Lake BBQ

Our group of 25 is going down to the Lake for a week starting on Saturday. We've been going for years and the dinners have become rather predictable. Does anyone have a good, yet fairly simple idea for a new dinner done over the coals? We've done hams, chickens, salmon, burgers, brats, and dogs. Does anyone have a good old secret favorite they can suggest?

Make-your-own-kabobs

Brats and Hot dogs, how about Italian sausage with peppers and onion?

How about lamb? Take a butterflied boneless leg of lamb and marinate it in papaya juice overnight in a large plastic bag - you can even freeze it and let it defrost on your way to the lake. Barbecue it like you would a large steak. Slice it thin, and serve it on plates with precooked white and wild rice (put in in a ziplock or sealed plastic bag and then reheat in a pot of hot water.) Good also with artichokes that have been steamed until hearts are tender, chilled and served with lemon flavored mayonnaise. Bring Mint Flavored Jelly or Sauce. for the lamb. Any leftover meat will make great sandwiches - stuff it in pita bread and serve with tzaziki (yogurt, cucumber & garlic sauce), kalmata olives and maybe even some feta cheese (I like it cubed, drizzled with greek olive oil and sprinkled with greek oregano.)

Small pig roast?

We used to go camping with a large group on weekends and everyone made their own style of chili, and when we got to the campground we'd combine all of them into a Dutch oven and heat up over the fire. Good for getting some conversations going as well.

Lamb tastes best grilled, for sure.
Corn on the cob in the husk is tremendous. soak in cold water, then throw it on.
Foil packets of diced potatoes with onions, garlic, green and red peppers, your spice choices, olive oil,
and cherry tomatoes;(my add)
baked (white/pinto)beans in dutch oven with bbq meat and drippings thrown back in.
Crab.
Pinapple slices grilled
take the salmon, put in foil with basil, ginger, soy, and garlic+ a thai pepper or 2.
whole bulbs of garlic.

I ended up making three giant chunks of pulled pork. about seven hours on a low fire after a dry rub. Pretty good. It was falling apart tender and I just chopped it coarsely and served BBQ and chipotle raspberry sauce on the side. It was well received but I think I'll do the kebobs next time. They'd be even more different. Thanks