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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.

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Old 08-26-2010, 10:42 AM   #1
Balls Casten
is one Smokin' Farker
Join Date: 01-04-09
Location: Johnston, Ia
Default Pork Loin for 200

Any of you vets care to guess at the amount of pork loin we'd need for 200.

We're serving ribs and brisket for the most part. And we have that handled.

They asked for something other than BBQ. Chicken first came to mind. Then my wife suggested pork loin which went over well with them.

How much will I need as a 3rd meat?
Internal temp 145? Cook time?
Plan on holding/serving in a roaster? What liquid should I use in the bottom?
Should we serve something other than loin?

And input or suggestions welcome.

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Old 08-26-2010, 12:47 PM   #2
Ken V
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Join Date: 04-13-08
Location: Moline, IL.

I just did a DU banquet and served pulled pork and sliced pork loin for 250. By my figures if you were slicing it thin for sandwiches I would say approx. 50# of raw loin. We had 1 1/2 small alum. pans left over, I cooked about 65#'s
I smoked mine in pans and strained the liquid added some apple juice and rub and held in roasters...it was tasty!

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Old 08-26-2010, 09:00 PM   #3
Pyle's BBQ
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Location: Madrid, IA

Cook to 140 then hold. 2 -3 full loins should cover it. Are you going to slice thin or thick? Cook time would be about 1 1/2- 2 hours, start checking temps @ 1 1/2 hrs. What Ken said about the liquid

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