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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.

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Old 08-20-2013, 10:49 AM   #1
Full Fledged Farker

Join Date: 05-29-11
Location: Rochester, NY
Default Food Quantity Question

I am cooking for a picnic for a club I am part of. We are having an end of the session picnic, and they asked me to cook for it. We are planning on Pulled Pork and Chicken Thighs. How much of each should I cook? I am looking at roughly 40 people ( still waiting for the final numbers)

There will be other foods there, people bringing salads, side, etc etc etc...
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Old 08-20-2013, 03:21 PM   #2
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

13lbs cooked pork and 1 thigh per person.
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Old 08-20-2013, 04:06 PM   #3
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Join Date: 12-09-04
Location: Chicago 'Burbs

Originally Posted by HBMTN View Post
13lbs cooked pork and 1 thigh per person.
That means 26 lbs raw pork if using butts. That gives you 40 portions at 1/3 lb. each. Most folks figure 1/4 lb. portions when serving more than one meat so this gives you a buffer.

For the chicken, I would cook more than 40 thighs in case someone doesn't eat pork and wants two thighs.
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