- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
re: Cooking For College Frat
Posted on 9/30/19 at 2:06 pm to NOLATiger71
Posted on 9/30/19 at 2:06 pm to NOLATiger71
quote:
Great idea on the bloody’s and oyster shucking.
A raw bar also gives ppl something to do while you're finishing up, and gives the boys a chance to demonstrate their skills. If you don't have a sink or running water nearby, maybe skip the oysters. If you do oysters, be sure to haul off your shells, as they will produce a powerful stink pretty quickly. Don't just dump into a campus can, LOL. (Unless he's at Ole Miss, then dump all you want.)
I don't mess around with frying at a tailgate. Too many people, too much potential for mess/burns/etc. Too much hassle to deal with used cooking oil when you're done.
If you're cooking for 50-75, I'd probably just make gumbo all in advance and freeze. Defrost day of, heat & serve from a pot over propane. Add some green onions & parsley to perk up the look.
Should the raw oysters not work, maybe do a big pile of shrimp remoulade as an app. Make the remoulade a day or two in advance, boil the shrimp the night before & chill. Serve from a big bowl lined w/shredded iceberg set over another bowl full of ice. Saltines or french bread on the side.
1
Posted on 9/30/19 at 2:12 pm to NOLATiger71
You could skip the crawfish and just do shrimp. They aren't going to care. 
Posted on 9/30/19 at 2:29 pm to hiltacular
A giant pot of red beans or white beans with sausage/ham/Tasso would be super easy and cost about $100 to feed 50ish people.
Posted on 9/30/19 at 2:33 pm to Jibbajabba
hot roast beef in a couple crock pots and have a station of shredded lettuce, tomatoes, pickles and mayo with some pistolette poboy buns
I would probably due some bque shrimp as another dish
I would probably due some bque shrimp as another dish
This post was edited on 9/30/19 at 2:39 pm
Posted on 9/30/19 at 3:35 pm to NOLATiger71
The most popular parents at my fraternity’s tailgate always had boudin, boudin balls, boudin egg rolls, cracklings and a bottle of liquor for shots. I’d pick up a bunch of that and do a jambalaya demonstration
Have em over to your house during mardi gras if you want to do a raw bar or boil something
Have em over to your house during mardi gras if you want to do a raw bar or boil something
Posted on 9/30/19 at 4:36 pm to NOLATiger71
I did chicken and sausage gumbo for my son's parents weekend. Smoked 3 chickens. Made chicken stock and reduced it more than half. Added stock to base then cooled and put it gallon ziplocks. Froze them flat and carried on the plane in small softside Yeti. As long as frozen, they will pass security. A local dad had a pot and burner to reheat. I only had to add water. We ordered a pan of rice from grocery store deli.
Yes, I could have cooked it there, but this was much easier. Didn't have to bring cutting boards/knives, worry about burning roux, etc. Turned out great, except ND came back to beat UVA with 12 seconds left.
Yes, I could have cooked it there, but this was much easier. Didn't have to bring cutting boards/knives, worry about burning roux, etc. Turned out great, except ND came back to beat UVA with 12 seconds left.
Posted on 9/30/19 at 4:46 pm to NOLATiger71
Definitely jambalaya. Feeds an army. People love it. Easy to serve and eat.
Posted on 9/30/19 at 7:58 pm to Hobnailboot
I have cooked for a fair amount of college student tailgates in the past. I learned that the students will not care about the food as much as you do. Therefore, make something that is representative of your theme and is relatively easy to prepare, easy to eat and within budget.
Most of the parents can’t cook, so what ever you do they will like and will be appreciative.
Most of the parents can’t cook, so what ever you do they will like and will be appreciative.
Posted on 9/30/19 at 8:16 pm to Jibbajabba
quote:
A giant pot of red beans or white beans with sausage/ham/Tasso would be super easy and cost about $100 to feed 50ish people.
White beans go with jambalaya very well. I would just buy a big jambalaya from the Jambalaya Shoppe and concentrate on the white beans.
Posted on 9/30/19 at 8:32 pm to hungryone
Are you seriously suggesting a fricking raw bar at a frat tailgate? Jesus Christ.
This post was edited on 9/30/19 at 8:33 pm
Posted on 9/30/19 at 9:23 pm to Sherman Klump
“A raw bar” is perhaps a bit high toned language for what is in reality a far more basic activity: I’m suggesting a sack of oysters, a couple of trays, and a college kid to shuck. We do half a sack at yard parties and tailgates fairly often, in the cooler months. Slice up some lemons, put out the hot sauce: it’s dead easy and lots of ppl love raw oysters. I’m from DTB, where it’s no special skill to open an oyster and seafood is served anywhere and everywhere.
Sorry if you’re from cornbread country or grew up eating chicken fingers from the kids menu and thus think college kids might not be interested in oysters.
Sorry if you’re from cornbread country or grew up eating chicken fingers from the kids menu and thus think college kids might not be interested in oysters.
Posted on 9/30/19 at 9:38 pm to hungryone
I mean shucking oysters at a tailgate is not something I’d want to do as a college student. I love oysters. I love shucking them. I wouldn’t want to do it at a tailgate. Catching a nice buzz is far more important and I’d bet those college frat stars agree. I bet your yard parties are ragers.
Posted on 10/1/19 at 4:32 am to hungryone
quote:drinking college kids trying to shuck oysters
hungryone
What could go wrong?
Posted on 10/1/19 at 11:28 am to NOLATiger71
Jambalaya
White beans
Brisket
White beans
Brisket
Posted on 10/1/19 at 11:37 am to djangochained
Thoughts on ways to cook brisket?
Posted on 10/1/19 at 11:40 am to NOLATiger71
Jambalaya
White beans
Sold
Roll
White beans
Sold
Roll
Posted on 10/1/19 at 12:46 pm to NOLATiger71
Jambalaya, chicken and sausage gumbo, corn bread, collard greens, white beans and sausage and sweet tea.
You can make everything ahead and freeze the gumbo, collard greens, beans and jambalaya (without the rice) and make the rice and corn bread when you get there.
You can make everything ahead and freeze the gumbo, collard greens, beans and jambalaya (without the rice) and make the rice and corn bread when you get there.
This post was edited on 10/1/19 at 2:48 pm
Posted on 10/2/19 at 11:51 am to NOLATiger71
Here is what I am planning so far for the first visit:
Jambalaya- pork, sausage, chicken
Shrimp Remoulade over shredded lettuce
Pulled pork sandwiches
Muffuletta’s
I know pulled pork is not NOLA food but it will stretch far.
I’m looking for a solid Remoulade recipe for shrimp. I am looking for something that is not so red nor do I want it white. Somewhere in the middle. What restaurant has the best Remoulade and who has a solid recipe they are willing to share (already looked in the FDB recipe section). Thanks in advance.
Jambalaya- pork, sausage, chicken
Shrimp Remoulade over shredded lettuce
Pulled pork sandwiches
Muffuletta’s
I know pulled pork is not NOLA food but it will stretch far.
I’m looking for a solid Remoulade recipe for shrimp. I am looking for something that is not so red nor do I want it white. Somewhere in the middle. What restaurant has the best Remoulade and who has a solid recipe they are willing to share (already looked in the FDB recipe section). Thanks in advance.
Posted on 10/2/19 at 2:46 pm to NOLATiger71
quote:
I’m looking for a solid Remoulade recipe for shrimp.
Galatoire's is a fine remoulade: Galatoire's remoulade recipe
Posted on 10/2/19 at 4:09 pm to NOLATiger71
Gumbo seems to be the easiest with a side of potato salad. I know boudin isn't really New Orleans but some on the grill would probably go over pretty well.
Page 2 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News