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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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Old 01-26-2009, 08:33 PM   #1
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Default How many butts?

About how many butts would I need to feed 150 people. Thanks, Pat
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Old 01-26-2009, 09:02 PM   #2
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With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts.

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Old 01-26-2009, 09:27 PM   #3
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Sounds about right but if there more adults than kids add about another 10%
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Old 01-26-2009, 09:59 PM   #4
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Old 01-27-2009, 12:07 AM   #5
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Originally Posted by Bbq Bubba View Post
With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts.

Well he is the official Brethren Calculator. Just make sure you account always for 10% over what clients tell you their numbers are!

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Old 01-27-2009, 12:10 AM   #6
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Hi Ganso,

I've got an event coming up for 175 and I'm cooking about 105 pounds of butts. I think that's probably much more than I need. But leftovers are always good and running out of food is ALWAYS bad!

I have a chef friend who cooks lots of butts for Farmers Markets and gets 70-80% yield. He brines them first - maybe that helps.

Shoot me an email and I'll send you a catering calulator that I use.

Have fun. Contact me anytime if I can help.

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Old 01-27-2009, 01:28 AM   #7
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I come up with 100# raw butts. What the guys said above is accurate.
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Old 01-27-2009, 01:35 AM   #8
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I did a church picnic last year and planned on 125 people. The numbers said about 14 butts. Way too much, but we took some of it to a couple families that were having funerals that week, and I took some to some companies to see if I could get some sponsors or catering gigs.
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Old 01-27-2009, 05:41 AM   #9
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Well for me,

150 people

5.33oz sammies(Large roll)= 50lbs cooked X2 for shrinkage= 100lbs Raw pork

4oz sammies(small hamburger bun) = 38.5lbs cooked X 2 for shrinkage = 77lbs raw

Personally I like the larger portion and price that way, Makes me look better and any leftovers go to the customer so they are super happy.

Good luck with the cook.
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Old 01-27-2009, 05:51 AM   #10
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Obvious point is that bone-in butts would have a lower yield than boneless. The butts we get at Costco are boneless.
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Old 01-27-2009, 02:04 PM   #11
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The event we did last year served 300 people and we cooked up 160 pounds of butts.
There was plenty of leftovers but we also served chix thighs and ribs too.

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Old 01-27-2009, 02:50 PM   #12
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I'm making 300 sammies, 4 oz per sammie, and plan to have 75 pounds of cooked or roughly 150 of uncooked, Yield is closer to 60 percent when doing large volume like that I have found. Scott
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Old 01-30-2009, 10:32 AM   #13
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Originally Posted by Yakfishingfool View Post
Yield is closer to 60 percent when doing large volume like that I have found. Scott

Is this due to a moister cooking environment when the cooker is full? Or?

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