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Unread 02-18-2009, 01:18 PM   #2
somebody shut me the fark up.
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Join Date: 09-23-07
Location: North Side of Chicago Illinois
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I'm sure that Bubba's going to sound off soon, but I have a couple of questions...

Are you serving or is it a serve your self? If your serving, you can control the portions and keep it toward the Oz area... if you're not serving I think I would plan on 6oz...

Are you looking at a 50%/50% mix between brisket & Pork?

Is there going to be any other foods there that would compete with your food?

Are you serving sandwiches or just on a plate?

They should be able to give you a half way decent number a week before... I would then add an additional 10% for extras. I would always rather have extra than not enough...

I would also plan on just making an extra butt and extra brisket for the auction... This meat I would have already pulled and sliced, cryo-sucked, and frozen so they don't have to worry about it when the winning bidder gets home. They can just put it in the freezer.

Hope this helps...
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