushing the reserved marinade on the chicken the last 15 minutes of cooking.

 

Hawaiian Luau Backyard Barbecue Party Recipes (for 12)

Tropical Punch, Chicken Kebobs, Papaya Salad Salsa, Oriental Green Beans, Sweet Potatoes & Grilled Bananas with Sauce

Tropical Punch (30 servings)

Start this punch two days before the barbecue party with out the rum for children and adults alike and add ½ jigger of rum or to taste at serving for those who would like to indulge.

Ingredients: 1 fifth of dark rum, 1-12 ounce can frozen orange juice concentrate, 1-12 ounce can frozen pink lemonade concentrate, 1 46-ounce can pineapple juice, 1-46 ounce can grapefruit juice, 2 cups sugar, 2-1 quart bottles of carbonated lemon lime soda.

24 hours before serving mix juices and sugar in large pot. Transfer to two ½ gallon milk cartons, and freeze. 1 hour before serving take 1 container out of freezer so it becomes slushy. Just before serving combine with 1 quart of the soda pop. Fill 8 ounce glasses with ice add the punch and rum when applicable and serve. Take the other container out of the freezer so it will get slushy before serving.

Chicken Kebobs

Chicken Kebob Ingredients: 7 pounds chicken breasts skinned, boned & split, cut into 2 inch pieces; 1 large papaya, seeded, peeled & cut into large chunks; 1 large Pineapple, cut into large chunks; 8 quartered medium tomatoes, 4 quartered red onions, 24 short metal or bamboo skewers. (Note: if using wood skewers they need to be soaked in hot water 1/2 hour before grilling).

Marinade Ingredients: 2/3 cup sherry, 6 tablespoons soy sauce, 6 tablespoons sesame oil,1 tablespoon finely minced fresh ginger, 1 teaspoon gar1ic powder, 2 tablespoons brown sugar.

Combine the marinade ingredients in a large glass bowl or gallon size plastic bag add chicken and marinade for 1-8 hours.  

Grilled Bananas with Sauce

Grilled Bananas & sauce ingredients: 6 bananas, 1 tablespoon crushed red pepper, ½ cup freshly squeezed lemon juice, and 2 tablespoons dehydrated bell pepper flakes.

Night before the party combine the sauce ingredients cover tightly and refrigerate.

 

Oriental Green Beans (12)

Ingredients: 2 ½ pounds green beans, ½ cup broken toasted walnuts, 6 tablespoons soy sauce, and 4 tablespoons sesame oil.

 

3 to 24 hours before the backyard barbecue Hawaiian luau party preheat oven to 500 degrees. Trim off ends of green beans. In large sauce pan in 2 inches of boiling water heat green beans to boiling, reduce heat and simmer for ten minutes stirring occasionally until beans are crisp- tender. Drain.

Meanwhile place walnuts on ungreased cookie sheet turning once until browned and remove from oven. Watch carefully! Return green beans to sauce pan, stir in soy sauce and sesame oil. Cook over low heat about ten minutes to blend flavors stirring often. Let cool and then add toasted walnuts. Toss to coat cover tightly and refrigerate until serving. 

Papaya Salad Salsa (12)

Ingredients: 3 ripe diced papayas, 1 diced cantaloupe, 2 cups diced jicama, 2 tablespoons honey, 2/3 cup freshly squeezed lime juice, 1 hot pepper seeded and finely minced, 1 cup lightly packed fresh cilantro leaves, 1 teaspoon dried garlic, ½ teaspoon kosher salt.

In the morning of the backyard barbecue party combine all ingredients in large bowl cover tightly until serving.

 

Sweet Potatoes (12)

 

Ingredients: 6 or 7 sweet potatoes depending upon their size. In the morning scrub the sweet potatoes cut in half and wrap in foil. Refrigerate until cooking.

One hour before serving dinner, preheat the grill to high, and place the halved sweet potatoes on the sides closing the grill. Soak the skewers in hot water (if using wood skewers). Drain the marinade into a small sauce pan, bring to a boil and simmer for 3 minutes. Then thread the skewers with the chicken, tomatoes and onions. Thread the fruit on separate skewers as they take less time to grill. Brush the fruit with the marinade. Preheat grill to high. Place chicken skewers on grill turning occasionally until done, 10 to 12 minutes. Place fruit skewers on the grill when chicken has been on for 6 minutes turning to grill all sides for 4 to 6 minutes. Serve.  

When ready to serve skewered bananas preheat grill to medium. Peel and cut bananas in half skewer brush with sauce and grill until bananas are seared with grid lines turning over and brushing with remainder of sauce, 4 to 6 minutes.

 

Teen Backyard Barbecue Party (For 12)

 

Cucumber Dip with Veggies, Salsa & Chips, 3 Vegetarian & 3 Pepperoni Pizzas with Grilled Pineapple.

Pizza Sauce

Ingredients: 3 cups chopped onion, 6 cloves garlic or 3 teaspoons prepared minced garlic, 3 tablespoons olive oil, 3 cans 15 ounce diced tomatoes, 3-8 ounce cans tomato sauce, 3 bay leaves, 1 tablespoon crushed dried basil, 1 tablespoon dried oregano. 1 teaspoons sugar, 1/2 teaspoon kosher salt, 1 teaspoon pepper.

Pizza Crusts: 6-12 inch prepared pizza crusts

Vegetarian Pizza Toppings Ingredients: 3 pounds (48ounces) shredded mozzarella cheese, 6 cups sliced fresh mushrooms(about 2 pounds), 3 medium sized sweet red or yellow peppers, 6 medium sized green peppers, 2 large cans sliced olives, 1 pound freshly grated parmesan cheese, 1 pound sliced pepperoni.

Pepperoni Pizza Toppings Ingredients for 1 pizza: 2 cups mozzarella shredded cheese, 16 ounces sliced pepperoni,1/2 cup sliced fresh mushrooms, 1 medium sized thinly sliced green pepper, 1/4 cup drained sliced olives, top with 1/4 cup grated parmesan cheese.

Cucumber Dip Ingredients: 1 1/2 cups plain yogurt, 2 large cucumber, 1 tablespoon canola
oil,1/4 teaspoon kosher salt, 1/4 teaspoon garlic powder, 1/4 teaspoon dill weed.

Veggie Ingredients: 6 Carrots; peeled and halved & cut in two inch pieces, 6 celery stalks cut in 2 inch lengths, 1/4 pound steamed broccoli, 1/4 pound steamed cauliflower. Up to 24 hours before party in medium sauce pan cook onion and garlic in oil until onion is tender. Add remainder of ingredients, bring to a boil and reduce heat. Simmer for 30 minutes, stirring occasionally. Let cool, cover tightly and refrigerate until use.

Salsa Ingredients: 3 large ripe diced tomatoes, 4 minced green onions, 2 tablespoons minced cilantro, 2 tablespoons minced parsley, 1 medium sized seeded and minced hot pepper, 1 tablespoon balsamic vinegar, 1/2 teaspoon kosher salt.

Pineapple Ingredients: 1 to 2 Pineapples, peeled, cored and cut into 3/4 inch rings.

Day before party Prepare pizza sauce. In medium sauce pan cook onion and garlic in oil until onion is tender. Add remainder of ingredients, bring to a boil and reduce heat. Simmer for 30 minutes, stirring occasionally. Let cool, cover tightly and refrigerate
until use.

Morning of party make the salsa, Cucumber Dip and prepare the veggies.

Salsa, combine all ingredients in a medium size bowl. Cover tightly and refrigerate until serving.

Cucumber dip, Peel the cucumbers and slice in half removing the seeds and discarding them. Grate the cucumber and let drain in a colander. Meanwhile in medium bowl drizzle oil into yogurt, stirring until creamy. Fold in drained cucumber, salt, garlic and dill weed. Cover tightly and refrigerate until serving.

Steam the broccoli for 2 to 3 minutes and the cauliflower 5 to 6 minutes. Plunge in cold water and drain. Prepare the carrots and celery, Cover all veggies tightly and refrigerate before using.

One hour before party prepare pizza toppings cover tightly and refrigerate until use. Prepare the pineapple, cover and refrigerate. Put chilled soda pop and ice in a large container. Take dip, salsa, veggies and chips out place on tables. If you have a way to keep it iced do so.

When it is time to grill the pizza and pineapple rings preheat grill to 450 degrees. Prepare a vegetarian and a meat pizza with toppings put in your barbecue on pans and grill for 8 to 10 minutes with lid closed. (Follow the cooking time on the prepared pizza crusts) Serve the pizza and grill the pineapple for 4 minutes turning once serve on platters.

Vegetarian Pizza Toppings Ingredients for 1 pizza: 2 cups mozzarella shredded cheese, 1 cups sliced fresh mushrooms, 1 medium sized thinly sliced sweet red or yellow pepper, 1 medium sliced green pepper, 1/2 cup drained sliced olives, top with 1/4 cup grated parmesan cheese.

Pepperoni Pizza Toppings Ingredients for 1 pizza: 2 cups mozzarella shredded cheese, 5 ounces sliced pepperoni,1/2 cup sliced fresh mushrooms, 1 medium sized thinly sliced green pepper, 1/4 cup drained sliced olives, top with 1/4 cup grated parmesan cheese.

 

Labor Day Barbecue Party

Rice Salad with Italian Salad Dressing, Cole Slaw, Lemon Pepper Chicken, Herbed French Bread, Vodka Coolers, Sun Tea, Cantaloupe Sorbet (serves 12)

Rice Salad

Ingredients: 4 teaspoons chicken bullion, 4 cups uncooked rice, 2 tablespoons olive oil, 1 large red onion, 6 cloves minced garlic, 5 large carrots cut into 1 inch julienne strips, 2 medium zucchini, halved lengthwise and sliced diagonally, 1 each chopped sweet red and green bell peppers, 1 can kidney beans, 1 can black beans, 1-15 ounce can stewed tomatoes, 1 tablespoon dried crumbled basil, 1 teaspoon oregano,

Italian Salad Dressing

Ingredients: 8 tablespoons olive oil, 4 tablespoon balsamic vinegar, 1 tablespoon cold water, 1 teaspoon dried oregano, 1 teaspoon dried garlic, 1/2 teaspoon kosher salt, ½ teaspoon cracked black pepper, 1 cup crumbled parmesan.

Four hours or up to two days before the backyard barbecue party, add the bullion to 8 cups water bring to a boil and add the rice cook according to the package directions, turn off the heat and set aside. Heat olive oil in large skillet over medium heat. Add onion and garlic; cook until onion is tender. Add carrots and zucchini and stir until the vegetables are crisp tender. In an extra large bowl combine the rice, onion mixture, beans, and tomatoes. Combine all ingredients for salad dressing toss with salad ingredients cover tightly and refrigerate.

Cole Slaw

Ingredients: 8 cups thinly shredded cabbage (two heads) 1 diced red bell pepper, 4 stalks thinly sliced celery, ½ cup finely minced red onion, ½ cup minced green onions, 1 cup grated carrot, 1 large grated apple, 4 tablespoons balsamic vinegar, 4 tablespoons freshly squeezed lemon juice, 2 tablespoons Dijon-style mustard, 2 teaspoons kosher salt, 1 tablespoon sugar, 1/3 cup mayonnaise, 1/3 cup sour cream.

About three hours before the backyard barbecue party toss together the cabbage pepper, celery, carrot and onions. Combine the other ingredients to make the dressing. Toss with the slaw and correct the seasonings. Cover tightly and refrigerate until serving.

Lemon Pepper Chicken

Ingredients: 1 cup lemon juice, ¾ cup olive oil, ¾ cup finely chopped onion, 9 minced cloves of garlic, 3 tablespoons brown sugar, 3 tablespoons cracked pepper, 1 ½ teaspoon kosher salt, 7-8 pounds broiler fryer chicken parts.

From three hours to over night combine marinating ingredients add chicken turning to coat cover tightly and refrigerate.

One hour before dinner preheat grill to about 350 degrees, drain chicken from marinade and grill covered turning several times for about 40 minutes.

 

Herbed French bread

Ingredients: 2 loaves French bread, 1 cube of butter at room temperature, 1 teaspoons garlic salt, 2/3 cup minced fresh chives, 2/3 cup minced fresh parsley.

Two hours before barbecue combine the softened butter with garlic and the herbs. Slice the French bread and spread with the herbed butter. Cover with aluminum foil. Put one loaf on the warming rack of barbecue during the last ten minutes of cooking the chicken and the other on the warming rack when your guests sit down to eat.

Vodka Coolers

May substitute gin or tequila (16 servings)

Ingredients: 1-750 ml bottle vodka gin or tequila, 4-12 ounce cans club soda, 2-12 ounce cans frozen limeade (thawed), 1 bag of ice, 4 limes sliced.

Mix first three ingredients in two pitchers or punch bowl. Fill tall glasses with ice. Pour vodka mixture over. Garnish with lime slices.

Sun Tea

Ingredients: 12 tea bags, 1 gallon water. The night before party put tea bags in the gallon of water and put in refrigerator. Next morning remove the tea bags and put back in refrigerator until serving.

Cantaloupe Sorbet (12 servings)

Ingredients: 8 cups 1 inch chunks cantaloupe (about 6 pounds) 1 cup simple syrup, 1/4 cup freshly squeezed lemon juice.

This recipe can be made ahead 4 days before your backyard barbecue party. Simple syrup is made by heating 1 cup water and 1 cup sugar in small sauce pan to boiling, stirring to dissolve sugar. Boil five minutes. Set aside to cool completely before using. This makes 1½ cups simple syrup, reserve the extra for those who want their sun tea sweetened. Meanwhile place melon in batches in blender or food processor and puree. Add 1 cup simple syrup and the lemon juice blend well and transfer to ice cream make. Freeze according to manufactures directions.

 

 

 

Read the next Backyard Barbecue Party article on Backyard Barbecue Party Side Dish Recipes

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