Grillmaster Eddie Z is a festival veteran and knows his way around cooking for large groups. Here is Part 5 of his meal plan strategy.
Do as much work as you can at home where you have a sink and hot running water.
You know, slice the melons, chop some of the veggies, trim the meats and get 'em marinating. I'm not saying to process everything, since a whole pepper might last longer than a cut one. But you can take steps to make onsite cooking easier and safer, especially for the first couple of days. Ziplock bags are your friend, but they're not infallible. Foodsaver vacuum sealer bags are better.
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