need menu for BBQ for 25

Josh Meyer said:

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

"Josh Meyer" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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
sysco.comrecipes.htmlOpen ↗

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

(Josh Meyer) said:

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

Josh Meyer said:

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.

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

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

In article <[email hidden]>,

(Josh Meyer) said:

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

"Josh Meyer" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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 [censored]

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 [censored]

Josh Meyer said:

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.

Quoted message said:

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.

Where's the barbecue? That's all just grilling.

"BubbaBob" <rnorton@_remove_this_medlab5.unm.edu> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Where's the barbecue? That's all just grilling.

Is there a difference? (ducks) :o)

J.

"BubbaBob" <rnorton@_remove_this_medlab5.unm.edu> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

Where's the barbecue? That's all just grilling.

Teehee!!!

Bob (this one) said:

Josh Meyer said:

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.

Quoted message said:

Quoted message said:

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. ;-)

Quoted message said:

Quoted message said:

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.

Quoted message said:

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.

Quoted message said:

Quoted message said:

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

MrAoD said:

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