I had a quick question about BBQ. I have an event at work for 200-225 people and it is a BBQ theme. The problem I have is it starts at 11:00 am, so I can’t make the meat fresh that morning because it would involve getting there by at least 4:30 and work already said they won’t clear that. I was wondering what the best way was to reheat the items with minimal sacrifice to tenderness and flavor. Ovens and steamers afford the most space. Our grill is only about 36” across but I can always rent a bigger one for the event. The proteins being served are pulled pork and beef back ribs. Any help would be greatly appreciated.