BBQ 500 Club
Speakeasy Party Recipes from the BBQ 500 Club
Everybody loves a party, and every good party starts with a theme. Recently, our friends in the BBQ 500 Club hosted a speakeasy party, inspired by the hidden bars of the Prohibition era. Today, speakeasies are enjoying a comeback, and it is easy to see why. The mood is cozy, intimate, and just a little bit mysterious.
-SR
Six years ago, I could barely grill a hamburger. Then I stumbled upon Steven Raichlen’s Project Fire TV series, purchased the recipe book by the same name, and rapidly gained confidence standing before an open flame with tongs or spatula. In time I got a smoker and naturally purchased Project Smoke to learn how to use my new accessory. Mastering a grill and a smoker proved beneficial when the world shut down in the early days of Covid. With restaurants closed, my wife and I started a monthly supper club with our closest friends. Those dinners were leveled up with the addition of the recipe book The Barbecue! Bible and newly created BBQ 500 Club on Facebook. The club was started by Robbie and Alynne Douglas who worked through all 500+ recipes during the first year of Covid and wanted to encourage others to experience the same life-changing effects of spectacular, global cuisine.
The Barbecue! Bible became my go-to for supper club and the BBQ 500 Club brought encouragement and support to knock out as many recipes as I could. More books came: Planet Barbecue!; Man Made Meals; The Brisket Chronicles; Barbecue Sauces Rubs and Marinades; and with them not just more recipes but more opportunities to cook for others – church gatherings, block parties, graduations, rehearsal dinners. Recently I got a phone call from someone who was planning a speakeasy-themed birthday party and needed someone to cook for the event. I accepted the challenge, researched inventive appetizers, and crafted a menu inspired by Steven Raichlen recipes:
Recipes for a Speakeasy-Themed Party
Goat Cheese, Thyme, and Honey Tartines
Tangy goat cheese and fragrant fresh thyme are timeless French flavors, here showcased on slices of grilled baguette. Tip: Use unwaxed dental floss to cut the cheese neatly into slices.
Gouda-Stuffed Dates Wrapped in Bacon
Inspired by the Chorizo-Grilled Dates recipe in Project Fire, this version swaps in creamy Gouda for the chorizo, creating a sweet, smoky, salty bite with melted cheese tucked inside and crisp bacon wrapped around each date.
Smoked Planked Brie with Pepper Jelly and Pine Nuts
Inspired by the Smoked Planked Camembert with Jalapeños and Pepper Jelly recipe in Project Smoke, this version uses Brie topped with pepper jelly and pine nuts for a warm, smoky appetizer that is rich, creamy, and easy to spread on toasted bread or crackers.
Smoked Shrimp Cocktail with Chipotle-Orange Cocktail Sauce
This smoky shrimp cocktail brings heat, citrus, and live-fire flavor to a classic appetizer.
Deviled Smoked Eggs with Salmon and Caviar
Inspired by the Deviled Smoked Eggs recipe in Project Smoke, this version tops smoky deviled eggs with salmon and caviar for a rich, elegant bite.
Smoked, Torched Crème Brulee
The Spanish call crema catalana; for the French it’s crème brulee. It belongs in Planet Barbecue thanks to the use of live fire to burn its sugar topping to a candy crisp crust.
The event was a roaring success! Great people, a fun atmosphere, and amazing food inspired by Steven Raichlen. And that’s really the beauty of this whole journey. I started out just trying not to burn dinner, and somewhere along the way I discovered a community, a craft, and a whole new way to bring people together around a table.
If you’ve ever thought about stretching your skills or trying something outside your comfort zone, the BBQ 500 Club is the perfect place to start. Pick a Steven Raichlen recipe, fire up the grill or smoker, and see where it takes you. Who knows—your next dish might be the one that brings a roomful of people to life.
Looking for more recipes like this? Browse our Recipe Index for grilled, smoked, and live-fire favorites.
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