Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.


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.

Thread Tools
Old 02-27-2012, 09:17 PM   #1
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
Default Cooking for small group

Cooking for 20-25 people in my cigar club, 15 guys/10 gals. I was thinking four 6lb butts, 4 racks of spares, a tray of beans, cole slaw, and potato salad.

Too much? Too little? Just right? Thanks.
va_connoisseur is offline   Reply With Quote
Old 02-27-2012, 11:07 PM   #2
is One Chatty Farker

Join Date: 10-16-08
Location: Virginia

13 lbs raw butts - Two large ones
3 to 4 racks of spares
1 each half pan full of beans, slaw and potato salad

That will be plenty for 25
HBMTN is offline   Reply With Quote
Old 02-28-2012, 12:09 AM   #3
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

I'm no expert but I would prefer to cook 2 larger (9-10ish lb.) butts rather than 4 smaller ones if you can find them. I think the come out more moist. How many ribs do you think each person will eat. If an average rack has 12 bones x4 that's 48 bones. So you'll have a little less than two per person. If you think everyone will only eat 2 then you should be fine with 2 large butts, 4 racks and your 2 pans of sides. If it's me i'd make 5 or 6 racks because I always freak out about running out of food. Drives my wife nuts but keeps the people happy. Again i'm no expert.


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

Backwoods Ext. Party,
Vision Kamado,
22" WSM, 22.5 Weber OTS, Mini WSM, UDS "No.8"

Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote
Old 02-28-2012, 08:17 AM   #4
Black Dog BBQ
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX

I agree with the others on the butts and the sides. I kind of agree with fingerlickin on the ribs, but I always make too much food for the same reason he states. But ribs make good left overs!
N. Texas
Horizon Offset Stick Burner
(2) UDS
Jenair Gasser
Black Dog BBQ is offline   Reply With Quote
Old 03-01-2012, 03:05 AM   #5
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO

Can you get me on the guest list? Sounds like some good chow!
"Everything is ok in the end...
so if everything isn't ok...
then things are lookin up...
cuz it's not the end..."

Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.
LoneStarMojo is offline   Reply With Quote
Old 03-01-2012, 12:01 PM   #6
is One Chatty Farker

Join Date: 10-16-08
Location: Virginia

Depends on your goal I guess if you plan on having plenty of ribs for everyone to eat the amount of ribs they wat you better figure 7 to 10 racks. But a 4oz sammie and 2 to 3 ribs is a nice meal. I don't doubt that if you cooked 10 rack it would all get eaten but you will end up with left over pulled pork but that ain't too bad either :)
HBMTN is offline   Reply With Quote

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:37 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.