Two questions: Please and Thank You

Didn't mention how many people

In terms of Prime Rib, it also depends on the sides and how it is to be served. Normally, if I am serving Prime Rib, I serve from a carving station, this adds cost. For anything smaller, say 15 and under, it is plated or served on a platter. Sides are usually upgraded from BBQ types sides as well. Out here, we are talking $20 to $25 a person minimum.

Last year, for a very high end event, smoke Prime Rib and sides was $55 a person and that was no labor for a friend.

Roast beef, on the other hand, can be a lot less expensive, depending on the cut you select.

Either way, I like to cook these types of roast to 135°F internal temperature and let it rest up to 140°F. I don't cook that well for myself, but, I find in general that is a safe, across the board temperature. Of course, larger roasts will offer a range of done levels. As always, what to charge is based upon the cost of your meat. I base by quantities on 15% loss of mass, boneless roasts, 20% loss of mass in bone-in.

cynfulsmokersbbq said:

We do $10.50 a plate, two meats and two sides for 4 or 400. I'm just looking at what other caterers add to the cost of a plate for prime rib.

I will figure in the cost of servers, carving station and other staff costs later.

This wedding will be for 300-350.

Click to expand...

IMO, with Prime rib costing about 3 - 3 1/2 times the cost of brisket, I would triple you brisket markup. ie if you upcharge 2.00 for brisket, upcharge $7 for prime rib.

I add 15 a plate for hand carved 8oz prime rib, cooked in hi heat 500 to 600 to internal of 125, hot aujuis next to me...spice simple salt-pepper-onion-garlic
for roast beef, top round cooked to internal of 120 that you have to use meat slicer to get razor thin slices, did a 23 pounder yesterday for a party, great yield and only 3 a pound for choice angus