Not much smoke but lots of food!

[chad]

I did a catering job for 110 today - Chicken Breast Supreme (kind of like an open faced cordon blue), veggies, salad, etc.

Then I've got a PAID wedding rehearsal dinner on Friday Mar 5 for 26. ((I can't believe I'm getting PAID!!))

Dinner for probably 25-35 on Mar 7 - menu still TBD :D

The Chicken Fettucini Alfredo on Mar 11 - don't have the numbers yet :D

I'm starting to plan for July 4th -- probably brisket again (did brisket for 200 last year) and hoping to line up a cooker for this year!!!

[Saiko]

Damn dude, most I've ever cooked for is about 30. Gotta hand it to ya...

[chad]

It's all a matter of scale :D That and having plenty of good commercial ovens!!

[smokeypig]

i'm gonna need some advice come end of june. got about 50-60 family members coming to my house for bbq butts and either turkey or chicken. now, i've done about 75 lbs of butts before but it took forever (no, there are no mods on my BD - YET). i may be aksin some questions come mid may....

[Jorge]

Don't forget storage space :shock: Doing Q for 60 with all of the sides got interesting when in came time store the sides that had been prepared a day or two ahead. Since the food wasn't cooked on site we also could have done a better job in planning the transportation as well.

[willkat98]

How long did it take you to Spatchcock all them birds David?

[parrothead]

Damn dude, most I've ever cooked for is about 30. Gotta hand it to ya...

I cook for about 50 on a regular basis. Anything over that would get scary to me. But like Dave said, It just comes down to scale. That and a couple more pair of hands that know what they are doing, and know their place when someone else is cooking. That is the key.