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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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12-03-2012, 04:27 PM | #1 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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Cooking pulled pork for 80
I've been volunteered to cook BBQ for a group of 80 people, I'm planning to smoke 4 8.5 to 9 pound butts. Do you pros think that will be enough?
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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12-03-2012, 04:46 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Depends on how much other food.
Personally, I'd try to hit about 50 pounds raw weight. I get about 60% so that would be 30# cooked x 3 orders per pound would give me about 90 sandwiches. But YMMV!
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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12-04-2012, 12:19 PM | #3 |
Knows what a fatty is.
Join Date: 07-19-11
Location: Severn, MD
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i personally always figure 1lb per person raw meat. so I would go for 80lbs raw weight figuring 50% loss that would give everyone a good 8oz portion. Some will eat more some less depending on the crew your feedin
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12-04-2012, 12:22 PM | #4 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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Thanks for the #s guys, I'm gonna grab some more meat, the last thing I want to do is run outta food.
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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12-05-2012, 04:46 PM | #5 |
Knows what a fatty is.
Join Date: 02-07-12
Location: Monroe, WA
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1.0 - 1.25 pounds raw per person total. Maybe 1.5 if you want to give them take home bags.
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Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014 |
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12-05-2012, 06:59 PM | #6 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Not enough go with the above recommendation 50lbs raw meat.
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12-05-2012, 08:59 PM | #7 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 11-27-12
Location: Sylvania
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I think Michael is write on. My uncle was a professional chef. He always told me 8 to 10 oz of meat per person (cooked). So the fact he estimating about 1 lb raw sounds right.
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12-06-2012, 06:38 AM | #8 |
is Blowin Smoke!
Join Date: 02-07-07
Location: Mt. Gilead, NC
Name/Nickname : Clyde
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That is the way I figure also, leftovers are a good thing.
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12-06-2012, 08:12 AM | #9 |
Got Wood.
Join Date: 10-22-10
Location: jacksonville, FL
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I use this
Number of people served X serving size X 2 divide by 16 = pounds raw meat. Based on 50% yield bone in butt |
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12-06-2012, 10:17 PM | #10 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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Tomorrow is the day, I'll let you know how it goes. I have 54 raw pounds of shoulder, and I'm firing up the smoker now!
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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Thanks from:---> |
12-09-2012, 05:41 PM | #11 |
Full Fledged Farker
Join Date: 02-16-12
Location: Memphis Tenn.
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54 pounds is what I started with, I had maybe 1/2 a tray left over, it was perfect. Thanks for all the advise!
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2 UDS's /Backwoods Fatboy/ Orion cooker/ 18.5 WSM/ Weber kettle / Cowboy grill |
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