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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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01-26-2009, 07:33 PM | #1 |
Knows what a fatty is.
Join Date: 05-25-08
Location: Norwalk Iowa
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How many butts?
About how many butts would I need to feed 150 people. Thanks, Pat
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01-26-2009, 08:02 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts.
YMMV
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
01-26-2009, 08:27 PM | #3 |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Sounds about right but if there more adults than kids add about another 10%
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I'MMM Back💪 |
01-26-2009, 08:59 PM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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1 Case + 1 - 2 pak
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
01-26-2009, 11:07 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
YMMSNV = Your mileage maybe should not vary
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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 |
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01-26-2009, 11:10 PM | #6 |
Knows what a fatty is.
Join Date: 02-10-08
Location: Boulder, CO.
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Hi Ganso,
I've got an event coming up for 175 and I'm cooking about 105 pounds of butts. I think that's probably much more than I need. But leftovers are always good and running out of food is ALWAYS bad! I have a chef friend who cooks lots of butts for Farmers Markets and gets 70-80% yield. He brines them first - maybe that helps. Shoot me an email and I'll send you a catering calulator that I use. Have fun. Contact me anytime if I can help. Frank
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Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="[email protected]"][email protected][/EMAIL] |
01-27-2009, 12:28 AM | #7 |
On the road to being a farker
Join Date: 12-09-07
Location: Pewaukee, WI
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I come up with 100# raw butts. What the guys said above is accurate.
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The Dude: Yeah, well. The Dude abides. Medium Spicewine 3 WSMs www.smokincaboose.com |
01-27-2009, 12:35 AM | #8 |
Take a breath!
Join Date: 12-05-06
Location: Pleasant View, TN
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I did a church picnic last year and planned on 125 people. The numbers said about 14 butts. Way too much, but we took some of it to a couple families that were having funerals that week, and I took some to some companies to see if I could get some sponsors or catering gigs.
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Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker:-P |
01-27-2009, 04:41 AM | #9 |
On the road to being a farker
Join Date: 12-23-07
Location: Wilmington,DE
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Well for me,
150 people 5.33oz sammies(Large roll)= 50lbs cooked X2 for shrinkage= 100lbs Raw pork 4oz sammies(small hamburger bun) = 38.5lbs cooked X 2 for shrinkage = 77lbs raw Personally I like the larger portion and price that way, Makes me look better and any leftovers go to the customer so they are super happy. Good luck with the cook.
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The Only thing consistant in BBQ is--It's always the Judges Fault! KCBS CBJ |
01-27-2009, 04:51 AM | #10 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Obvious point is that bone-in butts would have a lower yield than boneless. The butts we get at Costco are boneless.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
01-27-2009, 01:04 PM | #11 |
is One Chatty Farker
Join Date: 09-05-05
Location: Holly, Michigan
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The event we did last year served 300 people and we cooked up 160 pounds of butts.
There was plenty of leftovers but we also served chix thighs and ribs too. Scott
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Scott Rubbed, Smoked & Sauced BBQ Team Sponsored by Bars Leaks/Rislone Humphreys Battle Box Chargriller Akorn, Akorn Jr. Certified Moink Baller, CBJ# 53817 |
01-27-2009, 01:50 PM | #12 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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I'm making 300 sammies, 4 oz per sammie, and plan to have 75 pounds of cooked or roughly 150 of uncooked, Yield is closer to 60 percent when doing large volume like that I have found. Scott
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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 |
01-30-2009, 09:32 AM | #13 | |
Full Fledged Farker
Join Date: 05-24-08
Location: Walnut,CA
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Quote:
Is this due to a moister cooking environment when the cooker is full? Or? .
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[FONT=Garamond][SIZE=3]Paul [/SIZE][/FONT]- - - Certified [B]MOINK[/B] Baller [FONT=Times New Roman]Stainless Pool Filter Drum, BarBChef offset, charcoal GOSM, a gasser and a weed burner.[/FONT] [FONT=Times New Roman]Henckels Twin Cuisine knives, CDN ProAccurate fast thermometer, Maverick Dual Probe Wireless thermometer, and lots more cooking tools.[/FONT] "We keep you alive to serve this ship. Row well, and live." |
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