yield question

Ron_L said:

Figure 50% yield after cooking, so 8.5 lbs of cooked meat. At 1/4 lbs per serving that would be 34 servings. If you want 1/3 lb servings, then it is 25 servings.

Click to expand...

If you're going self-serve, then plan on at LEAST 1/3# servings. I'd give yourself a little more cushion and say 20 servings out of 17# raw butt.

But I'm not a caterer nor do I play one on TV. It's just been my observation that people will generally take more than what is considered a serving if they do it themselves.

1. "Who" are you feeding?
Serving amounts: Seconds and <gasp> thirds are more likely with the local teenage (or young adult) crowd as compared with a ladies auxiliary.

2. Self-serve you say?
Free food... you'll be surprised how much some folks help themselves to.

3. Bun size? Plate size?
Actually makes a difference. Mileage may vary.

4. Sides?
More sides equal less product (bbq) off the buffet Always position high price-point item (bbq) last on the buffet.

5. The as purchased amount compared to the cooked yield as stated above is a pretty good yard stick I'd say.

My experience was that in a mixed crowd with ONE entree (pork butt) the serving yield was 2 - 2.25 servings per pound as purchased with three sides.

bobaftt said:

this is just for a family reunion thingamajigger. I am trying to plan for 30 people so I will bust out another cryopac and see how it does. Always ok to have left overs!

Click to expand...

I just did a graduation party for 30. Cooked 20lbs raw. Had lots of extras cold cuts, cheese, fruit, desert. Only had a little leftover. I even bought slightly smaller buns.

Self serve?

If theres Brethren coming, figure about.......2. :thumb:

I buy the small square dinner rolls for pulled pork sliders (about 3" square) and plan 6 people per pound of cooked meat. Usually works out pretty good. Women and girls will have one or no bun while men and teenage boys will scarf 2-6.