Small party picnic tips

[Dad Can Smoke]

Hey all, I'm looking to lean on the experience of others here. I've got a small gathering of about 20 people that I want to do a mini ribfest style meal for. My house is too small for that many people so we are going to meet up at a park about 1 hours drive away. I have a smoker that can smoke a whole brisket or two racks of ribs and some chicken pieces but not much more. I need tips for cooking ahead and heating before I go. Transportation and holding warm should be doable in a cooler with Towels and hot water. I can reheat from cold in my kitchen oven beforehand. I want to do a small brisket, two racks of ribs, smoked sausage, pulled pork, maybe chicken thighs skin on bone in. Thoughts from the gallery... thanks in advance.

 

[JLinza]

Plenty of ways to reheat. Crockpot, sous vide or in the oven. If your oven has a warm setting that gets as low as 150 or so, that would be fine. My oven only goes as low as 170⁰. So ill run it there for a bit and then just turn it off and let it warm up to 140⁰. Be sure to save that liquid gold from the pork but and add that back in... oh and post some pictures of the cook too.

 

[Dad Can Smoke]

Plenty of ways to reheat. Crockpot, sous vide or in the oven. If your oven has a warm setting that gets as low as 150 or so, that would be fine. My oven only goes as low as 170⁰. So ill run it there for a bit and then just turn it off and let it warm up to 140⁰. Be sure to save that liquid gold from the pork but and add that back in... oh and post some pictures of the cook too.

The plan is to reheat anything that has been refrigerated the morning of the picnic and transport while hot. I only have the option of a 3 burner camp stove with Griddle to heat at the site. I do have a warm setting on my oven to hold warm items. Not sure how long I would feel good doing that for. I will grab pictures of the cooks as I go through them. Event is 4 weeks away.

 

[Fueling Around]

Power at the park?
I would lean heavy toward a pulled pork for bulk feeding. I have a roaster oven that makes it easy for a reheat from smoking pork a couple days in advance.
Think twice about brisket and ribs. You cannot make enough of either so the first 5 get through the line and the others get none.