Ive given it a go using the Ross method a few times, but my regulator is **** and you can't tell what pressure its at once it goes above ~200kpa thanks to a wonky dial. So i usually tend to do a few bursts till it seems about right carb wise. Be keen to see someone else give it a go.
Nowadays i just stick at at around 200kpa for about 24 hours then back to serving pressure and its good to go after a day or two.
In terms of pouring facilities, i have a picnic tap + soda stream with pin lock disconnects, that can be shared with the keg i will have on tap. I have two chest freezers that will be at fridge temps for bottles and/or kegs.
Confirmed numbers are 22 adults 9 kids. There are a couple of other people i have mentioned it to at some point that may or may not turn up
Today i picked up a 3.5kg corned beef, a whole chook, and some cheese and biccies, and some basil, ham pepperoni and stuff for pizzas.
So food wise:
sp0rk: spuds, smoker, hickory, charcoal, pork
Stu: 6 doz Bread rolls, 2x ducks, ironbark
Shaun: Sweet potatoes + some venison or other meat from freezer, plastic beer cups
Skelly: Coleslaw, lasagne, fish if possible
Argho + family: Plastic plates + cutlery, Pizzas, corned beef, pork leg, 3x pumpkins, 1kg superior bacon+ eggs (brekky) 6x smallish fish fillets, 1/2 a wheel of brie, blue cheese, aged cheddar, apple crumble, fresh custard, ice-cream, gravy, garlic, (i have half a tonne of russian garlic in my shed, please no-one bring garlic
)
Linc: Inferior bacon(Brekky) + maybe some local cheese/meats
BrewMatt: Fresh lime pie + potato salad.
I reckon for the numbers we have plenty of food, if bringing anything not mentioned above, make it liquid!
sp0rk i reckon skip the pork you were gonna get and just grab a carton if you can spare the $$.
