BBQ Night

BBQ Pulled Chicken · 98 servings

Ingredients

42-56 lb boneless skinless chicken thighs (≈19.1 kg) - or a mix of thighs and breasts
olive oil - a drizzle
14 large onion (≈2.1 kg) - diced
28 garlic cloves (≈84 g) - or more, minced
9⅓ tbsp smoked paprika (≈56 g)
9⅓ tbsp salt (≈168 g)
black pepper - a few generous grinds
21 cups barbecue sauce (≈5 kg) - store-bought or homemade, plus more for serving

Instructions

Heat the oven to 325°F. Remove the chicken from its packaging and pat it dry.
In a Dutch oven or heavy pot with a lid, heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes, until quite soft. Add the smoked paprika and stir.
Add the chicken one piece at a time, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper.
Pour in the barbecue sauce and bring to a simmer. Turn off the heat.
Cover the pot with a heavy lid and put it in the oven. Bake, covered, for 90 minutes, or until the chicken is extremely tender.
Remove from the oven and use a slotted spoon to transfer the chicken to a large bowl. Use two forks to shred the chicken finely.
While shredding the chicken, put the sauce, uncovered, back on the stove over high heat. Bring to a boil and reduce the liquid to about half its volume.
Pour the thickened sauce over the shredded chicken and stir.
Serve with buns, slaw, avocado, and extra barbecue sauce on the side.

BBQ Tofu · 110 servings

Ingredients

24.1 lb extra-firm tofu (≈10.9 kg) - pressed at least 30 minutes, cut into cubes or slabs
13¾ cups barbecue sauce (≈3.7 kg) - your favorite, homemade or store-bought, plus more for serving
cooking spray or oil - for the grill grates or baking sheet

Instructions

Press the tofu at least 30 minutes to remove excess water, then cut into cubes or slabs.
**Baked:** Preheat the oven to 450°F and line a baking sheet with parchment paper. Brush the tofu all over with BBQ sauce and arrange in a single layer. Bake 20 minutes until browned around the edges, then flip, brush with more sauce, and bake 5 more minutes until well browned.
**Grilled (alternative):** Preheat a grill or grill pan to medium-high. Brush the tofu with BBQ sauce, threading cubes onto skewers if using. Oil the grates well. Grill 2-3 minutes per side until well-charred, brushing with more sauce before serving.
Serve with extra BBQ sauce on the side if desired.

Seasoned Roasted Potatoes · 78 servings

Ingredients

Instructions

Toss the cubed potatoes with the oil.
Add all the seasonings and mix until evenly coated.
Roast at 425°F (220°C) for 35-45 minutes depending on cube size, flipping halfway through.
If using Parmesan, sprinkle it on during the last 5 minutes or immediately after they come out of the oven.
Finish with a little chopped parsley or chives if you have them.

Chili-Lime Corn · 96 servings

Ingredients

Instructions

Heat a large skillet until very hot. Add the neutral oil and the corn.
Let the corn sit undisturbed in places long enough to brown rather than stirring it constantly. Cook until hot throughout and lightly charred.
Lower the heat and stir in the butter, chili powder, smoked paprika, garlic powder, salt, black pepper, and the lime zest.
Finish with the lime juice and the cilantro right before serving.

Sesame Cabbage Salad · 96 servings

Ingredients

Instructions

Very thinly slice the cabbage, shred the carrots, and slice the green onions into a large bowl.
Whisk together the rice vinegar, soy sauce, toasted sesame oil, neutral oil, sugar, ginger, and garlic.
Pour the dressing over the vegetables and toss to coat.
Let the salad sit 15-30 minutes before serving so it softens slightly and takes on the dressing.
Toss with the sesame seeds just before serving.

Cucumber Tomato Salad · 96 servings

Ingredients

32 medium cucumbers - sliced or diced (about 3 cups)
32 cups cherry tomatoes - halved
4 cups red onion - thinly sliced
2 cups olive oil (≈432 g)
1½ cups red wine vinegar (≈352 mL) - or apple cider vinegar
2⅔ tbsp salt (≈48 g)
1⅓ tbsp black pepper
1⅓ tbsp sugar - optional, balances the acidity
2 cups fresh dill or parsley - chopped, optional

Instructions

Combine the cucumber, tomatoes, and red onion in a large bowl.
Whisk together the olive oil, vinegar, salt, pepper, and sugar (if using) in a small bowl.
Pour the dressing over the vegetables and toss to coat.
Sprinkle with fresh herbs if using. Let sit at least 10 minutes before serving so the flavors meld.
Serve chilled or at room temperature.

Garlic-Lemon Roasted Broccoli · 96 servings

Ingredients

Instructions

Heat the oven to 425°F conventional or 400°F convection.
Toss the broccoli florets with the olive oil, minced garlic, salt, garlic powder, and black pepper - everything except the lemon.
Spread the broccoli in a single layer on a sheet pan. Do not crowd the pan.
Roast about 15-20 minutes, tossing once, until the edges are browned. Pull it while the florets still have bite - do not roast until soft and gray.
Squeeze the lemon juice over the broccoli right before serving. Add red pepper flakes if using.

Vegan Coffee Cake · 160 servings

Ingredients

Instructions

Preheat the oven to 350°F and lightly grease a 9x13-inch cake pan.
Combine the soy milk and apple cider vinegar and set aside.
In a large bowl, mix the flour, baking powder, salt, and sugar.
Add the milk mixture, oil, applesauce, and vanilla to the dry ingredients and stir until combined.
Pour half the batter into the prepared pan.
Mix the brown sugar and cinnamon for the streusel.
Sprinkle half the streusel over the batter, then add the remaining batter.
Top with the remaining streusel and drizzle with the melted vegan butter.
Bake 40-45 minutes, until a toothpick inserted in the center comes out clean.

BBQ Night

BBQ Pulled Chicken · 98 servings

Ingredients

Instructions

BBQ Tofu · 110 servings

Ingredients

Instructions

Seasoned Roasted Potatoes · 78 servings

Ingredients

Instructions

Chili-Lime Corn · 96 servings

Ingredients

Instructions

Sesame Cabbage Salad · 96 servings

Ingredients

Salad

Dressing

Instructions

Cucumber Tomato Salad · 96 servings

Ingredients

Instructions

Garlic-Lemon Roasted Broccoli · 96 servings

Ingredients

Instructions

Vegan Coffee Cake · 160 servings

Ingredients

Coffee Cake

Cinnamon Streusel

Topping

Instructions

Menu listing