-   Catering, Vending and Cooking For The Masses. (
-   -   Meat ratios (

blackdogbbq21 11-05-2019 12:26 PM

Meat ratios
I may be cooking for a larger party than I've ever cooked for. I know a rule of thumb for meat per person is typically 1/2 to 2/3rd pound per person.

Thinking about doing brisket, pulled pork and spareribs. I'd have guests come up to the block and have a cutter slicing meats. Just curious if anyone has found a good ratio of how much of each meat to have per guest with those options. I think having a full 2/3rd pound per person of each meat would be too much but I'd hate to run out of any one option too quickly.

There will be 3-4 side options as well.


midwest_kc 11-06-2019 10:49 AM

If you have a half pound (cooked weight) per person TOTAL of meat, you'll be fine.

IamMadMan 11-09-2019 09:42 AM

I agree with Joel. Many will take less than a 1/2 pound with an ample amount of side dishes available. This will offset those who might go back for seconds. Always place the carving station at the end of the buffet line.

Also keep in mind that people ALWAYS tend to overfill their plates with more than they can eat. Use a smaller 8" plate and prevent excessive waste, they can always go back for seconds.

guero_gordo 11-09-2019 08:24 PM

My own family aside, most suggestions I've seen are in the 1/4-1/3# range. Just make sure the sides go out before you let the animals at the meat, or they will descend like locusts and your ratio won't mean anything.

masque13 11-11-2019 01:07 PM

i know it can be scary, but the suggestion above of 1/4 to a 1/3 is actually right in line with my experience of routinely cooking for crowds ranging to 60-200 people.

and honestly, closer to 1/4 per person is really a bit more accurate when you have lots of sides......BUT, i would always rather have too much than too little, so I typically settle on the 1/3 pound of finished meat per person for these events.

and that assumption is made on the belief that the mix will be male and female and "normal" other words, if you are cooking for a high school football team then 1/2 pound of better would be more in you got to know your room, so to speak.

All times are GMT -5. The time now is 04:48 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2021, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.