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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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02-17-2013, 08:26 PM
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#1 |
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Knows what a fatty is.
Join Date: 02-27-11
Location: Fairfax, VA
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Does this catering plan make sense?
We are catering the meat for a cub scout dinner. Sides will be potluck.
100 people... 50 adults/50 kids. They want pulled pork, pulled chicken, brisket. We are thinking... 15 lbs brisket, 15 lbs pork, 10 lbs chicken. Sound right? |
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02-17-2013, 09:00 PM
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#2 |
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On the road to being a farker
Join Date: 01-22-11
Location: Mt Holly NC
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just rough math... if i was planning for 100 with a 50/50 kids mix.. cook for 75.. i'd go heavier on pork than anything else.. i'd prolly cook 5-6 butts if serving pulled but if sands, than 4. cook 2 full packers and then maybe 35-50 thighs.. but thats me..
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ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset. |
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