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-   -   Figuring meat amounts (https://www.bbq-brethren.com/forum/showthread.php?t=254675)

medic92 12-06-2017 11:06 PM

Figuring meat amounts
 
Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.

Is there a formula you use for figuring amounts when there are multiple meats involved?

poorolddan 12-07-2017 09:16 AM

I always figured most everyone would take some of each but not the full 4-6 ounce "full" portion of each EXCEPT when ribs are on the line. They seemed to all take 3+/- ribs. Then I'd watch the dump station to see how much other meat was dumped along with the clean bones. I tried to warn clients that wanted ribs that would be how it would work unless we served the meat for portion/waste control. They usually listened the second time we cooked for them and were thrilled with the left overs. Too many choices = too much waste but I was paid by the head or pound so their loss was my gain.


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