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I'm Lavern Gingerich, advocate for Meadow Creek barbecue equipment and editor of StoryQue magazine. Take a few minutes to discover our blog, recipe library, StoryQue Magazine, and revolutionary barbecue equipment. You can find us on Facebook, Pinterest, and Instagram.

Tips on Cooking for a Crowd (part 3)

July 23rd, 2012

In the last two months I’ve shared some tips on cooking for a crowd. I’d like to wrap up this three part series today with a discussion on keeping records. I suspect that most people don’t keep records. (I am just trying to get into the habit myself.) But you need to try it and see how easy it really is. This one trick can dramatically boost your confidence for future events PLUS eliminate frustration when you’re trying to go by memory and can’t remember half of what you did three months ago.

Here are a few things you should be recording:

  • Cooking notes.
  • How many people you fed.
  • How much food it took.

Cooking Notes: What you cooked and how you prepped and cooked it. My friend Jeff Phillips from www.smoking-meat.com has a handy smoking meat log you can download for free. His charts are specifically for smoking low and slow, but you could also use it for grilling notes.

One huge advantage of keeping notes is that you can reproduce success much easier. How many times have you stumbled across fantastic success, but had trouble doing it again? This could apply to rub and sauce recipes, methods in the cooker, and so on.

Crowd Size: Pretty simple. Just a head count of how many people ate.

Food Amounts: This includes the meat, sides, breads, supplies, etc. If you’ve done your planning well, you know what I mean. Once you have some experience under your belt and some accurate data from those past events, you’ll be able to quickly see how many people you fed and what it took to make the event successful.

There are other things you could record when you’re cooking for a crowd, but this is a great place to start. Download and print Jeff’s cooking log for your next event and go for it. A good old notebook works well for jotting down notes about each event you cook for.

Have fun,

Lavern

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Struggling to choose the right cooker for your needs? Check out our Meadow Creek cooker comparison charts. If you would like to discuss your dream cooker over the phone, call Marlin toll-free at (877) 602-1568 to get some good, friendly advice. Or if you're close by, come visit our display lot in Pikeville, Tennessee to check out these fine barbeques! We offer a 30-day money back guarantee on all our Meadow Creek barbeque equipment (except the Ultimate Caterers—sorry, too much risk). Please realize that we (Yoder’s Smoky Mountain Barbecue) are a dealer for Meadow Creek. This promise applies only if you buy from us. If for any reason you are not happy with your unit, you may return the cooker to us within 30 days of the delivery or pickup date, and we will refund the purchase price minus the shipping and handling. You are responsible to pay the return shipping.
What did you think of the videos? Meadow Creek makes some amazing smokers, pig roasters, chicken cookers, and grills. All this equipment is made in the Amish Community of Lancaster County, PA. The talented craftsmen at Meadow Creek hand-make each unit. They seriously go the extra mile to make sure you’re smoked pink. What really puts the sauce on the brisket is all the revolutionary features and options that make barbecue fun and easy, and even a money-machine, if BBQ is your business.
Integrity: Meadow Creek cookers are made in a culture of Godly ethics—honesty, diligence, and fairness. Whether it’s a Shoo-fly pie or a barbecue smoker, you will be treated right.
Stainless Steel Grates: Every Meadow Creek barbecue cooker comes standard with non-rusting stainless steel grates. This eliminates the hassle of scrubbing rust and the danger of possible rust contamination on your meat.