Outdoor Barbecuing for Small and Large Groups Table of Contents
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Outdoor Barbecuing For Small and Large Groups University of Georgia Cooperative Extension Bulletin 1039 1 Outdoor Barbecuing for Small and Large Groups Table of Contents Planning the Menu ........................................................................................................................ 3 Worksheets ..................................................................................................................................... 3 Selecting the Menu ........................................................................................................................ 3 Labor Requirement ........................................................................................................................ 3 Selecting the Site ........................................................................................................................... 3 Purchasing Food ............................................................................................................................ 4 Selecting and Cooking Meat ......................................................................................................... 4 Purchasing Dry Goods and Paper Products ................................................................................. 5 Setting a Price for the Meal .......................................................................................................... 5 Food Preparation Equipment and Containers ............................................................................. 5 Food Safety .................................................................................................................................... 5 Cooking the Meal ........................................................................................................................... 6 The Fire ..................................................................................................................................... 6 Grill Cooking ............................................................................................................................. 6 Pit Roasting a Pig ...................................................................................................................... 6 Roasting a Small Pig ................................................................................................................. 8 Pit Barbecuing Chicken ............................................................................................................ 8 Serving the Meal ............................................................................................................................ 8 Cleanup and Write Up .................................................................................................................. 8 Recipes .......................................................................................................................................... 10 Suggested Menus .......................................................................................................................... 12 Forms and Information Summary Worksheet .............................................................................................................. 13 Market Order Worksheet ........................................................................................................ 14 Table 1. Meat Selection Guide for Outdoor Cooking ............................................................. 15 Table 2. Barbecue Requirements — Meat ............................................................................. 16 Table 3. Barbecue Requirements — Other Foods ................................................................. 17 Table 4. Barbecue Requirements — Paper and Dry Goods .................................................. 18 References ..................................................................................................................................... 19 Outdoor Barbecuing for Small and Large Groups 2 University of Georgia Cooperative Extension Bulletin 1039 Outdoor Barbecuing for Small and Large Groups A. Estes Reynolds, Retired Extension Food Scientist Reviewed by Dr. Karina G. Martino, Assistant Professor and Extension Food Scientist utdoor cookery or barbecuing to feed small and Cost is always a consideration but should not jeop- large groups is one of the most popular activities ardize the success of the event. Carefully calculate the Ofor 4-H and civic fundraisers, and for supporting meal cost and consider low cost items such as corn on the educational meetings, church functions and field days. cob, grits or rice, biscuits or corn bread, and fresh fruits The sociability of the meal and the ease of service count and vegetables in season. Include variety in texture, almost as much as how the food tastes and provide excel- color, flavor and temperature in the menu. lent public relations for your organization. Take care to Bakery items work well as desserts for large groups ensure that quality food in the right quantity is prepared because they can be prepared ahead of time and are eas- and that proper precautions are taken to prevent food ily served. For smaller groups, fruits in season, ice cream poisoning. Following a few simple steps will ensure the or a combination of the two add flair and should be con- meal is appealing, is served on time, is hot (or cold), is sidered. Congealed or gelatin desserts do not work well. available in sufficient quantity and is delicious. 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 Planning the Menu food for women’s groups. When planning the menu, The successful management of an outdoor meal consider the time of day the meal will be served, the time brings satisfaction to everyone involved and reflects the required for service, the time required for food prepara- thoughtful preparation and planning of your organiza- tion, and meetings that follow the meal and that require tion. Effective planning means dividing the work and your involvement. Don’t be afraid to add a little flair to assigning the responsibilities for getting the job done. the menu as long as you use standard, pretested recipes This is best accomplished by a general planning commit- and consider the skill required to prepare the dish. tee with smaller work committees for food preparation, Food safety is important in planning the menu. Re- site and facilities, cleanup, and publicity. The size of frigeration and cooking facilities available at the chosen these committees will vary with the type of meal and the location may dictate the use of non-perishable items such number of people served. as potato chips or limit the number of refrigerated items Planning is the key to a smoothly functioning activ- served. ity. Plan the major items such as menu, price, site and type of service well in advance. Keep complete records for financial purposes and so the event can be evaluated Labor Requirement with suggestions recorded for future reference. The amount of time required for each task associated with an outdoor meal is often underestimated. Assign individuals specific duties for the following tasks: Worksheets w assembling the cooking equipment Develop summary worksheets (see sample on page w obtaining the food and serving materials 13) to ensure that all needs are met. Prepare a market w preparing the barbecue pit order (see sample on page 14) from the menu, showing w preparing the food the serving size, number of portions and total amount to w serving the food be prepared. This will prevent shortages and surpluses. w cleaning up and disposing of waste The market order include all materials, paper goods, Make task assignments even for small groups to pit requirements and cleanup materials. Make a list of ensure that the work is accomplished. equipment needed to prepare, cook and serve each item. Assign specific duties and responsibilities to workers or volunteers so all jobs are completed Selecting the Site The type of menu to be served and the type of service (picnic, cafeteria, take out or banquet style) influence Selecting the Menu the facility you choose. Large outdoor pit barbecues do There are several key considerations in selecting a not require extensive seating, but well organized serving menu for an outdoor event. Plan a complete menu to be facilities must be planned. When meetings are combined sure the meal is nutritionally balanced. Keep the menu with or follow the meal, seating must be provided. In simple. Simple menus are most effectively and efficiently case of inclement weather, alternative facilities large served to larger groups. Serving sizes should be slightly enough to accommodate the group should be planned or larger to satisfy the heartier outdoor appetite. alternative dates chosen. Overflow crowds can be a prob- lem if plans do not include additional facilities. Advance University of Georgia Cooperative Extension Bulletin 1039 3 Outdoor Barbecuing for Small and Large Groups registration or ticket sales can assist in planning the site The fat and marbling in meat is important for barbe- and the amount of food to prepare. Past records can pro- cuing. The fat protects the meat from dehydration during vide an estimate of the number to be served if advance cooking, increases the rate of cooking and contributes tickets cannot be sold. to the juiciness and flavor of the final product. Trim the Locate the pit or grill