100 sweaty hungry bikers out in the woods. This is our captive summer audience.

What would you feed them?

Two years ago we made a Mediterranean camping dinner for 100. This time, I want to make it a bit simpler (less sides).



posted June 17th, 2008 at 7:43 pm

I think girlscout dinners would be great. You put a pre-made hamburger pattie, chopped onions, carrots and potatoes with salt and pepper into a foil pouch, seal it and roast on on a campfire. You can also add parsley, and corn. Sometimes we used sausages or pork chops. They are very easy to make ahead of time, and toss in the freezer. Then just toss them on the hot coals when ready.

- Joe
posted June 17th, 2008 at 7:52 pm

Tamales, in chicken, pork, and cheese would be even easier. Make them ahead of time, and heat over the coals when it is time. Serve with refried beans, and calico corn (corn with chopped green and red peppers and onions) Corn and flour tortillas and gallons of tomato salsa. For desert, pineapple upsidedown cake, made beforehand of course. Figure 2 to 3 tamales per person. They can be very filling. You are guaranteed extras to break up and mix with eggs for breakfast the following morning. Vegan tamales could be an interesting challenge, but I know YOU are up to it! LOL

- Joe
posted June 18th, 2008 at 5:43 am

One thing I’ve done successfully for a big group of people (not quite so many, though!) is triple chili.

White chili with cannelini beans and chicken: mild
Red chili con carne with pinto beans and beef: medium
Black bean chili: hot

Big pots of each and people were encouraged to mix and match (you get some gorgeous ying/yang patterns if you tilt the bowl a bit while serving).

Sides: tortilla chips, big batch of corn bread, big salads (green, potato, pasta – these were set up to make do as a main course for non-spicy vegetarian people)

Dessert: large slices of pineapple and watermelon

posted June 21st, 2008 at 10:10 am

I make chicken and dumplings in huge quantities. What you do is cook the chicken, then freeze it separate from the broth, and have the vegetables ready to go ahead of time. (You might also saute onions and garlic with the chicken and strain them out before freezing. Then add a bit of onion and garlic powder to the final product to punch up the flavor.) Put it all together in a couple of big pots (or just one, if you think it’ll fit) at the site, and simmer it til it’s got the consistency you want. (High altitude? Add some cornstarch mixed with cold water to help the thickening along.) Bring the dumpling ingredients (I use biscuit mix dumplings when trying to streamline for camping or big parties, so it’s easier than when I make them from scratch at home in smaller quantities) and add them once the stew is ready for them.

You can also do a taco/burrito bar. Have everything prepped before you leave, just heat up the meats and beans at the site and let people have at it. A pot of tortilla soup on the side would go nicely and is easily prepared for huge crowds.

posted June 22nd, 2008 at 11:13 am

What do you have as far as cooking devices? Those turkey deep-fryers you see are great for making large amounts of soup or boiling copious amounts of shellfish or pasta.

Additionally, what is your budget?

posted June 22nd, 2008 at 4:31 pm

How about grilled chicken breasts, thighs too maybe, heaps of grilled vegies and thai peanut sauce? You can prep the sauce ahead, as well as slice all the vegies. You could make a batch of rice on a campstove. Slice up all the cooked chicken, plate it with vegies, rice and spoon the peanut sauce over it all. I find its way easier and faster than skewers, and just as good. Fork tender, one big chef knife….easy breezy!

- Michelle G
posted June 23rd, 2008 at 1:17 pm

I second the idea of taco bar/Mexican foods… you could also go the roast/stew route, i.e., some sort of braised short ribs, beef burgundy, etc. Bonus is they all taste better when re-heated.

posted June 26th, 2008 at 7:58 am

What about a Lo Country Boil? Lots of keilbasa, crab, shrimp, potatoes, and corn all boiled in the same big pot over a fire. Serving is easy – spread out on brown paper lined tables. Don’t forget the Old Bay seasoning and beer!

- Kim
posted June 30th, 2008 at 8:42 pm

What about something like a Hawaien bake? Forget what they’re called… Anyways, dig a hole, fill it with hot rocks and coals, layer in the food, cover it up, come back a few hours later, dig, and eat! Maybe the digging would be too labor intensive, lol! You could always make a nice big fire, wrap some potatoes in aluminum and throw them in, then have baked potato toppings prepared ahead of time. Like chili! And broccoli in cheese sauce! And other nummy things that go well on potatoes. =)

- Julie
posted July 9th, 2008 at 10:54 pm

I’m late to the game, but I thought I’d chime in, maybe just for future camping adventures.

Fajitas with fire roasted veggies worked for a large group of us a while back–peppers (and onions?) go straight into the campfire, BBQ the steak/chicken/fish, some rice and beans if you’re going full-out, and warmed up tortillas. :)

I also have to share our favorite campfire dessert: chocolate cake baked in oranges. Pre-mix (or make there-depends on how easy it is for you to have eggs and such available) some chocolate cake batter. Cut off the tops of some oranges (big naval ones!) and keep the tops. Scoop out the innards and eat them up. Fill the oranges with cake batter. Pop the top back on. Wrap the orange up with foil, and toss into the fire.) Wait till they’re done (depends on how close they are to the fire), and dig in with a spoon :) yum-a-licious.

OMG- your cake in orange idea is genius!
And your spidey sense is spot on- I decided on fajitas with roasted onions and peppers. :)

I’ll be posting a full on report after I host it (in August).


- caroline

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