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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-28-2009, 08:06 AM | #1 |
On the road to being a farker
Join Date: 03-05-08
Location: Olathe, Ks
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Turkey and ham for 300 people
So I am going to be working on smoking turkey and ham for about 300 people, half and half. I have never cooked this much for so many people. Can anyone help me with how much I need of each?
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10-28-2009, 09:01 AM | #2 |
On the road to being a farker
Join Date: 09-24-09
Location: Oklahoma City, OK
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When I do a large cook I always try for 1/4 lb of each meat cooked. Some will take more some less. Now having said that ...it also depends on your sides. The more sides you have the closer to the 1/4 lb total. If you have only a couple of sides people will eat more meat.
If you are only having one side I would look at 1/2 lb per person ...per meat. This sounds like a lot but grab some meat that you have cooked and put your portion on a plate and weigh it! Just think of a plate, add some sides a roll, then meat and you can see that if you put more in front of people most will "sample" each vs loading a plate full of ham and turkey. Now for a better trick use smaller plates!.. |
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10-28-2009, 10:46 AM | #3 |
Got rid of the matchlight.
Join Date: 10-26-09
Location: Houston TX
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300 People sounds like allot of food. Wish you luck with that!
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10-28-2009, 11:20 AM | #4 |
On the road to being a farker
Join Date: 03-05-08
Location: Olathe, Ks
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Yeah and I am doing if for free for a family member. Wasn't given much of a choice, my wifes sister. I'm stressing hard cause well if you look at the sig I got 2 webers and the big tank is retired. Yeah I'm looking at cooking in waves and reheating.
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10-28-2009, 11:20 AM | #5 | |
Knows what a fatty is.
Join Date: 09-10-09
Location: Huntsville, AL
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Quote:
__________________
Dean --> :grin: 22" Weber OTS, Weber Smokey Joe, 18" WSM, Charbroil Gasser, Propane burner for Low Country Boils |
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10-28-2009, 11:25 AM | #6 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I think you bit off more than you can chew...
Just sayin. |
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10-28-2009, 01:47 PM | #7 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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Might be time to build a couple uds...
jon |
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10-28-2009, 02:59 PM | #8 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Build 10 UDS fill with meat. When done flip them over and the use the bottom to serve off of! either way good luck.
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10-28-2009, 03:09 PM | #9 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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A most excellent idea . Or see if there's a Brethren in your area who would rent / loan a larger smoker to you. With the price of vacu-suck bags (not to mention the hassle) you might come out cheaper building 2 or 3 UDSs.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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10-28-2009, 03:40 PM | #10 |
On the road to being a farker
Join Date: 06-29-09
Location: NJ
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woah that's a lot of food on not a lot of grill space. sounds like a great excuse to build a few UDS's though!!!
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drinkin' every drop from the bottom to the top! 1 UDS |
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10-29-2009, 06:03 AM | #11 |
On the road to being a farker
Join Date: 09-04-08
Location: west babylon new york
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Best of luck to ya Bandit
Sinse your wife volunteered you, I think she should buck up for a new pit |
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