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Cooking on vacation
Posted on 7/3/21 at 4:28 pm
Posted on 7/3/21 at 4:28 pm
Headed to the river next week. What’s some of y’all’s go to lunch/dinner options to cook for about 15 people?
8
Posted on 7/3/21 at 5:09 pm to Leon Spinks
I like to smoke chickens ahead of time and make chicken salad with them. Always a good summer option. Other than that I've done gumbo and jambalaya before as those are easy to make for groups. Cooking up some skirt steak, chicken, and veggies and making a taco/fajita assembly line is fairly easy too.
This post was edited on 7/3/21 at 5:11 pm
Posted on 7/3/21 at 5:29 pm to xXLSUXx
I'll do a pork butt, and not pull it before getting there. Warm up in the oven, drop into a big aluminum pan (F dishes on vacation) from 3 inches high and watch it just melt apart.
Lasagna is easy to make ahead of time and reheat.
Not so much right now, but for winter trips we make a big thing of chili (with deer meat chunks) and bring it.
Lasagna is easy to make ahead of time and reheat.
Not so much right now, but for winter trips we make a big thing of chili (with deer meat chunks) and bring it.
Posted on 7/3/21 at 5:56 pm to Leon Spinks
Sheet Pan shrimp, in garlic butter and whatever spices you like, to make shrimp tacos.
Pulled chicken tinga for chicken tacos: make it ahead, freeze, and reheat when needed.
Fruit salad—chop two or three of whatever you snag at the supermarket, plus berries: apple, banana, melon, peaches, pineapple, etc tossed together. Fresh mint, maybe a little sprinkle of brown sugar,Great for breakfast or snacking.
BLTs. Cook the bacon on sheet pans in the oven, slice up some tomatoes, and toast the bread. Let folks assemble their own.
Baked potato bar: easy to cook a whole bunch of bakers at the same time in oven. Wash, prick, rub with oil and salt. 45 mins to 1 hr, unattended, in the oven. Easy to have a variety of fixings, as fancy or simple as you’d like.
Make choc chip cookie dough ahead of time and scoop and freeze….bake when you’re ready for warm cookies.
Pulled chicken tinga for chicken tacos: make it ahead, freeze, and reheat when needed.
Fruit salad—chop two or three of whatever you snag at the supermarket, plus berries: apple, banana, melon, peaches, pineapple, etc tossed together. Fresh mint, maybe a little sprinkle of brown sugar,Great for breakfast or snacking.
BLTs. Cook the bacon on sheet pans in the oven, slice up some tomatoes, and toast the bread. Let folks assemble their own.
Baked potato bar: easy to cook a whole bunch of bakers at the same time in oven. Wash, prick, rub with oil and salt. 45 mins to 1 hr, unattended, in the oven. Easy to have a variety of fixings, as fancy or simple as you’d like.
Make choc chip cookie dough ahead of time and scoop and freeze….bake when you’re ready for warm cookies.
Posted on 7/3/21 at 10:18 pm to Leon Spinks
Pan of crawfish fettuccine
Posted on 7/4/21 at 7:30 am to Leon Spinks
Kind of depends on what equipment you have at the camp. Big smoker/BBQ pit, large pots for big quantity meals to feed the masses, etc.
I've been on a few 4 day fishing trips at camps with upwards of 12 people and we always plan for at least one steak night and buy a whole ribeye or N.Y. Strip and cut steaks from it to grill. Have loaded baked potatoes, mushrooms with it.
You can pre-cook a few meals like red beans and rice, make a big bowl of potato salad, smoke a big Boston Butt for pulled pork before you leave and shred it out there to make sandwiches.
Don't forget eggs, bacon, sausage, canned biscuits, juice for breakfast.
Fresh fruit is always good to have, especially if cold in the summer months.
I've been on a few 4 day fishing trips at camps with upwards of 12 people and we always plan for at least one steak night and buy a whole ribeye or N.Y. Strip and cut steaks from it to grill. Have loaded baked potatoes, mushrooms with it.
You can pre-cook a few meals like red beans and rice, make a big bowl of potato salad, smoke a big Boston Butt for pulled pork before you leave and shred it out there to make sandwiches.
Don't forget eggs, bacon, sausage, canned biscuits, juice for breakfast.
Fresh fruit is always good to have, especially if cold in the summer months.
Posted on 7/4/21 at 2:10 pm to Leon Spinks
I like keeping a big bowl of fruit salad on hand. Fresh fruits of your choice that will not break down quickly. Make a "dressing" of a little fresh lemon juice and honey and toss. You don't need much-just enough to barely coat. The fruit will juice up a bit making more of a "dressing". Very refreshing.
Those ham funeral sliders are quick and easy and people seem to love those.
Agree with a lot of chicken salad for lunches or snacking.
Spaghetti meat sauce made ahead is easy....just make the pasta, add a salad and french bread and you're done.
You can make quiche ahead of time and freeze it. Good for breakfast or lunch with the fruit salad.
Make a few beef roasts with gravy for poboys. You can freeze the roasts and make those ahead of time.
Italian drip roast subs are really good as well and can be made before and frozen.
A cold muffalatta pasta salad is great to have in the fridge.
Those ham funeral sliders are quick and easy and people seem to love those.
Agree with a lot of chicken salad for lunches or snacking.
Spaghetti meat sauce made ahead is easy....just make the pasta, add a salad and french bread and you're done.
You can make quiche ahead of time and freeze it. Good for breakfast or lunch with the fruit salad.
Make a few beef roasts with gravy for poboys. You can freeze the roasts and make those ahead of time.
Italian drip roast subs are really good as well and can be made before and frozen.
A cold muffalatta pasta salad is great to have in the fridge.
Posted on 7/4/21 at 3:35 pm to Leon Spinks
This years beach trip was pulled pork, spaghetti, smoked ponce, and meatball stew. It fed the crew all week.
Posted on 7/5/21 at 7:00 am to Leon Spinks
You didn’t mention breakfast but breakfast burritos are super easy to make a big batch of. You can wrap each one in foil and freeze. They thaw out fast and are just as good once heated up as if fresh.
Posted on 7/5/21 at 7:41 am to Leon Spinks
Chicken enchiladas - sack of tortillas, pull chicken off a rotisserie chicken, add hatch chiles and green chile, roll up, cover with heavy cream and shredded cheese. 350 for 35 minutes. Dumb/simple, feeds lots. Add some Tony's or similar for extra flavor.
Alabama Sloppy Joes - seasons and brown some burger, add onions or similar, + soy sauce. Make orange sauce - ketchup, brown mustard, sugar, french dressing. Take some hoagie rolls, slather them with orange sauce, then swiss, broil them for a few to melt cheese, cover with the burger, and serve.
Alabama Sloppy Joes - seasons and brown some burger, add onions or similar, + soy sauce. Make orange sauce - ketchup, brown mustard, sugar, french dressing. Take some hoagie rolls, slather them with orange sauce, then swiss, broil them for a few to melt cheese, cover with the burger, and serve.
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