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Aug 24, 2012 09:47 PM

tailgating for a Bruce concert - about 35-40 people!

I would love your suggestions for ideas that will feed a lot of people, be very portable, and not be one of the foods requiring BBQing.

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  1. Do you have an outdoor cooker (the burner used to fry a turkey)?

    Do you have any very large (60+ quart) coolers?

    1 Reply
    1. re: 1POINT21GW

      everyone is bringing stuff - so the large coolers are uneccessary - and we will have 2 or 3 BBQs.

    2. For something you can just enjoy cold try making a cornish pasty.

      You can easily increase the recipe and/or alter the size of the pasty to suit your group size, plus you can make this is an assembly line style once you have your elements ready.

      If you want something hot, what facilities do you have on the road?

      1 Reply
      1. re: Musie

        Musie - your reply is another reason why I value this site and our fellow chowhounders - I am always learning new and interesting things - thanks for introducing me to the Pasty - and the swede - our version of ruttabaga/turnip which I learned from google! I will definitely be trying this another time!

      2. Big pot of jambalaya and another of beef or vegetarian chili, both made the previous day.

        1 Reply
        1. re: Dirtywextraolives

          ohhh - vegetarian chili - thanks for the reminder - I have a great recipe that makes a ton!

        2. I'm guessing that you won't have any cooking/heating facilities. If that's correct, maybe...

          Pre-made deli type sandwiches
          Fried chicken
          Salads, dressed on site, cole slaw, corn and bean, three bean, pasta, potato; many salad choices
          Crudite platter, chips and dips
          Ham wrapped cheese chunks
          Cup cakes, brownies, cookies

          ...and wine, lots of wine

          1 Reply
          1. re: Gail

            like the wine - that goes without saying - beer for those others!

          2. Some ideas that have worked for me:

            Muffuletta style sandwiches -- make cold cut sandwiches with the olive/veggie spread the night before on either a large round bread (to serve in wedges) or long bread suitable for a sturdy sub. For a crowd that large, I might also make one with only grilled/roasted veg and cheese for those that don't want the meat. No cooking involved and meant to be made the night before.

            Some other tailgate standbys:

            ~Kielbasa slices seared and then simmered with some white wine and grainy mustard – great with toothpicks served at room temp.
            ~A “do it yourself” Cesar, Cobb, or Nicoise salad when I had guests that I knew were picky – made a great homemade dressing but put most of the additions on the side.
            ~Gazpacho in hot weather or tomato basil soup in cold weather (both can have vodka added in a bloody mary sort of thing).
            ~Devilled eggs
            ~Pork rillettes (garlicky and well seasoned) sandwiches on dark bread with mustard, pickled red onion and lettuce.
            ~Whole coconuts and a drill, with dark rum to pour inside.
            ~Fruit crisp for desert – depending on the season it could be peach, apple, pear, etc. A crisp is great for a crowd and serves well at room temp.
            ~Fruit salad of any sort, but I have a melon salad with lemongrass dressing that is quite nice.

            Have a great time at your concert!

            1 Reply
            1. re: Terrie H.

              Going along with the muffuletta sandwiches, a muffuletta style pasta salad would also go well for a large group. Replace the bread with pasta, change the cheese and meat from sliced to cubed, leave everything else for muffuletta the same and there you go.