How much BBQ Sauce to Serve?
How do you fellows figure the amount of BBQ sauce to serve/deliver when catering?
Let's say you have a catering gig for 100 head...
A) How do you figure the sauce amount to give out?
B) Is there a tendency to use more sauce when it is a self-serve buffet than when you drop off the food and leave?
Does 2 gallons sound right?
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Last edited by Cabntmkr1; 09-23-2008 at 01:33 PM..