Okay you caterers

Sounds like plenty to me. Even if they are big eaters, figure with beer and any chip type stuff (if they have it) and the sides, that should do it.

1.5lbs of meat per, sounds like plenty to me. Not a caterer, but an eaterer.

I agree that this sounds like enough. We figure 1/4 lb at average for a meal. For big eaters, 1/2 lb. For an event like this where people are grazing for hours, I'd up that as well to 3/4 lb per. This goes for all meats, sliced, pulled, and ribs.

If ribs were the only meat, being served, I'd figure 1.5 -2.5 lb. per person. That should be three fourths to a full rack per person for a Superbowl event where heavy eaters are grazing and drinking for hours. For a regular meal, just a half rack per.

Hope that helps.

EDIT: Per Tim's excellent question, I should say that my quantities here are cooked weights. For brisket, we figure 40% shrinkage.

bbqjoe said:

Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans.

I'm leaning towards about fifteen pounds of each meat.

Any thoughts?

Click to expand...

Joe,

Is that pre-cook or post-cook quantities?

TIM

Oh yeah, that should cover grazing for the entire event and then some! I'm bringing your Pork Candy recipe to the party I am going to.

Tough call for me Joe. Some Superbowl Parties start early in the afternoon and go till way beyond the game. Like a late brunch and a snackfest. Im guessing it would be plenty. Especially if more folks than planned show up for the day. Seems that always happens here.

Mike

That's plenty of meat! Your customers will be very happy.

I usually figure 1/3 pound (5 oz.) for each meat...except on "combos" and then 1/4 poud each (ie. 1/2 pound total) -- all cooked weight.

I, too, figure 40% shrinkage on brisket and pork. I figure 4 bones or 3 people per slab on ribs. I use the standard yield on potato salad, slaw, etc. and always have plenty left...beans, on the other hand, have been "selling" well - but I always have plenty to cover the initial feeding -- depending on the beans I get 22-26 servings per #10 can -- I add sugar, molasses, sauce, etc. so the yeild varies a bit depending on how well the "candy" up.

As you know from your restaurant -- "big eater" covers a great deal of ground -- YOU shouldn't be responsible for the PIGS in the crowd. If I have that kind of crowd, I serve the meat the first time around - especially ribs - and let the folks help themselves to sides. If you're not serving this meal -- provide the 1/2# per person and collect your check!!

Catering isn't that much different than doing your restaurant estimates on yield.

My answer was based on cooked, too. Just to clarify. Thanks to Chad for spelling out the quantities....easier than doing the math in your head.

Joe et al:

Here is a thread I started a few months back. It may or may not be of use to you and others catering and or hosting big parties. U may view it here