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Bourbon Barrel BBQ
01-09-2012, 01:09 PM
I've had some interest locally for catering whole hogs. We've got our prices set per pound for the regular meats but hogs are quite a bit more labor intensive. Do most quote a price based on raw weight. i.e. 100lb hog for 100 people? The dog and pony show for a hog on site just adds to the labor so I'm assuming most consider that versus just cooking several butts. Any thoughts?

indianagriller
01-09-2012, 06:48 PM
your gonna need a bigger hog for 100 ppl. maybe more like 150-175lbs a lot of waste in a whole hog.

Bourbon Barrel BBQ
01-10-2012, 08:21 AM
your gonna need a bigger hog for 100 ppl. maybe more like 150-175lbs a lot of waste in a whole hog.

I'd also assume that the prices would move on a sliding scale based on size. A small pig may cook in 12hrs while a big hog could take 20+. The labor is quite a bit higher on the big hog.

Bbq Bubba
01-10-2012, 08:26 AM
Not sure what you mean. I can cook a whole hog just as easy as cooking 2 cases of pork butts. Probably same time and cost? FYI, a 100# pig will only net you about 30-40 lbs of finished product.

early mornin' smokin'
01-10-2012, 09:24 AM
cook a 60lb hog for the "Show" and cook pork shoulders to make up the difference.

Bourbon Barrel BBQ
01-10-2012, 09:31 AM
Not sure what you mean. I can cook a whole hog just as easy as cooking 2 cases of pork butts. Probably same time and cost? FYI, a 100# pig will only net you about 30-40 lbs of finished product.

I understand you get a smaller yield out of the hog I'm more interested in how you would price the difference between a 100lb hog and a 180lb hog since they are many many hours different in time. My question is simply do you charge more for the bigger hog since it takes longer to cook? Two 90lb hogs would seem more profitable than one 180 pounder.

Prairie Smoke
01-10-2012, 11:07 AM
2 smaller hogs might be more profitable than 1 big hog, but marginal at best. How much does running your pit for an extra 5-8 hours cost you anyway? Not much relative to the revenue from cooking for that many people.
In my neck of the woods the price/lb for hogs goes way down for big hogs so that's the cheaper option, by far.
One more thing - Do you pull all the meat and pan it before service, or do you carve to serve? My hogs are presented on the buffet line and meat is carved and put right on people's plates... The last thing I want is to make half the crowd wait while I swap out one carcass for a second hog.
And for labour... A hog is less labour for me to cook than 10-15 pork butts... unless I inject it.

bawb
01-10-2012, 11:25 AM
burbon barrel; im with Early Mornin do the small hog fill in with the shoulder's or butt's your meat will go alot further. good luck! let us know how it come's out

smokeyw
01-10-2012, 11:36 AM
I would rather cook 125 Lb. pig than a 60 Lb. pig. It is just as easy and a lot more forgiving. A 60 Lb. pig has a tendancy to dry out sometimes. I don't really care to go much over 125 Lb. because it gets much more difficult to handle due to the size and weight. Just my opinion.

Bourbon Barrel BBQ
01-10-2012, 11:51 AM
2 smaller hogs might be more profitable than 1 big hog, but marginal at best. How much does running your pit for an extra 5-8 hours cost you anyway? Not much relative to the revenue from cooking for that many people.
In my neck of the woods the price/lb for hogs goes way down for big hogs so that's the cheaper option, by far.
One more thing - Do you pull all the meat and pan it before service, or do you carve to serve? My hogs are presented on the buffet line and meat is carved and put right on people's plates... The last thing I want is to make half the crowd wait while I swap out one carcass for a second hog.
And for labour... A hog is less labour for me to cook than 10-15 pork butts... unless I inject it.

Do you just quote a price based on raw weight then?

BigBlock
01-10-2012, 11:58 AM
Just cooked one on new Years eve 100 lbs 10 hours head of feet off fed 35 people had 25 lbs left hog was $1.59 per lb. I am with Smokeyw 125 lbs is the perfect size.

Bbq Bubba
01-10-2012, 12:06 PM
Do you just quote a price based on raw weight then?

You shouldnt be pricing by the weight of the pig but rather by the number of people you intend to feed?

Bourbon Barrel BBQ
01-10-2012, 12:30 PM
Just cooked one on new Years eve 100 lbs 10 hours head of feet off fed 35 people had 25 lbs left hog was $1.59 per lb. I am with Smokeyw 125 lbs is the perfect size.

$1.59 was what I was quoted last time I checked.

Bourbon Barrel BBQ
01-10-2012, 12:31 PM
You shouldnt be pricing by the weight of the pig but rather by the number of people you intend to feed?

Makes sense. Thanks.

jonboy
01-10-2012, 01:08 PM
Are you cooking in the stretch or did you get a bigger cooker?
jon

Bourbon Barrel BBQ
01-10-2012, 01:12 PM
Are you cooking in the stretch or did you get a bigger cooker?
jon

I'm placing an order for a bigger cooker at the end of march. The Stretch has worked well but we've hit full capacity several times this past year. I even had to cook 2 batches for one event. Along with that we've been asked by several people to do hogs so it's time to upgrade.

Bbq Bubba
01-10-2012, 01:52 PM
I'm placing an order for a bigger cooker at the end of march. The Stretch has worked well but we've hit full capacity several times this past year. I even had to cook 2 batches for one event. Along with that we've been asked by several people to do hogs so it's time to upgrade.


Thats a nice problem to have. :thumb:

Goddahavit
01-10-2012, 03:38 PM
What Does a 100 lb hog feed? about how many?

If it yields 35-40 lbs is a 1/4 lb a good estimate pp?
so 140-160 servings? That seems like to many, i was guessing it would feed 60-80?

thanks, Eric

Bbq Bubba
01-10-2012, 04:15 PM
What Does a 100 lb hog feed? about how many?

If it yields 35-40 lbs is a 1/4 lb a good estimate pp?
so 140-160 servings? That seems like to many, i was guessing it would feed 60-80?

thanks, Eric

Approximately 30ish% yeild so 100 lb would go 30 lbs at a MINIMUM 1/3lb serving so 90 if your serving.

I like serving "pig pickin" style, meaning heres your plate, go grab some hog! Usually figure 1/2 lb per person then.

Prairie Smoke
01-10-2012, 11:58 PM
Yes. Price quoted in a "per person" basis here.

Ulcer Acres
01-15-2012, 05:54 PM
You should look into going to the 17th Street BBQ Whole Hog Cooking Class on January 23rd. I dont know for sure but I would bet lots of what you are wanting to know will be covered.

Timmy Mac
01-15-2012, 09:17 PM
What are you upgrading to?

Bourbon Barrel BBQ
01-17-2012, 09:41 AM
You should look into going to the 17th Street BBQ Whole Hog Cooking Class on January 23rd. I dont know for sure but I would bet lots of what you are wanting to know will be covered.

I'd love to but the timing is bad for me. :(

Bourbon Barrel BBQ
01-17-2012, 09:43 AM
What are you upgrading to?

I'm going to try and upgrade to a platinum 6 later in the spring.

Timmy Mac
01-17-2012, 01:35 PM
I'm going to try and upgrade to a platinum 6 later in the spring.

Nice I was thinking of selling one of my stretch's to get a plat.5or 6.I really would like to do a whole hog.

Bourbon Barrel BBQ
01-17-2012, 06:01 PM
Nice I was thinking of selling one of my stretch's to get a plat.5or 6.I really would like to do a whole hog.


I've wanted one since I took delivery of my Stretch in 2010 and I'm really close to pulling the trigger. Bonus check comes in March so hopefully in June I'll be cookin hogs.

SouthernMagicBBQ
01-17-2012, 07:00 PM
Use the cafe method to figure your sale price. Take price per pound and multiply by raw weight to get cost of hog. ADD $2 per pound then multiply by 3 to get selling price per pound. i.e.,,,,,cost $1.65 per pound + $2.00 = $3.65 x 3 = $10.95 per pound selling price. You won't get rich but you ain't going broke either.

wheels61
01-21-2012, 02:33 PM
price the event per person. my pork supplier charges a premium for smaller hogs. up to 150lbs are a flat fee, then its per pound. last year we could get a 180lb hog for the same price as 100-150lb. one thing we learned is don't sell yourself short. its not that its really hard work but when your charging someone it has to be right meaning you better sit there and babysit that pig till its ready. just my humble opinion.

Utah Jake
01-21-2012, 11:53 PM
I'm sending a link to the Utah BBQ Association website. T cooks a pig every friday and to keep from grossing customers he pulls meat from the back leaving the front intact.
http://www.utahbbq.org/showthread.php?tid=1190&highlight=rig

mad mike
01-22-2012, 04:01 PM
hog prices in my area are much higher than where you are, I pay 2.69 per lb. for a 100 to 115 lb. pig. so I add all the cost of supplies up double it then add 10 percent. not getting rich on it but not going in the hole either.

jerry
01-22-2012, 04:52 PM
thats the price in maryland 249 to 269 got to take 5 @125lbs each to new york this weekend comming to cook .plus several cases of butts