Start With the Basics.

Interior design tips can actually play a huge role in creating the perfect buffet setup. Here are some tips and how you can apply them to your buffet table depending on which look you want to go for.

• Utilize different heights – Making your display have varying heights is a simple way to create visual appeal. You can accomplish this look fairly easily by searching throughout your home for various stable and solid items, large and small. You will need to cover the items with a table cloth of sorts and then put the platters, bowls or other serving dishes on top. Because the items will be covered, the sky’s the limit on what you can choose: shoe boxes, vegetable cans, hard suitcases, certain pots and pans, plant pots, books and anything else you can imagine with a solid base.
• The layering technique – layering is probably the simplest way to decorate a buffet table because you don’t need any extra items, just the food itself. Layering can be done in a variety of ways from placing the taller items in the back with the smaller items in the front to placing like size items slightly in front of the other with a splash of greenery in front. This layering technique is extremely helpful for adding depth and interest to your buffet table.
• Accenting textures and colors – The use of colors can add personality and will bring together your whole color scheme to create a more flowing reception. Choose a neutral color from your scheme to use as the table cloth and then accent that with different, more vibrant colors from your wedding theme. Remember to mix and match, it will create a jaw dropping display that will leave your guests awe-inspired.
• Group the items together- Although the urge to use even numbers is prevalent among many, grouping the buffet items in odd numbers has actually proven to be quite visually pleasing. Start by dividing your buffet table into separate parts and then group 2-3 food items with 2-3 decorative items. This will draw attention in a positive way.

Picking a Date
One of the best reasons to have your wedding in the fall is because traveling costs drop; however, you still have to be aware of the several holidays that occur during the fall months. For example: Labor Day, Columbus Day, Halloween and Thanksgiving are probably not the best weekends to have a wedding. In order to ensure attendance from your family members and friends, it’s important to choose a convenient day for both you and your guests.

Prepare for Allergies
It’s no secret that fall allergies can put a damper on your special day, so to avoid puffy eyes and a sniffling nose, you should keep non-drowsy antihistamine on hand. For most people who are prone to fall allergies, pollen from weeds (especially ragweed) triggers the most reactions. Other potential annoyances include mold spores and dust mites, but they tend to be less threatening than pollen.

Beware of the Cold
While the rich colors of fall may make the perfect backdrop for your “I do’s,” the weather that comes along with it may not be so favorable. Make sure you dress appropriately. No one wants to say their wedding vows to a blue lipped, shivering spouse-to-be. Don’t forget to remind your guests to dress warmly and provide plenty of patio heaters or fire pits to keep things comfortable. After all, you want your guests to enjoy your wedding.

Natural Décor
If you are using the natural hues of fall as inspiration for your color scheme and bridesmaid’s dresses, then the use of natural décor would be the perfect complement to your wedding. Not to mention, it would be the economical route to take. Items such as fall berries and garlands of autumn leaves are perfect for decorating the aisle and reception tables. Choosing flowers that naturally thrive during autumn, like chrysanthemums, dahlias and asters, are also great for decorations and will help keep the price down too.

1. Chairs – It always seems like there is never enough to go around. Either someone brought another person you weren’t expecting or you’ve got a friendly neighbor that just wants to “hang out”. Either way, someone winds up sitting on the cooler. So when you head off to the big game, bring your own chair. And if you’re the host, provide a few extras just in case.
2. Canopy Tent – Even though it’s technically fall, there could still be a few hot days lingering. In that case, bring a canopy tent that’s easy to put up and take down and is big enough to provide cover from the hot sun. No one wants to sit outside and bake so tents are a must.
3. Blankets – On the other side of the coin, as the cold weather starts to move in, pack some extra blankets for the crew. Fleece blankets are cheap and readily available so they’re perfect to stash away in the car in case someone gets the chills. To be a real hero, add some hand warmers to the supply list.
4. Trash bags – This is something many people forget because of the availability of public trash cans located in the parking lot. But, if it’s a big game, those can fill up quickly. So be sure to pack your own trash bags and in this arena, more is always better.
5. Toilet Paper – Yes, toilet paper. Portable toilets always run out especially at an event where people are drinking. On a hot day, add water to that equation and those supplies run low fast. Throw in a couple extra rolls just to be safe.

Most of the above items fall into the “extras” category and there are definitely some other must haves like a grill, tongs, coolers, cutlery, condiments, and so forth. But to make a provide a truly comfortable experience for everyone involved, add these extra five and you’ll be good to go.

• whole boston butt (the beginning of every good barbecue)
• very large ziploc bag (big enough to hold your meat)
• 3 in deep roasting pan (or bigger)
• meat thermometer (you can go really fancy and get the digital kind, but if you only have the stick-it-in-and-watch-the-dial-move kind, then that’s OK too)

We could go on for days about why brining is important, but we’ve already done that, so because this piece of meat is probably bigger than most small babies and cooks probably longer than catching up on your House recordings, you’ll want to brine this thing.  The second most important step for meat to have flavor is some seasoning.  Here, we create a dry run that works on beef and pork, so if you make extra, feel free to try it on other stuff too.  It will keep for 1-3 months in an airtight container.  OK, let’s get started.

The Rub:

• 1 tbsp cayenne pepper (it will balance out and not be too hot)
• 1 tbsp chili powder
• 1 tbsp garlic powder
• 1 tbsp ground cumin
• 1 tbsp ground pepper
• 1 tbsp onion powder
• 1 tbsp paprika
• 1 tbsp kosher salt
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• Mix all ingredients together

The Brine:

• 1/2 cup salt
• 6 cups cold water (or enough to cover meat)
• 2 cups apple juice
• 1/2 brown sugar
• 5 tbs dry rub
• Mix salt, cold water, and apple juice in large ziploc bag until dissolved.  Add brown sugar and 5 tbs of dry rub. Stir.  Rinse meat, add to bag and make sure completely covered with brine solution.  Refrigerate at least 8 hours or over night.

After meat has brined for at least 8 hours, remove from fridge.  Remove meat from bag and place in roasting pan.  Pat dry with paper towels.  Rub meat liberally with remaining rub mixture all over until completely covered.  Turn meat fatty side up and let rest for about 45 more minutes.  (You don’t want your meat to be cold when placing into the oven.)  Preheat oven to 225 degrees.  Cook meat in middle of oven on middle oven rack for approximately 10 hours depending on size of the boston butt.  (Appx 1 1/2 hrs per pound).  No need to start checking temp until around 8 hours if you have one of the manual poke-’em thermometers.  When internal temp has reached 185-200 degrees, remove from oven, loosely cover with foil at least 1 hour before carving top layer of fat off and pulling meat apart.  Serve with any one of LowCountry’s barbecue sauces.  Enjoy!

• Wash the exterior of the grill using warm soapy water rather than harsh chemicals that can damage paint or stainless steel. Use steel wool to clean any stubborn grease spots.
• Clean the drip pan. If it is really grimy, you can find a replacement at most hardware stores.
• Tighten any loose screws, handles and wheels.
• Check for gas leaks and damaged hoses. Replace any damaged pieces immediately. Gas leaks can be very dangerous.
• Make sure the burner flames are even. If they aren’t, clean the burners using a small wire brush or pipe cleaner and tap out any debris.

These steps won’t take long to do and will get you ready for a full season of delicious grilling!

• 1 lb of halved pecans
• 1 ½ tsp Kosher salt
• 2 tbs. butter

Now this recipe is so easy, it’s almost embarrassing that it has to be explained. However, the flavor you get from the pecans tastes like there should be some complex recipe and techniques to go along with them. And not that there is anything wrong with roasting some pecans in the oven every once in a while, but the smoky flavor provides a depth that’s missed out from oven cooking.
First, fire up your smoker. Steady heat should reach between 225 – 250 degrees. Arrange nuts on a grill safe pan. If you have a grill pan with holes, just cover with foil and then arrange nuts in a single layer across the pan. Next, sprinkle with about a ½ tablespoon of salt. Cut up 2 tbs of butter into very small cubes and arrange evenly over pecans.
Smoke the pecans for about 1hour or until golden brown stirring halfway through the smoking process to cover nuts completely with the melted butter and salt. If you like your pecans extra toasty, leave in smoker for another hour, or taste every 15 minutes for desired flavor.
Please note that the crunchy factor does not happen until pecans have had a chance to completely cool.
Serve these at your next party, and your guests will surely go nuts! (no pun intended)

Now you are aware and utterly confused and realize that you have been using the wrong term for most of your life, go and have a barbecue and grill out with your friends by grilling some hotdogs and barbecuing some ribs.  Practice makes perfect!

• Quail (boneless, skinless breasts)*
• Pickled jalapenos
• Bacon slices (cut in half)
• Italian dressing
• LowCountry Barbecue Hot Sauce

Directions:

For every quail breast, place 1-2 slices of jalapenos on top and wrap with ½ slice of bacon.  Skewer a toothpick through to hold in place.  Marinate in Italian dressing for 1-2 hours in fridge before grilling.  Arrange quail on a disposable grill pan, tin foil, or grill basket to easily transport to grill and cook over medium high heat for approximately 15 minutes or until lightly brown on all sides and quail is still slightly pink inside.  Baste with LowCountry Barbecue Hot Sauce twice during cooking time.  Once removed from grill, liberally baste again with sauce.  If you like your bacon a little more crispy than how it’s coming off the grill, place under medium broiler for 1-2 minutes or until desired crispiness.

*If using the whole quail, cut a slit in the breast on each side of the bird large enough to stick a slice of jalapeno and wrap with a full slice of bacon.  Follow remaining directions; however, cooking time will need to be adjusted.

For starters, try toasting some nuts or melt cheese over toast with halved grape tomatoes for bruschetta.  Remember, all this can be cooked on your grill.  Next, have a go with some bacon wrapped shrimp, stuffed jalapenos, or turkey sliders (recipe below).   You can wrap, stuff and patty these a day before the party, so all you have to do is pop them onto the grill the day of.  These are just starters, but the possibilities are endless with your grill, and the barbecue fanatic of your house will be the highlight of the party serving up great snacks and hors d’oeuvres all night long.  Just make sure to do your prep work, like any other party, a day or two before the big day.  That way, your party time isn’t interrupted by a messy kitchen and unnecessary duties.

Turkey Sliders

• 1 lb of ground turkey
• 1/8 tsp dried parsley
• Dash of Worcestershire
• 1/8 tsp salt and pepper
• 8 soft dinner rolls or mini hamburger buns

Place the turkey into a large bowl along with next 2 ingredients, and mix just until ingredients are combined.  Do not over mix.  Mold turkey mixture into 8 even-size slider patties and season with salt and pepper to taste.  Grill sliders on medium high heat  approximately 15-20 minutes or until cooked throughout.  Warm rolls/buns on grill and serve immediately.  Top with desired garnishes.

Here at LowCountry Barbecue, we have enjoyed making your barbecue catering events extra special in 2011 and look forward to continuing to provide great service to all our wonderful patrons in 2012.  Happy New Year!