- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Tailgate Menu for Large Crowd (approx 60-70 ppl.)
Posted on 9/22/11 at 11:10 pm
Posted on 9/22/11 at 11:10 pm
Alright guys...
Lets hear some of your tailgate recipes for larger sized crowds. Have quite a few people coming by for the Florida tailgate this year, and wanted some suggestions for a tailgate menu.
(I have the typical Jambalaya, gumbo, sauce piquant, red beans and rice recipes covered)
Just looking for something a little different.
Lets hear some of your tailgate recipes for larger sized crowds. Have quite a few people coming by for the Florida tailgate this year, and wanted some suggestions for a tailgate menu.
(I have the typical Jambalaya, gumbo, sauce piquant, red beans and rice recipes covered)
Just looking for something a little different.
4
Posted on 9/23/11 at 7:28 am to Tiger1982
Rent a corn dog fryer from Taylor Rentals and have your chef do mini corn dogs - lots of them with mustard ketchup or whatever your crowd likes.
I'm sorry. That was way too obvious.
Do pork tenderloin and slice with small dinner rolls, mustard and stuff tomake small pork tenderloin samdwiches. Good chilled.
Better than my first suggestion.
I'm sorry. That was way too obvious.
Do pork tenderloin and slice with small dinner rolls, mustard and stuff tomake small pork tenderloin samdwiches. Good chilled.
Better than my first suggestion.
Posted on 9/23/11 at 7:34 am to Tiger1982
I have a recipe for chicken & andouille etouffee that is easy to put together for a large group and is a hit every time I fix it.
It's basically a chicken stew made with deboned thighs and andouille. I will share the recipe if you are interested.
Good luck.
It's basically a chicken stew made with deboned thighs and andouille. I will share the recipe if you are interested.
Good luck.
Posted on 9/23/11 at 7:53 am to Tiger1982
Cook a whole pig. Cajun-microwave style. For 60-70 people I think you would need a 60+ pound pig which means a big cajun microwave, but man it's good and a hell of a lot of fun.
Posted on 9/23/11 at 7:56 am to tigeryat
sounds good.
Can you email me the recipe?
sltiger82@gmail.com
Can you email me the recipe?
sltiger82@gmail.com
Posted on 9/23/11 at 9:05 am to Tiger1982
please post the chicken and anduille ettouffe
Posted on 9/23/11 at 9:06 am to dutch
quote:
please post the chicken and anduille ettouffe
Yes, please share. Sounds good!
Posted on 9/23/11 at 10:10 am to Dorothy
I'll post it tonight. I'm at work and my recipe book is on my home computer, and my remote desktop connection isn't working.
Posted on 9/23/11 at 10:14 am to tigeryat
Paul Prudomme's recipe posted by Gris Gris would probably yield a simliar result. My recipe has less ingredients/steps and easier to prepare mass quantities.
Posted on 9/23/11 at 11:03 am to tigeryat
quote:
Paul Prudomme's recipe posted by Gris Gris would probably yield a simliar result. My recipe has less ingredients/steps and easier to prepare mass quantities.
Easy to prepare is what I was looking for...
Especially if it is a 2:30 kickoff, which has been rumored.
Thanks all for the input.
Posted on 9/23/11 at 6:35 pm to Tiger1982
Here ya go.
Good luck with your tailgate. Try the dry roux rather than the oil based roux.
Good luck with your tailgate. Try the dry roux rather than the oil based roux.
Posted on 9/23/11 at 6:43 pm to tigeryat
If you already are doing a lot of things you said I think a whole pig would be too much. But I would do a few pork butts and have some pistolettes with the fixings for people to make little sandwiches. It goes a long way.
Also, gotta have fried gator for Florida.
Also, gotta have fried gator for Florida.
Posted on 9/23/11 at 10:10 pm to MeridianDog
quote:
Do pork tenderloin and slice with small dinner rolls, mustard and stuff tomake small pork tenderloin samdwiches.
I have done the sliced tenderloin with tortillas and salsa.
Posted on 9/24/11 at 1:13 pm to tigeryat
Thanks yat!!
looks great
looks great
Posted on 9/24/11 at 1:44 pm to Tiger1982
Boil some bratwurst or smoked sausage in a mixture of beer and onions with some garlic, red pepper flakes, and a touch of worchestershire.
Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the spices and worchestershire. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Throw the brats on the grill to get some flame. Serve with or without buns and some good spicy mustard.
ETA: Just like cooking with wine, don't cook with something you wouldn't drink.
Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the spices and worchestershire. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions. Throw the brats on the grill to get some flame. Serve with or without buns and some good spicy mustard.
ETA: Just like cooking with wine, don't cook with something you wouldn't drink.
This post was edited on 9/24/11 at 1:46 pm
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News