I would follow Bubba's advice if you're trying to get some biz from this gig. Part of being a good caterer is helping your customer whittle down extravagant ideas when they can't afford it.
Briskiet and ribs is a good place to start with the showing of your skills. If you layout the whole schmear, and tons is leftover, potential customers may look at this as a waste, and balk at the reasonable price you give them.
If you tell them you can cook 2 meats and 2 sides for $15/pp, they may remember the leftovers and wonder if they are paying for too much food, based on what they had seen at the freebie party.
If your friend insists about that much food, make sure he/she understands your motives for drumming up business, and that they agree to let others know what they would be paying if you weren't such a good friend.
"Bring it on, you bananna thong wearing killer of brisket!"
If you really care about this place, you'll show some respect for it.
Finally got my dream cooker, Runaround Sue
Team Whosoever Q
If a man looks lustfully at eggs and bacon, he has already committed breakfast in his heart.