עָטִין
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

Notices

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.


Reply
Thread Tools
Unread 05-03-2014, 12:09 PM   #1
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default Help with pricing for wings

Howdy folks.
Doing a graduation in four weeks and they wanted wings for 100 people, plus the pulled pork and sides.
Couple questions:
- how many wings = a serving? RD carries the big party wings. $9.49 for 5lb.
- what is the loss of weight when cooking?
- a good dry rub recipe? I usualy do the Chris Lilly Apricot wings, but they are requesting dry rub.
- Are fresh wings from a butcher or other source a better value?

Thanks for any help.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 05-03-2014, 10:18 PM   #2
poorolddan
Knows what a fatty is.

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

With the price of wings around here I've been doing drumsticks instead. More meat less cost per pound and something different. You didn't say if these were be BBQ or grilled pieces or Hot Wings. I've also never heard of serving dry wings unless I'm serving cut up chicken pieces. There are many good hot recipes you can use.
poorolddan is offline   Reply With Quote


Unread 05-05-2014, 06:53 AM   #3
Smoking k's
Found some matches.
 
Join Date: 05-05-13
Location: Edwardsville il
Downloads: 0
Uploads: 0
Default

RD has fresh wings they come in 40lbs. boxes. You can get them already cut up or whole and you do it your self. I would figure about 10 wings pp.
Smoking k's is offline   Reply With Quote


Thanks from:--->
Unread 05-06-2014, 08:37 PM   #4
mchar69
is one Smokin' Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Downloads: 0
Uploads: 0
Default

Might be time to separate the
Materials
Costs from the
Labor cost.... meat prices are running away.
Don't lock yourself in.
mchar69 is offline   Reply With Quote


Unread 05-07-2014, 12:23 AM   #5
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoking k's View Post
RD has fresh wings they come in 40lbs. boxes. You can get them already cut up or whole and you do it your self. I would figure about 10 wings pp.
This is a graduation party that will have other food also. Also you have to consider will the guest be eating at other parties that day. I would plan on 3-4 wings/person. I don't think you have to worry about weight loss on wings. Price them per wing and you will be fine. The 40# box I get generally has 250 wings in the box. That is a lot of wings for a graduation party.

How much pulled pork are you going to fix?
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 05-07-2014, 10:22 AM   #6
potaetoSON
Knows what a fatty is.
 
potaetoSON's Avatar
 
Join Date: 08-06-13
Location: Moline, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoke House Moe View Post
Howdy folks.
Doing a graduation in four weeks and they wanted wings for 100 people, plus the pulled pork and sides.
Couple questions:
- how many wings = a serving? RD carries the big party wings. $9.49 for 5lb.
- what is the loss of weight when cooking?
- a good dry rub recipe? I usualy do the Chris Lilly Apricot wings, but they are requesting dry rub.
- Are fresh wings from a butcher or other source a better value?

Thanks for any help.
5-7 wings should suffice per person....are the wings an app or main meat?

wing prep:
* separate at joints and save the tips for stock.
* rinse and pat dry wings
* season with salt, pepper, garlic pwd...paprika for color
* set on rack on baking sheet to dry over night
* i'd smoke these for an hour or so, then finish on high heat grill
* serve sauce on the side, bbq, hot sau/butter mix, blue cheese...
__________________
WSM 225 .Weber OT 225 . Weber Genesis Silver (15 yrs) . UDS . ET-732. Thermapen . PartyQ
potaetoSON is offline   Reply With Quote


Thanks from:--->
Unread 05-09-2014, 05:27 PM   #7
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Pyle.
I am doing regular 1/3lb pp sandwiches.
I have not seen the boxes of wings before, but I have not checked since Smokin K's said something.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 05-13-2014, 09:13 AM   #8
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

ok. So i've put some thought into this for you. I think 3-4 wings a person is more then sufficient. UNLESS there's a lot of heavy wing eaters there. So the big party wings usually run about 7-8 pieces a pound. So, right around 50lbs SHOULD be sufficient.

Here's the problem with catering when you don't have a restaurant.
What do you charge them?

For us. A 1/2 tray of wings is about 45-50 wings, and that's $50. I'm figuring $2/lb cost for wings and rub. Roughly 6-7lbs of wings. Throw in some sauce, and the aluminum tin and you're right around $20 in your own cost. At 4 wings a person, that 1/2 tray should feed between 10-12 people.

If it were my customer, and they wanted to be damn sure everyone got wings who wanted them. with a 100 people, i'd suggest 5 full tray of wings. However, after doing catering in both BBQ and regular restaurants for plenty of years, unless it's a Super Bowl, or major sporting event, those people are going to have at least a 1/2 tray of leftovers.

There is cooking loss, but bones and meat still take up space.

My next question....how are you cooking all of this?

Going by your signature, unless you've bumped up your capacity, you're going to be tight on space.

100 servings of pork. 1/3lb servings, 35lbs cooked product to err on the safe side. I wouldn't start out cooking less than 65-70lbs of pork. that's right around what cases are coming in at if they're bone in, in cryo. so you're looking at cooking 8 butts and 50lbs of wings, which take up A LOT of space.

Are people serving themselves?
Are pork and chicken wings their only protein options?
If you don't mind me asking, what are you charging them.

I run a busy bbq restaurant on long island. I would charge this as a per person basis.
Clearly spelled out what they get included with that price.
Pulled pork, wings, sides. At least $15 a person if i'm providing chafing dishes, etc.
good luck
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Thanks from:--->
Unread 05-14-2014, 06:59 PM   #9
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Thanks Early Morn'
Great info man.

Know how I can update my signature, cause I cook with a Pitmaker Vault? Space should be covered.

Right now we are up to $1305.00
PP Sammie's 1/3lb, and two sides (for 75)
Wings 3 pp (for 100)
Candied bacon 200 pieces
Paper and plasticware
We will serve the guests.

I know someone will mention it; Yes, I advised the customer to not separate foods for certain groups of guests, but they insist. There will be a table with wings for random highschoolers. The PP and sides are for the invited guests.
Not the ideal setup.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 05-14-2014, 07:21 PM   #10
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

If the teen table is only wings, then you need to go heavier on the wings, back to 5 to 7 per teen.
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 05-15-2014, 09:12 AM   #11
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

smokehouse, you should be alright space wise. But it's gonna be tight. 50lbs of wings will prob take up the whole cooker, and you can cook the candied bacon in stages throughout the pork cook, i'd recommend keeping the butts on the bottom shelf so the drippings don't nasty up the candied bacon.

pricewise, i'd bump it up to at least 15 a person, maybe even 17 with the candied bacon.

good luck!
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Thanks from:--->
Unread 05-21-2014, 10:57 AM   #12
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Thanks ya'll. Go Time this weekend. I will let you know.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 06-01-2014, 04:22 PM   #13
Smoke House Moe
On the road to being a farker
 
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Downloads: 0
Uploads: 0
Default

Party went well, outside of the beans.
I prepped the beans and refridgerated them. Took way too long for them to heat up.

Wings were a hit. Pro tip: cooking candied bacon above wings adds an amazing flavor. Try it.

I am still working on my timing with everything. Catering is a work in progress.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
Smoke House Moe is offline   Reply With Quote


Unread 06-02-2014, 11:04 PM   #14
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Madrid, IA
Downloads: 0
Uploads: 0
Default

Glad things went well. What did you have for leftovers?
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; Weber OTS; New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is offline   Reply With Quote


Reply

Tags
bbq, chicken wings

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 07:15 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.