SC - Feast planning
Peters, Rise J.
PETERSR at spiegel.becltd.com
Tue Jun 24 15:27:44 PDT 1997
I'm scheduled to be head cook for a feast in September (at the Firedrake
event). I'm working on planning a feast menu now, so I can do some "test
cooking" at Pennsic. I'll have two big open grills and a two-burner gas
stove on site, and I'd like to do some amount of cooking off-site in advance
(which means the products would be served cold). I'm figuring we'll have
about 50 folks on-board.
What sorts of dishes have folks had good luck with cooking on a grill?
We've done pork roast before, but other than that have had problems with
meat getting dry and overdone. I'd be interested in other ideas.
Thanks--
Caitlin
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