Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
02-27-2012, 08:17 PM | #1 |
Full Fledged Farker
Join Date: 08-11-08
Location: DC Metro
|
Cooking for small group
Cooking for 20-25 people in my cigar club, 15 guys/10 gals. I was thinking four 6lb butts, 4 racks of spares, a tray of beans, cole slaw, and potato salad.
Too much? Too little? Just right? Thanks. |
02-27-2012, 10:07 PM | #2 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
13 lbs raw butts - Two large ones
3 to 4 racks of spares 1 each half pan full of beans, slaw and potato salad That will be plenty for 25 |
02-27-2012, 11:09 PM | #3 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
|
I'm no expert but I would prefer to cook 2 larger (9-10ish lb.) butts rather than 4 smaller ones if you can find them. I think the come out more moist. How many ribs do you think each person will eat. If an average rack has 12 bones x4 that's 48 bones. So you'll have a little less than two per person. If you think everyone will only eat 2 then you should be fine with 2 large butts, 4 racks and your 2 pans of sides. If it's me i'd make 5 or 6 racks because I always freak out about running out of food. Drives my wife nuts but keeps the people happy. Again i'm no expert.
__________________
[COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
02-28-2012, 07:17 AM | #4 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
|
I agree with the others on the butts and the sides. I kind of agree with fingerlickin on the ribs, but I always make too much food for the same reason he states. But ribs make good left overs!
__________________
BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
03-01-2012, 02:05 AM | #5 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
|
Can you get me on the guest list? Sounds like some good chow!
__________________
"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. |
03-01-2012, 11:01 AM | #6 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
|
Depends on your goal I guess if you plan on having plenty of ribs for everyone to eat the amount of ribs they wat you better figure 7 to 10 racks. But a 4oz sammie and 2 to 3 ribs is a nice meal. I don't doubt that if you cooked 10 rack it would all get eaten but you will end up with left over pulled pork but that ain't too bad either :)
|
Thread Tools | |
|
|