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 > 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 06-22-2009, 02:27 PM   #1
hnd
Full Fledged Farker
 
hnd's Avatar
 
Join Date: 12-13-07
Location: Rock Island, IL
Downloads: 0
Uploads: 0
Default cooking for 200.

1/4 of that being children.

pork butts. and brisket. i'm thinking 2/3 pork butt and 1/3 brisket.

how many of each am i looking at? pb's here are around 8lbs and briskies are around 12-14lbs.

i was thinking 5 briskets and 16 butts equalling about 200lbs in uncooked food...

am i high or low.

its a potluck where everyone brings a side to share...

we provide the meat and buns.
hnd is offline   Reply With Quote
Unread 06-22-2009, 02:42 PM   #2
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Is this a paid gig? If so, someone might get a little pissed if you have more pork than briskie!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"

Last edited by big brother smoke; 06-22-2009 at 03:35 PM..
big brother smoke is offline   Reply With Quote
Unread 06-22-2009, 02:53 PM   #3
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

Interesting. I'll be cooking for 150 in a few weeks so I'll be watching the results.
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote
Unread 06-22-2009, 02:58 PM   #4
hnd
Full Fledged Farker
 
hnd's Avatar
 
Join Date: 12-13-07
Location: Rock Island, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by big brother smoke View Post
Is this a paid gig? If so, someone might get a little pissed if you have pork than briskie!
nope its for our church...i just need to make sure i don't prepare too much or too little food.

only doing a 1/3 briskie because its not super popular around here.
hnd is offline   Reply With Quote
Unread 06-22-2009, 03:30 PM   #5
SoEzzy
Full Fledged Farker
 
SoEzzy's Avatar
 
Join Date: 12-02-06
Location: SLC, UT
Downloads: 0
Uploads: 0
Default

200 / 3 = 66.666 call it 67.

2/3 or 133 x 5.33 = 708.89 = 44 1/4 lb = 88 lb raw weight of BB. With 50% yield serving 5.33 Oz / portion, children and adults the same weight / portion.

1/3 or 67 x 5.33 = 357.11 = 22 1/3lb = 44 2/3lb raw weight briskets. With 50% yield serving 5.33 Oz / portion, children and adults the same weight / portion.

That is making it an either / or meat choice, first come, first served, meal. If I was in your shoes I'd up the pork a little to cover serving all 200 a serving of pork, and offer the brisket as well, or if you know the members of your church, sell or offer tickets, then you'll have an idea ahead of the cook what sort of numbers you'll have for each, it may mean you cook a little more of one or the other meats, but the more accurate the information you work with the closer you can get to feeding everyone, with the minimum amount of waste.

JM2C!
__________________
"There is no such thing as a little garlic." A.Baer
SoEzzy is offline   Reply With Quote
Unread 06-22-2009, 03:35 PM   #6
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by hnd View Post
nope its for our church...i just need to make sure i don't prepare too much or too little food.

only doing a 1/3 briskie because its not super popular around here.
Gotcha and happy smoking, brother!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote
Unread 06-22-2009, 09:14 PM   #7
jbrink01
is Blowin Smoke!
 
jbrink01's Avatar
 
Join Date: 08-17-06
Location: Washington, Missouri
Downloads: 0
Uploads: 0
Default

I do 200 all the time, really. For a mixed crown with kids, we do 1/4# per person. With no kids we up it to 1/3#, for all guys - especially drunks, we go to 1/2#.

For your 200 I'd do 25#'s each pork and brisket, and then do the chicken as extra just to be safe. Probably 50 chicken quarters. If you want to back off pork and brisket throw out a 10# case of 5:1 all beef hot dogs for the kids.
__________________
[CENTER][B][/B] [/CENTER]
[CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER]
[CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER]
[CENTER][I]Sponsored By: [/I][/CENTER]
[CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER]
[CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER]
[CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]
jbrink01 is offline   Reply With Quote
Unread 06-24-2009, 01:32 AM   #8
Chuckwagonbbqco
is one Smokin' Farker
 
Join Date: 10-19-07
Location: Oroville, CA
Downloads: 0
Uploads: 0
Default

The "Potluck" part is the scary part. You have no control. You have no count. You are cooking the meat. Your BBQ pit has your name on it.

I cook EVERYTHING or I cook NOTHING. I learned this the hard way from people with "GOOD IDEAS GONE ASTRAY"

When 50 people approach you all whining "We are out of salad." or "We are out of Beans." What will you do---it is out of your control.

You can hear thru the grapevine next week about what a terrible caterer you are
Chuckwagonbbqco is offline   Reply With Quote
Unread 06-24-2009, 06:17 AM   #9
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Chuckwagonbbqco View Post
The "Potluck" part is the scary part. You have no control. You have no count. You are cooking the meat. Your BBQ pit has your name on it.

I cook EVERYTHING or I cook NOTHING. I learned this the hard way from people with "GOOD IDEAS GONE ASTRAY"

When 50 people approach you all whining "We are out of salad." or "We are out of Beans." What will you do---it is out of your control.

You can hear thru the grapevine next week about what a terrible caterer you are
Have confidence and don't sweat the small stuff. Cook good food and don't worry about what the others bring. Let your food speak for itself. I do quite a few just meat deals. Two weeks ago did the butts, brisket, ribs and sausage. I was grateful I didn't have to do the sides. The good sides ran out fast and the other stuff didn't.

If you hear it through the grapevine that you did a terrible job, then you probably did. There is a lot of mediocre BBQ out there. I didn't mean to be harsh, but I call it like it is. I alsways bring extra and still run out of stuff and still get return gigs. So that theory don't float.
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote
Unread 06-24-2009, 09:05 AM   #10
hnd
Full Fledged Farker
 
hnd's Avatar
 
Join Date: 12-13-07
Location: Rock Island, IL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by SoEzzy View Post
200 / 3 = 66.666 call it 67.

2/3 or 133 x 5.33 = 708.89 = 44 1/4 lb = 88 lb raw weight of BB. With 50% yield serving 5.33 Oz / portion, children and adults the same weight / portion.

1/3 or 67 x 5.33 = 357.11 = 22 1/3lb = 44 2/3lb raw weight briskets. With 50% yield serving 5.33 Oz / portion, children and adults the same weight / portion.

That is making it an either / or meat choice, first come, first served, meal. If I was in your shoes I'd up the pork a little to cover serving all 200 a serving of pork, and offer the brisket as well, or if you know the members of your church, sell or offer tickets, then you'll have an idea ahead of the cook what sort of numbers you'll have for each, it may mean you cook a little more of one or the other meats, but the more accurate the information you work with the closer you can get to feeding everyone, with the minimum amount of waste.

JM2C!

so i was almost on....maybe throw another butt or 2 on there....no problem...thanks for the input.

thanks everyone else as well...

this is not a paid gig, its our church's 4th of july picnic. it usually is a potluck and people fend for themselves anyway...this year we provide the main course and they bring sides...

i will be hauling 4 smokers to the church parking lot and we will be having an all nighter with me, the college pastor, and a some of the college aged guys...should be a blast....hoping to instill the bbq bug in these guys..
hnd is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
what to do with $200? Marck Q-talk 44 04-13-2011 12:59 AM
Cooking for 200 MattG Catering, Vending and Cooking For The Masses. 1 03-24-2011 12:20 PM
Cooking for 150-200 people this weekend CrackerJack from KC Q-talk 32 04-21-2010 10:27 PM
cooking for 200. BBQchef33 Catering, Vending and Cooking For The Masses. 8 05-31-2009 01:48 AM
cooking for 200 qdoug Q-talk 7 08-07-2008 05:33 PM

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 08:28 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.