The word barbeque conjures up wonderful lazy summer days with the aromas of charcoal, hickory, and succulent meats wafting through the breeze, lawn games, best friends, and lots of work! With the menu I have created, you can have all the perks of a real barbeque without all the labor. You can actually enjoy your party and visit with your friends instead of being tied to a barbeque grill for hours.

The menu consists of:
Barbeque pork loin
Hamburger buns for barbeque sandwiches
Savory baked beans
Fruity slaw
Potato chips of your choice
Condiments of your choice
Dill Pickles
Drinks of your choice
Pound cake with strawberries and whipped cream (See my earlier article for the perfect pound cake).

The Pork Loin

If you are entertaining a crowd of 8-12 people, you will need a whole pork loin (about 6 pounds). Cut the loin in half and put into an oblong crockpot. Pour a whole bottle of Liquid Smoke over the meat. Turn the meat so that the Liquid Smoke is well distributed over all surfaces of the loin. Cover the crock pot and cook on high for 1 hour. Then turn down to low for the remainder of cooking time–about 8-10 hours. Do not peek! When cooking time is up, and you are ready to prepare the meat to serve, remove the loin and place on a platter or other large flat container. Pull the meat apart with two forks. After all the meat is shredded, return to the crockpot and prepare au jus, cover, and turn on warm until ready to serve.

Savory Baked Beans

6 to 8 strips bacon, cut in 1-inch pieces
4 cans (16 ounces each) baked pork and beans
1/3 cup light brown sugar, packed
2 Tbsp yellow mustard
2/3 cup ketchup, or use part barbecue sauce
1/2 cup minced onions
1/2 cup chopped green peppers
1 Tbsp minced garlic
3 Tbsp sweet pickle relish (optional)

Preparation:
Fry bacon until crisp; drain well on paper towels. Combine all ingredients; transfer to crockpot; cover and cook on LOW for 4 to 5 hours.
Serves 8-12.

Fruity Raspberry Vinegarette Slaw

2 packages of angel hair slaw mix
1 cup mayonnaise (more or less, according to taste)
2 apples (use your favorite kind)
2 cups crisp, red seedless grapes
Ken’s Steak House Raspberry Walnut Vinaigarette Lite Salad Dressing
Chopped Toasted Walnuts (optional)
Wash and peel apples and chop into bite-sized pieces.
Wash grapes and cut into halves
Mix slaw, apples, grapes together.
Add mayonnaise to taste and mix.
Add salad dressing (about 1/4 cup or to taste)
Sprinkle with salt if desired.
Mix well. Garnish top with chopped toasted walnuts.
(Note: Do not mix slaw and fruit with mayo and dressing until just before serving.)

Dessert
Prepare your favorite pound cake, or use my recipe from an earlier article.
Fresh sweetened or frozen sweetened strawberries (at least 32 ozs.)

Whipped cream or Cool Whip
Slice cake, top with strawberries and strawberry syrup, and a dollop of whipped cream.

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