Since I am not a professional I will post in this forum. The problem with living in a small valley and owning the only cookshack smoker around is everyone wants you to cook for thier parties. So I have been asked to volunteer my cookshack skills (if any) again and provide BBQ chicken and ribs for a local womens pool league banquet (seems the catering people they contacted through BBQ chicken was rotisserie chichen from Cosco). So I plan on chicken breasts (brine then smoke) and St. Louis style pork ribs with a vegetable (green beans?), baked beans (my grandmothers reciepe) and cole slaw. The weomen do not want heavy smoked so I will use apple wood. My question is how much of each meat do I serve? There are 40 women that want ribs and 35 women that want chicken. The ribs are around 17" long and chicken breasts are boneless and skinless. My smoker is a model 55.
Sorry for the long post, but I really need help on this one. This will task my skills to get everyting ready at once and keep hot.
Original Post
