LOTS and LOTS, and LOTS!!!!!!!
(Just had to try to be a bit funny
I use a 12 qt pan with a boat load of raw greens to get a few good helpings at the end.
This will need some one with Southern Restarant experience to give good yield and portioning advice.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.