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Catering a golf tournament, Need one more dish. (suggestions? )

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Catering a golf tournament, Need one more dish. (suggestions? )

NOLA DUDE | Feb 18, 2012 06:54 AM

I am cooking BBQ for a golf tourny in the New Orleans area. We have about 120 to feed. We serve lunch, appetizers and a dinner. The menu - Lunch - we cook a cauldren of jambolya, usually pork and sausage. Dinner - (at the club house after the golfing is finished) - Pulled smoked pork butts, ribs, sausage, potato salad,baked beans and corn on the cob. Appetizers (these are served on the golf course) On the front 9 we serve BBQ Spiced Shrimp and creole grits . At the club house we serve Smoked Oysters with a Basil creme fraiche. My delema is the back 9. I need another dish. any sugestions

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