I have been named the BBQ pitmaster at my church. May 2019 I made food for 120 hungry people, 80 people showed up (the preacher said "plan for 50"), I had zero left overs.
It was like locusts. I have never seen a 17 pound brisket just evaporate before. Poof. It was gone. So now I have two assistants, I am scaling my operation, but I need some outdoor tables.
What I need is an outdoor capable work surface, 18-20-22-24 inches wide, 48 inches long, roughly kitchen counter top height. They need to be uniform so I (we, my team) can use them as sawhorses when we need to process a whole cooked pig.
I am leaning towards building the saw bench in the back of Chris Schwarz's workbench book, only taller with the lower braces pushed down to about 12" off the ground, then a bread board of 3 parallel 2x6s above, all of that in pressure treated, with a 20 x 48 piece of plywood on top as a sacrificial tip top work surface. I also have the Paul Sellers artisan course book, but that chair side table looks like a lot of work considering I need three of them yesterday.
I have a pretty high quality RAS and can bang out 15 degree splay x 15 degree spread table legs pretty easy and get them half lapped in nothing flat.
What else should I consider?
Attached photo is what my 15 year old assist came up with after one "class" and two test cooks. He claimed he could barely make himself oatmeal before the first class. He needs a horizontal surface near the grill to set down his spatula.
Butterfky.jpg
Thanks