Going to try to feed 150 to 200 people come October. I know it is far away but want to get some ideas and some practice. For the meat, was thinking of butts or pork tenderloin, or some of each, with maybe a brisket or something beefy for the non porkers. Can get 4 1 lb pork tenderloins for $20 at Costco. Less shrinkage than with the butts and they slice up into great sandwiches too. Having never done any thing remotely like this. I take it the way to go is to do as much cutting-pulling as I can at home and then take it to the stag and doe and serve on platters ? Let the guests build their own or is it better to have a few helpers build sandwiches for the guests ? What do you think about the different meats? Having simple potato salads etc to go with it. Have lots of room in the freezer to hold everything. Any tips on how to serve and what to serve would be a blessing.