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Golf tournament recipes
Posted on 4/23/18 at 11:11 pm
Posted on 4/23/18 at 11:11 pm
Cooking at a corporate golf tourney in a couple weeks and trying to decide what to cook. Usually go with the normals of jambalaya, gumbo, brisket, etc but those items are already taken it seems. Don’t feel like frying, was considering bringing the grill and doing Italian sausage sandwiches with peppers. Thoughts?
12
Posted on 4/24/18 at 12:45 am to nolaTiger24
What’s the setup as far as bringing hot and cold food?
Do you need an entree or something else?
Do you need an entree or something else?
Posted on 4/24/18 at 6:03 am to Gris Gris
Smoke some boudin, jalapeño poppers and some stuffed chicken breast wrapped in bacon.
Posted on 4/24/18 at 6:08 am to nolaTiger24
Italian sausage sandos sound great, just make them 1/2 size
Posted on 4/24/18 at 6:48 am to Gris Gris
quote:
What’s the setup as far as bringing hot and cold food? Do you need an entree or something else?
Can be anything really, just cooking at a hole so it’s whatever I bring. Usually bring jambalaya pot and fryer but that’s what others are already doing. I think I’m going to leave those back and bring the grill this time.
Posted on 4/24/18 at 6:59 am to nolaTiger24
I prefer finger foods over a bowl of jambalaya or gumbo when I play in those things. A small sandwich would be good. Grill some boudin, sausage, jalapeño poppers. Or bring your jambalaya pot anyway and make cracklins
Posted on 4/24/18 at 7:07 am to Janky
Reverse sear smoked boudin, Sous Vide jalapeño poppers, and some free range stuffed chicken breast wrapped in dry aged bacon, Sous Vide, then reverse seared.
Posted on 4/24/18 at 7:19 am to nolaTiger24
Jambalaya is my least favorite thing out there when I play in these.
I have to carry around a bowl, and everyone thinks their jambalaya is great, but it typically sucks from sitting in the sun all day.
I have to carry around a bowl, and everyone thinks their jambalaya is great, but it typically sucks from sitting in the sun all day.
Posted on 4/24/18 at 8:00 am to nolaTiger24
Cakes, blue bell mini ice creams for dessert?
Seems like there will be plenty of food already. Pick up some premise dessert of some kind
Seems like there will be plenty of food already. Pick up some premise dessert of some kind
Posted on 4/24/18 at 8:10 am to Winston Cup
I played in a scramble in Houma a couple years ago and one guy had ribeye sandwiches. He partially froze whole ribeyes then sliced thin and basically served them on pistolettes and mini muffuletta breads as a French dip. They were very good. You could use a top sirloin instead, cook to rare, slice thin and put in crock pot with gravy or use chuck roast and make mini roast beef poboys. Probably cost close to the same as a big jambalaya.
Posted on 4/24/18 at 8:17 am to Martini
quote:
I played in a scramble in Houma a couple years ago and one guy had ribeye sandwiches. He partially froze whole ribeyes then sliced thin and basically served them on pistolettes and mini muffuletta breads as a French dip. They were very good. You could use a top sirloin instead, cook to rare, slice thin and put in crock pot with gravy or use chuck roast and make mini roast beef poboys. Probably cost close to the same as a big jambalaya.
Sounds like a huge pain in the arse to eat while playing a round of golf. Sounds good, but not really for this situation, imo. Best idea I've seen here is the sausage and onions. Not really messy and can eat it in a couple of bites.
Posted on 4/24/18 at 8:18 am to nolaTiger24
Pimento cheese, some celery, carrots, and a few saltines would be a nice change of pace.
Posted on 4/24/18 at 8:28 am to Swagga
quote:
Jambalaya is my least favorite thing out there when I play in these.
I have to carry around a bowl, and everyone thinks their jambalaya is great, but it typically sucks from sitting in the sun all day.
And it holds everyone up as they hang around eating the bowl at the table.
Posted on 4/24/18 at 9:49 am to nolaTiger24
If you are only cooking for one hole, you could grill chicken legs, I have done that for a few hole sponsorships and people seem to love them. They are cheap, easy and delicious.
Wrap a napkin around the bottom of the leg and they are off to the teebox with a quick snack.
Wrap a napkin around the bottom of the leg and they are off to the teebox with a quick snack.
Posted on 4/24/18 at 10:01 am to nolaTiger24
I would try to do something that you can prepare as much in advance as possible. I see someone is already doing brisket, but could you make a big batch of pulled pork and then just assemble sliders on site?
Pick something that people can grab quickly and isn't super messy.
Pick something that people can grab quickly and isn't super messy.
This post was edited on 4/24/18 at 11:46 am
Posted on 4/24/18 at 10:48 am to nolaTiger24
Pulled pork tacos? You can prepare that in advance, and just have a serve your own station with onions, cilantro and some sort of sauce
Posted on 4/24/18 at 11:02 am to Fonzarelli
I would take my Blackstone Griddle and make some sliders.
Posted on 4/24/18 at 11:05 am to BlackenedOut
quote:
Pimento cheese
This is what I was going to suggest along with chicken salad sandwiches, since everything else sounds so heavy. Easy to keep these cool and moist and they'll get eaten.
I took a ton of crustless chicken salad sandwiches cut in halves over to a friend's when her mother died recently. She has all brothers and multiple nephews, all of whom are golfers, coincidentally. They swarmed the sandwiches. The sandwiches were meant to be for the after the funeral function, but they didn't make it. They ate those over the smoked ham, fried chicken, smoked pork loin and some other foods.
Posted on 4/24/18 at 11:33 am to nolaTiger24
If no one’s mentioned, I was at the Nicholls baseball fundraiser scramble last year and a guy was doing “Jambalaya Meat” Pobobys.
So he did the browned/stuck pork and cooked it till tender. Browned Sausage, mixed all that together. Then he had a bunch of sliced onions and peppers carmelized.
He put all of that on a poboy bread, topped with pepper jack cheese and then toasted them on a sandwich press.
They were delicious.
So he did the browned/stuck pork and cooked it till tender. Browned Sausage, mixed all that together. Then he had a bunch of sliced onions and peppers carmelized.
He put all of that on a poboy bread, topped with pepper jack cheese and then toasted them on a sandwich press.
They were delicious.
Posted on 4/24/18 at 11:35 am to nolaTiger24
KISS,
keep it simple and do burgers and dogs
keep it simple and do burgers and dogs
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