Ribs and Brisket for 50

Biged92 · 09-22-2013, 05:41 PM

I am cooking up ribs and brisket for a party I'm having . So far I have roughly 50 people coming, mainly adults. I was planning on cooking 9 rack of spares, cutting them down to St Louis cut and serving the ribs and rib tips. I was also going to cook a couple 13lb briskets as well. Along with the meat I anticipated on making 3 half pans of Mac n Cheese, 3 half pans of slaw, 2 half pans of smoked beans, as well as enough corn bread for everyone.

Since I have never cooked for this many people, does this amount of food sound like too much, or too little?

I appreciate the help.

Smokin' D · 09-22-2013, 07:02 PM

sounds like plenty to me!

gaspipe1 · 09-26-2013, 10:10 AM

Biged, pls post the results. Was it enough or would you have changed anything?

Diesel Dave · 09-26-2013, 10:26 AM

That sounds like you should be fine.
Figure #26 brisket will cook down to aprox #18, most people won't really eat more than 1/5# of meat with sides. Plus throw in the ribs at about 3 ribs a person with the brisket and fixins.
You should be golden.
We used to do an end of summer picnic at the farm and had 100+ people, we did a rear 1/4 of beef, aprox #115, before cooking and had left overs to freeze.

scottysbronc · 09-26-2013, 12:09 PM

pls let us know how it turned out :)

okiej · 10-01-2013, 10:19 PM

I just did a cook this last weekend for about 150 at my daughters wedding. We had brisket, pulled pork, mac n cheese, potato salad, tabouli, and baked beans. Based on my experience I'd say you got it about right. You might have some leftovers, but not many. We had barely enough, I prefer having to much with friends! We had about 50# cooked meat. Also had fruit trays and cup cakes. If it's good, they will pig out!

JUST SMOKIN' · 10-08-2013, 09:02 AM

My BBQ buddy COZ told me this was the place to come for help. We have cooked for many functions in the last 6 months for 50-80 people, and always have tons of leftover sides. We are always right on the meat when cooking 2 meats, but here's my new problem. 200 people, chopped brisket and pulled pork for sandwiches and whole 2-3# chickens quartered or cut in 6ths. How much would you cook of each meat. Also I have been figuring 1/4# portions on sides and taking half at the end of event and throwing it away. HELPPPPPPPPPPPPPPP !

Tim Schopp
TIM'S FULL BELLI DELI
Oshkosh, WI

ButtBurner · 10-08-2013, 09:29 AM

Quote:

Originally Posted by JUST SMOKIN'

My BBQ buddy COZ told me this was the place to come for help. We have cooked for many functions in the last 6 months for 50-80 people, and always have tons of leftover sides. We are always right on the meat when cooking 2 meats, but here's my new problem. 200 people, chopped brisket and pulled pork for sandwiches and whole 2-3# chickens quartered or cut in 6ths. How much would you cook of each meat. Also I have been figuring 1/4# portions on sides and taking half at the end of event and throwing it away. HELPPPPPPPPPPPPPPP !

Tim Schopp
TIM'S FULL BELLI DELI
Oshkosh, WI

probably better to start a new thread on this since people may think this has to do with the original one and not open and read it

Biged92 · 10-12-2013, 01:20 AM

I know this is a little late, but figured I would post the outcome of the party I cooked for. Bottom line, I didn't cook enough food. We ended up making 9 racks of St Louis cut spare ribs, the rib tips from the spares, 2 - 15 to 16lb briskets, 4 half pans of mac n cheese, 3 half pans of slaw, 2 half pans of beans, and 60 corn muffins. all of it gone!

When I asked my buddy who would be attending the party, he said about 50 average sized guys. The party was for another friend of his who owns a cigar shop. Anyways, to me that sounds like roughly 50 people, with a avg weight of 150 to 200lbs. Well that was way off. There were roughly 30 people that showed up, with an average size of 6' 4", and roughly 3 bills. All these guys had to have been ex NFL players. The food lasted roughly 90 minutes. But that was ok, cuz everyone had there fill, and no one was left wanting. Each of them had 2 or 3 plates, and ate like someone was going to take it away from them. If I hadn't seen the size of these guys, I would have assumed they had fasted for a week before showing up.

So the take away from all this, next time I am going to ask what they think "average size" is, cuz obviously we each have our own definition. All in all it was a success, and received numerous compliments about the food. Thanks for all of the help.

billm · 10-12-2013, 06:09 AM

just saw this thread now otherwise i would told you it might not be enough. We used to do an annual cook at our house with roughly 40-50 people and plow through two briskets like nothing along with 3 pork butts and single bone ribs appetizer.
Then again Im always of the mind that id rather have more than run out. I like leftovers too. Sounds like you didnt run out and had just enough which is good. :)

09-26-2013, 10:26 AM	#4
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	That sounds like you should be fine. Figure #26 brisket will cook down to aprox #18, most people won't really eat more than 1/5# of meat with sides. Plus throw in the ribs at about 3 ribs a person with the brisket and fixins. You should be golden. We used to do an end of summer picnic at the farm and had 100+ people, we did a rear 1/4 of beef, aprox #115, before cooking and had left overs to freeze. __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

09-26-2013, 12:09 PM	#5
scottysbronc Wandering around with a bag of matchlight, looking for a match. Join Date: 09-25-13 Location: plattsburgh ny	pls let us know how it turned out :) __________________ 250r Bubba Grill, WSM22.5 and a couple of good ol kettles

10-08-2013, 09:02 AM	#7
JUST SMOKIN' Knows what a fatty is. Join Date: 01-19-12 Location: OSHKOSH, WISCONSIN	First large event, need help! My BBQ buddy COZ told me this was the place to come for help. We have cooked for many functions in the last 6 months for 50-80 people, and always have tons of leftover sides. We are always right on the meat when cooking 2 meats, but here's my new problem. 200 people, chopped brisket and pulled pork for sandwiches and whole 2-3# chickens quartered or cut in 6ths. How much would you cook of each meat. Also I have been figuring 1/4# portions on sides and taking half at the end of event and throwing it away. HELPPPPPPPPPPPPPPP ! Tim Schopp TIM'S FULL BELLI DELI Oshkosh, WI

10-12-2013, 01:20 AM	#9
Biged92 On the road to being a farker Join Date: 03-30-12 Location: Huntington Beach, California	I know this is a little late, but figured I would post the outcome of the party I cooked for. Bottom line, I didn't cook enough food. We ended up making 9 racks of St Louis cut spare ribs, the rib tips from the spares, 2 - 15 to 16lb briskets, 4 half pans of mac n cheese, 3 half pans of slaw, 2 half pans of beans, and 60 corn muffins. all of it gone! When I asked my buddy who would be attending the party, he said about 50 average sized guys. The party was for another friend of his who owns a cigar shop. Anyways, to me that sounds like roughly 50 people, with a avg weight of 150 to 200lbs. Well that was way off. There were roughly 30 people that showed up, with an average size of 6' 4", and roughly 3 bills. All these guys had to have been ex NFL players. The food lasted roughly 90 minutes. But that was ok, cuz everyone had there fill, and no one was left wanting. Each of them had 2 or 3 plates, and ate like someone was going to take it away from them. If I hadn't seen the size of these guys, I would have assumed they had fasted for a week before showing up. So the take away from all this, next time I am going to ask what they think "average size" is, cuz obviously we each have our own definition. All in all it was a success, and received numerous compliments about the food. Thanks for all of the help. __________________ Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker \| 22.5" OTS \| Assassin28 \| Traeger Lil Tex Elite \| GMG Daniel Boone

10-12-2013, 06:09 AM	#10
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	just saw this thread now otherwise i would told you it might not be enough. We used to do an annual cook at our house with roughly 40-50 people and plow through two briskets like nothing along with 3 pork butts and single bone ribs appetizer. Then again Im always of the mind that id rather have more than run out. I like leftovers too. Sounds like you didnt run out and had just enough which is good. :) __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

09-22-2013, 05:41 PM	#1
Biged92 On the road to being a farker Join Date: 03-30-12 Location: Huntington Beach, California	Ribs and Brisket for 50 I am cooking up ribs and brisket for a party I'm having . So far I have roughly 50 people coming, mainly adults. I was planning on cooking 9 rack of spares, cutting them down to St Louis cut and serving the ribs and rib tips. I was also going to cook a couple 13lb briskets as well. Along with the meat I anticipated on making 3 half pans of Mac n Cheese, 3 half pans of slaw, 2 half pans of smoked beans, as well as enough corn bread for everyone. Since I have never cooked for this many people, does this amount of food sound like too much, or too little? I appreciate the help. __________________ Big Ed Sharpe Gourmet Cooking Wood 22.5 WSM w/ WiFi Stoker \| 22.5" OTS \| Assassin28 \| Traeger Lil Tex Elite \| GMG Daniel Boone

09-22-2013, 07:02 PM	#2
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	sounds like plenty to me!

09-26-2013, 10:10 AM	#3
gaspipe1 Full Fledged Farker Join Date: 05-23-11 Location: Cranford, NJ	Biged, pls post the results. Was it enough or would you have changed anything?

10-01-2013, 10:19 PM	#6
okiej is One Chatty Farker Join Date: 09-20-13 Location: Cushing Oklahoma Name/Nickname : Jeff	I just did a cook this last weekend for about 150 at my daughters wedding. We had brisket, pulled pork, mac n cheese, potato salad, tabouli, and baked beans. Based on my experience I'd say you got it about right. You might have some leftovers, but not many. We had barely enough, I prefer having to much with friends! We had about 50# cooked meat. Also had fruit trays and cup cakes. If it's good, they will pig out!