Count guests and appetite
Estimate adults and children separately, then decide how long people will be gathering. A short afternoon needs less than an all-day event. For a meat-forward churrasco, plan for more per adult than a normal dinner, and remember that sides, bread and cheese bread stretch the meat further.
Choose variety by cooking time
Balance quick-cooking items like sausage and thinner cuts with something that takes longer, such as picanha cooked whole or short ribs. That way the grill produces food steadily instead of everything landing at once. Keep separate utensils and boards for raw and cooked meat.
Set an order of service
Start with the fast items so guests have something to eat early, then move to the centerpiece cuts, and finish with anything that needs a longer rest. Slice picanha against the grain in the fat-cap direction, and let larger cuts rest before cutting.
Ask early for anything specific
If a certain cut, thickness or larger quantity matters, contact the Plymouth counter in advance with the date. Lead times and minimums are not published until they are confirmed for your order, and the team can suggest alternatives if something is not available that week.