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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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Unread 06-02-2014, 10:26 AM   #16
Bamabuzzard
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Quote:
Originally Posted by bizznessman View Post
The numbers you are providing will probably run something like this.

12 - 8.5# butts = 102# raw
102# raw will yield approx 51# after loss in cook of 50%
51# = 816 oz
816 oz / 4 oz portions = 204 servings

This should give you an idea of where you stand. Personally I would bump up a bit. Especially if it is Self-Serve.
Thank you for the feed back. It is not self serve. They will come through a cafeteria style serving line with workers fixing their plates then giving it to them to carry out.
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Unread 06-02-2014, 05:03 PM   #17
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If your budget can take the hit, up it with a couple more butts. Or more accurately, start with 120 pounds of raw product. I never count butts, I count pounds.
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Unread 06-03-2014, 04:04 PM   #18
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Okay, this has turned into quite a mess. Now the head person in charge wants to do BOTH chicken quarters AND PP sammies to feed 200 people. She wants to buy chicken quarters for 100 and enough PP for 100. Is this a good idea?
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Unread 06-03-2014, 04:15 PM   #19
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I am sorry, but, that post made me giggle. I know that is wrong. But, I have been here for just about every single event I have volunteered for over the past two years.

People ask an expert to cook for them, then come up with the dangdest ideas cause they think it is easy.
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Unread 06-03-2014, 04:22 PM   #20
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No, it likely won't work. If people could be relied upon to want one thing only, and to split down the middle, the equitable idea would work every time. What often happens, is that someone will want both, more will want one over the other, people you think will want one, will want the other.

When you have two meats, you have to have enough to serve everyone some of each. Now, that might mean 3 ounce sandwiches instead of 4 ounce sandwiches, or some folks will just want a thigh and pulled pork, or some such thing. And sure as shooting, if you have quarters, some kids are only going to want drumsticks.

Here is what I think.

1. Enough pork for 200 three ounce servings
2. Enough quarters to serve 150, split after cooking into thighs and drumsticks
3. Portion control the servings
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Unread 06-03-2014, 05:21 PM   #21
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I HIGHLY discourage offering two meats, unless you are okay with: 1. having lots of leftovers, 2. running out of the meat someone wanted and may have made a special trip for, 3. More work, 4. Higher costs. 5. Something else I'm sure I'm forgetting.

The only way I see you avoiding numbers 1 and 2 above is if you are selling advanced tickets, so you know exactly how much of what to buy.

God grant the person making the decisions clarity and wisdom! God bless your endeavor!
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Unread 06-03-2014, 05:49 PM   #22
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Thanks guys. Y'alls thoughts are the same as mine. I told her if we're offering two meats we're going short ourselves in profit margin, we're going to have to offer enough of each meat to feed everyone (for reasons y'all stated). But I'm not going to push it. I was only asked to smoke pulled pork. So that's what I'm going to do. Some folks have to learn the hard way.
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Unread 06-03-2014, 08:10 PM   #23
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I hold BBQ fundraisers at my parents church about every three months. I always do pulled pork and pulled chicken (did some chopped brisket for the last two as well). The pulled chicken always sells first. Easy and cheap to make. Anyway, good luck.
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Unread 06-04-2014, 08:10 AM   #24
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Quote:
Originally Posted by K-Train View Post
I hold BBQ fundraisers at my parents church about every three months. I always do pulled pork and pulled chicken (did some chopped brisket for the last two as well). The pulled chicken always sells first. Easy and cheap to make. Anyway, good luck.
Did you prepare enough of each to feed everyone?
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Unread 06-04-2014, 10:52 AM   #25
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I did (it's a small church though). A lot of the sales is people buying meat by the pound to go. I get to the church early and fill up a good number of to go containers and stick them in the fridge. I also cooked a couple racks of spares for the last one just to see if people would like. They sold out first.
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Unread 06-04-2014, 11:05 AM   #26
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Quote:
Originally Posted by K-Train View Post
I did (it's a small church though). A lot of the sales is people buying meat by the pound to go. I get to the church early and fill up a good number of to go containers and stick them in the fridge. I also cooked a couple racks of spares for the last one just to see if people would like. They sold out first.
Our issue is we're going to be serving 200 people. I'm afraid that cooking 100 chicken quarters and enough pp for 100 is going to potentially put us in a bind. I know that when people see they have options many are going to want BOTH a piece of chicken and PP sammie. I know our church and I just know this is going to happen.

But, I'm not going to push it. This is a church fundraiser and I'm not in charge. I'm going to smoke the pork for 100, donate the BBQ sauce, my time and pray it all goes well.
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Unread 06-09-2014, 09:44 AM   #27
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Good morning brethren. I posted some pics of the pulled pork I cooked for our youth fundraiser. You can read that thread to see how it went. I wanted to post some of the things I learned from this fundraiser and see if any of you have had similar experiences.

*Procrastination will come back and bite you- One of the main issues that popped up and bit us in the rear end was the guy cooking the chicken used a new grill for the first time without ever cooking on it before. He'd had the grill for several weeks but hadn't used it. The morning of the fundraiser is a bad time to realize you've yet to "learn" how this unit cooks and end up burning a lot of the chicken on the outside and leaving the middle not completely cooked.

*Too many roosters in the hen house-About half way through the luncheon we ran out of buns but still had a ton of pulled pork left. I wondered how in the world that could have happened because I told and physically showed the two serving what a 4 oz serving looked like. Well, well, well. They took it upon themselves to make an executive decision that 4 oz would be too much and we'd run out of meat. So they decided to start shorting the servings by about an ounce or two so the buns ran out loooong before the meat. So we had to get someone to rush up to the store and buy more. Then that night (when vacation Bible school started) we started getting some feedback from the cook. A lot of people weren't very happy with getting a 2 oz serving of pulled pork on their sandwich and I don't blame them. Most people over paid for the bbq plate anyway (to help out the youth) so to get their plates and be severely shorted on food doesn't sit well.

Overall the fundraiser was a success. The youth raised a lot of money but I sure did learn a lot of things that next time we will do different. Thanks for the help!
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Last edited by Bamabuzzard; 06-09-2014 at 01:20 PM..
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Unread 06-09-2014, 10:33 AM   #28
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Quote:
Originally Posted by landarc View Post
Is there anyplace in the U.S.A. that pulled pork is not known and loved?
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Unread 06-21-2014, 05:34 PM   #29
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Temple Beth Shalom

LOL. MAde me laugh because my church rents out a reformed Jewish Congregation's Temple for Worship Services that goes by that same name.
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