"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