Our son is getting married mid May, we have been tasked with pulled pork for the rehearsal dinner of 40-45 people. They want us to do a “low country boil” for the wedding and they are expecting 200-250. We have a few friends that do crawfish boils to lean on for help. The problem is this, we need to have food ready for that amount of people in 1 shot. Typical boil pot/turkey fryer set-ups are 30 quart, based on amount of food etc it will be a disaster with 10-15 all “rumbling” all at once. So surfing I found 80 qt. set-ups from “webrestaurantstore”. Does anyone have either pros or cons about them? Thanks in advance, supply chains being what they are I dang sure dont want to be “that guy”.
