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| Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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#1 |
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Knows what a fatty is.
Join Date: 01-16-10
Location: Mansfield TX
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OK I just got a call from a Church here locally here in DFW and they are wanting just Brisket for 200 people this will be the first time doing this for this amount of people. Question i have do i figure 1/4# per person thats 50 #s of brisket does that sound about right ?
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#2 |
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Knows what a fatty is.
Join Date: 06-02-10
Location: Portland, OR
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It depends, are the Baptists? If so I would go with 1/2# per person...
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#3 |
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Full Fledged Farker
Join Date: 08-10-09
Location: Way out there!
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I agree 1/2# each.
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2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR] |
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#4 |
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Moderator Emeritus
![]() Join Date: 04-08-04
Location: Marianna, FL
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Brisket yield varies, but 50% should be a conservative estimate.
For 200 people: 1/4 # each is 100 # pre-cook. 3/8 # each is 150 # pre-cook. 1/2 # each is 200 # pre-cook. I would be looking at the 150 # level--maybe 11-13 packers depending on the size you can get. Your yield may vary TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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#5 | |
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somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Quote:
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Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com |
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#6 |
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somebody shut me the fark up.
![]() Join Date: 06-26-09
Location: San Leandro, CA
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My experience is that nobody eats just 1/4 pound of free meat. 1/2 pound is the proper number.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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#7 |
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is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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200 people @ 1/3 pound cooked = 67 pounds cooked = 134 pounds raw. IF it's the last thing in the serving line. BTW - It also equals $1608 with buns and sauce. If it's a donation, get a tax receipt for anything less than that amount.
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KCBS #13207 2013 Insane Can Posse Tour Sponsored By: Gateway BBQ Store Blues Hog BBQ Company Plowboys BBQ Company
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