We did Beef Stroganoff for 50 at our wedding on our backyard. It holds reasonably well. I had a commercial recipe I'll see if I can dig up if you are interested.
The main problem I see is that if you go for anything that's a little out of the ordinary, some people probably won't like it, so you might need some basic options for them.
I'd also be concerned with things that are difficult to hold for a while while finishing up the cook / serving 70 people, like steak.
I have cooked tri-tip for that many people on many an occasion. A key to keeping the price down, per person, is to have an industrial slicer for thin slices. I like a pico de gallo sauce to go along with it - currently my favorite is commercial chimichuri sauce mixed with pico de gallo (I add garlic). You could serve with tortillas if you like the idea of a taco bar but find it to be too cumbersome. Good, filling sides help as well. The sides also will determine how formal the tri-tip will appear. Costco's big pack of peeled prime tri-tips should easily feed the group.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Yeah, BBQ would be much easier and I still might push for that. Last year I got at least a half dozen comments like "wow, I have never had brisket before".
Yeah - I'll second this. I had about a dozen guys gather around me at a party recently when I showed up with our part of the pot luck and whipped out a cutting board, pulled a butt out of cambro, and pulled the pork right then and there with my meat claws. Most of them had never seen that done, and I live in the south-east. I wouldn't do that live at a venue for more than a 10-20 folks in a backyard though!
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