Lasagne is always a good one to feed a crowd and it can be made ahead and either baked or reheated just before serving.

Ginger's Crockpot French Dip Sandwiches would be another easy, make-ahead dish.

Meatballs would be another. Swedish, BBQ'd, many options to choose from.

I am sure the folks here will have lots of other ideas for you!

Linda

If your talking about a 2nd meat dish for the grill? Boy all I can think of is the standards. With a hundred people you could probably rent a roaster and roast a pig.

I'm thinking of a meat dish for the grill instead of kabobs. Mary, you're on the right track with roasting a pig.

Linda, I was thinking meatballs as a possibility. It's the reheating part that's problematic. The open kitchen/family room is where all the food is set out, so I can't have someone at the stove doing prep. I will probably make a couple of veggie lasagnes as one of the sides.

Check out this site at Food Network Canada. The show is entitled "Licence To Grill". All the food is cooked on the BBQ.

What about pulled pork, beer can chicken, or chicken drumsticks? If you decide on a rotisserie pig, there's a recipe here too "Smoked Rotisserie Pig With Root Beer Bbq Sauce:.

One example of a recipe is:

Mexican Chicken On Sticks

Yield: 15

15 skinless and boneless chicken thighs

Marinade

1/4 cup of orange juice (60ml)
3 tbsp frozen margarita mix (45ml)
1 tbsp chilli powder (15ml)
The juice of 2 lemons
The juice of 2 limes
1 tbsp chopped fresh oregano (15ml)
2 tbsp chopped fresh cilantro (30ml)
1 tbsp honey (15ml)
1 tsp of cayenne (5ml)
1 tsp freshly ground pepper (5ml)
1 tsp of salt (5ml)
1/4 cup of olive oil (60ml)

30 6-inch wooden skewers soaked in water for 1 hour.

Place the chicken into a sealable plastic bag. Pour the marinade overtop. Seal the bag tightly, add the chicken and toss until it is well coated with the marinade. Place in the refrigerator to marinate for 5 hours or overnight.
Preheat the barbecue to 375°F/190°C or medium high heat.
Remove the chicken from the plastic bag and discard the marinade. Thread each piece of chicken onto 2 of the soaked skewers, making a raft of chicken.

Oil the grill lightly and place chicken directly over heat source. To prevent skewers from burning place a thin sheet of foil on the grill for the skewer ends to hang over.

Grill for 3 minutes per side, or until cooked and golden brown char marks are achieved. Remove from grill, tent loosely with foil and let rest 4 minutes before serving.

Marinade

In a blender or food processor add all of the marinade ingredients with the exception of the olive oil. Blend until well combined (approximately 30 seconds). Continue to process and gradually add the oil in a steady stream. The marinade may be covered and refrigerated up to 24 hours in advance.

Fajitas?

Can you find a place to cater fajitas? cooked or uncooked?

Here is a link that might be useful: Fajitas catered

Every August, at our marina we have a pig roast & tuna grill.

The guys go offshore past Montauk for 3-4 days & catch the tuna. The marina furnishes the pig.

The pig is cooked in a pit though not on a grill.

The tuna are grilled in huge slabs.

Everybody brings a side dish (sides, salads, & desserts). The marina fills a couple Zodiacs with ice & piles on the sodas & beer.

The marina also hires a band, rents a portable dance floor, tents, & tables, plus rents the huge BBQ grills. There's usually about 150-200 of us.

There's normally at least 100 side dishes so one pig & one or two tuna (depending on size) are enough although there's never anything left over. That pig is picked clean!

Anyway, I don't think you could do a whole pig on a grill? One huge grill!! The marina starts the pig 3 days before the picnic.

If you want a fish course...the tuna does nicely. Grill it in about 24" chunks & then break it down after it's done. Otherwise, it takes up too much grill space if it's cut into tuna steaks before cooking. We're talking BIG fish here!

/tricia

If you can pull it off I think there is nothing more fun, and tastier than a spit roasted pig.

I have had one cooked and delivered hot, good but boring! The most fun we have ever had at large events like this was renting a roaster, buying the pig and then letting the guys take care of it all...they have to start at 5 AM..it's an event! LOL

If that is not an option I would go with marinated eye of the round , bbq'd, sliced thin and mounded on fresh buns, mild medium and hot sauces offered on the side. Lends itself well to slaw, potato salad etc.

Pulled pork is also a great choice.

How about a pig and 2 or 3 turkeys, depending on size?
Pulled turkey fixed much like pulled pork os very very good.
I'm thinking spit or pit roasted pig and pulled turkey.
But do you want something that can continually be cooking all day? Like your kebobs were?
In that case how about pork cutlets, chicken breast portions and boneless thing and sandwich steaks? The grill guys could just keep them coming all day.
Home made icecream? Would be wonderful but quite a trick for that many people!
Linda C

I was also going to suggest a pig roast or a huge vat of pulled pork. Pulled pork can sit is steam trays and if it is dry rub roasted you can offer a few different BBQ sauces - sweet, vinegar based, etc.

The other option I thought of is chicken kabobs with a Thai peanut sauce (think satay). A nice side of basmati veggie pilaf would please both the vegetarians and the carnivores I bet.

Good luck

Alexa