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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-16-2010, 07:34 AM | #1 |
On the road to being a farker
Join Date: 03-24-10
Location: South Burlington, VT
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Quantity - Ribs and Pulled Pork for 18?
I've been asked to cook for a company party, 18 guests and they want ribs and pulled pork. I'm thinking at a minimum 1 (8-9lb) pork butt and 2 racks, but think that may be cutting it close. Should I do 2 butts and 3 racks?
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07-16-2010, 07:45 AM | #2 |
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN
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If it were me, I would cook a little more food than you think you'll need (especially if the company is paying for it).
Also...be sure to cut the ribs into pieces and put the pieces towards the end of the line so folks will fill it up with sandwiches and side items. Otherwise, you'll have folks fill their empty plates up with ribs and you'll run out of ribs (i've seen folks take a whole rack of ribs and then say something like "no room on my plate for a sandwich").
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07-16-2010, 08:03 AM | #3 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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I'd figure 4 racks and (1) 9 lb butt. Figure 2-3 ribs/person + 1 quarter lb sandwich/person. You feed 4-5 people/rack and 4 people/lb of finished pulled pork. You should get 5 lbs of pulled pork from a 9 lb butt for 20 sandwiches. Pre-cut the ribs in 2 and 3 rib segments so people don't serve themselves too much. Get an accurate headcount because you may have to add an extra rack at the last minute.
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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07-16-2010, 08:14 AM | #4 |
is One Chatty Farker
Join Date: 01-11-08
Location: Nashville
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I'm not an expert on estimating by any means, and I do like to over cook, but if I were you, I would probably do six slabs of ribs and either one huge 10 lb butt or two small ones. I tend to feed three ppl per slab, and with 55% loss on the butt, 1/4 lb per person, that butt would provide right at 18. Not much room for seconds but there are ribs. I usually cook loin ribs, so you might get four per slab on spares, depending on how you trim them, and you might get 5 if you serve the tips, but I think that's pushing it. I would cook no less than a huge butt and 4 slabs, but probably two smaller butts and 5 slabs spare / 6 loin just to be safe. Your boss will appreciate taking home the leftovers:)
dmp |
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Thanks from:---> |
07-16-2010, 08:37 AM | #5 |
On the road to being a farker
Join Date: 06-18-10
Location: Cumming ga
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i think the most important thing is sides. Make a good variety of sides so they dont fill their plate with ribs or sandwiches. I work contruction and we sometimes will have food brought to use. At first we put all the meat in the front of the line. Bad idea. Put the sides up front and the main dish at the end
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07-16-2010, 08:46 AM | #6 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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I'd say it depends on how good the meat is!!!!
I'm the guy who will grab a whole slab of ribs and then squeeze a pickle on the side. I'd say that 3 people per slab is about right and 1 large butt should work. I've got a big family (Mom & Daad, brothers and their families) and when I cook pulled pork for all of us (anywhere from 14-18 people) two butts is plenty and 4 or 5 racks is plenty, although I've not cooked BOTH for us. Where IS this party.....I'm already hungry!!
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[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] |
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07-16-2010, 09:01 AM | #7 |
Full Fledged Farker
Join Date: 07-10-09
Location: Baltimore, MD
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Two 6-7lb butts, and 6 racks is what I'm thinking. I always think what if everyone brings their appetite? Nobody is going to complain if you run out of the main course if everyone gets a plate of ribs and two sandwiches, but if everyone gets only 3 ribs, and one sandwich...
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07-16-2010, 11:43 AM | #8 |
is One Chatty Farker
Join Date: 07-07-09
Location: Newark, OH
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If you don't have a budget, fill your smoker up. If the company wants you to cook and says feed 18 and you cook (and they pay for) enough to feed 30, then you may appear to not have your calculations quite right. A large butt and 4 racks of spares will do the trick. Good luck.
__________________
- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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07-16-2010, 12:04 PM | #9 |
On the road to being a farker
Join Date: 03-24-10
Location: South Burlington, VT
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Thanks for the advice everyone. I appreciate the feedback and it gives me something to go with.
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07-16-2010, 12:54 PM | #10 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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I say overcook. The last bbq we had at our house some joker grabbed about 9 bones and what must have been a pound of pulled pork. No sides, nothing, he didn't even make a sandwich out of the pulled pork, just a huge plate of meat. I must admit it kind of pi$$ed me off.
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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07-16-2010, 01:05 PM | #11 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Go to Sams and get a package of 2 pack of butts and a 3 pack of spares. There will be plenty of leftovers and it will cost less than $50.
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07-16-2010, 03:10 PM | #12 | |
is One Chatty Farker
Join Date: 05-24-10
Location: Lincoln, NE
Name/Nickname : hamiltont
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Quote:
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