#MEATTHROB2012: BBQ for 80 peeps

This weekend, as part of our intense Grillstock practice regime we set ourselves a slightly different task - mass-catering.

We decided to serve a diverse menu which would all be (relatively) straight-forward to serve to such a large number of people. Although this did require a fair amount of prior preparation - the spare ribs were smoked the day before, and the pork shoulder was smoked overnight.

The menu was:

• grilled chorizo
• asparagus with rapeseed oil mayo
• smoked jerk chicken
• pulled pork sliders with coleslaw
• meaty ribs
• baby back ribs