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What do you think of this menu for 20 people?

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windnsea26
windnsea26 Posts: 159
in EggHead Forum
I have some 22 people coming over for dinner/drinks tomorrow and was thinking of the following:
1-13-15lb brisket
3 racks of baby backs or st.louis
10lb leg quarters
mac n cheese
mash potatoes
cookies/brownies (kids want to make these)

You think this is enough?  9 of the guys will be mostly drinking so they typically don't eat much.
San Diego, CA
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  • YukonRon
    YukonRon Posts: 16,989
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    Make it for twenty three, and invite me.
    It looks outstanding. Have fun, all are great leftovers.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GrillSgt
    GrillSgt Posts: 2,507
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    Need something green. More than enough meat. 
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  • 20stone
    20stone Posts: 1,961
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    I would add a slaw of some sort (vinegar based) as a palate cleanser between bites of meat.  Always better to make it a day ahead of time, as it improves overnight.

    Otherwise, you are following my rule of thumb of >1lb per person of protein.  It should be awesome.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • windnsea26
    windnsea26 Posts: 159
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    GrillSgt said:
    Need something green. More than enough meat. 
    Forgot about the veggies!
    San Diego, CA
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    GrillSgt said:
    Need something green. More than enough meat. 
    Says you  B)
    New Albany, Ohio 

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  • lousubcap
    lousubcap Posts: 32,337
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    Great line-up right there.  Regarding "green", you know the crowd.  No sense going green just for green's sake.  Enjoy the evening.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • KiterTodd
    KiterTodd Posts: 2,466
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    Looks solid.  I don' think you need to add any protein.
    Heck, you could even swap out the leg quarters for a pile of wings you put on when all the meat comes off.  45 minutes later you'll have the next course.
    LBGE/Maryland
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  • pgprescott
    pgprescott Posts: 14,544
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     @YukonRon beat me to the punch! Enjoy!
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  • northGAcock
    northGAcock Posts: 15,164
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    I agree with above....Cole Slaw would round it out nicely. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • ksmyrl
    ksmyrl Posts: 1,050
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    Whooowhahhh. Sounds good. +1 for slaw. 
    Fish, Hunt, Cook....anything else?

    1LBGE, 1MMBGE, somewhere near Athens GA
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  • gdenby
    gdenby Posts: 6,239
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    Rib racks usually have at least 12 ribs. Most of the ones I get are 13. But sometimes 10. Check the packs. Might want to have at least a section of 2 for each guest, and some more singles for those who really like them.

    I always like a token green. Particularly if the meat sauce is sweet. Just a bit of palette clearer. And it makes me feel moral as I wipe out the mac, or 'taters.
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  • JRWhitee
    JRWhitee Posts: 5,678
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    Agreed, plenty of food. A large salad or fruit would be good if you not into slaw.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • fishlessman
    fishlessman Posts: 32,749
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    looks like plenty to me, if theres women coming they will bring some green stuff and deserts. i dont understand the guys drinking and not eating, its usually the opposite
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • windnsea26
    windnsea26 Posts: 159
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    The guys will eat for sure but usually after the night of drinking.  I don't even eat until then either.
    San Diego, CA
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  • THEBuckeye
    THEBuckeye Posts: 4,231
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    Tums? Rolaids?
    New Albany, Ohio 

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  • DMW
    DMW Posts: 13,832
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    Looks like a great plan, agree with the above on vinegar slaw, here's a good recipe if you need one:
    http://amazingribs.com/recipes/slaws_salads_and_other_vegetables/sweet_sour_slaw.html

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • windnsea26
    windnsea26 Posts: 159
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    Everything came out great.  Brisket was gone in like 30 minutes but i saved the burnt ends for the end of night when we were finished drinking.  
    This Friday I’m cooking for my nieces 18th party.  I was originally going to cook ribs for her but think i can feed more people with tri tip.  About 100 guests and that would be my donation.  I’m thinking of getting one of those cryovac bags of tri tip at Costco.  
    San Diego, CA
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