Hush Puppies for a Crowd

This recipe for hush puppies makes 125 to 150 spoonful sized hush puppies. PrintHush Puppies for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 125-150 hush puppies Ingredients5 lbs. self-rising corn meal1/2 cup self-rising flour2 tablespoons sugar2 1/2 quarts (or more) water and buttermilk (or 2 1/2 quarts of either)1/2 cup shortening, melted3 tablespoons onion, minced4 eggsInstructionsStir liquid into dry ingredients, making a thick batter. (Addition of shortening improves texture. Onion adds flavor. Eggs improve texture and flavor. All three are technically optional but they all improve the batter.)Drop from spoon into fat which has been heated to 350°F -375°F. Fry to a golden brown.Serve fresh. NotesCourtesy of the North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Potato Salad for a Crowd

This potato salad yields 50 servings. PrintPotato Salad for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 50 servings Ingredients10 to 12 pounds potatoes24 hard cooked eggs, chopped2 large bunches celery, chopped1 quart salad pickles, chopped5 small cans pimiento, chopped3 medium onions, chopped3 to 4 green peppers, chopped1 /4 cup salt1 tablespoon pepper1 quart mayonnaise1 jar (6 ounces) mustard NotesCourtesy of North Carolina Pork Producers. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Brunswick Stew for a Crowd

A Brunswick stew recipe for a crowd. This recipe makes 8 quarts. A perfect side dish for a barbecuing a whole pig. PrintBrunswick Stew for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 8 quarts InstructionsCook the ham, chuck, and chicken together in a large stewing pot until tender. Add the pepper pods. Remove chicken from the pot and bone; cut into small pieces and return to pot.Add ketchup, tomatoes, tomato paste, tomato soup, dash of Worcestershire and hot sauce to taste. Add in salt and pepper totaste.Mix in butter, corn, butter beans, green beans, and onions. Cook over low heat for 1 1/2 hours, stirring occasionally.Stir in the white beans if using, and potatoes.Serve. NotesCourtesy of the North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Carolina Piedmont-Style Slaw for a Crowd (Red Slaw) – 50 Servings

PrintCarolina Piedmont-Style Slaw (Red Slaw) For a CrowdAuthor All Q'd Up BBQ Blog Writers Ingredients6 medium heads of cabbage (about 36 cups) finely shredded1 1/2 quarts mayonnaise or salad dressing3/4 cup sugar3/4 cup vinegar1/4 cup ketchupPiedmont Lexington Style Barbecue Sauce, as needed for taste2 tablespoons salt, or to tasteInstructionsPlace the shredded cabbage in a large bowl.In a smaller bowl, mix the mayonnaise, sugar, vinegar, ketchup, barbecue sauce to taste, and salt together.Drizzle the dressing over the cabbage, and toss lightly to mix.Refrigerate until serving. NotesCourtesy of the North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Carolina Eastern-Style Slaw for a Crowd – 50 Servings

PrintCarolina Eastern-Style Slaw for a CrowdAuthor All Q'd Up BBQ Blog WritersYield 50 servings Ingredients6 medium heads of cabbage (about 36 cups) finely shredded1 1/2 cups sliced green onion1 1/2 quarts mayonnaise or salad dressing3/4 cup sugar3/4 cup vinegar2 to 4 tablespoons celery seed2 tablespoons salt, or to tasteInstructionsCombine cabbage and onion in a large bowl.In a small bowl, blend mayonnaise, sugar, vinegar, celery seed, and salt. Mix well.Drizzle dressing over cabbage mixture in large bowl. Toss lightly to mix well.Refrigerate until serving. NotesCourtesy North Carolina Pork Council. All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...

Marinated Bean Salad

Marinated Bean Salad 2016-02-25 15:09:07 Write a review Save Recipe Print Ingredients 1 cup drained canned green beans 1 cup drained canned yellow beans 1 cup drained canned red kidney beans 1/2 green pepper, seeded and chopped 1 small onion, diced 3/4 cup sugar 2/3 cup white vinegar 1/3 cup vegetable oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon dry mustard Instructions Place the beans in a mixing bowl with the green pepper and onion. Whisk the sugar, vinegar, oil, salt, and pepper in a small bowl until combined. Pour over the vegetables, and toss to coat. Let set in the refrigerator overnight before serving. All Qd Up http://www.allqdup.com/ All Q’d Up BBQ Blog Writers Dedicated to the art of grilling, smoking, and...