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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.|
|03-18-2009, 07:12 PM||#1|
Join Date: 02-12-07
Location: canyon Country, Ca, 91387
I as always need some more advice. This may already be posted but I could not find the link.
When you do a gig and for example say Two meats and Two sides. If the meat is Spares and pork what are the amounts you give for each person?
Do you go by bones or half racks? How many ounces of pork.
Blast Off BBQ, Brian K
As a matter of fact I am a rocket scientist!
Just call me Dad.
|03-18-2009, 07:43 PM||#2|
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
With two meats and two sides, two bones and 5oz of pork is plenty unless it's a construction crew or the like...
Put the sides first, then the pork, then pile two ribs on top...
Klose 72" Mobile
22" Weber Kettle(10 bucks@garage sale)
|03-18-2009, 07:45 PM||#3|
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
On 2 meat meals i go 3 bones and 1/3 lb(5.3 oz) pork per person.
It may seem a tad high but i like the customers to have plenty of food.
I don't bother with the how many lite eaters or men under 16 etc, etc"
This formula always works for me!
Pitboss @ Lockharts BBQ
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
BBQ Person of the Year 2013
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