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Two Barbecue Recipes That Are Easy To Make For A Large Crowd

18 June 2015 by Hannah Kuhn

If you're planning an event for a large group of 40 or more people, relying on traditional barbecue recipes that call for "1 brisket" or "2 pounds of chicken" can prove challenging. You'll have to do a lot of math to ensure you get the measurements right, and many small-batch barbecue recipes involve intricate steps that are just difficult to take with such huge quantities of food.

These three barbecue recipes are better suited to large parties because they can be easily scaled up or down, and they involve only simple steps. Choose whether you prefer chicken or brisket, and then follow these steps to get cooking.

Honey-Mustard Barbecue Chicken

This tender chicken is finished with an incredibly simple homemade barbecue sauce that includes ingredients you probably already have on hand. Using a dry rub rather than a marinade makes dealing with large quantities of chicken easier.

Ingredients:

• Chicken halves, in a 10-pound increment (for example, you can prepare 10, 20, 30, or 40 pounds of chicken with this recipe).
• Per 10 pounds of chicken, you will need:
  • 1/4 cup salt
  • 2 tablespoons black pepper
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1 cup honey
  • 1 cup vegetable oil
  • 2 cups Dijon mustard
  • 1 cup cider vinegar

Directions:

1. At least 4 hours before you plan to grill the chicken, mix together the salt, pepper, garlic, and onion powder. Toss the chicken with this mixture to coat it evenly. It's easiest to do this in large marinating tubs, but you can use large, sturdy plastic bags if you're doing a smaller amount of chicken.
2. Let the chicken sit in the refrigerator until you're ready to grill.
3. Place the chicken on a medium-hot grill, and let it cook for 30 minutes. Meanwhile, combine the honey, oil, mustard and vinegar in a large bowl or tub.
4. After the chicken has grilled for 30 minutes, flip it over, and grill it for another 30 minutes. Make sure it reaches 165 degrees F according to a food testing thermometer. If it is not at this temperature after the second 30 minutes of cooking, keep cooking it until it does come to 165 degrees F.
5. Use a basting brush to coat the chicken in the honey mustard mixture. Let it grill for 10 minutes, and then flip it over.
6. Baste the chicken again, and let it cook for another 10 minutes.
7. Remove the chicken from the grill, and give it another coat of barbecue sauce. Cover it, and let it rest for 15 minutes before serving. Serve the remaining sauce on the side.

Molasses-Glazed Barbecue Brisket

One of the struggles of serving brisket is that it's typically sliced after grilling, which is a lot of work when you're serving a big party of people. This recipe instructs you to have the brisket individually portioned before you grill it, which cuts down on the work.

Ingredients:

• Boneless beef brisket, in multiples of 5 pounds (for instance, you can make 5, 10, 15 or 20 pounds of brisket with this recipe).
• Per 5 pounds of brisket, you will need:
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon onion powder
  • 1 teaspoon dried thyme
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/4 cup molasses
  • 1/4 cup brown sugar

Directions:

1. Cut the brisket into 6-ounce portions, or have your butcher do this for you. It is easiest to cut the brisket in strips, width-wise.
2. Combine the paprika, salt, onion powder, and thyme. Coat the brisket pieces with this mixture.
3. Place the brisket on a medium-hot grill, and grill for 10 minutes per side to get a nice char on the meat.
4. Transfer the brisket to metal pans placed on top of the grill pans. Add a cup or so of liquid to each pan, and cover them with foil. Cook for 1 hour, occasionally flipping the brisket so none of the pieces get stuck to the bottom of the pan. Add additional liquid to the pans if needed.
5. Combine the remaining ingredients to make a barbecue sauce. Pour this over the brisket, and re-cover the pans with foil. Cook for another 20 minutes, and then serve.

While these recipes are more suitable than most for serving a large party, you will still need some special equipment to make them work. Namely, marinating tubs, several large grills, hundreds of pounds of charcoal or numerous propane tanks, large coolers, and some willing helpers will be necessary to pull off barbecuing for such a large group. If the expense or hassle of collecting these items proves overwhelming, consider hiring a barbecue caterer to prepare your meal. There are many barbecue catering businesses who will come cook on-site, so all you have to do is sit back and enjoy the party.

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