Yes, it is a casual event - all we are doing is the cooking part -its at a lodge, we are traveling to Alabama to do this for a friend of ours... and we're charging a per person price.... We are NOT serving though.. so we cook it and take it to the kitchen and they take it from there... it's just the two of us cooking - we can for the most part handle everything - but this meat question... The biggest thing is how to handle the meat in between cooking and serving times... since the pitt will only hold up to 16 racks of ribs... perhaps rib racks??? Not used to cooking with those - but seems like we could put more on the pitt that way maybe?? And then once the ribs come off we have to cook the chicken.. I'm almost thinking of just renting another pitt once we get there.. to cook the chicken on - so everything is ready near the same time .. what do you think?? ANY advice anyone has on this will be greatly appreciated!
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