One of the keys to successful party throwing is having a prep list and schedule for your cooking. The cooking schedule and prep list below is for my Texas Style Party buffet for 15-25 people.

For Menu, see No Chicken Salad Texas Party Buffet
Cooking Schedule and Prep List

Spiced Pecans
day or two ahead: make and store airtight

Watermelon Salad
day ahead: cut melon into 1-inch chunks or use a melon baller to scoop; refrigerate
day of: finely chop or chiffonade mint and toss with melon; add berries

Cornbread
morning of: bake and cool; wrap in foil
just before: reheat in a 300-degree oven until warm; cut into serving pieces

Brisket
day ahead: make the rub; grill the brisket; cool and refrigerate
day ahead or morning of: bake the brisket (to do ahead, bake until final 30 minutes, then finish just before party OR serve cold)

Baked Beans
day ahead: make the beans; cool and refrigerate
day of: reheat on the stove over medium-low heat until bubbling

Cucumber Salad
day ahead or morning of: toss cucumbers with vinegar mixture and onions; refrigerate
just before: sprinkle with cheese

Fruit Crisp
day ahead or morning of: make crisp and cool; wrap and refrigerate
just before: reheat in a 300-degree oven for 15 minutes, or until warm through

Lemonade and Beer
day ahead: make the lemonade and refrigerate
morning of: ice down the beer