I’m having a bbq for about 20-25 people and want to do Argentinian asado style barbecue where meats are coming off the grill bassicly all night kinda finger foods

. I love to cook and bbq so I dont mind cooking all night hanging out by the grill. What do you think of this schedule. Sides like salad and potato’s will come out at about 6:30

Dinner schedule

4:30 (Kickoff)

Provoleta + first sausage

Round finish

5:00–6:30 (Build phase)

Iberico pork belly (thin and cooks fast) in small cycles

Occasional sausage top-ups

6:30–7:30 (Bridge to main)

Second sausage wave

Maybe a small teaser of beef if needed

Side dishes come out.

7:15–8:30 (Main event window)

Skirt steak in tight batches

8:30–9:30 (Closer)

Picanha