It’s that time of the year again for friends and family to gather around and watch the Big Game and the commercials. Big Game Sunday is the biggest non-holiday day of the year and in fact the only day that more food is consumed is on Thanksgiving Day. So, let’s get you ready to host a hungry crowd for the Big Game at your house with food Urban Bar-B-Que.
SET UP TIPS
Separate Stations: Set up the food in multiple locations. This accomplishes a few things; First, you can spread out the crowd around the room instead of everyone congregating in one area. Second, this allows you to stagger the food being put out. For example, if you have a chip and dip station out when people first arrive, you have some time before you need put out your hot appetizers. And so on.
Seats, Seats, Seats: Bring in all those folding chairs you have in the garage. Don’t worry about the look of them, as chair covers are available online and from Home Retailers for a few dollars each. Pillows or floor cushions will do nicely for kids or for those Bohemian friends.
Tables: Any horizontal surface available will become a resting place for plates and drinks, so bring in any extra tray tables, end tables or even plant stands for people to use. And if you are worried about your re-purposed Barn Wood Farm Table, make sure you provide lots of coasters and even placemats to keep spills at a minimum.
Plates & Utensils: Get more than you think, as most people (especially kids) will use a new plate each time they go back for food. Smaller plates (5”- 6” diameter) are preferred because this will limit how much food a guest can take at any one time and they are easier to hold.
Trash: It will pile up quickly so provide multiple “trash cans” locations throughout the room. Disposable “pop-up” trash bins are available form Party Stores. A Recycling bin would also be a great idea to have around as well.
Food & Drinks
Stagger the Food: PRE-GAME: There should be something “snacky” available when guests arrive. A fruit and cheese tray, chips and Redneck Fondue and a vegetable platter start things off right.
1st QUARTER: Hot apps like Dragon Honey Wings, Pork Rib Bones and a warm Buffalo Chicken dip with bread will settle the crowd down in their seats.
2nd QUARTER: A “Crock-Pot” item like Two-Step Chili with all the fixings can stay warm and ready all night without much effort.
3rd QUARTER: Pulled Pork Sliders, Brisket Tacos and a Salad station can keep the crowd going.
4th QUARTER: Desserts like Rice Crispy treats, cookies, brownies and cupcakes will keep your guests going as the night gets long and have the night ending on a sweet note.
Drinks: Put the liquor, beer and non-alcoholic drinks in separate areas again this will keep big groups from forming at each station.
LIQUOR: stations should have all the basics; Vodka, Gin, Whiskey, Rum, mixers, ice and garnishes like lemon, lime, oranges, cherries, salt, bitters and olives.
BEER: should be divided up something like: 50% Light Beer, 25% Craft specialties, 25% IPAs (because who doesn’t love IPAs?), 25% Other. Cans are preferred over bottles if possible, because who wants to try to get glass out of their carpet for the next year?
NON-ALCOHOLIC: Make sure you have plenty of sodas and juice boxes for kids. Bottled water is a must to keep your guests hydrated and are great for the ride home.
I hope these ideas form an experienced party goer and host will help you have a great Big Game Sunday or any day you are hosting guests at your house.
And remember Urban Bar-B-Que has the food you need to make your party go off without a hitch and you don’t have to spend all day cooking. But take the credit, we won’t say a word!
Redneck Fondue: Urban Bar-B-Que House Made Tortilla Chips dusted with Urban Bar-B-Que Dry Rub served with our Three-Cheese Sauce mixed with Two-Step Chili to dip them in.
Salsa and Onion dips with chips
Pulled Pork Sliders: Urban Bar-B-Que Pulled Pork (1# makes 4-5 sliders)
Urban Bar-B-Que Cole Slaw (1 Pint will top 4-5 sliders, 1 Quart will top 10-12 sliders)
Urban Bar-B-Que RED BBQ Sauce (Sweet and Smoky ketchup based BBQ sauce0
Slider Buns: Any 12 count Potato Bun will do from the grocery store.
Warm the buns in a low oven wrapped in foil.
Top with Pulled Pork, Cole Slaw, RED BBQ sauce.
Pork Rib Bones:
Urban Bar-B-Que Pork Spare Ribs cut into bones or “fingers”. 12 bones per rack. Figure 2-3 bones per person at the party then add a few more. “Lightly Painted” with RED BBQ Sauce.
Warm Buffalo Chicken Dip: 2# Urban Bar-B-Que Pulled Chicken
2 (8 oz packages) of Cream Cheese, softened
1 cup of Urban Bar-B-Que Three-Cheese sauce (OR 8 oz. of Velveeta)
1 cup of your favorite Hot Sauce
1 cup of your favorite Ranch Dressing
1 cup of crumbled Bleu cheese or your favorite shredded cheese.
ASSEMBLY: Pre-heat oven to 350 degrees
Combine all ingredients into a baking dish.
Bake for 20 minutes or until dip is hot throughout.
Serve with ¼” thick sliced baguette and 2” long pieces of celery to dip with.
Will make 8 cups. (Halve all ingredients for a smaller crowd.)
Brisket Tacos: Urban Bar-B-Que Beef Brisket (1# will make 4-6 tacos)
Urban Bar-B-Que Cole Slaw (1 Pint will top 4-6 tacos)
Urban Bar-B-Que RED BBQ Sauce (Sweet and Smoky ketchup based Sauce) to taste
Queso Fresco (or other “fresh cheese” like Queso Blanco, Feta or Goat cheese)
Flour Tortillas (available at Urban Bar-B-Que or “Taco size” at the grocery store)
ASSEMBLY: Warm flour tortillas in a low oven wrapped in foil
Put a 3-4 oz. piece of brisket in the tortilla
Top with 2 oz. of Cole Slaw
Drizzle BBQ Sauce to taste
Garnish with 1-2 oz. Queso Fresco
Dragon Honey Wing: UBQ Jumbo Wings 7, 12, 24, 50 or 75 piece platters available
(Figure 2 – 3 wings per person, then add a few more!)
Tossed in Buffalo, RED BBQ Sauce (Sweet and Smoky ketchup based Sauce),
YELLA BBQ Sauce (Mustard based BBQ Sauce), Dragon Honey (OUR FAVORITE)
Comes with Ranch or Bleu Cheese to dip in.
Two Step Chili with the fixings: Urban Bar-B-Que Two Step Chili (So named because of the 2 meats; ground chuck and beef brisket; 2 beans: Black and Pinto and 2 chilies: chipotle and Jalapenos).
1 Gallon will feed the whole crowd
Garnishes: Chopped Onion (green or white), shredded cheese, sour cream, chopped jalapenos, fritos corn chips if offered can make great Frito Pies!
Vegetable Tray: Assortment of baby carrots, 2” long celery pieces, ¼” thick sliced Red and Yellow Bell Peppers, broccoli and cauliflower florets, grape tomatoes, snow pea pods, ¼” thick sliced cucumber.
Fruit Cheese Platter: Assortment of bite sized pieces of cheddar, smoked gouda, pepper-jack cheeses
Room temperature brie, a blue cheese crumbled, goat cheese or other favorites.
Grapes, strawberries, diced pineapple, green apple slices.
Salad station: Iceberg, Romaine, Spring Mix, Baby Spinach, Kale in bowls with tongs.
TOPPPINGS: diced tomatoes, chopped onion, diced cucumber, sliced black olives, sliced mushrooms, garbanzo beans, shredded cheese, diced ham or chicken, croutons, tortilla strips, bacon bits, sunflower seeds
DRESSINGS: Ranch, Honey Mustard, Vinaigrette and always offer a Fat-Free option.
Urban Bar-B-Que Rice Crispy Treats
Cookies, Brownies, cupcakes