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Unread 04-10-2009, 01:15 AM   #1
Pyle's BBQ
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Join Date: 10-25-06
Location: Des Moines, IA
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Default Very large one day catering.

I have the opportunity to cook for RAGBRAI at the Greenfield overnight stop.

For those of you that are unfamiliar with this, it is a bike ride across Iowa from west to east. There is a limit of 10,000 "registered" riders and several thousand additional "daily" riders. Basically this is a party on wheels across the state of Iowa.

The owner of the only bar in town wants me to cook the food. I get to keep 90-95% of the profits.

We have told the Chamber of Commerce that we would try to feed 5000 of the people that would come through town.

Has anyone tried to feed this many people in a 12 hour period?

I plan on having brisket or pulled pork sandwich and a side of coleslaw for $5.00.

My figures show I will need 965# of pork, about 1230# of brisket or 1000# of chuck (as an alternate to brisket). This is making 2500 sandwiches of each pork and beef.

My big question is how to cook this amount of meat and then hold it for 12 hours? Any other comments would be welcome.

Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

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