I cook for over a thousand everday at my place. For lunch yesterday we served pulled brisquett, roasted chicken, fried potatos, vegetarian mousaka. Salad buffett and fresh baked bread.
60 kilos brisquett. Into 6 sealed deep pans with wine, harusua, bay leaf, mustard seeds, salt, black pepper corns, garlic, tomato. Into a rational on tuesday at noon and cooked on 75c till thursday morning at 6 am. Pulled by hand.
40 liters bbq sause, made in one of my steam ketals.