During the summer of almost the last 30 years I have hosted increasingly larger and more compliceted barbeques. This years menu follows. I will also post other BBQ recipes. GOOD EATING EVERYONE!

ANNUAL BIG BBQ
APPETIZERS:
1) My dad's green olive salad (A gallon of Spanish Manzanilla olives, tons of garlic, celery, red pepper, EVOO)
2) Chips and Yogurt Dip (called Tzatziki) (homemade yogurt cheese, processed and drained cukes, garlic, & dill, balsamic vinegar, EVOO)
3) Roasted Red Pepper Relish (w/chives, garlic, basil, balsamic, EVOO)
4) Baked stuffed clams (same recipe for 35 years)

ENTREES:
1) two pork butts slow grilled at low temp for 6-8 hours, basted with my own Butcher's BBQ sauce and then pulled from the bone)
2) Drunken Steak (8 lbs London Broils marinated for 12 hours in a mix of soy sauce, brown sugar, orange, & BOURBON. Then grilled)
3) Grilled Cornish Game Hens basted with a Zesty BBQ Sauce (coffee, ketchup, brown sugar, vinegar, garlic, hot sauce, etc)
4) Grilled Swordfish steaks marinated in a lemon/mustard marinade
5) Grilled vegetables (portabello mushrooms, peppers, vidalia onions, eggplant, squash, etc.)

SALADS:
1) Couscous Primavera
2) German Potato Salad with green beans in a vinaigrette
3) Vidalia onion salad
4) Curry Cole Slaw
5) Chick-pea, pepper, and smoked mozzarella salad (w/sun-dried tomatoes, Nicoise olives)
6) Daddy-o's Tomato-Caper Relish (instead of ketchup

Well it looks like this years BBQ will have about 40 guests. One of this year's guests was quite surprised that I willingly think nothing of preparing all the food for a party of 40. So i thought it might be helpful if I walked you through how I actually plan one of these things. First, of course, is the shopping which MUST be completed 1-2 weeks before the event. We want our produce fresh. Here's the SHOPPING LIST.
If you treat cooking as I do, as an active meditation on life, then choreographing your way from the first dish to the final presentation is not as hard as it may seem. HERE'S the day-to-day blow-by-blow.