question on pork loin

Ken V · 06-29-2010, 09:41 PM

In Aug. I am doing the food for out DU banquet. Last year I did 1 meat and 3 sides(pulled pork, potato salad, beans and cole slaw).
I threw the idea of going with 2 meats this year, pulled pork and thinly sliced pork loin for sandwiches.
I use soezzys calc. but there is nothing on there for pork loin. Im pretty sure the yield is pretty high but not sure how to figure out.
We are doing an all you can eat this year again, we plan on 150 but last year I cooked for 225 and it came out damn close.

Thanks in advance,

Ken

Ford · 06-30-2010, 06:55 AM

pork loin yield if full loin cut in half for cooking is almost 100% so just use the raw weight and add 5% to be safe.

Bbq Bubba · 06-30-2010, 09:22 AM

I agree with ford.

Just a thought. If your serving 150 and cooking for 225 and almost running out, your calculations are way off.

theflints01 · 06-30-2010, 01:25 PM

I'd suggest trying the TK method pork loin in the recipe section, no reason to slice it thin when it's that tender. The loin and the pork butt do have similar flavors, maybe do a different meat with the loin like chopped beef shoulder (or Duck!).

Ken V · 06-30-2010, 04:34 PM

Bubba, it's an all you can eat dinner....lots of duck and goose hunters with free beer in their gut. I thought padding it by 75 people for the all you could eat was o.k.
I ended up with 1 1/2 butts left over last year....I thought I figured pretty close????

Bbq Bubba · 06-30-2010, 05:09 PM

Quote:

Originally Posted by Ken V

Bubba, it's an all you can eat dinner....lots of duck and goose hunters with free beer in their gut. I thought padding it by 75 people for the all you could eat was o.k.
I ended up with 1 1/2 butts left over last year....I thought I figured pretty close????

If thats how you figured it, then your pretty good!

Ken V · 06-30-2010, 06:30 PM

I wasnt really sure how to figure it, I just happened to come out smelling like a rose.
Is there a way your suppose to figure an all you can eat deal when you know actual numbers?

luke duke · 07-01-2010, 11:01 AM

Quote:

Originally Posted by Ken V

Is there a way your suppose to figure an all you can eat deal when you know actual numbers?

I think that you figured it out. Add 50%.

06-29-2010, 09:41 PM	#1
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	question on pork loin In Aug. I am doing the food for out DU banquet. Last year I did 1 meat and 3 sides(pulled pork, potato salad, beans and cole slaw). I threw the idea of going with 2 meats this year, pulled pork and thinly sliced pork loin for sandwiches. I use soezzys calc. but there is nothing on there for pork loin. Im pretty sure the yield is pretty high but not sure how to figure out. We are doing an all you can eat this year again, we plan on 150 but last year I cooked for 225 and it came out damn close. Thanks in advance, Ken __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

06-30-2010, 06:55 AM	#2
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	pork loin yield if full loin cut in half for cooking is almost 100% so just use the raw weight and add 5% to be safe. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

06-30-2010, 09:22 AM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	I agree with ford. Just a thought. If your serving 150 and cooking for 225 and almost running out, your calculations are way off. __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

06-30-2010, 04:34 PM	#5
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	Bubba, it's an all you can eat dinner....lots of duck and goose hunters with free beer in their gut. I thought padding it by 75 people for the all you could eat was o.k. I ended up with 1 1/2 butts left over last year....I thought I figured pretty close???? __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

06-30-2010, 06:30 PM	#7
Ken V Full Fledged Farker Join Date: 04-13-08 Location: Moline, IL. Downloads: 0 Uploads: 0	I wasnt really sure how to figure it, I just happened to come out smelling like a rose. Is there a way your suppose to figure an all you can eat deal when you know actual numbers? __________________ BabyGotBack BBQ team Stumps GF222P Uber fast stealth black thermapen Cubby blue Thermapen UDS XL UDS 22.5" weber X 2

06-30-2010, 01:25 PM	#4
theflints01 Knows what a fatty is. Join Date: 04-17-10 Location: Ravensdale, WA Downloads: 0 Uploads: 0	I'd suggest trying the TK method pork loin in the recipe section, no reason to slice it thin when it's that tender. The loin and the pork butt do have similar flavors, maybe do a different meat with the loin like chopped beef shoulder (or Duck!).

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