|
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 |
03-12-2014, 06:10 AM | #1 |
Got rid of the matchlight.
Join Date: 01-11-11
Location: Crossett, AR
|
400 pork sandwiches
I wanted to see if y'all could get me in the ballpark. I'm cooking for a customer that has ordered 400 sandwiches. I'm looking to cook off 100lbs of finished product. Would 140lbs of raw boston butt be about right to yield my target number? Thanks.
|
03-12-2014, 08:53 AM | #2 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
|
even injected , butts will yeild about 1/2 of raw, sauced pulled I get a 5 pounds in a 1/2 tin from a 9 pound butt.. so thats my formula,,so if I need 100 pounds of cooked, I would cook 180,
__________________
[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] |
03-12-2014, 12:27 PM | #3 |
Full Fledged Farker
Join Date: 03-29-13
Location: Anderson, South Carolina
Name/Nickname : Brian
|
I typically get about a 60% yield on butts. So to get 100lbs finished product I would cook 170-175lbs raw.
|
03-12-2014, 03:54 PM | #4 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
|
I get a bit higher than 60 it seems, though I don't measure it so closely most of the time. I do cook my butts in a foil pan, which may help retain some weight with the drippings...
I usually pour the drippings out into something else (another pan?), pull/chop/whatever i'm going to do, then re-introduce 1/3-1/2 of the liquid back in, and toss the pork in it. It's loose - i eyeball it how much I pour back in, never measure. It's done when it's done kinda deal. Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%. So i'd be looking at 130-140lbs raw by my watch. Either way - just make more than you think you'll need. If it's one less thing to worry about, your cook will go much smoother without you worrying if it's enough.
__________________
Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
03-12-2014, 06:58 PM | #5 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
180-200lbs of raw butts is what you need because 50% loss is my rule of thumb. I know many will chime in and say they get 6-% or 65% yield and yes so do I sometimes. My yield averages 55-60% but sometimes you get a case of butts or scenario that will less. At 180lbs with a 60% yield you will have 108lbs of pork allowing you to make 432 1/4lb sandwiches if you get a 50% yield off of that you will have 90lbs of meat and have enough for 360 1/4 sandwiches and an angry customer who has 40 people with no BBQ.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
03-13-2014, 10:33 AM | #6 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
|
Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%.
Can I have the name of your pork supplier? I am loooosing lots of money...if you get 75 pounds out of 100 pounds raw awesome, as the hawgs up here just cant compare
__________________
[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] |
Thanks from:---> |
03-13-2014, 03:56 PM | #7 |
Full Fledged Farker
Join Date: 01-01-11
Location: Was Gretna NE now Lincoln NE
|
I'd find it hard to get a 75% yield even cooking boneless and with the fat cap removed. 20 years of cooking experience says 55% yield max. Remember, after you've made the 400 units any leftover can be enjoyed by your family or frozen for later.
|
03-13-2014, 07:30 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
[QUOTE=BB-Kuhn;2839293]
Still though, I'd wager that a 8lb butt yields every bit of 6 lbs cooked, so that's around 75%. QUOTE] I'm all over that bet!!!
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
Thanks from:---> |
03-13-2014, 07:57 PM | #9 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
Maybe so if you are cooking it to safe eating temperatures and going balistic on it with a big a$$ cleaver but if you cook it to 190* plus where it will pull you won't see that kind of yield. Weigh it sometime before and after and you will be surprised.
__________________
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
03-14-2014, 10:52 AM | #10 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
|
that was a quote from previuos post, not me as the the hawg meat I cook gets me about 55%, and thats been injected, I need the name on where to get the 75% producing hawgs!!!
__________________
[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] |
Thanks from:---> |
|
|