View Single Post
Unread 10-08-2013, 09:29 AM   #8
ButtBurner
is Blowin Smoke!

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by JUST SMOKIN' View Post
My BBQ buddy COZ told me this was the place to come for help. We have cooked for many functions in the last 6 months for 50-80 people, and always have tons of leftover sides. We are always right on the meat when cooking 2 meats, but here's my new problem. 200 people, chopped brisket and pulled pork for sandwiches and whole 2-3# chickens quartered or cut in 6ths. How much would you cook of each meat. Also I have been figuring 1/4# portions on sides and taking half at the end of event and throwing it away. HELPPPPPPPPPPPPPPP !


Tim Schopp
TIM'S FULL BELLI DELI
Oshkosh, WI
probably better to start a new thread on this since people may think this has to do with the original one and not open and read it
__________________
Ok Joe Offset, New Braunfels El Dorado, Weber OTS 22.5 & 18.5, (2) Master Forge Charcoal, Auber ATC, charcoal retort Weber drum rotisserie

Member Great Lakes BBQ Assn
ButtBurner is offline   Reply With Quote


Thanks from:--->