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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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07-18-2013, 02:33 PM
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#1 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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quick check? it'll take 2 secs....
6 butts @ 8# ea.=48#'s
3 servings per #=144 servings? 3 briskets @ 15# ea.=45#'s 3 servings per #=135 servings? thanks guys!!!
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-18-2013, 02:39 PM
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#2 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Is that raw weight? Cut that in half for cooked weight. That gives you a little margin for error
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-18-2013, 02:44 PM
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#3 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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thanks ron. yeah, raw weight.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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07-18-2013, 08:54 PM
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#4 | |
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Knows what a fatty is.
Join Date: 12-30-12
Location: Nuevo, Ca.
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Quote:
24# cooked @ 3 servings per # = 72 servings..... Same math on the briskets.
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Dedicated Stick Burner, Pitmaster @ All About The Q, facebook.com/itsallabouttheq KCBS CBJ |
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07-18-2013, 09:06 PM
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#5 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Yup, gotta account for cooking loss, half the raw is always a good number.
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07-19-2013, 08:45 AM
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#6 |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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i thought the 3 servings per pound(raw weight)formula accounted for cooking loss.
i'll go with 4 servings per pound cooked weight(50% of raw). there will be sides. thanks guys!!!
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