So word got around that I'm the barbecue guy at work (far from it, just an amateur at home). We have a big scrap metal bin that we cash in every so often, they turned it in last week and with the money I think the plan is for us to have a lunch with me cooking the meat. Problem is, I've never cooked really for anyone other than myself and mine, and I've never really cooked anything in any significant volume. I done a brisket overnight at my last job that got rave reviews, but that was like for four of us having to work on Labor Day. I'm cooking for about ten people total this time around, and having a hard time figuring out what to do. What specifically to cook, how much of it to cook, etc. I've got an 18-1/2" WSM and a 26-3/4" Weber one touch Gold to work with. I figure things like butts or a brisket, I should probably cook the night before at home and bring it in. Chicken quarters, whole chickens, I dunno. Suggestions? I'm still a week or two away (at least that's what I'm gonna tell them) from doing this, just trying to get all my ducks in a row before we get there.