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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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06-29-2009, 11:55 PM
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#1 |
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Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Serving scoop size?
What size serving scoop do any of you use when portioning pulled pork sandwiches?
If you don't use a scoop what to you use for portion control? I was thinking that a #8 would be just about right. What do you think?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
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06-30-2009, 08:08 AM
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#2 |
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is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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i use a grab of the tongs. i weighed out 1/3lb. & can eyeball it now. depends on your bun size-i try to cover the bottom of a 4" bun w/ a couple chunks falling off. it looks better & we're being a bit generous w/ our getting back in biz.
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Blues_n_Cues BBQ Concessions & Catering |
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06-30-2009, 09:59 AM
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#3 | |
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Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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Quote:
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www.TOPS-BBQ.com Diamond Plate FAT 50 Ultra 200-Gal Barrel 55-Gal Horizontal offset 2 55-Gal Vertical Barrels Bar-B-Chef Offset Anything worth fighting for is worth fighting for dirty! 
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