What to bring to the company BBQ...
- Thread starter Wycen
- Start date
I always hated company potlucks. If I have to spend 40 hours a week with my coworkers, then why shouldn't I be able to spend my off time away from them?
Anyways, I'd just bring a couple of bags of potato chips and a one bag each of paper plates, cups, napkins, and plasticware since everyone usually forgets those. It kept me relatively safe from harrassment by those same coworkers*.
*I've been told before when I've avoided the company picnic that I wasn't showing the spirit of a "team player", and that could hurt my evals.
Anyways, I'd just bring a couple of bags of potato chips and a one bag each of paper plates, cups, napkins, and plasticware since everyone usually forgets those. It kept me relatively safe from harrassment by those same coworkers*.
*I've been told before when I've avoided the company picnic that I wasn't showing the spirit of a "team player", and that could hurt my evals.
Krieg
First Post
buzzard said:
Umm, they have?!
Once and Future Beans
1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
Heat oven to 250 degrees F.
Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the oven for 6 to 8 hours, or until the beans are tender.
Edit - How in the heck did this get threaded BEFORE the post I was responding to?!
buzzard
First Post
Hmm, I was going to point you to the baked beans recipe from Good Eats, but Food Network has eliminated the recipe archive from their site. If you like I can try to relate it from memory. I also have it printed out at home. It's a long cook time, but short prep time recipe.
Though seeing that your BBQ is tommorow, it's a moot point since the recipe requires 12 hours of soak time for the beans and 8 hours of cooking time.
I didn't see potato salad listed and that is easy enough if a bit labor intensive. I could offer a recipe for that which I quite like.
Multi-layer dip is popular, though I'd probably just whip up some bean dip and bring chips were I to do that. It's much easier and cheaper.
buzzard
Though seeing that your BBQ is tommorow, it's a moot point since the recipe requires 12 hours of soak time for the beans and 8 hours of cooking time.
I didn't see potato salad listed and that is easy enough if a bit labor intensive. I could offer a recipe for that which I quite like.
Multi-layer dip is popular, though I'd probably just whip up some bean dip and bring chips were I to do that. It's much easier and cheaper.
buzzard
Scotley
Hero
I usually bring a variant of red beans and rice that is always a hit. Of course I live only a few hours from cajun contry. The quick and dirty way to make then is get two boxes of Zataran's red beans and rice mix (Lipton makes something that they call red beans and rice, but contains mostly thin pasta that will work, but should be a distant 2nd choice. It is more likely to be available nationally), replace some of the water required by the package directions with a can of tomatos (the kind with celery, onion, & bell pepper) and dice up a pound of cajun sausage (the smoked kind). Just toss it all in a pot and do as the rice packages say. Cooks in one pot in less than 30 min. and should be served with hot sauce. You should be able to get the fixin's (to use the proper southern term for ingredents) for $10-12. You can add a small diced onion, some lightly fried bacon cut into small pieces, some extra cajun seasoning or cayanne pepper to get the flavor you want, but the base recipe will work just fine and won't be too spicy for most folks.
AuroraGyps
First Post
Here's a very easy Tortellini Salad:
2 bags of frozen cheese tortellini
1 box of rotini (cork screw shape)- I usually buy tri colored
1 bag of frozen broccoli, cauliflower, & carrots
1 bottle italian dressing
grated parmesan cheese - 1/2 cup
black pepper (to taste)
optional: 1-2 cans of drained chickpeas
cooked little (salad) shrimp
artificial crab/lobster
Cook all the pasta together in 1 large pot. While the water for that is boiling, I pour out the veggies to cut up any pieces that are to big (none bigger than 1" square). Put the cut up, still frozen veggies into the collander you're going to use to drain the pasta (make sure it's big enough for all the pasta & veggies). When the pasta is cooked, pour them into the collander, thus cooking the veggies. Put that into a large, non metal bowl. Add the dressing... enough to coat everything well, but not drown it. Last, add the cheese and pepper. Everything soaks up the flavors really well since it's still hot. You can add the chick peas or the seafood too (I use the fake crab... it's cheap and tastes pretty good to me), or just keep it like it is. Keep cold & serve cold.
You can bring the remaining dressing & cheese for people to fix the salad to their taste.
I'm probably posting this too late for you make for your company bbq, but maybe you are another person will make it another time. Enjoy.
2 bags of frozen cheese tortellini
1 box of rotini (cork screw shape)- I usually buy tri colored
1 bag of frozen broccoli, cauliflower, & carrots
1 bottle italian dressing
grated parmesan cheese - 1/2 cup
black pepper (to taste)
optional: 1-2 cans of drained chickpeas
cooked little (salad) shrimp
artificial crab/lobster
Cook all the pasta together in 1 large pot. While the water for that is boiling, I pour out the veggies to cut up any pieces that are to big (none bigger than 1" square). Put the cut up, still frozen veggies into the collander you're going to use to drain the pasta (make sure it's big enough for all the pasta & veggies). When the pasta is cooked, pour them into the collander, thus cooking the veggies. Put that into a large, non metal bowl. Add the dressing... enough to coat everything well, but not drown it. Last, add the cheese and pepper. Everything soaks up the flavors really well since it's still hot. You can add the chick peas or the seafood too (I use the fake crab... it's cheap and tastes pretty good to me), or just keep it like it is. Keep cold & serve cold.
You can bring the remaining dressing & cheese for people to fix the salad to their taste.
I'm probably posting this too late for you make for your company bbq, but maybe you are another person will make it another time. Enjoy.
All good suggestions.
Unfortunately it was a bad day for BBQing. The grillmaster got that nasty charcoal coating on the beef and chicken by turning the heat up to grill faster. And we were down two people in the office, so I got to shovel lunch down in 10 minutes and then went back to manning the phone and invoicing.
Bah. I'm glad all I brought was jello. Not even jello shots, just plain blue jello.
Unfortunately it was a bad day for BBQing. The grillmaster got that nasty charcoal coating on the beef and chicken by turning the heat up to grill faster. And we were down two people in the office, so I got to shovel lunch down in 10 minutes and then went back to manning the phone and invoicing.
Bah. I'm glad all I brought was jello. Not even jello shots, just plain blue jello.
frankthedm
First Post
I hear Boarburgers are good!
Czimer's Game & Sea Foods Inc
Address: 13136 W 159th St, Homer Glen, IL 60491
Phone: (708) 301-0500
Czimer's Game & Sea Foods Inc
Address: 13136 W 159th St, Homer Glen, IL 60491
Phone: (708) 301-0500
