We've been asked to cook for a church function. The meal will consist of chicken quarters, pulled pork, 2 sides (rice and green salad), rolls and dessert. We were told to plan on cooking for 500 people. Talking to people in the know, they say that usually only 350-400 people show up.
We are donating our time and the church is reimbursing for the cost of the food. We are not making any money on the deal, but I don't want to buy too much or too little meat. I am thinking 100lbs of chicken quarters and 80 lbs of pulled pork (cooked weight). Do these numbers look right? I don't mind to much about having too much meat, but don't want to have too little/run out. We will have 4 buffet lines and may or may not have people serving.
What do you think?
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