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Old 01-25-2011, 12:10 PM   #1
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
Default Back Garden Cook for 60 People

Hi All,

Later in the year I am planning a Saturday BBQ for about 60 people.

My menu will consist of :

Pulled Pork
Mac 'n' Cheese
Salad Stuff
Bread Rolls

Equipment :

Brinkmann Professional Charcoal Grill
Pro Q Excel 20 Bullet Smoker
Deep Fat Fryer

Now, I do not want to be getting up at silly o' clock on the Saturday to start cooking as these things tend to end up with a hardcore (about 12 or so) of my Mates partying well into Sunday....

So, my question is can I cook as much of this as possible on the Friday (I have the Friday off work) and then just reheat on the Saturday?
Would this work....

PP on the Friday, cooled and then reheated in a covered pan with a little liquid in the Excel on the Saturday

Ribs on the Friday, cook using the 3-2-1 method but stopping after the -2- step, wrapping and cooling until the Saturday, then reheating for the -1- step also in the Excel - not sure about the tenderness of the ribs by doing this

Chicken on the Saturday, get this cooked on the grill with some smoke just before they all arrive and hold in the warming drawer of my oven until ready to serve

Brats on the Saturday, have these smoking away on the grill as the guests are arriving

Mac 'n' Cheese, Saturday - in my oven!

Fries, As and when on Saturday!
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