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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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04-18-2012, 03:19 PM
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#1 |
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Is lookin for wood to cook with.
  Join Date: 04-07-12
Location: Montross Virginia
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Collard Greens
Hi Brothers,
I'm new to this forum and have learned a great deal in the past few days. I've got an upcoming reception to do and collard greens are one of the four sides. Does anyone have an idea on the quanity of collards I would need? |
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04-18-2012, 03:27 PM
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#2 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
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LOTS and LOTS, and LOTS!!!!!!!
(Just had to try to be a bit funny  )I use a 12 qt pan with a boat load of raw greens to get a few good helpings at the end. This will need some one with Southern Restarant experience to give good yield and portioning advice. 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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