View Single Post
Old 12-06-2017, 11:06 PM   #1
medic92
is one Smokin' Farker

 
medic92's Avatar
 
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
Default Figuring meat amounts

Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.

Is there a formula you use for figuring amounts when there are multiple meats involved?
__________________
Peoria Custom Cookers Meat Monster (Internal Firebox)
PCC Charcoal Kettle
22 inch Weber Kettle
medic92 is offline   Reply With Quote