My super easy math...but with explanation.
Some say higher but yield after rendering and removing most of the fat is pretty much 50 percent. Assuming normal number of sides I calculate by 1/4 pound portions, 2 portions avg per person to determine amount of protein needed. This is helpful because if PP is your main protein then you calculate 2 portions per person, if there are others (in your case kabobs) then calculate 1 portion PP per person.
The easy math is this, if pork butt in any form is your primary protein then the number of guests is the number of #'s of raw meat you will need. 50 guests equals 50 #'s raw which equals 25 #'s finished product or 100 portions. If serving other proteins then divide the number of guests by 2 to get amount of raw needed.
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Matt Schneider - "The Smokesman" - Velvet Smoke BBQ & Catering
KCBS Certified BBQ Judge #54767
Weber Smokey Mountain 22 & Superior Smoker SS1
[B][COLOR="Red"]"To BBQ is human, for swine is divine!"[/COLOR][/B]
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