|
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. |
|
Thread Tools |
10-28-2013, 09:50 AM | #1 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
|
Yardbird totals
Should I be calculating one piece of chicken per person when catering if there are multiple meats?
Without knowing who eats what this seems like the logical thing to do. I use an electric knife to cut the leg from the thigh and I cut the breast just below the wing so each 1/2 chicken yields 4 pieces, 8 per whole bird. Does this make sense? Thanks. |
10-28-2013, 11:05 AM | #2 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
|
Hey Wes,
I'm just posting a question, why going through all the work parting the birds?? We actually do Smoked and pulled Chicken for our events and I use skinless boneless leg meat. Ends the I like white meat vs dark meat issues. And I get a 70% yield from the raw product. No real advice here, I take the per piece items out of play and then I figure 3 people per lb. Some will put it on a biun others on the plate. Works for us pretty well. Best of luck buddy David
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg |
10-29-2013, 12:58 AM | #3 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
|
what is the cost of boneless leg meat? I only qtra half,as up here pulled does not go over, people like to have a ":handle" on thier chicken...with multiple meats I plan on having 1/2 pound or more of cooked meat per person..put the extra off to the side
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
10-29-2013, 10:56 AM | #4 | |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
|
Quote:
|
|
10-29-2013, 12:34 PM | #5 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
|
Well Luke, No I cook great ribs but I would not push those for catering too. Too high of cost for too little return. I'm in business to provide great BBQ and oh yeah, make money.
I only serve BBQ for a living, so I guess I don't know anything. David
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg |
10-30-2013, 04:54 PM | #6 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
|
Hey Dave, Glad to hear from you, hope things are kicking in AZ, we certainly miss this time of the year there but Texas is home, so here we are.
The work at the end, with the electric knife, is like, seconds per half chicken. There is a bit more on the front end as I remove all the ribs and the keel bone / breast bone. Something I do for IBCA ( grey area with regards to rules I know) cook offs, so again, seconds with a sharp knife. While working with Ray Lampe this summer we actually cooked quite a few boneless thighs from Costco and folks here liked them, but when they ask me to cater here in Texas and they ask for chicken, it's going to have a handle. Glad to see your establishment is still kicking butt and it looks like you and Karen had a good year back in competition as well. If you get down this way, look me up. |
10-30-2013, 07:12 PM | #7 |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
|
Het Wes,
Good to hear from you, sounds like things are going well for you too. Karyn and I have been lucky that we can sneak away to do a couple comps here and there and the results have been decent. Sounds like they like bone in and I know you got it covered. I was just posing a question, but I like leg quarters. I just don't like white meat. lol Hope all is good and if we get out to TX I will look you up. Wishing you the best David
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg |
10-30-2013, 09:10 PM | #8 |
is one Smokin' Farker
Join Date: 09-10-13
Location: Gold Canyon, AZ
|
David, when you say, "3 people per pound", is that cooked?
Gerry |
10-30-2013, 11:41 PM | #9 | |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
|
Quote:
The chicken number is what I was originally asking about. Last thing I did, they said they had bird left over, but again, if that one person, say the one who signs the check, loves chicken, I have to assume 1 piece of some type per individual. an entire breast with wing is a bunch of yardbird as is a leg quarter. This entire journey is about managing food costs IMHO. If I'm cooking too much, I'm costing myself money. |
|
Thanks from:---> |
10-31-2013, 10:04 AM | #10 | |
is one Smokin' Farker
Join Date: 08-02-07
Location: Phoenix, AZ
Name/Nickname : David
|
Quote:
Boneless leg meat right now is running around 1.25 or so a lb here. Leg quarters are around .89 a lb.
__________________
Q-To-U-BBQ in Cave Creek, Arizona (RIP 2020) 2010, 2011 and 2019 Best BBQ in N. Phoenix Toys 4 BBQ'N Competition BBQ Team 4x Hunsaker Drum Smokers FEC 100 (sold), FEC 120 (sold), FEC 240, FEC 500 (sold), PG 500 Shirley Fab 52 x 24 Patio (sold) 250 gallon trailered Moberg |
|
|
|