ブタ
The BBQ BRETHREN FORUMS.


Forum Portal 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.

Notices

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.


Reply
Thread Tools
Unread 02-06-2014, 06:06 PM   #1
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default pork butt for 100 sandwiches question

I have been elected to bbq some pork putts for my daughters school fund raiser They want me to make enough for 100 sandwiches. How many pounds will I need of pork butt and what is a normal serving of size for meat for sandwich oz?
__________________
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer
krshome is offline   Reply With Quote
Thanks from:--->
Unread 02-06-2014, 06:50 PM   #2
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default

I was thinking 6 oz of meat per sammy. say 50 lbs of pork before cook. Does this sound right?
__________________
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer
krshome is offline   Reply With Quote
Unread 02-06-2014, 07:24 PM   #3
bproffer
On the road to being a farker

 
bproffer's Avatar
 
Join Date: 09-12-07
Location: Central CA
Downloads: 0
Uploads: 0
Default

6 oz is a decent sandwich. 100 Sandwiches would be approx 37.5 lbs cooked weight. I may go with 70lbs uncooked. I usually figure 50% shrink.
__________________
Current Arsenal:
Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer
Placed with new owners:
18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill
bproffer is offline   Reply With Quote
Unread 02-06-2014, 07:53 PM   #4
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

4.5 oz on a 4" bun about 63lbs raw pork is what I would do.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is online now   Reply With Quote
Thanks from:--->
Unread 02-06-2014, 08:00 PM   #5
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Since those guys did the math, cook around 65 to 70 pounds, serve around 4 to 5 ounces. You are golden.
__________________
Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote
Unread 02-06-2014, 08:02 PM   #6
poorolddan
Knows what a fatty is.

 
Join Date: 01-01-11
Location: Gretna NE
Downloads: 0
Uploads: 0
Default

I agree with HBMTN. 4-4 1/2 oz on a nice classic bun will take 55-60 pounds butt.
poorolddan is offline   Reply With Quote
Unread 02-06-2014, 08:26 PM   #7
krshome
On the road to being a farker
 
krshome's Avatar
 
Join Date: 05-26-12
Location: Massanutten, VA
Downloads: 0
Uploads: 0
Default

Thanks guys
__________________
UDS with BBQ GURU DigiQ DX2 and a suitcase of beer
krshome is offline   Reply With Quote
Unread 02-06-2014, 08:32 PM   #8
FatCoyote
Full Fledged Farker

 
Join Date: 10-10-13
Location: Austin, Texas
Downloads: 1
Uploads: 0
Default

By my calcs you will need between 60-70 lbs before cooking. Why not 1/4 or 1/3lb?
__________________
What ya smokin there?
FatCoyote is offline   Reply With Quote
Unread 02-06-2014, 08:57 PM   #9
bproffer
On the road to being a farker

 
bproffer's Avatar
 
Join Date: 09-12-07
Location: Central CA
Downloads: 0
Uploads: 0
Default

I'll generally serve 4-4.5oz on a round bun. If using a hoagie roll, i'll bump it to six oz.
__________________
Current Arsenal:
Cookshack FEC-100, Weber Genesis, 4'x6' Santa Maria grill on a trailer
Placed with new owners:
18.5" WSM, XL BGE, UDS, 22.5" Weber OTS (x2) 22.5" Weber Performer, Traeger BBQ075 (x2), Yoder YS640, Bayou Classic Cypress Grill
bproffer is offline   Reply With Quote
Unread 02-11-2014, 02:12 AM   #10
iceblue
Found some matches.
 
Join Date: 02-10-14
Location: Mesa, arizona
Downloads: 0
Uploads: 0
Default

I own a wedding reception venue and find it's best to go with smaller portion sandwiches for guests. I think 4 to 4.5 oz is plenty. It's amazing how much is wasted when larger portions are offered.
iceblue is offline   Reply With Quote
Thanks from:--->
Unread 02-11-2014, 01:27 PM   #11
AlwaysSmokey
On the road to being a farker

 
AlwaysSmokey's Avatar
 
Join Date: 02-10-14
Location: Smithville Tx
Downloads: 0
Uploads: 0
Default

Did a 45 head reception on two 11-13 lb shoulders. It was self serve and they piled it on, ... but after last call there were a few leftovers. I think a big factor in any meal is sides, what are they and how many do you have? Limit them and you have less waste. But don't go without either! (my downfall... I love alot of sides and appetizers and such)
---a balancing act ----
60 ish should be enough for the fund rasier
AlwaysSmokey is offline   Reply With Quote
Unread 02-11-2014, 08:53 PM   #12
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Since those guys did the math, cook around 65 to 70 pounds, serve around 4 to 5 ounces. You are golden.
Quote:
Originally Posted by FatCoyote View Post
Why not 1/4 or 1/3lb?
4 ozs is 1/4 pound 5 oz is close enough to 1/3 of a pound (5.33.. oz)
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote
Unread 02-23-2014, 06:55 PM   #13
jeffry1970
Full Fledged Farker

 
jeffry1970's Avatar
 
Join Date: 04-13-11
Location: Bucks County Pennsylvania
Downloads: 0
Uploads: 0
Default

If it's a fundraiser and you are preparing the sandwiches then you decide the portion.
I use this formula:
#of servings divided buy #of servings per pound divided by .6 for 60percent yield. That tells me how much raw meat I need.

Last edited by jeffry1970; 02-23-2014 at 07:15 PM..
jeffry1970 is offline   Reply With Quote
Unread 03-04-2014, 07:26 PM   #14
smokeymeatsweats
Knows what a fatty is.
 
Join Date: 02-25-14
Location: Lafayette, Indiana
Downloads: 0
Uploads: 0
Default

I'm doing a similar thing except for 150 people and a wedding so like 75 or 80?
smokeymeatsweats is offline   Reply With Quote
Unread 03-10-2014, 05:27 PM   #15
HOGIE
Knows what a fatty is.
 
Join Date: 03-05-14
Location: Glendale Heights IL
Downloads: 0
Uploads: 0
Default

Whatever you do, make sure you treat yourself(and a helper or two) to the money muscle!
__________________
Takin a swig while mind'n my rig!
HOGIE is offline   Reply With Quote
Reply

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

Loading



All times are GMT -5. The time now is 03:39 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts