need menu for BBQ for 25
 

I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
2 gas BBQ grills and plan to rent chafing dishes to keep everything
warm. I believe I'll only have one oven. I'll have to do most of the
preparation a day or two in advance.

I see high marks for "Food for Fifty" by Mary Molt, and "Large
Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
these books are more suitable for crowds of 50-100.

I'm halfway decent in the kitchen, but I'm clueless about coming up
with menus. Any suggestions would be most appreciated.

Josh

need menu for BBQ for 25
 

Josh Meyer wrote:

> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.
> <clipped>
> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.
>

Have you decided on your meat? With that in mind, it is easier to come up
with complimentary dishes to serve along side.
Goomba

need menu for BBQ for 25
 

"Josh Meyer" > wrote in message
om...
> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.
>
> I see high marks for "Food for Fifty" by Mary Molt, and "Large
> Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
> books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
> these books are more suitable for crowds of 50-100.
>
> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.
>
> Josh

I have 2 suggestions:

1. Go here and peruse the side dishes and other categories. They are
usually for 24 servings or more
http://www.sysco.com/recipes/recipes.html

2. If you have a Smart and Final or some such outlet look at the recipes
on the Restaurant size packages.

FYI from personal experience in feeding large crowds Minute Rice holds very
very well.

Have you calculated the amount of food per serving/person yet?

Have fun -

Dimitri

need menu for BBQ for 25
 

On 9 Jun 2004 12:14:12 -0700, (Josh Meyer) wrote:

>I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
>2 gas BBQ grills and plan to rent chafing dishes to keep everything
>warm. I believe I'll only have one oven. I'll have to do most of the
>preparation a day or two in advance.
>
>I see high marks for "Food for Fifty" by Mary Molt, and "Large
>Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
>books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
>these books are more suitable for crowds of 50-100.
>
>I'm halfway decent in the kitchen, but I'm clueless about coming up
>with menus. Any suggestions would be most appreciated.

IME, 25 athletes will eat like 50 average people. :)

You should work on the primary meat you're going to feed them. The rest can
spring from that.

--
Siobhan Perricone
"This isn't right. This isn't even wrong."
- Wolfgang Pauli, on a paper submitted by a physicist colleague

need menu for BBQ for 25
 

Josh Meyer wrote:

> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks.

I'd think in terms of around 2 pounds of food per person. This was our
index for catered events with football and baseball teams.

> I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.

A good bit of it can be cold. Potato salad, cole slaw, mac salad, etc.
Serve them in buckets.

> I see high marks for "Food for Fifty" by Mary Molt, and "Large
> Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
> books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
> these books are more suitable for crowds of 50-100.

Food for Fifty has recipes designed for 50. 25 hungry athletes almost
qualifies for 50 if they're older than about 16.

> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.

I'd plan in terms of 12-14 ounces of whatever meats you're preparing,
10-12 ounces of sides (including bread/rolls/cornbread) and 8 ounces
of dessert/fruit. Watermelon makes life nice and easy at a BBQ.

Pastorio

need menu for BBQ for 25
 

In article >,
(Josh Meyer) wrote:

> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.
>
> I see high marks for "Food for Fifty" by Mary Molt, and "Large
> Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
> books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
> these books are more suitable for crowds of 50-100.
>
> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.
>
How much refrigerator space will you have? If you're doing most of
the prep 1-2 days in advance, you're going to need to keep that food
cold before you reheat it. Since the BBQ will be in the summer, you
could opt for simple side dishes like potato and pasta salad, deviled
eggs, cut up fruit and veggies, baked beans, and other typical BBQ food.

Whatever you serve, food safety should be uppermost in your mind.

Cindy, who recovered from food poisoning just in time to give the food
safety lectures to her class

--
C.J. Fuller

Delete the obvious to email me

need menu for BBQ for 25
 

"Josh Meyer" > wrote in message
om...
> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.
>
> I see high marks for "Food for Fifty" by Mary Molt, and "Large
> Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
> books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
> these books are more suitable for crowds of 50-100.
>
> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.
>
> Josh

Hi Josh, here are some barbeque menus from a caterer here in Toronto that is
1st rate, I use them all the time. Perhaps you could get some ideas from
them.

J.


Barbecue Menu One

Grilled Beef Tenderloin
Marinated with a Three Pepper Rub
Served with a Chimi Churi Sauce

Grilled Shrimp Skewers
Marinated with Coriander, Lime & Garlic
on bamboo skewers (3 per skewer)

Marinated Grilled Chicken Breast
Marinated with Olive Oil, Lemon, Rosemary & Garlic

Mini French Buns, butter Rosettes

Tomato Salad
Farm Fresh Red & Yellow Tomatoes topped with Fresh Basil &
Goat Cheese & served with a Balsamic Vinaigrette

Traditional Caesar Salad
with Creamy Dressing & our Homemade Croutons

Grilled Corn Salad
with Peppers, Coriander & Onions

Selection of Homemade Baked Goods

Fresh Fruit Platter

****

Barbecue Menu Two


Gourmet Hamburgers & Sausages
Spiced Beef Burgers & Sweet or Hot Italian Sausages on Toasted Buns

Condiments include Grainy Mustard, Ketchup, Sliced Red Onion,
Sliced Tomatoes, Cheddar Cheese, Peppercorn Mayonnaise

Corn on the Cob
Grilled Peaches 'n' Cream Sweet Corn with Butter

Salad of Mixed Summer Greens
with Raspberry Vinaigrette

Baby New Potato Salad
in a Creamy Dijon Dressing

Fresh Watermelon Slices

Assorted Cookies

****

Barbecue Menu Three

Grilled Calamari
With diced Tomatoes Garlic, Fresh Herbs & Olive Oil

Bison Burgers
Served on a Homemade Brioche Bun
with a Berry Ketchup

Mini Lamb Sausage
Tzatziki

Grilled Pita Bread

Mediterranean Chickpeas Salad
With Diced Tomatoes and Cucumber & Fresh Mint

Mixed Baby Greens Salad
with Grilled Vegetable Salad
Balsamic Vinaigrette

*
Florentine Honey Almond Square
& Assorted Baked Goods

Fresh Fruit Salad


Barbeque menu 4
Bison Burger on Brioche Bun

Salmon Burger
Fresh salmon chopped and blended with
green onions, dill and capers

Mushroom Burger
Mini Portobello Mushroom
with garlic, thyme, rosemary & olive oil

Farm Fresh Red & Yellow Tomatoes
topped with goat cheese and basil

Yukon gold & Peruvian Purple Potato

Fresh Watermelon Slices

Fresh fruit & baked seasonal tarts



Barbeque menu 5
Smoked Pork Loin &
Asian spiced plum chutney

Arctic Char in Banana leaf
Arctic char with lemon grass, Thai basil
wrapped in Banana leaf and grilled

Wasabi Potato Salad

Mango & Carrot Salad
with sweet red onions, ginger & cracked peppercorn

**
Pineapple, Coconut sticky rice pudding

Lime tart

need menu for BBQ for 25
 

"BubbaBob" > wrote in message
s.com...
>
> >
> Where's the barbecue? That's all just grilling.

Is there a difference? (ducks) :o)

J.

need menu for BBQ for 25
 

"BubbaBob" > wrote in message
s.com...
>
> >
> Where's the barbecue? That's all just grilling.

Teehee!!!

need menu for BBQ for 25
 

Josh Meyer > wrote:
> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks. I'll have
> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
> warm. I believe I'll only have one oven. I'll have to do most of the
> preparation a day or two in advance.

> I'm halfway decent in the kitchen, but I'm clueless about coming up
> with menus. Any suggestions would be most appreciated.

Since its a barbecue after a game, I assume, why just go the simple
route? Hot dogs, hambergers, boneless chicken breasts, maybe corn on
the cob or a big pot of baked beans, some salads (caesar, potato,
cucumber, macaroni, etc.), and potato chips and pretzels, maybe a
pot of chili? The salads and chili can be prepared in advance. It
won't take long to cook hotdogs, chicken breasts, and burgers. Maybe
some watermellon and other fresh fruit for dessert.

You didn't say what kind of budget you are working with, but the
menu I suggested would be one of the more inexpensive options.

need menu for BBQ for 25
 

"Bob (this one)" wrote:
>Josh Meyer wrote:
>
>> I'll be putting on a BBQ for 25 hungry athletes in 6 weeks.
>
>I'd think in terms of around 2 pounds of food per person. This was our
>index for catered events with football and baseball teams.

I second that, but only if it doesn't include desserts. Two sheet cakes and a
five gallon drum of vanilla ice cream. That way if anyone hasn't had enough of
the main course and sides they can always pig out on the dessert.

> > I'll have
>> 2 gas BBQ grills and plan to rent chafing dishes to keep everything
>> warm. I believe I'll only have one oven. I'll have to do most of the
>> preparation a day or two in advance.
>
>A good bit of it can be cold. Potato salad, cole slaw, mac salad, etc.
>Serve them in buckets.

If we're talking pro or semi-pro hockey players serve them in troughs. ;-)

>> I see high marks for "Food for Fifty" by Mary Molt, and "Large
>> Quantity Recipes" by Margaret Terrell. Is anyone familiar with those
>> books? I'm not sure if a BBQ for 25 constitutes a crowd. I wonder if
>> these books are more suitable for crowds of 50-100.

Not familiar with either but divide by 2 or 4 if you go with their recipes and
then add 10% for wastage.
>
>Food for Fifty has recipes designed for 50. 25 hungry athletes almost
>qualifies for 50 if they're older than about 16.

If they're fifteen/sixteen and they've just finished a game my math-sense tells
me more like 60.
>> I'm halfway decent in the kitchen, but I'm clueless about coming up
>> with menus. Any suggestions would be most appreciated.
>
>I'd plan in terms of 12-14 ounces of whatever meats you're preparing,
>10-12 ounces of sides (including bread/rolls/cornbread) and 8 ounces
>of dessert/fruit. Watermelon makes life nice and easy at a BBQ.

Second that.

But-but-but - we need to settle on whether Mr. Meyer is talking about grilling
or true-Q.

What's the main dish? Ribs? Chicken? Burgers 'n dogs?

I've got some fairly good, easy prep, recipes.

F'rinstance -

Lime chicken - bone-in, skin on chicken. Set up in a hotel pan and marinate in
corn oil and lime juice. Use fresh limes and throw in the squoze bits, add
bashed garlic cloves and chopped scallions, couple of tbsp of cayenne pepper.
Marinate 4-6 hours. If you squeeze the lime juice in advance (it'll keep
refrigerated) you can toss together the marinade and chicken in about 25
minutes.

Bread or rolls, and plenty of them.

If you've got an oven handy you can oven roast about 30-40 ears of corn in the
husk.

Buy potato salad, it's not worth making that much yourself.

Five heads of lettuce, a dozen cukes, fresh tomatos, etc . . .salad. Most
everyone likes salad.

Gazpacho. Six weeks from now 'maters will be cheap. If you've got a blender
you can make 6-7 batches in about 2 hours and refrigerate for several days.
Actually tastes better after it's been allow to sit a while. Serve out of a
punch bowl, into styrofoam cups.

Possibilities are endless.

Best,

Marc

need menu for BBQ for 25
 

MrAoD wrote:

> Lime chicken - bone-in, skin on chicken. Set up in a hotel pan and marinate in
> corn oil and lime juice. Use fresh limes and throw in the squoze bits, add
> bashed garlic cloves and chopped scallions, couple of tbsp of cayenne pepper.
> Marinate 4-6 hours. If you squeeze the lime juice in advance (it'll keep
> refrigerated) you can toss together the marinade and chicken in about 25
> minutes.

Feeding that many people with two grills? No way should chicken or ribs
be considered. Keep it simple. Burgers and brats, I'd say.




Brian Rodenborn

need menu for BBQ for 25
 

>Default LUser squeaks:
>
>MrAoD wrote:
>
>> Lime chicken - bone-in, skin on chicken. Set up in a hotel pan and
>marinate in
>> corn oil and lime juice. Use fresh limes and throw in the squoze bits, add
>> bashed garlic cloves and chopped scallions, couple of tbsp of cayenne
>pepper.
>> Marinate 4-6 hours. If you squeeze the lime juice in advance (it'll keep
>> refrigerated) you can toss together the marinade and chicken in about 25
>> minutes.
>
>Feeding that many people with two grills? No way should chicken or ribs
>be considered. Keep it simple. Burgers and brats, I'd say.
>Brian Rodenborn

Huh? Whadda you know... what's so difficult 'bout grillin' chicken 'n ribs...
brats require more TLC.

Anyhoo, can't have a successful feed lest ya got the granddaddy of all "Come 'N
Git Its"... just ordered mine yesterday... this is the real deal - hellsbells:
http://www.farmersmarketonline.com/cooperbell.htm


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