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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
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