Take up a bag of fresh basil and a big chunk of parmesan, plus some other stuff (red wine/tomatoes/olive oil/garlic/pesto), and do a big pot of pasta.

I've done pulled pork in a slow cooker for a cabin trip. We made some slaw and potato salad to go with. Finish off with a big fruit crumble and your friends will thank you!

I'm assuming your cabin has an oven, but I just got back from one of these weekends and we did the following: "Italian Night" with spaghetti and meatballs (they had been made at home and frozen for the trip up), and a big salad. "Mexican Night" was enchiladas made in those big foil disposable pans along with chips and salsa/guac. Another night was designated "grill night" with pasta salad, coleslaw, beans and chips. And finally, we had a night of Stromboli, made with the pre-made pizza dough - this was nice because you can make a bunch of different ones for people's different tastes. Deserts varied from a pound cake trifle to strawberry pie to monster cookies (again, make the cookies ahead of time and freeze, then just pop them into the oven for fresh cookies all week long.)

I received a cookbook as a gift entitled "Chef in My Backpack" by Nicole Bassett. Though the book is designed for eating on the trail in more of a camping scenario, I've found it helpful for cabin cooking. The book describes how to partially pre-cook and pack your meal, and then finish preparing and assemble at the camp site. Nothing really groundbreaking here, but the recipes are simple, delicious, and can be made with minimal equipment. Easy to multiply for a bigger group, too.

I review the book and make a recipe here:http://cjopling.blogspot.com/search?q=camp#!/2011/09/1515-project-week-seven-zucchini-and.html

Yup, a pizza bar is just as easy as a taco bar...we did one campside as well (plus it allows people to customize.) If you don't want to go through the trouble of making individual pizza dough, you can use naan for personal pizza crusts.

If you've got adventurous eaters, you can also do a giant pan of Kedgeree, with either smoked fish, or in a pinch, canned tuna. I've made a very good version where most of the critical ingredients were subbed with nonperishable versions (except the eggs, but you can bring them already hard boiled.) For Americans, it won't matter that it's really a breakfast dish.

I suppose you could also do something like a paella (which is traditionally cooked over a fire anyway,) just don't use highly-perishable types of seafood in it.

Sausage and Pepper Sandwiches. We do this the first night of camping with 8-10 other people, and it's always a hit.

Slice up a bunch of onions and peppers and put them at the bottom of a big dutch oven (we do this in a cast iron one right over the campfire on a tripod). Season with salt, pepper, and dried oregano.

Then, put as much sausage as you'll need over the onions and peppers.

Allow this to cook for a while with the lid on (you can do it on the stove top if need be - I'd start the heat around medium and adjust from there), until the sausage is mostly cooked and the peppers and onions start to soften.

Grill the sausage to crisp up and leave the lid off the onions and peppers to allow some of the liquid to cook off. Stick the grilled sausage back in the pot, split some rolls, and serve.

It's ridiculously easy and ridiculously good. The onions and peppers get soft and gooey, with the awesome flavor of the sausage drippings and the sausage stays nice and moist. Everything just melds together... I think I want one right now. Slice the veggies beforehand to make it pretty effortless when you get there.

We did a similar thing one 4th of July weekend. My husband and I brought a lamb roast and squash. We rubbed the roast in S&P, a couple TBS of olive oil (brought a little 2oz bottle), and 2-3 bay leaves and wrapped it in layers of tin foil. At dinner we also did one of my favorites, which is to cut a few zuccini & yellow squash in half lengthwise and coat in olive oil & a little rosemary and put on the grill. The squash are very quick to prep & cook. And the cooking supplies needed are minimal & easy to carry. You dig a small pit in the a.m. for your fire, line with rocks (or use rock or brick over sand for above ground pit), when breakfast is done, let the fire die, prep your roast, wrap it, and place it on the coals and cover thoroughly with more rocks. By dinnertime the roast is done. You can do this with any kind of roast or chicken. This way you spend less time prepping & cooking & more time playing. If you don't want to grill squash, you can take your tinfoil layers & make a "hobo pack" of potatoes, whole onions & root veggies and place it in the pit with your roast. (Yes, we had an indoor kitchen, but we chose not to use it. For us it was more fun to cook out.)

make lasagna! you can do it ahead of time and even freeze it if necessary for travel. I like to make two kinds for a big group - usually a sausage/meat one and a spinach version.

Two words: Drip Beef.

And a link: http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/

We made the italian one and it was a big hit, and so easy!

I second the lasagna suggestion (make it in one of those disposable tin pans so you don't have to bring the empty one home), especially if you have a long trip to get to the cabin. I am hesitant about bringing a large piece of meat on a long trip unrefrigerated (which is also really heavy when you're lugging a bunch of other stuff). Meatballs or lasagna can be frozen at home, and will defrost on the way to the cabin-- you can just stick in the fridge until you're ready to heat them up!

Slow cooker pulled pork or barbacoa beef are great to make a big batch of ahead of time. Pasta dishes. "Hobo packs" are always one of our favorite meals that we toss in the fire while camping but could easily be done on a grill too (basically just a variety of meats, potatoes, veggies, herbs and butter and everyone puts together their own foil pack with what they like)

Just did a trip up to Yellowstone and was smaller than 14 but prepared some epic meals for it:
Chicken Curry (or curried chickpeas/chole for vegetarians - we had both!) can be cooked ahead and frozen in gallon bags. Pack uncooked basmati and prepare at the cabin or pack naans/flat breads. You can add a fresh veggie salad by chopping up cucumbers, tomatoes, onions with lime juice and a bit of salt and pepper.

We also did a grill night (made our own burger patties at home, slow cooked beans, grilled veggies), and spaghetti night (frozen sauce, cooked noodles, grilled veggies, and a simple side salad).

For minimum effort, and maximum deliciousness, I second a lamb roast - 2-3 whole legs or shoulders for that number of people. You can stick a big tray of veg in the oven to roast at the same time. Serve with salad, garlic sauce, tzatziki and flatbread.

We just got back from a similar trip with friends! We usually do turkey and spaghetti with meat sauce for our meals, but we're considering for next year roast chickens (more people like dark meat, and it takes less time to cook), lasagne (both meat and vegetarian versions) and a taco night.

This recipe was incredible and very easy to double or triple.

http://www.epicurious.com/recipes/food/views/Pasta-with-Lentils-and-Kale-238092

I do a trip almost every year with a big group to Lake Tahoe for New Years and here's a couple things we've made;
- Picadillo
- Fondue
- Bandits, which are sort of a camp meal where you wrap a chunks of veggies, meat, and herbs in tin foil and bake.

Last summer, stranded in a lake cabin without power for 4 days, on the last night I made potato/onion breakfast hash and sauteed apples, in big cast pans right on the grill. Breakfast for dinner is always fun and easy. Do a potato (sweet potatoes are delicious in this!)/onion fry-up, sauteed apples, a pan of bacon in the oven, and scramble a dozen eggs at the end.