Office Potluck Ideas?

Unknown

Office is having a St. Patty's potluck on Friday. I'd like to wow them w/ something egged but am drawing a blank. Any ideas? I'd like something fairly simple that I won't have to cook all night. Maybe something I could whip up in the morning or do the night before and store. Any ideas? Thanks.

mad max beyond eggdome

atxegger,
i do egg food for office pot-luck all the time. .. took me a while to figure out that while most folks spend about 3 - 5 bucks on their contributions, i was spending 50 or so. ..now, on our sign-up sheets, we have, along with desserts, cups/plates/napkins, appetizers, etc., a space for "eggfood" that 4 - 5 people can sign up and make a contribution to me for the food. . .i've done things like pulled pork, brisket, hams, chicken parts, sausage and peppers, etc. . .[p]my gang at work loves when i do a variety of chicken thighs (some hot, some mild, etc) for them. . ..

Unknown

atxegger,
I may be in a minority here, but I think a bowl of grilled shrimp is good hot OR cold. Serve them with a little cocktail sauce or a spicy Japanese black-bean dip. Of course, you could also throw on a few spiced-up fatties, keep them in the fridge overnight, and serve them room temp.

Unknown

Hank,
I'm liking the fatty idea. I can cook it the night before, and it seems relatively inexpensive. Would you reccomend Jimmy Deans? Or maybe some Italian Sausages? Also what kind of wood to compliment. Hickory, Mesquite or Pecan? (Those are the only 3 types I have right now) Thanks!

Unknown

atxegger,
I favor Jimmy Dean's spicy sausage rolled in the rub of your choice. I'm a die-hard fan of Stubb's Rib Rub for fatties, but any way you want to go with this is good. I don't think using any seasoning wood would add much here as the sausage is pretty well-seasoned to start with. The rub just adds a layer of flavor.

Unknown

atxegger,
PS...
I usually stand by Dizzy Pig, which makes fantastic rubs, but I'll just throw in a plug for my standby (mainly since I can get it in my local store easily), Stubb's.[p]http://www.farawayfoods.com/stubbrub.html

Photo Egg

atxegger,[p]I made these Sunday night for our Monday office potluck.
Very easy rolled meatloaf. Rolled meat out flat in rectangle shape and layered with garlic and sun dried tomato mix, provolone cheese, prosciutto, thin sliced bell peppers and rolled up to cook. Season to taste. A half slice of thin bacon along the top. I used wax paper under to help with the rolling. Cooked indirect on small piece of foil under each loaf. Rotated 180 a little over half way to even out temp. (Although i don't think it was needed, egg was very even and it looked to be cooking very even.) I cooked two side by side. Very easy to slice cold or warm and reheat. Use green bell peppers for the holiday.
Have fun,
Darian[p]

[p]
[p]

Unknown

Hank,
I'm in Austin, know all about Stubb's but have never tried their rub. Might give it a whack. Thanks again.

Unknown

Photo Egg,
Good Lord man, that looks delicious!!! I'm drooling on my keyboard right now!

Celtic Wolf

mad max beyond eggdome,[p] My colleagues have dubbed Monday's "Lunch by Pete" Day. I tell them on Friday what I am practicing on Saturday or Sunday and I bring to them on Monday complete with sides. [p] The Donation cup is never empty [p]

Celtic Wolf

atxegger,[p] People in my office beg me to make ABT's no matter what I bring in. [p]Chicken parts are always good, cause every one can eat them. Stuff some flank steak Mad Max style and serve it sliced. [p]Fatties sliced on rolls are alway good too..

Photo Egg

atxegger,
Thank you.
My first try ever at meatloaf.
I had so much good help from this
forum I could not go wrong. I posted meatloaf help question last week. A little gravy would have been nice.
Darian

fishlessman

atxegger,
i dont have a recipe, but st pattys day calls for some irish lamb stew, lots of recipes out there and most would be great egged and reheated the next day.

wobin

atxegger,
I mix several types of sausage meat for fatties, even include in some bulk Italian. Roast some Anaheim peppers, skin and seed then stuff with seasoned philly cheese and roll your fattie meat around them.[p]Cheers, Glenn

KevinH

Celtic Wolf,[p]How do you serve the ABT's at the office? Do you reheat in the microwave or oven, or just serve them cold?[p]One of the things that has been holding me back from taking egged food to work is I think most things are better fresh off the egg. I could take a butt to work in a cooler and pull at lunch time, but that would require timing it to be done at 7am. I'm not that precise.

Celtic Wolf

KevinH,[p] I cater part-time so I have two steam tables. One is at work. Sometimes I fire up Humpty when I get up and put them on when I am getting ready for work.[p] They sit in a container wrapped in a towel till they are about to be consumed. Which lately has been as I am walking down the hall to my office.. [p]