Hi-
I'm looking for some advice and direction for a catering gig.
I have an opportunity to cook for 250 people. First I'll have to cook it all in advance. I've reheated brisket and pork in foodsaver bags and had no issues. They are also asking for ribs and wings (although another chicken option would work).
So I want to serve 2 or 3 of the following: ribs, sliced brisket, chicken and pulled pork. Also need to serve beans and slaw.
I'm kind of freaking out about logistics. And by kind of, I'm not sure if it is possible with the Lenexa BBQ contest being the day before.
I have an 18" and 22.5" WSM with access to more. I also have 2 Carlisle food carriers available to keep the food hot.
How can this be done?
Any advice on the meats to cook and how much?
What about a per person quote? It's for my wifes company picnic but I'm not doing it pro bono.
Thanks!
Doug
I'm looking for some advice and direction for a catering gig.
I have an opportunity to cook for 250 people. First I'll have to cook it all in advance. I've reheated brisket and pork in foodsaver bags and had no issues. They are also asking for ribs and wings (although another chicken option would work).
So I want to serve 2 or 3 of the following: ribs, sliced brisket, chicken and pulled pork. Also need to serve beans and slaw.
I'm kind of freaking out about logistics. And by kind of, I'm not sure if it is possible with the Lenexa BBQ contest being the day before.
I have an 18" and 22.5" WSM with access to more. I also have 2 Carlisle food carriers available to keep the food hot.
How can this be done?
Any advice on the meats to cook and how much?
What about a per person quote? It's for my wifes company picnic but I'm not doing it pro bono.
Thanks!
Doug