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