1. In warm weather start things of with tomato stuffed
with a salad of shrimp, avocado, dijon mustard, green onion, horseradish, olive oil, lemon
juice, chives, garlic, Tabasco, basil and salt and white pepper. They're actually better if you make
them the day before. Pack them in shallow tupperware contianers and throw 'em in the cooler
just before you leave.

Follow with a Pork Satay served with plenty of Thai
cucumber salad. Put the pork on metal skewers and
marinate overnight, then pack in tupperware and
throw in the cooler when you leave. The peanut
dipping sauce is also great made the day before.
Just grill on site when you've served the tomatoes.

We try to have plenty of burgers, brauts, and dogs
in reserve just in case.

2. During the real cold weather we give up the grill,
and the food centers around hot soup and
a good sandwich i.e Muffalettas (see Tkl archives).
The soup is usually vegitable, and we bring it to the
game in a large thermos. Beer and Irish coffee are
always available.

If you have a camper, and the room to boil pasta,
Try serving 5-Way Cincinatti Chili. Don't bother
with paper plates though, use plastic, and bring the
mess back with you.

The menus given are not complete, but they're a start.
Good luck.

stucook@bright.net