Hey folks, I just booked a wedding reception for 200 ppl in late September. It's a laid back event, on a farm that the family of the bride owns. I have cooked large quantities before, but the customer knew exactly what they wanted and had the quantity nailed down. I am aware that not everyone invited will show up and have requested a final head count by the end of August. They want to have pulled pork and smoked chicken as well as mac n cheese and baked beans. All I am doing is providing the food, they are taking care of chafing dishes and sternos, flatware, plates etc. I'm thinking about 15-20 butts and 100 chicken quarters. I am by no means a veteran when it comes to large parties so please, any advice is greatly appreciated.