We use the plate count also, but I have found out that if you cook the bare minimum, you will probably run short. We don't serve the food, so there is no way to count on a 1/4# of meat per sandwich. Some take more than thier share, so we cook about 10% more and take the loss. It makes us look good because we fed everyone and made the place that put on the feed happy. That's the reason we keep our customers.
Team Trail Boss BBQ.
Large Spicewine, custom paint and graphics:grin:
Home made 300 gallon
New Braunsfeld offset
Brinkman vertical smokin pit.