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Unread 12-10-2013, 11:47 AM   #89
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
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Quote:
Originally Posted by rdstoll View Post
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.
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Dave

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.
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