Menu and allergy info for Field Day 2017

Lunch Saturday (for the AM setup crew)

Pulled pork BBQ, as a sandwich if you wish
Pulled chicken
optional BBQ sauce, bought and homemade options.
cole slaw as a side or topping
Smoky Black Beans (made with defatted BBQ drippings)
Field Day Mac and Cheese

Dinner Saturday Evening

Wood-fired Pizza from Forno Bova
(vegetarian options are possible, & ask the crew for any allergy questions)
Salad Greens and dressing

Midnight snacks

All beef hotdogs, ketchup, mustard, and onions if you wish
Chips, candy, etc.
Coffee, (regular only)
(I understand someone will be making fresh, from scratch potato chips too.)

Sunday Breakfast

(Please come out early to relieve the overnight crew and start making contacts. We will serve breakfast around 7 AM. Our breakfast menu is not 100% settled yet)

Biscuits and Sawmill (sausage) gravy
French Toast Hotdish
fresh fruit
Coffee, (regular only)

Late Sunday Lunch (served at 2 PM after the event)

Cold cut tray with meat and cheese
lettuce, tomato, onion, mustard, mayo
Assortment of sandwich bread, chips, etc


Secret BBQ rub: chili power , salt , black pepper, brown sugar, garlic
powder,cumin , oregano, dried onion , paprika, and ground coriander.

Pork BBQ: Pork, secret BBQ rub

Chicken BBQ: chicken, secret BBQ rub

Slaw: Cabbage, carrots, prepared dressing (allergy: ask for label)

Sawmill Gravy: Pork breakfast sausage, flour, milk, salt & white pepper

Smoky Black Beans

1 lb dried black beans
1 tea olive oil (prevents foaming inside of cooker)
sufficient water to reach half or 2/3 up the inside of the cooker.

Rinse and then pressure cook the black beans with the oil. Drain most of the water, leaving about 1.5 cups + the beans.

Half a medium onion, diced
1 Tbsp olive oil
1 Tbsp BBQ rub spice mix

In a separate pan or skillet saute the onions in the oil until brown. Add the secret BBQ rub and saute until fragrant. Add to the beans and stir.

1/2 cup or more of the defatted smoky pork drippings from making BBQ
salt and pepper to taste.

(note: This year I made some with chicken instead of pork. Please request as I'm going to put the ones with pork out first.)

Field Day Macaroni and Cheese

Recipe modified by Mark/W2PAW from one from Alton Brown (he probably wouldn't approve)
retrieved 08Jul2015 from

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, minced
1/2 teaspoon paprika
1/2 pound of real American Cheese
1 large egg
1 teaspoon salt
Fresh black pepper
6 ounces sharp cheddar, shredded
3 tablespoons butter
1 cup panko bread crumbs


Preheat oven to 350 degrees F. Cook the pasta al dente and strain. Set aside.

In a large pot, melt the butter, and mix in the flour and mustard as if making a white roux. Add the milk, onion and paprika.

Scramble an egg in a separate bowl, and then add some of the roux, a tablespoon at a time, to the egg while mixing. You're trying to "temper" the egg. You don't want bits of cooked scrambled egg in the sauce, you want to slowly dilute the egg while warming it up. When you've added about 2x the volume of the sauce to the egg and mixed everything you can then combine the two together. Add the salt and pepper.

Now start adding the American cheese, a bit at a time, while mixing. When all the cheese slices are in and incorporated, start adding the pasta. Then pour the mixture out into baking trays. It will look like too much cheese sauce, but it gets thicker when you bake it without a lid. Leave some room for the topping.

One batch yields almost 2 quarts. For Field Day I 4x the recipe and use pans that total about 7 or 8 quarts.

Add the sharp cheddar on top of the macaroni sauce.

Melt the remaining butter in a pan and add the bread crumbs. Mix, then put this on top of the sharp cheese.

Bake for 30 minutes, then broil maybe half a minute more if the topping looks like it could use it. Watch the broiling very closely. Rest for 5 minutes before serving.