XL - big cook (for me anyway)

Gunstock

I am hosting our monthly block party this weekend.  Need some suggestions on how to handle a larger cook.  I was thinking I could knock out the ribs earlier in the day, then spatchcock chickens shortly before serving with sausage thrown on at the end.

I am cooking the following this weekend:

4-5 racks St Louis ribs
4 Spatchcock chickens
3 lbs Sausage

Foghorn

The ribs can definitely kept in FTC for up to 6 hours so you should have plenty of time to cook chickens and sausage.

If space is an issue you can "halfcock" the chickens (cut them in equal halves by splitting down the breastbone).

Gunstock

"Halfcock" - good idea.  Thanks!

mlc2013

depending on the sausage it may take longer then the birds if you do halfcock so keep that in mind if all needs to be done t the same time. also if your going to use a rig you may not want anything directly under the chicken as far as chicken drippings go that is

nolaegghead

You can also "bite the bullet" and pull the "trigger" on a 2nd tier grate.  Then set a "target" of getting the ribs done as the same time as the chicken.  "Scope" out when some of the other people do on big cook threads, you can find some good "primers".