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Unread 10-28-2008, 09:53 PM   #1
warfrat
On the road to being a farker

 
Join Date: 10-14-08
Location: Live Oak, FL
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Default 300lbs. of Butts

That's how much I have to cook for my County's employee Thanksgiving dinner this year. Yep, ran my mouth too much about how good the new Stumps was. I figure the 223 will handle about 100lbs. at a time but I'm clueless about how to tackle this project. The luncheon is on a Wed. which by my calculations I will have to start cooking on Sun. to have a 100lbs. ready Mon., put another 100lbs on Mon to have ready on Tues,. and so on and so forth to have 300 ready by Wed. and just reheat the first two cookings on Wed. Anybody have any suggestions here? I've never done much catering so I don't known all the "tricks" for feeding large groups.
Thanks-Warf
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