Pork & Chicken for 100
Doing a church BBQ for 100. Serving the following:
Chicken Legs & Thighs
I'm figuring the following pre-cooked amounts.
40lbs Pork Butt
125 peices chicken
20lbs each slaw and potato salad.
1 Gallon BBQ Sauce
What do you think? Am I close? Way off? What would you do???
close enuf.. figure 16 sandwiches per butt(avg 7lbs/4lbs cooked) @ 4 oz each and your covered on the yardbird.
you'll probablly have extra salads.
Plenty of chicken.
Probably cut your salads in half and get more meat.
I always error on the side of too much than not enough. Nothing worse than running out of food. The Factor on amount of food to prepare depends on age and sex of consumers and cook shrinkage. I start with an average and adjust up and down if the age/sex of croud is biased. From an average mix, I would also say you are light on your Pork by about 10 lb of starting weight (50 Total). I would also say you are about 5 lbs light for your slaw and salad (25 Total) as I figure 4oz each for 2 sides.
Those would be my starting place and adjust down for real Young or Real Old and More females. Adjust up for Men and even more for teenage boys (Garbage Disposals).
Hope that helps...
Up the pork; chix is good!
Like others have said...the worst thing is to run out of food.
Go a bit heavy especially on the meat.
You can vacuum pack leftovers for yourself or your next Q.
Potato Salad is fairly cheap if you buy it in the big tubs at Costco
or Sams or even Walmart.
A gallon of sauce is probably OK....but; you know the old saying,
"It's better to have it and not need it; than to need it and not have it"
I am BBS and I support this statement:biggrin:
I'd also like to know where I can get one of those in your avatar?:shock:
On a side note...I only did BBQ for a short while before I had to quit,
because of my health.
But; one thing I did was to make sure I had several pair of tongs and
extra serving spoons.
Just in case the tongs fell on the ground; or after a while they tend to
build up a lot of sauce and meat bits as you use them to serve the food.
And it looks a bit tacky for your customers to see you using tongs that
are covered up with sauce and stuff.
So I always had extra, clean ones so I didn't have to stop and clean any
tongs or spoons that fell on the ground or just looked gunky from use.
And don't buy the cheap tongs and spoons at Walmart or other stores.
Get the heavy ones that are restaurant quality made by "Edlund", if
They aren't that much more expensive than the "cheap junk" at Walmart
and other places and they will last you forever.
I think Sam's Club has them in a two-pak for a good price or any
restaurant supply store should have them.
If none of those places are in your area you can get them on Amazon.com
They are a bit expensive on Amazon...I think I bought them here in
Denver a few years back for about $12.
I got the long 16" ones rather than the 12" ones....that longer handle
is nice when you are reaching over a hot smoker or grill all day.
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