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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. |
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09-26-2012, 08:53 PM | #1 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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Wedding for 100 this weekend, numbers help
Cooking for a wedding this weekend, have sides figured up, but meat is a question... They want 2 meats brisket and pulled pork, I was estimating at 30 lbs of each...
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
09-26-2012, 11:37 PM | #2 |
Babbling Farker
Join Date: 10-25-06
Location: Madrid, IA
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Is that cooked or raw? What size portion are you using for your estimate. At a 5 oz serving you would get about 96 servings from 30# cooked. How is this going to be served?
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Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ |
09-27-2012, 12:14 AM | #3 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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30lbs cooked weight at 4oz per sandwich, it will be buffet style,
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
09-27-2012, 07:34 AM | #4 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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For buffet, that may not be quite enough. Can you serve the first pass and then go self serve? That way everyone gets a shot at both meats ahead of Bubba the human WM truck!
Otherwise, I'd bump it up about 5-8# per meat.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
09-27-2012, 08:13 PM | #5 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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You will be good with 30lbs of each but I would add 2-4lbs of pork and drop that much in brisket for my area. More like 34lbs pork and 26lbs brisket but I am sure other areas are different.
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09-27-2012, 11:20 PM | #6 |
Full Fledged Farker
Join Date: 03-12-09
Location: Genesee Valley, NY
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How did you quote the job in the first place?
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HandsomeSwede fettsvinbbq.com |
09-27-2012, 11:27 PM | #7 |
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana
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originally it was one meat 3 sides, then after they had some of my brisket left over from a competition practice cook they changed it to pork,brisket and 2 sides Originally i had figured one meat but when they switched to two it confused me just because some people wont eat pork, or will eat more beef so wasnt sure how to break it down into two meats.... we normally only do vending and have certain events we do... we dont do much on the way of catering as my "real job" takes up a lot of time and is not very flexible... not getting paid at all for it, actually going into the hole as a wedding gift.
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JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO |
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