Originally Posted by big brother smoke
I might be at $10 lb. on this one Pat. That is a lot of work for you and you need to get paid. Are you supplying disposable chafers, sternos, plasticware and plates?
I'd also plan on a 60% yield minimally (pork). You do not want to a long cook as this and come up short.
Thanks Steph! I agree...a lot of work. I hate pulling chicken
I am supplying chafers and sterno but not the plasticware etc.
I thought I would bump up the number of guests some to cover some extra meat so I don't run short.
Originally Posted by Ford
Makes a big difference. A lot won't eat a sammy just take a little meat adn sure won't eat 2 types of meat at 4 oz each. General rule fo thumb is if you need food for 200 sammys at 4 oz or 800 oz give them 880. But it doesn't apply in this case.
My price is based on you not supplying the equipment for keeping it hot or any serving dishes, plates, forks, napkins, etc.
And that's an issue for me as people just don't know how to safely handle food for 6 hours. I would hope you are servsafe certified and if so you'd knpw what can go wrong. Best case is keeping meat in a oven and it will dry out especially chicken.
If it was me I'd be there looking after the food. It's your reputation if they just dry out the meat or beans.
Ford, again I appreciate your insight! I am not servsafe cert but plan on meeting that requirement this year. I am no expert, but certainly know what can go wrong. I have talked to the customer about keeping the food warm and we are on the same page. It is a coworker so I trust his word.
Originally Posted by monty3777
I'm not a caterer - but I play one at my church. When I do pulled chicken I use boneless, skinless thighs and shred them. You can buy a bunch at Sam's and there is basically no waste. Check for stray bones, though!
Thanks for the suggestion Nate! I may try this to save on the labor of pulling a whole chicken. Plus it would take up a lot less room on the cooker