Mr. Bones my wisdom is, I get to do this & the more I learn, the more I realize I know very little, but I want to know more, and keeping it fun, and letting the education move me through all of this. It has somehow transformed me a bit. But, hanging out with people like you who could orchestrate a meal for 3,000, keeps a person pretty humble.
Draznnl I’m still very much learning, but having a lot of fun doing it! It’s how to scale up the cook It’s all those other factors, food storage space, even sides, especially refrigeration. Then holding capabilities, timing,.. etc.. not to mention, the learning of carry over cooking, with a pick up time "window" that presents your best work still when they get home. That Santa Maria of yours has occupied space in my head, can not Unsee how cool your cooks have to be with that fun pit!
The darn teenagers can screw up the math every time,,,,,,
awhile back I smoked up 8 racks of STL’s for a cookout my buddy’s daughter was having and there were numerous other vittles to be had buffet style . There were about 20 /+ party goers.
After about 2 hrs the wasn’t a bone to be found ,,,,,
just plenty of smiles,,,,😂🤣😂
So I’m thinkin’ ur math is in the ball park,,,,
My experience is that with groups and multiple meats, you are more likely to run out of one meat and have left overs of the other unless you are controlling the distribution by you filling the plate rather than the guest.
Looks great! Enjoy the day for all of it! I’m still in the learning phase of building up in size, so i don’t have a lot of wisdom, but, lot’s of good advice here already. Cheers to doing it!
Last edited by Richard Chrz; August 28, 2021, 01:17 PM.
Leave a comment: