Here is the menu and my questions
Pulled pork- I have 156lbs smoked pulled and vac sealed for water warming method. I will be warming the approximately 6 lb bags in a turkey cooker 22qt pot on a turkey burner.
My plan is to maintain the heat in 22 qt roaster. I saved a few gallons of drippings in case they are needed. How long should I allow for warming?
Brats 100lbs app 400 brats. These are a hit. I make them and everyone loves them. Plan to cook them on my 60" chargriller that morning onsite
Potatoe salad- 100lbs I'm taking the easy way out since it's my first time. GFS potatoe salad just have to tray up in disposable pans doubled up with ice in bottom
Baked beans- 100lbs cheating here as well. Going to touch up some bush's with some jalapeño and some of my pork rub. Plan to put the cans in 5 gallon bucket and dump in 22 qt roaster that morning
Coleslaw- 40 lbs cheating. Thinking mostly for a sandwich topper. Trust tray and pray on this one.
Green salad- have a caterer bringing green salad for 200
Desert- getting two full sheet cakes and 12 dozen cookies
Company is providing all the plates napkins and silverware. Will be a 2 hr feed time with myself and another person keeping everything stocked and prepping. See anything I'm missing or any suggestions?