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Dude, grilling! I have been enlisted to grill this weekend for extended family. What a momentous occasion!
The original line of thought was that grandma wants ribeyes, and I have a portable charcoal grill (two of them, actually). Now I'm wondering which foods and how much I should make (and, potentially, if I want to start both grills (probably not)).
Now, the question is: is that too much food? I think we've got 6 people in total. The chicken will likely be three pounds, since that's the package size from Aldi. Pork chops, I thawed out 8 that are about as thick as my palm, so I'm estimating 4 or 5 pounds. Brats and ribeyes have not been purchased yet. Leftovers are okay.
Anyway, what are you grilling? What else should I be grilling? What are you drinking when you're grilling? I like Shock Top's Twisted Pretzel lately.
Ribeyes I go higher so the fat renders. Salt pepper worshirshire.
I love making veggie baskets. Lots of mushrooms, red onion, pablano, sweet peppers, cherry tomatoes, your choice of meat stick (kielbasa or some Latin American variant), oil and sazon seasoning. 5 minutes a side. You want some burnt and charred.
Portobello mushroom tops: oil, salt, pepper, top with feta, scallions, oil, salt, pepper - grill charcoal side for a few minutes then other side for ten or so.
Huge hits.
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Pro grill tip is to just rest your goddamn meat. Yes, it's a pain, yes, it's hard to resist meat fresh off the grill, but yes it makes a difference and yes you won't have it bleeding all over the plates if you did it properly.
The rest is just down to preference. Rule of thumb/eyeballing it is like 300-450g of meat per person depending on appetite/size of the person. But if you don't feel like doing a plethora of sides and someone is really invested in getting a Steak(tm) you can make some big-ass tomahawks to split between a couple people at around 600-700g a person. Meat's pretty simple. Sides on the other hand have a wide gulf between mid and great, try for both a healthy and unhealthy salad, cold cuts, etc. Stuff can be laid out without much stress. Grilled veggies also work fine as long as you watch the sear and oil/season appropriately; you can skewer the things if you like the visual but it's also fine to grill or oven them in a big batch well in advance and then toss em in a little oil and vinaigrette and season before serving. I actually like doing foil-wrapped fish in packets on the grill too, if it's a fatty fish you don't need to stress too much over being exact.
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My typical rule-of-thumb is 1/4 lb per adult per meal if you have a lot of sides, 3/4 lb per adult if meat's most of the food. Lot of it's going to depend on how long the guests are staying (one meal or two) and how picky you'd expect them to be if you run out of one protein. Probably going to end up with a decent amount of leftovers unless they're staying for both lunch and dinner. That said, almost all of these will store well in a fridge for 4-6 days, and they'll mix in well with pasta (everything but the chicken) or rice (everything) dishes pretty easily, so as long as you've got fridge space I dunno that I'd be that worried about leftovers.
I don't grill often, but there's a lot of great kabob recipes that just can't be done in an oven or air frier. Might take one variation on that.
Can't say anything on the alcohol side; I can barely drink beer or wine, and while I can drink hard liquor I've never developed enough of a taste to distinguish more than rough categories.
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