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-   -   Party for 60, Numbers check please (http://www.bbq-brethren.com/forum/showthread.php?t=113820)

FattyMac 08-15-2011 03:03 PM

Party for 60, Numbers check please
 
I'm throwing a party for about 60 people. Mix of men and women of all ages. I have counted kids younger than 14 as half an adult.
Well 48 have rsvp'd but the with 18 outstanding so I figure I should cook for 60 and let people take home leftovers is there are any.

Here's what I'm thinking:

4 packer Briskets in the 10-12# range
10#s of pasta to become pasta salad
28 cups of beans, similar to Kerri's Hog Apple. I had made too much for my part of a family get together and have had them in the freezer.
12# Green Salad

Does that sound about right? Too little? WAY too much? Keeping in mind that I would rather have a little too much than not enough, especially on any meat as you can always find a use for leftover BBQ.

Do you think I should add another meat? If so any suggestions? I was originally thinking of grabbing some Italian sausage from costco/sams for a pseudo-Texan bbq.

Also we were thinking of cake and ice cream to finish. Any thoughts on how much of that?

Thanks! :thumb:

hamiltont 08-15-2011 04:40 PM

Off the cuff. Brisket looks ok. Sides look a little short. Might consider hot dogs for the kids, and picky adults. You'd be surprised. I'm sure someone with more experience will chime in. Cheers, and good luck!!!

mikeTRON 08-26-2011 01:51 AM

I wish I had more personal experience but thats not the case, YET :-P

I have recently been checking out www.ellenskitchen.com and reading the advice there.
Check it out.

bigsapper 08-29-2011 12:08 PM

Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...

https://docs.google.com/spreadsheet/...FCVEE&hl=en_US

NRA4Life 08-29-2011 01:02 PM

Throw a couple butts on there if you have room, they'll take about as long as the brisket.

FattyMac 08-29-2011 03:15 PM

Thanks for all the information. It went off without a hitch and everyone loved it! Not to many up here had ever had brisket before.

I ended up cooking about a dozen racks of baby backs as well as the brisket. There were no burnt ends left and just enough brisket to make a pot of chili.
There were several racks of ribs left though. They are now vac packed and in the freezer.

I had a full pan and a half pan of beans with about a half pan left over.
The pasta salad was off by about 1/2 on the too much side same with the lettuce salad.

Quote:

Originally Posted by mikeTRON (Post 1764521)
I have recently been checking out www.ellenskitchen.com and reading the advice there.
Check it out.

Lots of good info here. Thanks!

Quote:

Originally Posted by bigsapper (Post 1768316)
Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...

https://docs.google.com/spreadsheet/...FCVEE&hl=en_US

Thanks, I used soezzy's calculator to come up with my numbers.

hamiltont 08-29-2011 04:07 PM

Congrats! Always a good feeling when a plan works out. Cheers!!!

bigsapper 08-30-2011 07:18 AM

:oops: Doh! I didn't pay attention to the date on your original post.

Glad it worked out so well.


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