I was just invited to cater my cousin's son's wedding with 2 other cousins/relatives


 
Len Dennis said:
Sausages would give you more "relax" time--no muss no fuss.
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she mentioned chicken pieces too. I was thinking boneless/skinless prepped as jerk thighs or as roadside chicken. I also considered Carnival Kabobs but those go way too quickly.

But Carnival Kabobs!!!!!
 
If you take the appetizer route (or kabobs of most kind) you might end up with a lot more last minute fussiness “day of”.
However, most folks don’t think about much of that “early” food. I was at a wedding where the groom took charge of the “appetizer course” and the bride did the dinner.
Long story short... should have just doubled the appetizers! The main show was crap. Over cooked pork loins, pasta with bad glop sauce. Some kind of “crab” soup I thought it might have actually been clown...it just tasted funny!
My point is do something that will make you as happy as the guests, sometimes the easy things are just the kind of things that people end up most attracted to.
I know you will prove yourself in perfect standing!
 
I picked up 2 prime briskets from Costco today - not the biggest ones, one was 11.X & the other was 12.5#. I wonder how I'll cook them............. will they both fit on the top rack? maybe the bottom one with foil on the edges until they both shrink a little. At the meat cabinet in Costco I held them together & wondered if they'd fit.
 
So, do you get strange looks when you do that? I find myself standing in front the meat section thinking and usually the butcher (or meat guy) comes by and asks if he can help! I just tell him “Maybe, if you can tell me what my wife would like for dinner.” Then we both have a good laugh and he goes back to work leaving me still standing there staring!

By the time you trim them, I’d bet they will fit pretty well, I have great confidence in your abilities don’t over think it, you know the speech, it will be fine.
 
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Tom Chilton said:
So how did it turn out? 🤠
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It was fun! It was hard work and I got frustrated a couple times, but I've leveled up my BBQ game in a few ways.

Here's 3 of the 4 cooks I did:

https://tvwbb.com/showthread.php?76828-6-racks-of-baby-backs

https://tvwbb.com/showthread.php?76849-3-racks-of-babybacks-(round-2-5)

https://tvwbb.com/showthread.php?76885-Prime-Time-(2-prime-briskets-underway)


Preparing the ribs & briskets in advance, cooling & freezing almost immediately made it more workable, & reheating in hot water & with the sous vide machine really made it easy to put together in a hurry. I was confident with the food safety aspect and happy with the food quality.

https://tvwbb.com/showthread.php?76912-Reheating-BBQ-with-Sous-Vide
 
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