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Old 07-06-2017, 01:25 PM   #1
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Advice on cooking for a crowd

When we reach the Tetons we'll be cooking for 8 and I'm hoping people have ideas for simple meals for a crowd. On my list is chili, tacos, minestrone soup, chicken cacciatore, hamburger stew but I'd love some input -- plus one of us is vegetarian so I need to figure out what to do about that. We bought a Weber grill for this trip and we'er loving it, but I am not sure it will be large enough for our crowd.
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Old 07-06-2017, 01:30 PM   #2
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Originally Posted by Ruthe View Post
When we reach the Tetons we'll be cooking for 8 and I'm hoping people have ideas for simple meals for a crowd. On my list is chili, tacos, minestrone soup, chicken cacciatore, hamburger stew but I'd love some input -- plus one of us is vegetarian so I need to figure out what to do about that. We bought a Weber grill for this trip and we'er loving it, but I am not sure it will be large enough for our crowd.
Are you going to have hookups?
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Old 07-06-2017, 01:56 PM   #3
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If it's not too hot to have a campfire, foil-packet meals are good and easy clean up too.
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Old 07-06-2017, 02:20 PM   #4
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Originally Posted by Ruthe View Post
When we reach the Tetons we'll be cooking for 8 and I'm hoping people have ideas for simple meals for a crowd. On my list is chili, tacos, minestrone soup, chicken cacciatore, hamburger stew but I'd love some input -- plus one of us is vegetarian so I need to figure out what to do about that. We bought a Weber grill for this trip and we'er loving it, but I am not sure it will be large enough for our crowd.
Hi Ruthe,
I'm going to follow this thread with a lot of interest as I like to cook.

Suggest making things that you can fix ahead of time - caution: you may not want to spend all day cooking. Such as potato salad, chowders and stews with garlic bread, large green salads extended with apple slices and walnuts. Tacos are always appreciated plus for the vege you can make some with sautéed portabella mushrooms, onions, sweet peppers, etc. BBQ brats .... could easily fit 8 at a time on your grill - warm buns on top when nearly done plus bag of chips and salsa .... with a full rack of cold beer / meal. Double that for breakfast.

Camp next to Baglo and tell him that you doubt his grill will really roast a whole chicken or two.

Sloppy Joes feed lots. Maybe BBQ the meat or chicken first for added flavor.

I shop at Costco a lot. Best day is Thursday for free samples and ideas. I buy my walnuts (+other nuts there - 3 lb bags), cheeses, and canned clams (3 lb. cans), chips, their cooler this time of year has great dark red cherries. Other fruits and vegetables and packaged for a group.

Corn on the cob - place ears with husk right on the grill - soak in water first or wrap in foil. Aspergas on the que with a little pepper and olive oil.

Tom
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Old 07-06-2017, 02:56 PM   #5
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When I need ideas for many subjects but especially cooking / food, I go to a site and app called "Pinterest" and for example search 'camp cooking', of say 'tacos' or similar. You'll get hundreds of ideas.

Tom
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Old 07-06-2017, 05:09 PM   #6
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We smoke a couple of large pork shoulders at home , then shred the pork ,put it in seal a meal bags and freeze.
When camping we just put the shredded smoke pork in a crockpot with some BBQ sauce for pulled pork sandwiches.
Add in some potato salad and a few cans of baked beans and you've got supper.
We also have a large electric griddle which makes cooking up pork sausage and pancakes or French toast for 8 or 10 people for breakfast real easy.
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Old 07-06-2017, 05:38 PM   #7
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I'm camping next to Steve next time.
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Old 07-06-2017, 06:02 PM   #8
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I'm camping next to Steve next time.
In the late winter / early spring we make a large roaster
( 20 quarts ) of homemade baked beans with double smoked bacon , molasses, onions and brown sugar.
We also make homemade breakfast , bratwurst , chorizo and Italian sausage plus grind up sirloin tip for homemade hamburgers.
We put it all in seal a meal bags in portions to feed 2 people and freeze.
When time to go camping we just take along exactly what we need.
The seal a meal bags really work well in a cooler because when the ice melts the bags keep the food from getting waterlogged.

Jim if we are ever lucky enough to go to the same rally , I will bring you some homemade sausage to try.
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Old 07-06-2017, 11:02 PM   #9
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Hi Ruthe and others,

Here is something I have had fun with for potlucks and small groups .... Bar-B-Que'd pizza. Its easy and generally guests enjoy making their own .... here is how:

Start with making pizza dough (recipes on web) allow to rise, punch down and rise a bit again, pinch off a golf ball size piece of dough and pinch or roll with wine bottle ( I like to start with a full one ... as long as its empty when I'm done) till your pie is about 6 - 8" in diameter and 1/4" - 3/8" thick. Or make square to fit your grill - need a little space along all edges for heat to circulate.
Or ...
Store bought dough in a tube. Follow directions and roll out as above. Take a pull or two off wine bottle.

Place pies on grill and grill on one side only. If your grill doesn't have a lid, a foil tent will help. Object is to have pies well toasted on one side only and the other side a little dry so stacking them they won't stick together. Make as many pies, cooked one side, as you are going to eat. Make more than you think you all will eat.

Above can be done earlier and 1/2 cooked pies will freeze well.

Stack them up and hand them out to your guests with the instructions to put filling on the cooked side. Paint pizza sauce ( tomato sauce ... maybe some BBQ sauce or make a white sauce ahead) with a basting brush or paint brush as long as it hasn't been recently used for bottom painting. Add ingrediences as follows:
Just some suggestions - anchovies or less salty sardines, onions, sautéed asparagus, garlic chunks, sliced pepperoni, pineapple, diced ham, sliced olives- black or green, onions, sweet peppers (sautéed?), capers, basil leaves (yes!) .... or whatever interesting things you have.

Cover with shredded cheese, mozzarella works well but so do other cheeses. Best is one that melts easy. Again don't pile too high or it won't melt down into your fillings. Keep cheese back a little from the edge or your clean up will be more involved.

Caution guests to not pile high ... basically 1 layer thick+ or your pie will be soggy. A good rule: the maker only gets to eat 1/2 of his pizza, the other half is shared - this makes it so everyone gets to eat some right away. Once the momentum is built up they will come off the grill pretty quickly. Sometimes I will add a finger sized stick of some local hardwood - peel the bark - to add a little smoky flavor - best if the Ranger is looking the other way.

Cook "raw" side down until cheese is melted together.

Yum!

You won't need a pizza stone this way as long as your dough isn't too runny. Some foil on stand by may be helpful. Takes a little tinkering until the BBQ temp is right. Typically, I ask guests to bring a cup of their favorite ingrediences for variety. Everyone has fun being involved and contests to see who can produce the goofiest pizza are common.

There can be many variations to the above so whoever has a good idea please chime in.
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Old 07-07-2017, 01:20 AM   #10
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Guests bring a cup of each of their favorite additions.

Tom

I have mostly used charcoal grills but propane should work great as long as temp can be set low enough.
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