I have really been out of it. I love hearing your responses to our Question of the Month, but it's been awhile since I sent something out. Recently, I sent an email to my email newsletter group asking what their one biggest outdoor cooking challenge was right then. I got some great responses, but the one question that I got over and over was:
How Do You Cook Outdoors For a Large Group?
This seemed to be a hot topic at the moment, perhaps because there are youth camps and family reunions and other big get-togethers going on right now. So:
- If using Dutch ovens to cook, what dishes do you cook for large groups?
- What do you cook for a large group of Scouts and parents that the Scouts will actually eat?
- How do you handle things if you are cooking for 20? What about 70?
- How do you keep everything timed to be done and warm at the same time?
- What tips do you have for cooking over a grill for large groups ?
Any other answers to related questions would be appreciated as well. I'm sure many of you have some great ideas and experience with cooking outdoors for large groups. Let's hear your tips in the comments below!
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I have cooked for groups of 25-75 people before. It can be a very difficult thing in itself but I have learned a trick or two over the years. A couple things to bear in mind. You cannot please everyone no matter how hard you try so lighten up and enjoy the time spent serving others. I like to break things up a little so I have my better half and daughters prepare assigned salads and deserts. That takes care of one part of the meal. These can be anything from potato, or mac salad to small finger food ideas like little smokies in grape jelly etc. These little things planned in advance can take the pressure off as people can grab and stuff and occupy themselves in conversation while you work on the main courses. I usually cook or smoke large pork, beef entrees to make hot sandwiches etc. add these with some well prepared cowboy beans and sparkling taters and your nearly there. If it’s a budgeted affair then I might use country pork ribs that I buy in large quantities and then set up three of the big dutch ovens and simmer them in a special sauce for two hours and then add them to a big grill for a 10 minute flavor add. These are big hits and really easy to prepare. Hams are also easy to prepare since they are already cooked and all you need to do is add some smoke to them or just dutch them. The pre sliced ones are much easier for the large crowds. Rolls and drinks can be made days before. The key for me is to be organized and have everything already prepared the day before except the hot cook meat meals and potato dishes. These can be timed out with experience and simply made the day of with a minimal effort. Always allow yourself 45 minutes of “oh crap time” Murphy’s law always prevails at these events. Most people are pretty content with a nice tong full of some prepared meat with a nice salad, roll, beans and desert. Fruits can be sliced up and put in coolers the day before, and along with some sliced veggies you have covered nearly everyone’s desires for food. It’s a good feeling to serve others in this fashion especially if you can get a mountain setting or some special place to have the event. Enjoy and good luck.
I am the tenth of eleven children, so, when my family gets together we top 50 easily!! For a BBQ we cook in batches: a portion of each meat (hot dogs, burgers & sausages, etc.) so the beginning of the line can eat (grandparents and children). While they are being helped the next batch of meat is cooking and, usually, done in time for the other adults to eat. . .that way all food is fresh for all to eat! If needed, the third batch of meat is cooked, for “seconds” while those adults eat. . .and one of the first to finish takes over the grilling for the cook to eat!
When we are cooking for big group of Scouts and there parents, we have multipul parents, and multipul Scouts cooking. We have the Scouts cook there favorite dutch oven food, which not surprising is usally some kind of desert. Us as parents will usually cook a main dish. The dish’s will vary from Chilli, to Lamb Curry with Spinach, to Monkey Bread, or some flavor of Cobbler.
We do a lot of entertaining during the 6 months we are in south Florida for the winter. I have cooked for groups from 2 to 3 couples at a time up to over 100 but with groups that large they help with carry-in dishes. I always cook or should I say smoke all the meat. One of my favorites to smoke for groups this large is pork butts for pulled pork. I also put in a few baked beans and smoke them in a large Dutch oven. For smaller groups I will smoke up 6 to 10 racks of ribs and do 2 or 3 beer butt chickens. Smoked food is a hobby and have enjoyed it for many years.