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Outdoor Barbecuing for Groups Outdoor
cooking or barbecuing to feed small and large groups is one of
the most popular activities for 4-H and civic fund raisers,
and for supporting educational meetings, church functions and
field days. The sociability of the meal and the ease of
service count almost as much as how the food tastes and
provide excellent public relations for your organization. Care
must be taken to ensure that quality food in the right
quantity is prepared and that proper precautions are taken to
prevent food poisoning. Following a few simple steps will
ensure the meal is appealing, is served on time, is hot (or
cold), is available in sufficient quantity and is delicious.
Planning the Menu The successful
management of an outdoor meal brings satisfaction to everyone
involved and reflects the thoughtful preparation and planning
of your organization. Effective planning means dividing the
work and assigning the responsibilities for getting the job
done. A general planning committee with smaller work
committees for food preparation, site and facilities, cleanup
and publicity best accomplishes this. The size of these
committees varies with the type of meal and the number of
people served. Planning is the key to a smoothly functioning
activity. The major items, such as menu, price, site and type
of service, should be planned well in advance. Complete
records should be kept for financial purposes and so that the
event can be evaluated with suggestions recorded for future
reference.
Worksheets Develop summary worksheets
to ensure that all needs are met. Prepare a market order from
the menu, showing the serving size, number of portions and
total amount to be prepared. This will prevent shortages and
surpluses. Prepare a market order for all materials, paper
goods, pit requirements and cleanup materials. Make a list of
equipment needed to prepare, cook and serve each item. Assign
specific duties and responsibilities to workers or volunteers
so that all jobs are completed.
Menu Selection There are several key
considerations in selecting a menu for an outdoor event. Plan
a complete menu to be sure the meal is nutritionally balanced.
Keep the menu simple. Simple menus are most effectively and
efficiently served to larger groups. Serving sizes should be
slightly larger to satisfy the heartier outdoor appetite. Cost
is always a consideration but should not jeopardize the
success of the event. Carefully calculate the meal cost and
consider low cost items such as corn on the cob, grits or
rice, biscuits or corn bread, and fresh fruits and vegetables
in season. Include variety in texture, color, flavor and
temperature in the menu. Bakery items work well as desserts
for large groups because they can be prepared ahead of time
and are easily served. However, for smaller groups, fruits in
season, ice cream or a combination of the two add flair and
should be considered. Congealed or gelatin desserts do not
work well. Be sure to account for the differences in age, sex
and occupation of the group. Serve hearty foods to people who
do heavy physical work and consider lighter or fancier food
for women's groups. When planning the menu, consider the time
of day the meal will be served, the time required for service,
the time required for food preparation and meetings that
follow the meal and that require your involvement. Don't be
afraid to add a little flair to the menu as long as you use
standard, pre-tested recipes and consider the skill required
to prepare the dish.
Food safety is important in planning the menu.
Refrigeration and cooking facilities available at the chosen
location may dictate the use of non-perishable items such as
potato chips or limit the number of refrigerated items
served.
Labor Requirement The amount of time
required for each task associated with an outdoor meal is
often under-estimated. Assign individuals specific duties for
the following tasks:
- Assembling the cooking equipment
- Obtaining the food and serving
materials
- Preparing the barbecue pit
- Preparing the food
- Six high output burners behind
eight-foot smoker
- Serving the food
- Cleaning up and disposing of waste
Task assignments should be made even for small
groups to ensure that the work is accomplished.
Site Selection The type of menu to be
served and the type of service (picnic, cafeteria, take out or
banquet style) influence the facility you choose. Large
outdoor pit barbecues do not require extensive seating, but
well organized serving facilities must be planned. When
meetings are combined with or follow the meal, seating must be
provided. In case of inclement weather, alternative facilities
large enough to accommodate the group should be planned or
alternative dates chosen. Overflow crowds can be a problem if
plans do not include additional facilities. Advance
registration or ticket sales can assist in planning the site
and the amount of food to prepare. Past records can provide an
estimate of the number to be served if advance tickets cannot
be sold.
Locate the pit or grill in a well-ventilated area where the
fumes and smoke will not accumulate in the building or
facility to be used for seating. Be sure the site is
accessible and has adequate parking and restroom facilities.
All publicity should contain directions to the function. Plan
access to the facility far enough in advance for setup and
cooking to be accomplished before the meal is scheduled to be
served.
Food Purchasing Before purchasing food
items, prepare a market order with the estimated portion size,
number to be served and total amount to purchase. Follow
standardized. Tested recipes. Small quantity recipes are often
not accurate when used in multiple quantities. Table 2 and
Table 3 will assist you in determining the correct amount of
food to be purchased for the number to be served. Be sure to
have enough food, but avoid excesses, which increase the total
cost. Control serving size using scoops, spoons or ladles to
ensure you serve the expected number of people. If
self-service is used, plan for larger portions.
Meat Selection and Cookery Barbecuing
and charcoal grilling are dry heat methods of cooking. Select
tender cuts of meat such as the rib, loin, sirloin or large
roast from the rump and round or leg cuts (see Table 1). The
age of the animal has the greatest effect on tenderness, so
select lamb or kid goat. The USDA grade can be used as a
purchasing guide when selecting beef or lamb. Most swine is
slaughtered for pork at less than six months of age, so
toughness due to age is not a problem. The size of the cut
affects the rate of cooking and the ultimate tenderness and
juiciness of the meat. Select steaks and chops one to 1-1/2
inches thick and cook them slowly over a medium fire for best
results. It is better to cook one thick steak and carve it
into portions than to cook several thin steaks. Larger roasts
make excellent barbecue meats because of the smaller surface
area in relation to the weight of the cut. This allows a
slowly cooked piece of meat to tenderize in its own juices
during the cooking process. Cuts should be uniform in size and
shape so that cooking times will be approximately the same.
Roast thickness should not exceed five inches. Less tender
cuts such as pork spare ribs and beef ribs can be successfully
grilled by first steaming or parboiling until the connective
tissue in the meat is broken down and then grilling the meat
to achieve browning and a char broiled flavor. Less tender
steaks can be tenderized prior to grilling. To tenderize the
meat, use a commercial meat tenderizer or marinate the meat
using a tested marinade recipe. Always marinate meats in the
refrigerator. The fat and marbling in meat is important for
barbecuing. The fat protects the meat from dehydration during
cooking, increases the rate of cooking and contributes to the
juiciness and flavor of the final product. Trim the outside
fat, but leave a uniform cover over the surface of the meat
during cooking. Some fat will render out during cooking and
leave a tender, juicy piece of meat when done. The outside fat
can be removed before serving or removed on the plate. The
outside fat should be scored on steaks and chops to prevent
the meat from curling on the grill.
Meat flavor comes not only from the type of fat (beef,
lamb, pork) but also from the browning reaction achieved
during cooking. The unique barbecued flavor results from the
browning of the fat and protein on the surface of the product.
Smoke flavor is absorbed into the meat along with any spices,
seasoning and flavoring that are added before, during or after
barbecuing.
Frozen roasts and steaks can be used for barbecuing or
charcoal broiling; however, expect a dryer finished product
due to the increased drip loss that occurs during the cooking
of frozen meat. For best results, thaw roasts and steaks
before cooking. Always thaw meat under refrigeration, never at
room temperature. Microwave thawing is the easiest, safest
method available. Hamburgers can be cooked from the frozen
state to reduce the amount of bacteria growth that may occur
during thawing. To reduce juice loss during cooking, turn
steaks and chops with tongs rather than using a fork and never
press hamburger patties on the grill while cooking. Basting
meat cuts during cooking greatly reduces the amount of surface
moisture lost and allows you to add a flavoring spice to the
meat. Use salt sparingly during cooking, because salt draws
the moisture out of the meat. Basting also improves the color
and yield of the barbecued cuts.
The only sure way to determine when meat is done is to use
a meat thermometer. To check the temperature, insert the tip
of the thermometer into the center of the thickest part of the
cut without touching a fat pocket or bone. The end point
internal temperature for the degrees of doneness for meat
is:
- 145 degrees F rare
- 160 degrees F medium
- 170 degrees F well
Whole poultry should be cooked to an internal temperature
of 180 degrees F. The temperature should be checked in the
thickest part of the thigh. For poultry parts, the thickest
part of the meat should reach 180 degrees F for dark meat and
170 degrees F for white meat. Best results are achieved when
whole pork primal cuts (hams, shoulders, butts) are cooked to
an internal temperature of 165 degrees F. Cured pork chops or
ham steaks need to cook to only 145 degrees F because they
have been cooked during processing.
When cooking whole
hogs, pigs or pork sides, it is recommended to leave the skin
and fat on during barbecuing. This reduces shrink and
increases heat penetration during cooking. The fat and skin
can easily be removed during preparation, and the skins can be
popped in hot (400 degrees F) fat and served as a side
dish.
Purchasing Dry Goods and Paper
Materials Dry goods and paper materials are often sold in
quantities of 50 and 100 and can be stored for future use.
These items can be purchased well in advance, freeing time
closer to the event for meal preparation. Be sure to store all
dry materials in a cool dry area free of rats, mice and
roaches. Large plastic bags can protect these materials from
becoming soiled. Be sure to use the worksheet to list all of
the items needed, the quantity and cost. This provides a
checklist to ensure all necessary items are on hand and aids
in planning future events. Store all unused materials and
inventory them for future reference.
Setting a Price for the Meal Unless a
meal has a sponsor, you should set the price high enough to
cover all costs and allow for a profit if profit is an
objective. Here are some guidelines for estimating costs:
- Use the worksheet to price all food
items, including donated items, and total their cost.
- Add the cost of labor, if any, to the
food cost and include paper goods and miscellaneous costs
such as those for decorating, non-paying guest meals,
laundry or rental costs and janitor services. This is the
estimated total meal cost.
- Divide the estimated total meal cost
by the estimated number of people to be served (including
volunteer workers). This will give you the approximate meal
cost per person.
When the meal is served at cost,
charge only enough to ensure that you do not lose money. Allow
a margin of safety to cover changes in the number of people
served, and then multiply the estimated cost by 125 percent.
For example, if the estimated meal cost is $2.00, charge $2.50
per person. When the meal is served to earn money, a fair
profit is calculated by using the cost as 50 percent of the
meal price. Estimate all costs (not including labor) and
divide by 0.50 (percentage meal cost) to determine the selling
price. Round to the nearest $0.25.
Example: Estimated food cost
$206.50
Decoration and paper goods 18.50
Facility rental
25.00
Total estimated cost = $250.00
Estimated number of
people 100
Estimated cost per person
$250/100=$2.50
Selling price $2.50/0.5=$5.00
Food Preparation Equipment and
Containers A carefully prepared worksheet listing the
equipment required to prepare and cook each menu item will
ensure that sufficient equipment, containers and cooking
utensils are available. The grill or pit area needed should be
calculated with consideration given to the time required for
cooking and for serving the food hot. If the meal is to be
served over a three-hour period, smaller items such as chicken
halves can be prepared on the same grill at a later time.
However, larger meat cuts require longer cooking times and
generally will be cooked all together. Allow grill space to
cook four steaks per square foot, or 2-1/2 chicken halves per
square foot.
Include foils zip lock bags or plastic
containers with lids on the worksheet, to provide for handling
and storing leftovers. Often, a successful barbecue will
generate sales for the leftover meat or hash you have on hand.
Be sure you have made your meal cost calculations beforehand
so you can properly price the product. Roaster ovens are
excellent for cooking baked beans, hash or other foods that
are served hot. Fish fryers can be used for preparing grits,
rice, hash and hot water for clean up. Ice chests or
Styrofoam® containers can be used for holding hot or cold
foods. Polyethylene liners help keep the containers sanitary,
attractive and easily cleaned. Food processors or grinders
greatly reduce the time required for preparing slaw, salads,
hash and other items requiring chopping or
cutting.
Beverage service containers should be large enough
to hold the necessary amounts of hot and cold liquids, but
should also be easy to handle. Beverages available should
include water, milk and your main beverage. Allow extra of
each beverage for refills during the meal. Large, covered
coolers with spigots work best because there is room for ice
to be added to precook the liquids, reducing the amount of ice
needed in the cups. Hot coffee is best offered self-service
from the pot or an insulated thermos. Beverage concentrates
for tea, lemonade and juice work well for large groups, but
make sure a sanitary water supply is available.
Food Safety Plan for the proper
handling and preparation of all food items to prevent food
borne illness. Remember the following tips when handling food:
- Keep perishable foods such as meat,
poultry and fresh vegetables refrigerated until they are
ready to be cooked or prepared.
- Thaw all frozen meats in the
refrigerator, not at room temperature.
- Keep uncooked, cooked and prepared
foods covered as much of the time as possible. Use foil on
containers without lids.
- Always wash and sanitize the cutting
board, pans and lugs before reusing for cooked foods. Keep
all food containers and equipment clean.
- Provide hand-washing facilities at the
outdoor cooking sites and always keep your hands clean.
- Provide clean hot water for cleaning
during outdoor cooking. A fish fryer or gas stove can be
used to heat water for washing equipment and utensils.
- Don't handle food if you have cuts or
sores on your hands. Cover with a bandage and use gloves.
- Keep cold foods cold (below 40 degrees
F) and hot foods hot (above 140 degrees F) when holding
before serving.
- Promptly chill leftovers to below 40
degrees F in shallow containers less than four inches deep
immediately after serving is complete.
- Protect the food by wearing clean
clothing and keeping your hair covered.
- Comply with local ordinances
concerning food preparation. Restroom facilities are
recommended for large groups, and may be rented.
Food Preparation - Cooking the
Meal Timing is the key to food preparation. Prepare all the
food items so they are ready to serve hot or cold at the
appointed time. In order to achieve this, prepare and
refrigerate all items that can be assembled prior to cooking
the meat. Prepare salad or slaw ingredients separately, then
combine and mix with dressing just before serving. Hash or
Brunswick stew can be cooked the day before, placed in shallow
containers for rapid cooling, refrigerated and reheated just
before serving. Vegetables that require cooking, (baked
potatoes) can be held hot in thermal chests for up to two
hours before serving. Rice, grits, corn on the cob, hash,
green beans and baked beans can be cooked in fish fryers
on-site or prepared on a stove and held for up to one hour in
thermal chests before serving. Plan the menu to accommodate
the available facilities. Baked items should be baked ahead of
time or purchased from a bakery. Sheet cakes, brownies,
cupcakes and fruit pies work well. Avoid cream filled or
custard baked goods because they spoil easily.
The Fire Barbecuing for large groups
is usually done over an open pit or in a large portable metal
grill, with a wood or charcoal fire. Burn wood down to form a
bed of hot coals, then place the coals in the pit for cooking.
Not all wood burns well, so select a good supply of dry
hardwood. Hickory, oak, pecan, maple and ash provide a good
bed of coals when burned, but soft-woods such as pine produce
a lot of smoke and off-flavors in the meat. Avoid damp or
green wood. Start the fire well ahead of the time you expect
to cook the meat so that a good bed of coals is available.
Keep a modest fire burning to ensure additional coals are
available as needed.
Charcoal is the preferred heat source
and charcoal briquettes are the best form to use. Estimate the
amount of charcoal needed to cover the grill area or to form a
bank beside the carcass. Build a pyramid of briquettes and add
the lighter fluid. When the briquettes are covered with white
ash (about 20 minutes), the fire is ready for cooking. Do not
light all of the charcoal at once when cooking a large roast
or a whole pig, but supply the fire by adding briquettes to
the fire as needed. Use commercial lighter fluid or mineral
spirits to start a fire. Never use kerosene or other fuels
that are absorbed by the meat and produce off flavors.
When
the charcoal is ready, spread it evenly around the grill. For
large pieces of meat or for whole carcasses, it is best to
place the fire parallel to the meat and not directly under it
to reduce flare fires. Always keep a spray bottle or water
source handy to extinguish any flare ups and prevent burning
the meat. Control the heat by removing or adding charcoal to
the fire. One firing of charcoal should be sufficient to cook
steaks or chops. A moderately hot fire is best for browning
ribs or cooking steaks or chops. By placing your hand over the
fire at the height of the meat, you can determine the amount
of heat: You can hold your hand over a hot fire to a count of
four or five and over a low fire to 10. A low fire provides
the heat necessary for barbecuing large cuts and whole pigs.
Grill Cooking Cooking steaks, chops or
other meat items on a grill requires some care. If the meat
sticks to the grill, grease the grill lightly. Clean off any
burned particles that can stick to the food. Turn the meat
only when necessary. Use tongs instead of a fork when turning
the meat. Do not salt until the meat is nearly done. To test
for doneness of steals, make a small split in the center with
a knife and check the center for color. Do not cook over too
high of a heat. Slow cooking results in a juicier product.
Wood chips can be added for a smoked flavor, but should be
soaked in water first to prevent flare-ups. Sawdust can also
be used if dampened before being sprinkled over the fire.
Pit Roasting a Pig A pig that is 75 to
200 pounds live weight can be cooked by either of two methods:
on a rotisserie over a low fire, or on screens or rods over a
low fire with hand turning of the pig.
For cooking on a rotisserie, use a pit of adequate size
with windscreens to prevent the ashes from blowing and to
reduce heat loss. The drive motor should be large enough to
ensure proper turning. Do not split the pig into halves.
Secure the carcass to the drive rod with wire and skewers so
that it will not slip off during cooking. The carcass should
be 12 to 18 inches above the fire and should be basted with
liquid (see recipes, pages 8-10) to prevent the meat from
drying during cooking. A low to medium fire (coals only) is
recommended and cooking time will be six to eight hours for a
40-pound carcass, and 12 to 14 hours for a 120-pound carcass.
Use a meat thermo-meter to determine doneness (165 degrees F)
underneath the shoulder blade or in the center of the ham.
Remove the meat from the fire and add any other sauces or
seasonings after slicing.
The second method is to cook the
pig over an open pit with the carcass on a wire screen or with
long rods run through the pig. This requires the pig to be
split in half down the backbone. The pit should be 16 inches
deep, and constructed of two layers of concrete block. The pit
should be 12 inches longer than the pig (about five feet). The
concrete block will support the screen handles or rods. An
area 40 inches wide is required to allow room on each side of
the pig. If screens are used, construct them from half-inch
pipe covered with a hardware screen of one-inch mesh. If rods
are used, two half-inch solid rods are run lengthwise down
each side with three 3/8-inch rods run across the pig through
the ham, middle and shoulder. The rods should be wired to the
larger rods to prevent the carcass from slipping and falling
off during cooking. Turn the carcass by placing one screen on
top of the other, grasping both handles and inverting quickly.
A minimum of three screens is required. Screens can also be
used for chicken halves. Start cooking the pig with the bone
side down. Cook in this position for at least 30 minutes, then
baste and turn. The carcass will require frequent basting and
turning to prevent drying and charring, and turning should be
done more frequently as the meat becomes done. Be sure to
check doneness with a meat thermometer (160 degrees F) in the
thickest portion.
The meat should be carved while hot by
slicing across the muscle fibers. Thin cuts can be de-boned
and minced, and excess fat should be removed. Add barbecue
sauce and stir.
A portable grill can be used for
barbecuing, with gas, mod or charcoal as the heat source.
Portable grills work well when cooking for groups of up to 150
people.
Roasting a Small Pig A pig weighing 20
to 40 pounds live will yield about 25 percent of that weight
in edible meat. Have the pig dressed, but do not split the
breast bone. Remove the head, if desired, by cutting the neck
off smoothly. If the head is not removed, open the throat area
and remove the esophagus and windpipe at the base of the
tongue and wash the area thoroughly.
Rub the body cavity
with salt and stuff loosely with oyster dressing just before
roasting. Use oyster dressing because meat from a small pig
has little flavor. Stuff the pig just before roasting, to
prevent food borne illness. Sew or skewer the opening shut.
Fold the legs tightly against the body and tie with wire.
Place the pig on a pit rod and secure firmly so that the
carcass will rotate. The pig should be approximately 24 inches
above the pit with enough coals for a low-heat fire along each
side of the carcass. Baste the pig every 15 minutes with a
basting solution to prevent the skin from burning. Roast six
hours, reducing the heat slightly during the last hour, and
cook until the stuffing reaches an internal temperature of 165
degrees F. Remove the pig from the pit and remove the
stuffing. Place the pig on a large platter with the back up,
garnish, and cover until ready to serve.
To carve, split
the skin down the middle of the back. Lay skin off to each
side. Scrape off subcutaneous fat, and then pick the meat off
the bones with a serving fork (the meat is too tender to
slice). Serve with cranberry sauce, candied sweet potatoes,
green beans, relishes, hot rolls and tossed or Waldorf salad.
For aesthetic value, roast the head separately, wrapped in
foil, and later reattached to the pig on the platter with
skewers and with an apple in its mouth.
Pit Barbecuing Chicken Broiler halves
or quarters are the best serving size for a meal. Start
cooking the chicken with the bone side down. Keep the fire low
so that the broiler will not scorch or dry out. Allow 1-1/2 to
two hours for well-done barbecued chicken. The cooking time
will depend on the height of the pit (16 inches is
recommended), the size of the broiler, the heat of the fire
and the weather conditions. Mop or brush the chicken with
sauce each time the broiler is turned. When cooking for large
groups, the sauce can be sprayed on with a new, unused regular
garden sprayer. Turn the chicken with tongs every five to 10
minutes. For large groups, racks built of welded wire (like
those used for a pork side) turn easily by placing an empty
rack on top of the filled rack and turning. Check doneness by
twisting a thigh joint or a wing joint - when the bone twists
out easily and has no red appearance, the meat is done.
Serving the Meal When serving the
meal, personal appearance is important. Wear a clean hat and
apron, clean clothes and a smile. Wash your hands and wear
disposable plastic gloves.
Use scoops, spoons and ladles to control the size of the
servings. Be sure portions are generous, but avoid waste.
Insulated containers, thermal chests and Styrofoam chests with
liners make excellent serving containers for hot and cold
foods. Rice, grits, hash and other hot foods can be served
from the cooking container if necessary. Keep all foods
covered before and after serving with plastic wrap, aluminum
foil or lids.
The serving line layout should be designed so
all people are served in 30 to 45 minutes for large crowds
(250) and 15 to 20 minutes for small groups. The number of
serving lines required for prepared plates is one line for
each 100 people served for each 15 to 20 minutes of serving
time. Four lines serving the same items on all plates can
serve 600 people in 30 minutes, providing backup food items
for the lines are readily available and beverage service is
equally as fast. Plan and organize the serving line so that
each worker knows which item he is responsible for and where
and how to supply the item.
Clean Up and Write Up The best sign of
a successful event is when your excess barbecue is sold at a
profit to those attending. Always cover, seal and promptly
refrigerate all leftovers at 40 degrees F or below. Use
shallow pans or small containers (less than five pounds) to
ensure that the food chills rapidly. Dispose of any food
served family-style or self-service or that has been exposed
to anyone's hands.
Provide trash containers for waste
removal. Clean up the cooking area and wet down ashes or other
waste wood before removing them. Wash all serving utensils,
pans, pots and cooking equipment in warm soapy water. Rinse in
hot water and sanitize with a bleach solution (1/2 ounce of
bleach in one gallon of water). Air dry to prevent the use of
a dirty towel or dirty hands, which can contaminate the clean
surfaces with bacteria. Remember, you are putting the public
at risk when these procedures are not followed. Write a
summary report detailing the number attending, the success or
failure of the event, food acceptance, the amount and type of
leftovers, shortages, costs and suggestions for future events.
Keep your worksheets for future reference.
Recipes
| Roast Pig Oyster Dressing |
| 1 large onion |
| 1 quart oysters, chopped, with liquid |
| 1 pound butter, melted |
| 8 quarts toasted bread cubes |
| 3 eggs, lightly beaten |
| 5 stalks celery, diced |
| salt and pepper |
| 2 cups milk |
Cook onions and oysters with liquid in butter
until oysters start to curl; cool. Add bread cubes,
eggs, celery and milk, tossing lightly. Add salt and
pepper to taste. Bake extra dressing in casserole dish
at 350 degrees F for 45 minutes. Note: The liver and
heart may be steamed, diced and added to a light brown
gravy to be served with the dressing.
|
Thin Barbecue Sauce
(Use on chopped or sliced
pork, venison or goat.) |
| 1 pound butter or margarine |
| 8 Tbsp. black pepper |
| 1 Tbsp. red pepper (reduce for milder sauce) |
| 4 Tbsp. salt |
| 6 ounces catsup |
| 2 Tbsp. Worcestershire sauce |
| 1 gallon vinegar |
| 1/2 gallon water |
Melt butter, add other ingredients with vinegar
and water last. Simmer 15 minutes. Do not boil. Pour
over meat while the meat is hot and allow to stand a few
minutes before serving. This recipe provides enough
sauce for 25 pounds of meat, or 100 six-ounce servings
of barbecue. |
Spicy and Savory Sauce
(For basting or spraying
chicken) |
| 1 pint Worcestershire sauce |
| 1 tsp. onion salt |
| 1 pint cider vinegar |
| 1 tsp. celery salt |
| 1 quart water |
| 1/2 tsp. garlic salt |
| 4 Tbsp. cooking oil |
| 1 tsp. MSG |
| 1/2 tsp. paprika |
| 2 tsp. Tabasco sauce |
| 1/2 tsp. black pepper |
Heat to boiling and simmer for one hour.
|
Barbecue Sauce
(Use on barbecued pork,
pork ribs and beef) |
| 2 QUARTS |
8 QUARTS |
|
| 1 cup |
1 quart |
vinegar |
| 1 Tbsp. |
2 pounds |
butter |
| 1 Tbsp. |
4 Tbsp. |
Worcestershire sauce |
| 1 Tbsp. |
4 Tbsp. |
Tabasco sauce |
| 1 Tbsp. |
4 Tbsp. |
chili powder |
| 2 Tbsp. |
8 Tbsp. |
paprika |
| 2 Tbsp. |
12 Tbsp. |
black pepper |
| 3 Tbsp. |
12 Tbsp. |
salt |
| 24 ounces |
96 ounces |
catsup |
| 3/4 tsp. |
3 tsp. |
dry mustard |
| 1/2 tsp. |
2 tsp. |
cayenne pepper (ground) |
| 1/2 cups |
2 cup |
water (optional) |
| 1 tsp. |
2 Tbsp. |
liquid smoke (optional) |
Simmer for 30 minutes; do not boil.
For a milder sauce, omit the cayenne
pepper. |
| Chicken Barbecue Sauce |
| 1 PINT |
1 GALLON |
|
| 1/2 cup |
2 cups |
onion, chopped |
| 2 Tbsp. |
2 cups |
oil |
| 1/4 cup |
2 cups |
vinegar |
| 2 Tbsp. |
3/4 cup |
brown sugar |
| 2 Tbsp. |
5 ounces |
lemon juice |
| 1 cup. |
64 ounces |
catsup |
| 3 Tbsp. |
8 ounces |
Worcestershire sauce |
| 1/2 tsp. |
4 tsp. |
mustard, prepared |
| 1/2 cup |
4 cups |
water |
| 1/2 tsp. |
4 tsp. |
celery salt |
| 1/4 tsp. |
2 tsp. |
cayenne pepper, ground |
| 1/4 tsp. |
2 tsp. |
liquid smoke (optional) |
Brown onion in oil; add remaining
ingredients. Simmer 30 minutes. Cook chicken halves over
low fire and baste with 1-2-3 basting solution (see
recipe below). Apply barbecue sauce when done and remove
from grill. |
| 1-2-3 Basting Sauce |
| one part vinegar |
| two parts oil |
| three parts water |
| salt to taste |
Mix well and use immediately, while oil is still
dispersed. |
| Barbecue Pork Spare Ribs |
| 40 pounds pork spare ribs |
| (12 ounces of fresh ribs per person) |
| 2 cups vinegar |
| 2 gallons barbecue sauce (mild) |
| 1/2 gallon of 1-2-3 basting solution (see
recipe) |
Place strips of pork ribs into a deep pot or
large Dutch oven. Add the vinegar and cover. Steam or
simmer for 2-1/2 to three hours or until fork tender.
Build a hot charcoal fire, then remove ribs from the pot
and brown over fire, basting frequently with solution to
prevent burning. When the meat is amber brown, baste
liberally with barbecue sauce and remove from fire
immediately to a covered dish. Cover the ribs with
sauce. Hold 15 minutes and serve. Serves 50.
|
| Do Your Own Kabobs |
| This recipe is excellent for family outings,
children's parties or 4-H get together. Each person can
fix the combination of their own choice and cook them as
desired while sharing in the fellowship of the
activity. |
| 3 lbs. beef kabob cubes or 1-1/4 inch thick meat
strips sliced from one-inch thick sirloin tip or sirloin
steaks (use lamb, fresh pork cubes, cured pork, various
sausages, venison cubes or other meats) |
| 20 medium-sized fresh mushrooms (and an assortment
of items such as apple wedges, mango slices, smoked
sausage, steamed new potatoes, red pimento peppers,
yellow squash, zucchini or steamed plantain) |
| 1 fresh pineapple cut into 1-1/2 inch cubes |
| 20 cherry tomatoes or 5 small tomatoes,
quartered |
| 2 large bell peppers cut into 1-1.2 inch
pieces |
| 3 large onions, quartered |
Prepare vegetables and thread marinated meat on
skewers, alternating meat and vegetables. Place on a hot
grill and baste with marinade. Broil to desired
doneness, turning frequently. Thread steak strips
accordion-style to reduce cooking time to about four
minutes on each side. |
| Meat Marinade for Fresh Meat Cubes or Strips |
| 1 tsp. salt |
| 4 Tbsp. soy sauce |
| 3/4 tsp. ground ginger |
| 4 Tbsp. lemon juice |
| 1 tsp. brown sugar |
| 4 Tbsp. oil |
| 1/4 tsp. ground pepper |
| 1 cup pineapple juice |
| 1/8 tsp. garlic powder |
Combine salt, ginger, pepper and garlic powder.
Mix soy sauce, lemon juice, oil and pineapple juice and
add to the dry seasonings. Mix well. Place meat in a
shallow pan and pour marinade over steak strips or
kabobs. Allow meat to marinate at least four
hours. |
| Baked Beans |
| 100 portions |
10 portions |
|
| 20 lbs. (3 #10 cans) |
2 pounds |
pork and beans, canned |
| 10 medium |
1 medium |
onions, diced |
| 7 cups |
2/3 cup |
brown sugar |
| 3 pints |
2/3 cup |
catsup |
| 4 ounces |
2 tsp. |
Worcestershire sauce |
| 6 ounces |
2 Tbsp. |
prepared mustard |
| 1/4 pound |
2 strips |
sliced bacon |
Mix ingredients and place in two or
three inch deep baking pan. Lay bacon on top. Bake at
350 degrees F for one hour. |
| Brunswick Stew |
| Brunswick stew is a traditional dish served at
Southern barbecues. It is a favorite because of the
flavor combination of chicken, beef and pork. The dish
is long on flavor and short on leftovers.
|
| 1 hen (6 pounds) chicken |
| 1 Boston Butt (6 pounds) lean pork |
| 1 roast (6 pounds) beef chuck |
| 15 cups (120 ounces) canned tomatoes |
| 1 cup (8 ounces) tomato paste |
| 4 cups (32 ounces) cream style corn |
| 2 cups (16 ounces) whole kernel corn |
| 4 cups (2) large onions, diced |
| 1 ounce Worcestershire sauce |
| 1 Tbsp. (1/2 ounce) butter |
| 8 Tbsp. (4 ounces) salt |
| 4 Tbsp. (1 ounce) black pepper |
| 4 Tbsp. (2 ounces) vinegar or lemon juice |
Place meat in a large kettle, add a small amount
of water and cook until meat comes off the bone easily.
Remove meat and de-bone. Strain broth through a cloth
and return it to the kettle. Grind meat through a
1/4-inch plate or chop into small pieces by hand. Add
meat, tomatoes, corn and other ingredients. Cook on low
heat for 45 minutes, stirring frequently to prevent
sticking. Cool, then package in freezer containers and
freeze. To retain a comparable flavor, do not reduce
this recipe by more than one half. |
Summary Worksheet
| Group served ________________________ |
Date ______ |
Time ______ |
| Place ______________________________ |
Type of meal ______________ |
| Estimated number to be
served: |
| Adults ______ |
Children ______ |
Workers _______ |
Guests _______ |
Total _______ |
| Menu |
Number of portions |
Total amount prepared |
Recipe source |
| |
|
|
|
| |
|
|
|
| Volunteer workers (names) |
General chairman |
| |
|
| |
|
Number of workers in:
| Food preparation _______ |
Serving _______ |
Cleanup _______ |
Publicity _______ |
Financial Statement
| Income: |
Number of adult meals |
_____ @ $ ______ |
= $ _________ |
| |
Number of children's meals |
_____ @ $ ______ |
= $ _________ |
| |
Number of workers meals |
_____ @ $ ______ |
= $ _________ |
| |
Number of free meals |
__________ |
|
| |
Sale of leftovers |
|
= $ _________ |
| |
Other income |
|
= $ _________ |
| |
|
TOTAL INCOME |
= $ _________ |
| Expenses: |
Food purchased |
$ ___________ |
|
| |
Paper goods |
$ ___________ |
|
| |
Clean-up supplies |
$ ___________ |
|
| |
Labor |
$ ___________ |
|
| |
Decorations |
$ ___________ |
|
| |
Facility rental |
$ ___________ |
|
| |
Other |
$ ___________ |
|
| |
TOTAL EXPENSES |
$ ___________ |
|
| TOTAL INCOME - TOTAL EXPENSES = PROFIT
(LOSS) |
= $ _________ |
Suggested Menus
| ENTRE |
SIDES |
BEVERAGE |
DESSERTS |
Barbecued Spare Ribs
or Beef
Ribs |
Corn on the Cob
Tossed Green
Salad
French Bread |
Tea
Coffee
Milk |
Fresh Fruit
Sheet Cake |
Barbecued Pork
or Hash |
Rice
Cole Slaw
Sliced
Bread
Onions |
Lemonade
Coffee
Milk |
Fresh fruit |
Broiled Steak
or Lamb Chops |
Green Lima Beans
Tossed Green
Salad
Toasted Garlic Bread |
Tea
Coffee
Milk |
Foil Baked Apples |
| Barbecued Chicken Quarters or
Halves |
Potato Salad
Sour Dough Rolls
Sliced
Tomatoes
Green Pepper Slaw |
Tea
Coffee
Milk |
Fresh Peach Ice Cream |
Broiled Cured Pork Chops
Grilled Ham
Slices |
Baked Sweet Potatoes
Green Beans
Hot
Buttered Rolls
Sliced Tomatoes |
Tea
Coffee
Milk |
Apple Pie and Cheese
Chilled
Cantaloupe
or Watermelon
Tomato
Salad |
| Barbecue Beef on Bun |
Corn on the Cob
Potato Chips |
Lemonade
Tea
Milk |
Chilled Watermelon Fruit Salad |
| Grilled, Smoked or Fresh Sausage |
Steamed Cabbage
Baked Beans |
Tea
Coffee
Milk |
Ice Cream |
Market Order Worksheet
| Organization: _____________________ |
Date ordered: _______________ |
| Occasion: _____________________ |
Date needed: _______________ |
| Ordered by: _____________________ |
|
| Telephone: _____________________ |
|
| Item & Description |
Supplier |
Portion Size |
Number of Portions |
Amount to Order* |
Unit Price |
Total Price |
Amount |
| Meat, poultry |
|
|
|
|
|
|
|
| Dairy products, eggs |
|
|
|
|
|
|
|
| Fresh vegetables, fruits |
|
|
|
|
|
|
|
| Canned vegetables, fruits |
|
|
|
|
|
|
|
| Bread, cereals |
|
|
|
|
|
|
|
| Staple groceries |
|
|
|
|
|
|
|
| Paper goods & supplies |
|
|
|
|
|
|
|
| Cleaning supplies |
|
|
|
|
|
|
|
| * See
Tables. |
| Table 1. Meat Selection Guide for Outdoor
Cooking |
| BEEF |
Choose USDA Grade Prime, Choice or Select.
Recommended cuts are 1 to 1-1/2 inch thick steak from
the rib, loin or sirloin; or 8-10 pound roast from the
rib, round or rump. Cook to the desired degree of
doneness. |
| PORK |
Whole hogs or pork sides should come from lean pigs
with less than 0.8 inch of backfat and good muscling.
Pork primals (hams, shoulders and butts) should be
well-trimmed. Avoid pale, soft and watery pork. Chops
and steaks are best cut thick (1 to 1-1/2 inches). Cured
pork is excellent char broiled. |
| LAMB |
Choose well-trimmed cuts. All cuts are acceptable
because the animal is young. Chops should be thick.
Remove fat during preparation and cook over medium fire
to the desired doneness. Because lamb has a high melting
point for fat, serve hot. |
| GOAT |
Select a kid or yearling that has been grain fed.
All cuts are acceptable. Bone and tie thin cuts to
prevent burning and drying out. Cook until well
done. |
| VENISON |
Venison quality is determined by the care taken
during handling and processing of the carcass. Carefully
trim off an discoloration. Cuts can be rubbed with spice
and wrapped in foil to prevent excessive drying, because
venison has little or no fat cover. Basting during
cooking also prevents drying. |
| CHICKEN |
Select fresh 2 to 2-1/2 pound broilers split into
halves or quarters. Remove fat pads and wash the meat in
cold water before cooking. Baste frequently during
cooking over a medium fire. Test doneness by twisting
the thigh or wing joint, which will separately easily
when done. Doneness can be checked in the thigh meat
with a thermometer. Cook to 180 degrees F. |
| SAUSAGE, FRESH |
Franks, ring bologna, Polish kielbasa, smoked beef
or pork sausages and many other cooked sausages are
excellent for outdoor cooking, especially for small
groups or as an alternative meat item. Cook over a
medium fire to 145 degrees F. Use local sources for best
acceptance. |
| TURKEY |
Select medium to small turkeys for barbecuing or
smoking. Be sure to use fresh, not frozen, birds. Remove
the neck and giblets and leave the body cavity open. Do
not stuff before cooking. Cook over a medium fire,
basting often to an internal temperature of 180 degrees
F at the inside of the thigh. Pre basted birds can be
used. Turkey breasts or other parts make an excellent
selection for barbecuing or grilling and should be
cooked to 180 degrees F for dark meat and 170 degrees F
for white meat. |
| Table 2. Barbecue Requirements -
Meat |
| |
Unit per person of meat to
buy for cooked edible portions of: |
Approximate weight (in
pounds) to buy for 4 oz. portions of: |
| |
3 ounces |
4 ounces |
6 ounces |
50 |
100 |
200 |
| Beef, round roast, boneless |
4 oz. |
7.5 oz. |
9 oz. |
23.5 |
47 |
94 |
| Beef, steaks, bone in |
|
8 oz. |
12 oz. |
5 |
50 |
100 |
| Beef, steaks, boneless |
|
5.5 oz. |
8 oz. |
17.5 |
35 |
70 |
| Beef, hamburger |
4 oz. |
6 oz. |
8 oz. |
19 |
38 |
76 |
| Pork, whole pig, head off weight range 60-145 lbs |
7 oz. |
8.5 oz. |
12 oz. |
1/2) 60 lb. |
1) 60 lb. |
2) 110 lb |
| Pork, whole pig, live weight range 100-200 lb |
10.5 oz. |
14 oz. |
16 oz. |
|
1) 85 lb. |
2) 150 lb |
| Pork, suckling pig, head on 20-40 lbs. live weight
(25% meat yield) |
|
|
24 oz. |
2 |
5 |
10 |
| Pork, shoulders, bone in |
5.3 oz |
7.1 oz. |
10.7 oz. |
22 |
44 |
88 |
| Pork, Boston Butt, boneless |
4.6 oz |
6.1 oz. |
9.2 oz. |
19 |
38 |
76 |
| Pork, loins/chops |
6 oz |
8 oz. |
12 oz. |
25 |
50 |
100 |
| Pork, ham, bone in |
5.9 oz |
7.9 oz. |
11.9 oz. |
25 |
49 |
98 |
| Pork, spare ribs |
12 oz |
16 oz. |
|
50 |
100 |
200 |
| Pork, cured ham steaks |
3.7 oz |
5 oz. |
7.4 oz. |
15.5 |
31 |
62 |
| Lamb, rib chops |
7.5 oz |
10 oz. |
|
31 |
62 |
124 |
| Lamb, leg roast, boneless |
5.0 oz |
6.7 oz. |
10 oz. |
21 |
42 |
84 |
| Goat whole/roast (carcass weight includes shoulder,
loin, legs) |
7.5 oz |
10 oz. |
15 oz. |
31 |
62 |
124 |
| Goat, roast, boneless |
5.0 oz |
6.7 oz. |
10 oz. |
21 |
42 |
84 |
| Venison, roast, boneless |
4.6 oz |
6.2 oz. |
9.2 oz. |
19.5 |
39 |
78 |
| Chicken (2 to 2-1/2 lbs.) halves |
(9.1 oz. w/skin) |
20 oz. |
62.5 |
125 |
250 |
| Chicken - quarters |
8.5 oz. |
26.5 |
53 |
106 |
| Hash (recipe yields 25 lbs.) |
4 oz. |
1/2 batch |
1 batch |
2 batches |
| Pork, Boston Butt, boneless (65) |
|
|
|
|
6 lbs. |
|
| Beef, chuck, boneless (67) |
{% |
|
|
|
6 lbs. |
|
| Chicken, hens, whole (48) |
yield) |
|
|
|
6 lbs. |
|
| Sausage, fresh |
|
|
|
|
|
|
| Sausage, pork |
4.0 oz. |
5.3 oz. |
8 oz. |
16.5 |
33 |
66 |
| Sausage, Polish |
4.0 oz. |
5.3 oz. |
8 oz. |
16.5 |
33 |
66 |
| Sausage, Italian |
4.0 oz. |
5.3 oz. |
8 oz. |
16.5 |
33 |
66 |
| Bratwurst |
4.0 oz. |
5.3 oz. |
8 oz. |
16.5 |
33 |
66 |
| Sausage, smoked/cooked |
|
|
|
|
|
|
| Beef/pork |
3.0 oz. |
4 oz. |
6 oz. |
12.5 |
25 |
50 |
| Polish (kielbasa) |
3.0 oz. |
4 oz. |
6 oz. |
12.5 |
25 |
50 |
| Ham, pump cured/smoked (center slices) |
3.5 oz. |
4.7 oz. |
7 oz. |
14.5 |
29 |
58 |
| Pork loin, pump cured, smoked |
6 oz. |
8 oz. |
12 oz. |
25 |
50 |
100 |
| Table 3. Barbecue Requirements - Other
Foods |
| |
Unit of purchase |
Serving size |
50 portions |
100 portions |
200 portions |
| Potatoes, salad |
pound |
3 ounces (3/4 cup) |
12 |
24 |
48 |
| Potato chips |
pound |
3/4 ounce (1 handful) |
2-1/2 |
5 |
10 |
| Potatoes, baked (medium) |
pound |
1 |
25 |
50 |
100 |
| Butter |
pound |
3 Tbsp. (3 pats) |
3 |
5 |
10 |
| Sour cream |
pound |
1-1/2 ounces (4 Tbsp.) |
4 |
8 |
16 |
| Pepper |
pound |
|
1 |
1 |
2 |
| Salt |
pound |
|
1 |
1 |
3 |
| Rice* |
pound |
3/4 cup |
4-1/2 |
9 |
18 |
| Grits** |
pound |
3/4 cup |
2 |
4 |
8 |
| Pickles, dill, slices |
gallon |
3/4 ounce (4 slices) |
1/2 |
1 |
2 |
| Pickles, sweet cut |
gallon |
3/4 ounce (3 pieces) |
1/2 |
1 |
2 |
| Coffee |
pound |
1 |
1 |
2 |
4 |
| sugar |
pound |
1/2 ounce |
1-1/2 |
3 |
6 |
| cream |
pint |
12 ounce |
2 |
4 |
7 |
| Tea*** |
pound |
|
1/3 (5 gal.) |
2/3 (10 gal.) |
1-1/2 (20 gal.) |
| Sugar |
pound |
|
3 |
6 |
11 |
| Lemonade (premix) |
pound |
12 ounces |
1-1/2 |
5 |
10 |
| Ice |
pound |
8 ounces |
25 |
50 |
100 |
| Cake |
sheet |
2" x 2" cut |
1/2 |
1 |
2 |
| |
5 pound mix |
2" x 2" cut or cupcakes |
1/2 |
1 |
2 |
| Frosting |
pound |
|
1-1/2 |
3 |
6 |
| Salad: |
|
3 ounces |
|
|
|
| head lettuce |
pound |
8 ounce bowl |
11 |
23 |
45 |
| fresh tomatoes |
pound |
|
3 |
6 |
12 |
| carrots |
pound |
|
.75 |
1.5 |
3 |
| French dressing |
pint |
1 ounce |
3 |
6 |
12 |
| Slaw: |
|
2 ounces |
|
|
|
| cabbage |
pound |
1/2 cup |
8 |
16 |
32 |
| carrots |
pound |
|
.75 |
1.5 |
3 |
| salt |
pound |
|
4 Tbsp. |
8 Tbsp. |
16 Tbsp. |
| pepper |
pound |
|
4 Tbsp. |
8 Tbsp. |
16 Tbsp. |
| mayonnaise |
quart |
|
1 pint |
1 quart |
2 quarts |
| Barbecue sauce: see separate recipes |
gallon |
2.5 ounce/4 ounces of meat |
1 |
2 |
4 |
| Bread, thin slice |
loaf |
2 slices |
5 |
9 |
18 |
| Buns, flat type |
8 pack |
2 |
100 |
200 |
400 |
| Beans, navy |
#10 can |
|
|
|
|
| see baked beans recipe |
(7.5 lbs.) |
|
1.33 |
3 |
6 |
| |
1 lb. can |
4 ounces |
12.5 pounds |
22.5 pounds |
45 pounds |
| Green beans |
#10 can |
3 ounces |
2.5 |
4.5 |
10 |
| Peas, green |
#10 can |
3 ounces |
2.5 |
4.5 |
9 |
| * Rice |
1 cup with 2 cups of
water |
| ** Grits |
1 cup with 4 cups of
water |
| *** Tea |
8 individual bags per
gallon |
| Table 4. Barbecue Requirements - Paper and
Dry Goods |
| |
|
Number of People |
| |
Unit of Purchase |
50 |
100 |
200 |
| Paper plates |
50/100 |
60 |
110 |
220 |
| Plastic plates (10 inch, sectioned) |
125 |
50 |
100 |
200 |
| Styrofoam (R) cups (10 ounce) |
50 |
50 |
100 |
200 |
| Plastic cups (16 ounce) |
50 |
50 |
100 |
200 |
| Spoons |
25/100/500 |
50 |
100 |
200 |
| Knives |
25/100/500 |
50 |
100 |
200 |
| Paper napkins |
100/500 |
75 |
150 |
250 |
| Handy wipes |
box |
1 |
2 |
4 |
| Plastic aprons and hats |
50 |
1 |
1 |
1 |
| Plastic gloves |
100 |
1 |
1 |
1 |
| Lighter fluid |
quart |
1 |
2 |
4 |
| Wood - ash, oak, hickory |
pounds |
500 |
1000 |
1600 |
| Charcoal |
|
|
|
|
| barbecue |
pounds |
50 |
100 |
180 |
| steaks |
pounds |
30 |
50 |
100 |
| Length of pit (3 ft. wide, 16 in. deep) |
|
4 ft. |
6 ft. |
9 ft. |
|
