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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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10-02-2009, 07:58 PM | #1 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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HELP! (for a good cause)
So here is my problem, please keep in mind we have never done anything like this before.
We have been asked if we would like to set up at a fundraiser for the local food bank, and cook some pulled pork, chicken, beans and slaw. The event is a giant potluck type of event that raises money and non-perishables for the regional food bank. We won't be selling anything, but donating our cooking and food to the people who show up. Almost everyone who shows up will be bringing a dish to donate to the event. We would like to eventually start doing some small catering events and figured this will be a good place to get ourselves known, as well as being for a good cause. That said, here are the facts that I have: We will be doing pulled pork, chicken, two types of baked beans, slaw, and possably abts and some fatties as pre-party appatizers. They normaly have 900-1100 people show up to the event every year. BUT, they also normaly have free lobster and won't be doing that this year, BUT, they said they expect the same number of people. Almost Everyone attending will be bringing a dish to share (it is a pot luck) We have the best bbq around town so ..... So, I would like some pro advice on amounts y'all think we should cook and advice on anything you think we might need to do. Thanks a bunch I need all of the help I can get! |
10-02-2009, 11:13 PM | #2 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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I can't really give you any advice, but the guys are gonna need to know how and what your cooking on...
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
10-03-2009, 06:30 AM | #3 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Im cooking on 2 drums that fit 3 buts each and 2 small offsets that wil fit 5 butts each (8 lb butts). and a 22 in webber kettle.
I can cook some stuf early and bring it. |
10-03-2009, 07:32 AM | #4 |
Full Fledged Farker
Join Date: 04-13-04
Location: Pacheco, CA (NCAL)
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900-1100ppl?! That is a lot of Q. Is this the type of event that everyone is expected to be fed or is it okay for you to run out? Because that might help you calculate how much you really need to make.
When I cook for a crowd I use weight to help me with portions. For example, for pulled pork I serve 1/4# (ish) per person. So, if an 8# butt cooks down to 6#s...I should get 'about' 24 servings. I don't weigh each portion. I have a scoop that is pretty close to the 1/4# serving size. I have never done an event that large. That is amazing. It will no doubt be a great experience for you.
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Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman |
10-03-2009, 08:15 AM | #5 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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I guess you should figure how much you want to "donate". Then cook that much. Reality is most people will not even hit your booth if everybody brings a dish. But if you have good Q then people will hear about it.
For chicken I'd do whole birds and then cut into pieces and add a sauce to keep it moist. Use toothpicks to serve "portions". I'd get 2 oz containers for the beans and pork and get forks to give out. No buns. I'd skip the slaw. And I'd skip the appetizers. ABT's are popular but hard to make and are a large serving. If you want an appetizer do pig candy and serve a piece of 2 in the cups. Cut each strip into 6 pieces before making it. Don't treat this as a catering gig but as a food tasting event. That way you can serve more people.
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Ford Retired competition cook. BBQ mentor. |
10-03-2009, 08:30 AM | #6 | |
is One Chatty Farker
Join Date: 09-25-05
Location: Jefferson City, Missouri
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Pulled pork for 1,000 people alone will take 500 lbs of uncooked meat. As far as chicken goes, I agree with Ford. Cook whole chickens and part them afterwards. That will take 125 chickens. ABT's? I did 400 of them one time. I'll never do that again! I had two helpers and me and it took about 4 hours total prep for them. I wouldn't do the sides since others are bringing them.
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"Please let me be the person my dog thinks I am." ~Author Unknown 8 x 18 Haulmark Trailer Fast Eddy FEC 100 Traeger Texas BBQ 075 UDS "Cool Hand Luke" 3 Weber Kettles and a Yellow Thermapen KCBS Certified BBQ Judge #8425 |
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10-03-2009, 10:08 AM | #7 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Make 1000 moink balls and caller good.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
10-03-2009, 11:07 AM | #8 | |||
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Thanks for the advice so far!
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10-03-2009, 11:26 PM | #9 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Good luck and keep us posted on how things go!
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
10-07-2009, 06:36 PM | #10 |
Full Fledged Farker
Join Date: 08-07-09
Location: Surry NH
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Update
So we had a meeting with the "commitee" about the event. I would say it went very well. It was short and sweet. We told them what we wanted to do and they offered any help that we would need. we made it very clear that we are not atering this event but mearling brining some bbq and apetizers to feed about 100-150 people.
(side note they are now expecting 250 people from the respones they got, I guess when you don't pass out free lobster less people show up to help out a charity...) We hope to offer smaller amounts of everything that we can cook so everyone will get something we offer but not everything we offer in hopes of creating a "buzz about our food". They also offered to hang up or banners around there building, send out flyers with our name on them, put adds in the paper and anounce at the event thruoutr the night that we are brought the Q. So it all went well i think. If anyone thinks of something that might be an issue please let me know lol |
10-08-2009, 12:07 AM | #11 |
is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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10-08-2009, 08:48 AM | #12 | |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Quote:
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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10-08-2009, 12:25 PM | #13 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Make sure you keep your receipts so that you can write it off and the end of year as a donation.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
10-08-2009, 12:57 PM | #14 | |
is Blowin Smoke!
Join Date: 07-24-07
Location: Wantagh, NY
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As well as your time.
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Yeah it looks good...but how does it smell? "you're eating tree RAT, tree RAT, you're eating RAT!" -- landarc |
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10-13-2009, 04:01 PM | #15 |
is One Chatty Farker
Join Date: 01-04-09
Location: Johnston, Ia
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maybe I am mistaking your question but if you are looking for how much foood to take ... I use this one from the sticky at the top of this fourm.
http://www.bbq-brethren.com/forum/sh...5&postcount=12
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Specialization in bipolar, self-injury, and OCD |
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