meals

[limacharley]

Hi Group,

Opening weekend is fast approaching. I host my cousins and our sons for the Victoria Day weekend at my cottage on Hunter's Lake.
In all, our group is 10 strong with 5 men and 5 young teenagers. Can't say its not a challenge trying to cater to different tastes.
We divvy up meal responsibilities across the group.

I'm looking for suggestions on what meals you prepare for your group?

cheers

[RHYBAK]

Cabbage Rolls,Pierogies, Meat on a stick ands a few tubs of sour cream.

[M Eschborn]

Taco bar always goes over good with different meats ( beef ,chicken , fish ) and all other goodies lettuce , tomatoes, beans ,cheese onions ,olives  and of course hot sauce    everybody can build a taco to their likeing !!

[Marco]

A fish fry of course!  Our staples include spaghetti, bbq chicken, burgers and brauts on the grill, and the last night is always a steak dinner....

[T-Bone]

Well...I could go on about kielbasa and sauerkraut, cabbage and noodles, mac-n-cheese, chili mac, bean soup, burgers and fries...etc. (note the heavy load of carbs, but not much proteins...keeps 'em full).

I think you may be battling a losing proposition; to try and meet the taste preferences of 10 guys (with some 'picky' eaters in there for sure), you'll go mad. You may be better off living by the rule: "This is what we're making and it will be ready at this time. If you want to eat it, come and get it. If don't like it or want something different, sorry...you're on your own."

And always remember...cooks don't clean. 

35...

[RHYBAK]

Well...I could go on about kielbasa and sauerkraut, cabbage and noodles, mac-n-cheese, chili mac, bean soup, burgers and fries...etc. (note the heavy load of carbs, but not much proteins...keeps 'em full).

I think you may be battling a losing proposition; to try and meet the taste preferences of 10 guys (with some 'picky' eaters in there for sure), you'll go mad. You may be better off living by the rule: "This is what we're making and it will be ready at this time. If you want to eat it, come and get it. If don't like it or want something different, sorry...you're on your own."

And always remember...cooks don't clean. 

35...

You've got that right
I don't want that soap smell on my hands.... ... Oops ,Did I just divulge my secret??

[fishtildark]

poor mans surf and turf. walleye and burgers with baked beans and/or other veggies.
If you dont eat burgers, or the best fish available.... have the veggies. have to say that the groups we had over the years, as large as 12, I never remember hearing food complaints.
I also subscribe to the cooks dont clean rule.

[Dog]

At one point we really nuked it out with a full homecooked menu (taken up frozen in a cooler).
Alas, we've got more relaxed about the menu in recent years (although we still make a provisions list and have a posted menu as guidance) and now we only do one group meal a day (breakfast and late night after the evening bite is on your own) in the afternoon.

[Jay Thomas]

Here are a couple of our groups favourite dinner meals (about 5:30 PM each day) that are easy to prepare:

Baked Toupe ham with scalloped potatoes and kernel corn;
BBQ'd Honey Mustard chicken breasts with a vegetable;
Spaghetti;
Strip loin steaks and fries; and
Walleye and coleslaw.

We have a full breakfast each day at 9:30 AM after the morning fish.

Jay

[Oarin]

2 bone in, inch and a half thick rib eyes, 2 Wegmans' fresh pasta, one with hot sausage, and one with home made meat balls, one  pork chop meal, one  grilled chicken, and one walleye meal. YUM!!!! Sometimes the chicken and pork comes back home, the walleyes are just SO good ! On my trips with Capt. Guy we ate about 5:30, like Jay's crew. With my son, Jon, we eat after the evening fishing.   Either way is fine with me, they cooked,  and I was "cabin boy". 78 more long days until my trip with Jon to TBL to the beautiful outpost cabin and 112 more days until my good friend Jim makes his 1st trip to Kipawa with me. Jay, I hope to see you and your friends at the Auberge on Fri. Aug. 21st. Oarin. 

[Jay Thomas]

Hi Gary,

If all works out as planned, our regular group of 4 will be overnighting at the Auberge on Friday night 21 August. I look forward to seeing you again.

Jay

[SgtCrabby]

As Dog said, we use to bring several pre-made and frozen meals.  We did three spreads per day.  Last year, the group cook said  something like "pooh on it, I'm on vacation too. I'll do one per day and you're on your own for all the rest"".  So far they haven't  complained, but if they did, I'll stop cooking entirely. 
Our common main coarses are: fried fish (duh), baked fish, chicken, burgers, hot dogs/brats, spaghetti,  Texas bar-b-qued brisket (only pre-made meal now).  Plus the veggies & rice.   This year I'm going to try and make it a bit more heart healthy (reduce fats,  salt, sugars, etc.).

[Balsams]

Chow time is a hi-lite part of the package that can amplify the whole experience. We eat a late morning brunch and a late afternoon dinner. Breakfast - fried fish, eggs, bacon, hash browns (and a side of cholesterol)...oh, and cold beer. Same each day.
Dinners - chili & rice w/ salad. BBQ chicken, corn, salad. Gotta have steak, bag mashed potatoes (packed frozen), asparagus. Pamper yourself and bring a few really good wines to accompany the dinners. For those who need late night munchies try making a tray of nachos with all the fix'ns...worth it to those who don't hit the hay early.

[limacharley]

thanks everyone-some really good suggestions to mix it up.

[johnny walleye]

cold beer and a ham sandwich  make a good snack.