Need advice for 100 person cook party

[tomfrazier]

I'm not a caterer but daughter is having a baby shower with 100 guests in attendance and my wife wants to serve food.

I am doing 4 smoked pork shoulders the day before the event for pulled pork that will be kept in a Chafing tray in the fridge until the next day.

She also wants me to smoke or BBQ about 80 chicken quarters. The chicken will be marinated the night before the event and grilled the morning of the event.

I can only fit about 20 chicken quarters on the Brinkmann Limited Edition offset smoker that I have. This means 4 cooks.

I'm wondering how I should proceed? Direct grilling will probably be the fastest at about an hour to an hour and a half per cook

Should I maybe precook the raw marinated chicken in chafing trays in the oven and finish them off on the grill? This would cut grilling time in half.

Lastly how do I keep everything warm? I can probably only fit 20 quarters in a large chafing dish which means 4 chafing dishes. I don't think I can fit 4 in my oven however. Wondering if those Sterno flames will keep it warm without over cooking the chicken?

The oven will also be tied up to reheat the pulled pork which will likely take over an hour.

Sausages and hot-dogs will also be served but I can handle them on my Weber...

I need everything hot and ready by 3pm... What do you guys suggest?

Thanks...

[poorolddan]

I've used the 19 quart electric roasters for holding and reheating with good results. Check with your church or a Legion club if you don't have other sources. I'd also grill the chicken. It won't take as long as you think because you don't want to go over 160* and dry out. You can serve out of the roasters also. Just make sure you have plenty of electrical amperage and heavy extension cords.

[quamdar]

Serve drumsticks and thighs. In my experience a quarter is more than a lot want especially with a second protein.