Check my #'s please
We are doing an event for 110-125 people. We will be serving tri-tip and chicken and 3 sides. I am thinking about 45 lbs of tri-tip and 125 pieces of chicken. The split of chicken I am thinking 25% legs, 50% thighs, 25% breasts.
Sides will be broccoli salad, baked beans and roasted potatoes and dinner rolls. I am thinking about 3.5oz-4oz per serving per side. Does this seem about right for the amount of sides? Everything will be served buffet style, no servers.
Sound about right?
Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer, Lang 36" Patio
Placed with new owners:
18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill, Assassin 28