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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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12-13-2012, 07:10 AM
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#1 |
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Babbling Farker
  
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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~120 adults plus kids....
Serving Brisket and Pulled Pork plus hot dogs for the kids.
I'm thinking ~40llbs raw of Brisket and Pork as I expect we'll get some non RSVP stragglers as well. What do you guys think? This is for my neighborhood's Christmas party at our community park in the front of our neighborhood. We're going to serve some beans and potatoe salald to go with the meat. Also, if going low and slow with a serving time of 3PM (will pull and slice at home and serve in foil plans) what time would you guys get the meat on the smoker the night before? Thanks all! |
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12-13-2012, 09:27 AM
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#2 |
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Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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40 lbs each, or 40 lbs total? Figure on the low end 1/4 lb per person serving. You may even want to go 1/3 pound per person.
As far as cooking, I'd start earlier on the cook than later. That much meat will stay hot in a cooler for a few hours.
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12-13-2012, 10:07 AM
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#3 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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I've never cooked that much at once but I'm with cpw on this one. I'd rather start a bit too early instead of worry about serving tough meat that took longer than the rest to cook. Good luck and have fun!
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12-13-2012, 12:03 PM
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#4 |
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is One Chatty Farker
Join Date: 08-01-09
Location: Henderson, NV
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Exppect 40 -50% yield after cooking. So as cpw pointed out 40lbs each sounds about right. Also if they are serving themselves you may want more as some 1/2 pound sandwiches will go out the door.
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12-13-2012, 12:13 PM
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#5 |
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Babbling Farker
Join Date: 12-20-07
Location: Ponte Vedra, Florida
Name/Nickname : Jason
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Ok kewl. I went ahead and got a little more anyways. I think I'm closer to 100 pounds between the brisket and shoulder now.
Appreciate the math check. Hopefully I can have it all ready and mostly warm still come 3PM this Saturday! |
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12-14-2012, 09:31 AM
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#6 |
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is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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Hope it all goes well, dont' forget the pics!
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