Greg60525
Knows what a fatty is.
I'm throwing a going away party for my son, whom has joined the Marines.
We will have ~ 80 people with a more male heavy population due to my son's friends skewing the distribution. About 20 women and teenage girls (young ladies). Not many young kids.
I will be having pulled pork, brisket and broasted chicken. I will be cooking the pork and brisket and having a local BBQ joint supply the chicken.
The sides will include german potato salad, cole slaw, corn on the cob, pasta salad and mini corn bread.
Some feast this will be! There will be desert..........oh yes.......desert! This is an italian and german family.........always a lot of food.
I was figuring:
- Pork: 5oz sandwich each - 48 lb uncooked (assumed 50% yield)
- Brisket: 5oz sandwich each - 40 lb uncooked (assumed 60% yield)
- Mixed chicken pieces: 100 pieces
- Sides: not sure how much - the family is going to chip in and prepare them. I'll do the corn, maybe 100 ears
I don't mind some leftovers. I'd rather error on the too much side than not enough.........this is not a catering gig where I'm trying to make a profit. But, I don't want to go over-board either. This is probably why I assumed 5 oz sandwiches instead of the more common 4 oz.
So, please check my numbers and let me know if I'm too heavy or too light on something. Did I make the proper yield assumptions? Do I need more chicken?
One other thing on setting up the serving table (self serve)........should I place the pork and brisket first, followed by the sides and the chicken last? What are your thoughts?
Thanks,
We will have ~ 80 people with a more male heavy population due to my son's friends skewing the distribution. About 20 women and teenage girls (young ladies). Not many young kids.
I will be having pulled pork, brisket and broasted chicken. I will be cooking the pork and brisket and having a local BBQ joint supply the chicken.
The sides will include german potato salad, cole slaw, corn on the cob, pasta salad and mini corn bread.
Some feast this will be! There will be desert..........oh yes.......desert! This is an italian and german family.........always a lot of food.
I was figuring:
- Pork: 5oz sandwich each - 48 lb uncooked (assumed 50% yield)
- Brisket: 5oz sandwich each - 40 lb uncooked (assumed 60% yield)
- Mixed chicken pieces: 100 pieces
- Sides: not sure how much - the family is going to chip in and prepare them. I'll do the corn, maybe 100 ears
I don't mind some leftovers. I'd rather error on the too much side than not enough.........this is not a catering gig where I'm trying to make a profit. But, I don't want to go over-board either. This is probably why I assumed 5 oz sandwiches instead of the more common 4 oz.
So, please check my numbers and let me know if I'm too heavy or too light on something. Did I make the proper yield assumptions? Do I need more chicken?
One other thing on setting up the serving table (self serve)........should I place the pork and brisket first, followed by the sides and the chicken last? What are your thoughts?
Thanks,