First big group cook this weekend. Am I planning correctly?

syndicate559 · 08-04-2011, 11:09 PM

Hey guys, I'm doing a fundraiser for my daughter's hockey on Saturday. Pulled pork sandwiches, with cole slaw and extra sauce. I'm currently sitting on 66 sandwiches ordered, but will probably have a few more by the time I go pick up the meat tomorrow. I'm planning on doing them on soft hoagie rolls so that they're bigger than a hamburger bun size sandwich (charging $6.50 each, including the side of slaw), but still the same texture and everything. I'm planning on a half pound of meat pre-cooked per sandwich and hoping that I'm overestimating a little bit. Does that sound pretty good to you guys or am I way off? Thanks for any help you can give.

3 Rivers BBQ · 08-05-2011, 10:03 AM

Sounds about right on meat if using butts, but if using shoulders I would go up a little. I find that the shoulders have better flavor but alot higher waste factor of fat and bone. Just remember to have fun and it is for your daughter's team.

Chef Jim · 08-05-2011, 10:40 AM

You can't beat that advise. You should have plenty.

syndicate559 · 08-05-2011, 03:48 PM

Thanks guys. Up to 75 orders now! This is gonna be fun.

Woodbutcher · 08-05-2011, 04:43 PM

A good rule of thumb is divide the number of people (sandwiches) by 2.4. That will give you the amount of meat to buy.

BBQ4FUN · 08-05-2011, 04:49 PM

Quote:

Originally Posted by Woodbutcher

A good rule of thumb is divide the number of people (sandwiches) by 2.4. That will give you the amount of meat to buy.

That is something that will come in handy in the future.

expatpig · 08-05-2011, 05:54 PM

Just out of curiosity, have you checked with your local health dept about serving food for a fundraiser? My local health unit won't let us do it unless we jump through a lot of hoops and prepare it in an approved commercial kitchen.

LoneStarMojo · 08-05-2011, 06:40 PM

My guess is that what the health dept doesnt know won't hurtem a bit.

syndicate559 · 08-05-2011, 07:42 PM

Uh, yeah, we're doing this on the DL for sure...

Small, just family and friends ordering.

Rocco05 · 08-05-2011, 08:03 PM

Good luck and cudos for stepping up and accepting the challenge for a good cause! Wish I lived closer, I'd buy a sandwich from you for the cause. Of course it doesn't take much arm twisting to get me to eat some delicious bbq!

syndicate559 · 08-05-2011, 11:46 PM

Right on, Rocco. The moral support is much appreciated.

syndicate559 · 08-05-2011, 11:47 PM

Oh yeah, and finally cut the orders off at 81 sandwiches. I think that's getting pretty close to maxing out what my 22.5" WSM can handle in one cook.

Bbq Bubba · 08-06-2011, 09:21 AM

Quote:

Originally Posted by Woodbutcher

A good rule of thumb is divide the number of people (sandwiches) by 2.4. That will give you the amount of meat to buy.

Please explain your math? 81 \ 2.4 = 33.75 lbs raw?

Quote:

Originally Posted by expatpig

Just out of curiosity, have you checked with your local health dept about serving food for a fundraiser? My local health unit won't let us do it unless we jump through a lot of hoops and prepare it in an approved commercial kitchen.

Buzz kill!

81 sammies @ 1/3 lb = 27 lbs cooked = 54 lbs raw. That's about 7 butts!

Wampus · 08-06-2011, 09:41 AM

My math works the same as Bubbas. I've not done nearly as many as HE has, but what I have done, I used that same formula and they worked out for me.

Good luck and way to go!!!!

Meat Burner · 08-06-2011, 10:27 AM

I agree with Bubba.

08-04-2011, 11:09 PM	#1
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	First big group cook this weekend. Am I planning correctly? Hey guys, I'm doing a fundraiser for my daughter's hockey on Saturday. Pulled pork sandwiches, with cole slaw and extra sauce. I'm currently sitting on 66 sandwiches ordered, but will probably have a few more by the time I go pick up the meat tomorrow. I'm planning on doing them on soft hoagie rolls so that they're bigger than a hamburger bun size sandwich (charging $6.50 each, including the side of slaw), but still the same texture and everything. I'm planning on a half pound of meat pre-cooked per sandwich and hoping that I'm overestimating a little bit. Does that sound pretty good to you guys or am I way off? Thanks for any help you can give. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

08-05-2011, 10:03 AM	#2
3 Rivers BBQ Full Fledged Farker Join Date: 09-02-09 Location: Lexington, SC	Sounds about right on meat if using butts, but if using shoulders I would go up a little. I find that the shoulders have better flavor but alot higher waste factor of fat and bone. Just remember to have fun and it is for your daughter's team. __________________ Horizontal Roadside Smoker, Perfect Flame Vertical LP Smoker, Weber Performer

08-05-2011, 10:40 AM	#3
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida	You can't beat that advise. You should have plenty. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR]

08-05-2011, 03:48 PM	#4
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Thanks guys. Up to 75 orders now! This is gonna be fun. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

08-05-2011, 04:43 PM	#5
Woodbutcher Is lookin for wood to cook with. Join Date: 12-12-09 Location: Lancaster, PA	A good rule of thumb is divide the number of people (sandwiches) by 2.4. That will give you the amount of meat to buy. __________________ XL, Med, & mini BGE, 22" Weber Kettle, UDS, Red Thermopen and Yellow super fast Thrermopen

08-05-2011, 05:54 PM	#7
expatpig is One Chatty Farker Join Date: 02-20-10 Location: Cochrane, On.	Just out of curiosity, have you checked with your local health dept about serving food for a fundraiser? My local health unit won't let us do it unless we jump through a lot of hoops and prepare it in an approved commercial kitchen. __________________ "When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]

08-05-2011, 06:40 PM	#8
LoneStarMojo is one Smokin' Farker Join Date: 01-02-11 Location: Smithton, MO	My guess is that what the health dept doesnt know won't hurtem a bit. __________________ "Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects.

08-05-2011, 07:42 PM	#9
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Uh, yeah, we're doing this on the DL for sure... Small, just family and friends ordering. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

08-05-2011, 08:03 PM	#10
Rocco05 Knows what a fatty is. Join Date: 06-09-11 Location: Elmira,NY	Good luck and cudos for stepping up and accepting the challenge for a good cause! Wish I lived closer, I'd buy a sandwich from you for the cause. Of course it doesn't take much arm twisting to get me to eat some delicious bbq!

08-05-2011, 11:46 PM	#11
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Right on, Rocco. The moral support is much appreciated. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

08-05-2011, 11:47 PM	#12
syndicate559 Full Fledged Farker Join Date: 06-04-11 Location: Fresno, CA	Oh yeah, and finally cut the orders off at 81 sandwiches. I think that's getting pretty close to maxing out what my 22.5" WSM can handle in one cook. __________________ Eddie G. - Smoke Bomb BBQ coming off a Lang 48 Hybrid Deluxe

08-06-2011, 09:41 AM	#14
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	My math works the same as Bubbas. I've not done nearly as many as HE has, but what I have done, I used that same formula and they worked out for me. Good luck and way to go!!!! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

08-06-2011, 10:27 AM	#15
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	I agree with Bubba. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

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