Expert: Whitestag - 6/9/2008

Question
QUESTION: Hi I'm having 20 people over for a bbq. Could you  give me a good bbq recipe for barbecuing that fairly easy and delicious perhaps something that can be done ahead of time. I'm asking my guests to bring the salads. Its my  50th Birthday party  and its been along time since I've entertained  this many people, I'm a bit nervous and would love your help. Thank-you

ANSWER: Here's one of my standard recipes that I find works well whether cooked in advance or on the spot.  Just scale it up for twenty folks -- I'd recommend doing four or five batches rather than one big batch.

Rosemary lemon chicken

1/4 c. FRESH rosemary leaves (the recipe won't work weith dried rosemary)
1 t. fresh ground black pepper
1 lemon rind, grated
1 t. lemon juice
2 t. extra virgin olive oil
4 whole chicken breasts, bone in, skin on

In a glass or glazed (NOT METAL) flat-bottomed dish, combine rosemary, pepper, lemon rind, juice, and olive oil.

Add chicken and toss to coat each piece well.

Cover dish with plastic wrap and marinate in refrigerator for at least one hour, preferably overnight.  Turn the chicken pieces occasionally.

Remove chicken from marinade and pat dry.  Discard the marinade.

Grill over direct heat, preferably over charcoal, turning once, until the skin is golden brown and the meat is firm.

Enjoy!

---------- FOLLOW-UP ----------

QUESTION: how about a good steak marinade and what type of steak do you recommend for barbecuing

Answer
I am very minimalist when it comes to steak -- pretty much all I ever do is rub with a fresh cut garlic clove and sprinkle with a bit of salt and pepper.  You can also go with a poivre rub -- you encrust the steak with fresh cracked black pepper and grill to desired doneness.  Steak doesn't hold up well with being prepared in advance -- it's best prepared on the spot.  As to good cuts, here are a few to consider:

Sirloin
Porterhouse/t-bone (they're the same thing)
Shell steak
Rib eye
Skirt steak
Tenderloin/filet mignon.