New job Q`ing????????

In the last 5 years or so I`ve been working on a project up state NY to build a youth soccer/lacrosse park: http://www.goldengoalsoccer.com/. Though my hands are full right now in charge of most of the construction of this thing, I have been addressed the possibility of handling the family BBQ (once or twice a week) at the park for the parents. With all the other things I`ll need to do I did`nt give it much thought, but after I slept on the idea a couple of nights, it might be a good relief to cook for a day or two and get away from the usual grind of my other responsibilities? Providing I can even get away from them?
But I was thinking, my initial guess is I`d be feeding about 100+ people this first season????? And the following seasons it will just multiply to at least double that. I would have assistants to help me prep, cook and I`d have them do all the serving. Never doing anything this size I always looked at it as just using a 'Bigger Pot' analogy. I think I`d get enjoyment to cook for people of this size and pleasing there taste buds.
This facility is to open sometime in July. I kinda look at it as this year might be a learning curve as the amount will not be as large as future seasons. I feel pretty confident of the things I`ve learned from you guys and some of my own, I could pull off some pretty damn good Q. Especially since I rarely find a Q business that does any better. I`m now only at my computer over the weekends as I have to work up there full time during the week. Appreciate any ideas, thoughts, or even what type of equipment I would need for something like this? We do have a budget for this so I could leave my Bandera at home.

MilitantSquatter said:

................... I did eat at the Barnsider Smokehouse four times over a one week. The Barnsider Smokehouse http://www.barnsider.com/

The ribs were so oversmoked on the second night I got a plate of black ribs...looked like they were glazed with tar and very dry.... I ended up going back again, just because I like BBQ and everything else is about the same quality anyway. I did like the smoked bacon they did for breakfast.

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Hmmm, sounds like this place is near down town? I`ve never been there but just last week I did stop at a place in Queensbury (about 10 miles south of Lake George) called 'Smokey Bear`s BBQ'. Nice place, nice Q rig out back. I ordered a rib/brisket combo. Amazingly, the brisket was very good. You could cut it with a fork, increadably tender and just the right smoke. Only thing I like mine better was the rub coating on mine. And, just as amazing their ribs were no so good. Too dry, membrane on the backs of them, rub and sauce just did`nt cut it. I know mine are way better than that.
It`s one thing I give credit to this site. Every meat, every prep, every cooking method is scrutenized to perfection. When someone here has a issue, as little as it may be, it is addressed by all to perfection. A weath of information is here and as with everyone, our own knowledge makes our craft our own.

All good stuff!