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Old 10-29-2013, 08:04 PM   #5
FatCoyote
is one Smokin' Farker
 
Join Date: 10-10-13
Location: Austin, Texas
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I find it best to base the initial estimates on 1/2 lb per person uncooked and then ask the client to identify what they would like for their guests. Chicken keeps it cheap, pork a little pricier, brisket even more so and rib roasts (well those folks think they are king George and I run)
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