Originally Posted by rdstoll
If I could ask, what was the meat/person ratio that was purchased for this group? Am probably going to try a large cook for our church next year and am starting to sketch out ideas for what it would take.
Tri tip = 1/4 lb per person, pulled pork = 15-20 people per butt, chicken breast split in half, but only cook enough for 75% of the people, mac & cheese = 25 servings per 1/2 steam tray, beans = 40 people per #10 can, but this was a very doctored up recipe with a lot of extra goodies thrown in, so if you are using beans right out of the can, you might want to reduce it to 30 people per #10 can, and we did Caesar salad, which was 14 Costco bags of romaine hearts. You can figure 20 servings per on package of the romaine hearts. Hope this helps.
CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.