Skip to main content

Barbeque for a Crowd

Patti is a Certified Dietary Manager and Certified Restaurant Manager. Her knowledge is based on her nutritional training and experiences.

Cooking for a Crowd


Have you ever had a large get-together with friends and/or family and couldn't decide what kind of food to serve? Barbeque sandwiches always seem to go over really well with big crowds. Potato salad, pasta salad and baked beans compliment a BBQ nicely. A fresh fruit and veggie tray is also a great addition. And for dessert, you can't go wrong with a quick and easy fruit salad.

BBQ Themed Style Recipe Ideas for Any Type of Large Gathering


Tangy BBQ Sandwiches

Meat Ingredients

  • 5 lb. rump roast
  • 5 lb. pork roast

BBQ Sauce

  • 1/2 cup margarine, melted
  • 4 medium onions, chopped
  • 8 cloves garlic, minced
  • 1 cup Worcestershire Sauce
  • 1 cup vinegar
  • 4 dashes of red pepper
  • 4 teaspoons salt or salt substitute
  • 8 cups boiling water
  • 4 cups ketchup
  • 4 teaspoons dry mustard
  • 8 teaspoons chili powder

Meat Preparation

Cook both roasts in the oven for about 6 hours at 325° until done. You may need to cover the beef roast with aluminum foil to keep the outside from becoming crisp. Drain the fat from the roasts and shred the meat.

BBQ Sauce Preparation

  1. In a large kettle, saute onions and garlic in margarine until translucent
  2. Add remaining ingredients
  3. Bring to a boil
  4. Add shredded meat
  5. Reduce heat and cook to desired consistency

Tips & Tricks

  • Transfer to a crockpot to keep warm
  • Use slider buns to make the servings stretch
  • Freeze any leftovers to use at a later time

Creamy Potato Salad


  • 5 lbs Yukon gold potatoes, diced
  • 8 hard-boiled eggs, peeled and diced
  • 1 cup Vidalia onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 cup sweet relish
  • 1 cup dill relish
  • ½ cup mayonnaise
  • ½ cup Miracle Whip
  • ⅓ cup honey mustard
  • ¼ cup ground mustard
  • 4 teaspoons vegetable bouillon
  • ½ tablespoon garlic powder
  • 1 teaspoon celery seed
  • Paprika
  • Chopped chives
  • Salt & pepper


  1. Rinse the potatoes and cut them into evenly sized chunks. Add potatoes to a large pot and add water to 1 inch above potatoes. Add the bouillon and bring to a boil over high heat. Reduce heat to medium and cook at a rapid simmer for about 10 minutes or until potatoes are fork-tender.
  2. While potatoes cook, place eggs in a medium pot, cover with water and add salt. Bring to a boil for 10 minutes.
  3. While the eggs cook, in a large bowl, combine mayo, miracle whip, honey mustard, ground mustard, garlic powder, celery seed, salt, and pepper. Mix well.
  4. Drain potatoes in a colander and let cool
  5. Now let's chop the onion and celery into even-sized pieces and add to the mayo mixture. Add both relishes and stir well to mix everything together.
  6. Drain the eggs, peel and rinse. Dice eggs and add to the mayo mixture.
  7. Carefully add potatoes to the mayo and egg mixture and stir gently. Mix well until fully coated.
  8. Cover and refrigerate until ready to serve
  9. When ready to serve, remove from fridge and sprinkle with paprika and chives

Classic Pasta Salad


  • 24 ounces uncooked tri-color rotini pasta
  • 1-pint cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, diced
  • 1 green bell pepper, seeded and diced
  • 16 ounces mozzarella cheese, cubed
  • 1 cup parmesan cheese, grated
  • 8 ounces sliced black olives

Vinaigrette Dressing

  • 1 ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 tbsp Italian seasoning
  • 2 tsp garlic powder
  • 1 ½ tsp salt
  • 1 tsp pepper
  • ½ tsp red pepper flakes (optional)
Scroll to Continue


  1. Bring a large pot of water to a boil. Add pasta and cook for 8-10 minutes until al dente.
  2. While pasta cooks, let's cut the veggies: tomatoes, cucumber, onion, bell pepper and cube the mozzarella. Add to a large bowl and add parmesan and olives and set aside.
  3. Add the ingredients for the vinaigrette dressing to a jar or bottle with a lid. Shake well to combine.
  4. Drain pasta and rinse with cold water. Add to veggie mixture.
  5. Pour vinaigrette dressing over pasta salad and toss to coat well. Refrigerate for at least 1 hour before serving.

Tips & Tricks

  • Pasta salad will keep for 3-4 days refrigerated in a sealed container
  • Pasta will continue to soak up the dressing the longer it sits, so it may need a splash of olive oil and vinegar if it has been sitting for several hours

How to Make Homemade Bake Beans

Baked Beans - The Quick and Easy Version

Don't have enough time or all the ingredients to make baked beans from scratch? I always have flavored baked beans in my pantry for emergencies just like this. Some of my favorite flavors are maple and bacon, honey-sweet, brown sugar hickory and country-style. All the work is already done for you. Just open the number of cans you need, heat and serve. Your guests will never know your beans weren't homemade. Just make sure to get rid of the evidence and throw the empty cans out before your guests arrive, and it'll be our little secret.

Quick and Refreshing Veggie Platter with Dip


Rainbow Fruit Salad


  • 1 can diced pineapples, drained
  • 1 can sliced strawberries, drained (or fresh when available)
  • 1 can Mandarin oranges, drained
  • 1 can fruit cocktail, drained
  • 1 can peach pie filling
  • 1 cup green grapes
  • 2 bananas, sliced


  1. Add all the fruit (except for the bananas) and the peach pie filling
  2. Stir gently
  3. Refrigerate overnight
  4. Top with sliced bananas right before serving

Easy Fresh Fruit Platter

© 2011 Patti Davis


Patti Davis (author) from Rock Falls, Illinois on April 02, 2011:

I know, I Love Food 2!!!! Thanks!

MikeSyrSutton from An uncharted galaxy on March 30, 2011:

Awesome hub about my favorite topic. FOOD!

Related Articles