Graduation Party

Neil · 06-07-2006, 05:31 AM

I've been asked to fix pulled bbq pork and Italian beef for a graduation party. They are expecting up to 200 people at the open house. Also fixing sides of cole slaw and baked beans. As I have never cooked for this many people before I would appreciate any and all input regarding how much to prepare.
I figure 30 pounds of cooked pork and 30 pounds of cooked beef shoud do it but how many heads of cabbage am I going to need and how many pounds of beans? For those of you who cater on a regular basis, what would you charge?

Yakfishingfool · 06-07-2006, 07:28 AM

60 pounds of meat sounds a bit short, no?? I always kind of assumed 8-12 oz per person. Scott

PS, as sides...2-3 oz per person?

chad · 06-07-2006, 07:46 AM

9 pounds of cabbage will feed about 25 or so.

Even assuming 1/3 pound per person (in this case you can actually probably figure 1/4 pound of each meat so 1/2 pound total per person) you may need more meat. I'd do about 70 pound (raw) of pork and maybe 50-60 pounds of beef (it should shrink less unless you are using brisket).

#10 cans of beans server about 22-25 each, depending on the brand.

If you are not providing paper goods and drinks, I'd charge about $8 per pound for the finished pork and $9 for the beef - a lot depends on your costs...around here beef is expensive. Or you could charge $5 per person based on the 200 count.

Neil · 06-07-2006, 08:25 AM

Thanks for the input. I'm just cooking and dropping off the food. I'm sure I'll stick around a little while just to make sure it gets set up properly. They will have other food also, that's why I was thinking 1/4 -1/3 lb. per.

Jeff_in_KC · 06-07-2006, 08:28 AM

I don't think I'd actually make the slaw. Sam's Club mod.

butt head · 06-07-2006, 08:30 AM

I just did a grad party for 200. they had other food so i did 3 10#pork and that was fine.their was extra of evrything but my pork

chad · 06-07-2006, 08:38 AM

It's the shrinkage that fouls things up. For pork butts you'll normally get 40% or so shrinkage - that's why I recommend 90-100# of raw pork to get about 54-60 pounds of finished meat - you may do better since some butts don't shrink up as much.

The beef is the same problem depending on the cut and how lean it is. Packer briskets will shrink about 40-50% too.

On the slaw, I'm with Jeff in that I'd buy the preshredded at Sam's or another restaurant supply place. The 3# bags at Sam's yield about 16 servings each.

I did pork and sides for 450 over the weekend. I cooked about 280 pounds of raw pork, 18 cans of beans, and I don't remember how much slaw (I bought too much). We were able to feed everyone, sell some quarts (at least 60 or so), and provide a full counter pan of pork and fixin's to the fire department. There was still some meat left. I left it there for the staff to lunch on this week!

Providing the "only" meat for an event is different from providing "an additional meat" - you sure don't want to run out until after everyone has had at least one serving!!

big brother smoke · 06-07-2006, 10:13 AM

Check out this thread: http://www.bbq-brethren.com/forum/sh...ad.php?t=18189

spicewine · 06-07-2006, 12:32 PM

Funny thing happened when I cooked for my Daughter's Graduation Party. We were expecting 60 - 80 but only 30 or so actually showed up. the catch was that there were teen age boys there. I had 25 pounds of pork but and 20 pounds of Brisket , a huge pan of Beans, hashbrown casserole, mac & cheese, 96 homemade rolls and salad. After the carnage I ended up with 3 pounds of pulled pork and a few beans that was it!! They all had thirds and I had never seen plates piled so high with food.

The_Kapn · 06-07-2006, 12:47 PM

If you have Excel, interesting spreadsheet here:

http://www.azbbqa.net/catering/

FWIW,

TIM

Kevin · 06-07-2006, 01:06 PM

Quote:

Originally Posted by The_Kapn

If you have Excel, interesting spreadsheet here:

http://www.azbbqa.net/catering/

FWIW,

TIM

That's a good spreadsheet. If you don't have Excel you can download and install open office. The price is right (free).
http://www.openoffice.org/index.html

Neil · 06-13-2006, 07:45 AM

Okay, here's the deal. Dropping off 45#'s of cooked pulled pork, 45#'s of cooked Italian Beef, beans and home made slaw for 200 people and 216 rolls. Case price at Sam's for the beef,whole eye of the round round roasts, $1.77/lb. and $1.14/lb. for the pork butt. Charged $1038.00. I think I'm going to pick up a couple of Nesco roaster ovens for the Italian Beef and baked beans and serve the pulled pork from a chafing dish.

Kevin · 06-13-2006, 08:18 AM

Neil, those roaster ovens are nice to have. I've got a couple and only use them a few times a year, but when you need them they are hard to beat.

BBQchef33 · 06-13-2006, 01:59 PM

Neil, cook a pork butt in tomato sauce(or county ribs) for a few hours... , then pull it and add some sauce to it.... just like pulled pork.. but italian style..

awesome..

06-07-2006, 07:28 AM	#2
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York	60 pounds of meat sounds a bit short, no?? I always kind of assumed 8-12 oz per person. Scott PS, as sides...2-3 oz per person? __________________ Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079

06-07-2006, 07:46 AM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	9 pounds of cabbage will feed about 25 or so. Even assuming 1/3 pound per person (in this case you can actually probably figure 1/4 pound of each meat so 1/2 pound total per person) you may need more meat. I'd do about 70 pound (raw) of pork and maybe 50-60 pounds of beef (it should shrink less unless you are using brisket). #10 cans of beans server about 22-25 each, depending on the brand. If you are not providing paper goods and drinks, I'd charge about $8 per pound for the finished pork and $9 for the beef - a lot depends on your costs...around here beef is expensive. Or you could charge $5 per person based on the 200 count. __________________ 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.

06-07-2006, 08:25 AM	#4
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Thanks for the input. I'm just cooking and dropping off the food. I'm sure I'll stick around a little while just to make sure it gets set up properly. They will have other food also, that's why I was thinking 1/4 -1/3 lb. per. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

06-07-2006, 08:28 AM	#5
Jeff_in_KC somebody shut me the fark up. Join Date: 01-04-05 Location: Pleasant Hill, MO	I don't think I'd actually make the slaw. Sam's Club mod. __________________ KCBS Member #14287

06-07-2006, 08:30 AM	#6
butt head is one Smokin' Farker Join Date: 01-29-06 Location: East Norriton,Pa.	I just did a grad party for 200. they had other food so i did 3 10#pork and that was fine.their was extra of evrything but my pork __________________ John, Butt Head BBQ Team- No IQ required meadow creek ts250- w/ 42 chicken cooker

06-07-2006, 05:31 AM	#1
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Graduation Party I've been asked to fix pulled bbq pork and Italian beef for a graduation party. They are expecting up to 200 people at the open house. Also fixing sides of cole slaw and baked beans. As I have never cooked for this many people before I would appreciate any and all input regarding how much to prepare. I figure 30 pounds of cooked pork and 30 pounds of cooked beef shoud do it but how many heads of cabbage am I going to need and how many pounds of beans? For those of you who cater on a regular basis, what would you charge? __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

06-07-2006, 08:38 AM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	It's the shrinkage that fouls things up. For pork butts you'll normally get 40% or so shrinkage - that's why I recommend 90-100# of raw pork to get about 54-60 pounds of finished meat - you may do better since some butts don't shrink up as much. The beef is the same problem depending on the cut and how lean it is. Packer briskets will shrink about 40-50% too. On the slaw, I'm with Jeff in that I'd buy the preshredded at Sam's or another restaurant supply place. The 3# bags at Sam's yield about 16 servings each. I did pork and sides for 450 over the weekend. I cooked about 280 pounds of raw pork, 18 cans of beans, and I don't remember how much slaw (I bought too much). We were able to feed everyone, sell some quarts (at least 60 or so), and provide a full counter pan of pork and fixin's to the fire department. There was still some meat left. I left it there for the staff to lunch on this week! Providing the "only" meat for an event is different from providing "an additional meat" - you sure don't want to run out until after everyone has had at least one serving!! __________________ 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.

06-07-2006, 10:13 AM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Check out this thread: http://www.bbq-brethren.com/forum/sh...ad.php?t=18189 __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

06-07-2006, 12:32 PM	#9
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri	Funny thing happened when I cooked for my Daughter's Graduation Party. We were expecting 60 - 80 but only 30 or so actually showed up. the catch was that there were teen age boys there. I had 25 pounds of pork but and 20 pounds of Brisket , a huge pan of Beans, hashbrown casserole, mac & cheese, 96 homemade rolls and salad. After the carnage I ended up with 3 pounds of pulled pork and a few beans that was it!! They all had thirds and I had never seen plates piled so high with food. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

06-07-2006, 12:47 PM	#10
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Name/Nickname : Tim	If you have Excel, interesting spreadsheet here: http://www.azbbqa.net/catering/ FWIW, TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) New Ninja Woodfired Grill for Christmas 2023

06-13-2006, 07:45 AM	#12
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Okay, here's the deal. Dropping off 45#'s of cooked pulled pork, 45#'s of cooked Italian Beef, beans and home made slaw for 200 people and 216 rolls. Case price at Sam's for the beef,whole eye of the round round roasts, $1.77/lb. and $1.14/lb. for the pork butt. Charged $1038.00. I think I'm going to pick up a couple of Nesco roaster ovens for the Italian Beef and baked beans and serve the pulled pork from a chafing dish. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

06-13-2006, 08:18 AM	#13
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Neil, those roaster ovens are nice to have. I've got a couple and only use them a few times a year, but when you need them they are hard to beat. __________________ Kevin

06-13-2006, 01:59 PM	#14
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	Neil, cook a pork butt in tomato sauce(or county ribs) for a few hours... , then pull it and add some sauce to it.... just like pulled pork.. but italian style.. awesome.. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

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