Originally Posted by Bigmista
I'm planning on cooking the Pulled Pork ahead of time and reheating it there. Chicken will be boneless, skinless leg meat that we will grill and cut into chunks. Ribs will already be St. Louis cut seasoned and ready to hit the smoker. Links will be fresh and ready to grill or smoke. Tri-tip will be done in the smoker or on the grill. Where ever we have space.
Need any help??
I guess the big question is how many folks are you figuring on feeding I am thinking 10% may be sort of high because I am thinking that you are not going to have enough time to attend to 800 folks? I agree with Bubba, sell out and you will be doing just fine.
Ya, maybe it was like 5%, that would be a good number to start out at!
Pitboss @ Woodpile BBQ Shack
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013