Outdoor wedding for 200

Two Bears · 08-03-2011, 01:04 PM

They want me to do just pork butts for 200 people for an outside wedding. This is the only meat, there will be other sides but no other meats. Do you think 175 pounds of uncooked boston butts is enough?

big brother smoke · 08-03-2011, 01:45 PM

Quote:

Originally Posted by Two Bears

They want me to do just pork butts for 200 people for an outside wedding. This is the only meat, there will be other sides but no other meats. Do you think 175 pounds of uncooked boston butts is enough?

175 (raw) = 87.6 (cooked) = .33 lb per person = 262.50 - 1/3 lb. servings. YMMV

Only you can answer if that is enough, lol

HBMTN · 08-03-2011, 08:47 PM

I'd knock 25lbs off and be at 150lbs raw weight myself.

Two Bears · 08-06-2011, 09:20 AM

I went with 20 butts at about 180-185 pounds.
We will see how it works out
, The meat is on the smoker now and will post how it goes Sunday.
Should be ready about 3:30 this afternoon.

jbrink01 · 08-06-2011, 10:27 AM

We did an outdoor wedding last night. 275, bartenders, cake servers, the whole deal. 150 pieces of chicken plus 70 pounds of cooked brisket. Worked out perfect with about 20 servings of each left after "seconds" call. We had 3 sides as well.

GreenDrake · 08-06-2011, 02:54 PM

I did a wedding two weeks ago, I cooked (raw weight) 65lbs boneless butts, three buffalo brisket and two beef brisket (chopped to burnt ends) and I had a full chafer of pork leftover. This was a wedding of 180 people. I bet 100lbs of pork would suffice.

Two Bears · 08-07-2011, 04:37 PM

Well it was a success !

Keep in mind this was my FIRST paid gig and did not want to run out. but that said I would bet that only about 100 - 125 people showed up so needless to say I had a lot of left overs (3 full trays) and a ton of buns.

This was the largest cook of Butts (20 total) that I did so far and I made it there with a half hour to spare :). I figured 3:30 finish and was close at 3:15.

So here is a question for you all that do pulled pork for large crowds - What are you using to shread the meat or best way to pull large amounts? The reason I ask is because pulling 20 butts was time consuming and doing it by hand took longer than I expected, Thankfully my wife came home as I had just started pulling them and she helped but if she had not been there I probably would have been late......

Thanks

mikerobes · 08-08-2011, 10:20 PM

So here is a question for you all that do pulled pork for large crowds - What are you using to shread the meat or best way to pull large amounts? The reason I ask is because pulling 20 butts was time consuming and doing it by hand took longer than I expected, Thankfully my wife came home as I had just started pulling them and she helped but if she had not been there I probably would have been late......

Thanks[/QUOTE]

Roman pork puller...porkpuller.com

GreenDrake · 08-08-2011, 10:22 PM

Deep stock pot, regular kitchen hand mixer, about a third or half a butt at a time, WHAP....done.. Easy as pie. Seriously, it works killer. No need for the Roman Pork Puller at all.

jbrink01 · 08-08-2011, 10:23 PM

Cook them to finish 4 - 6 hours early and throw in a cooler or 2. Pull just before serving. They'll pull easier and be plenty hot. I use my hands. Jersey gloves in rubber gloves on a cadaver tray (those are hard to find).

brotherbd · 08-08-2011, 11:13 PM

There's also the RO-Man Pork puller that you use with an Electric drill.

Here's their site.

http://www.porkpuller.com/

I don't own one, and I'm not selling for or endorsing them I just think it looks like a nifty gadget if you're pulling loads of pork.

Blessings,

Two Bears · 08-09-2011, 03:30 AM

Hey that looks like it will do the job. Thanks for the info.

4-5 hours prior to serve - Wish i had that much time to do that - I work nights. Heck I guess I could try and do a cook like this right after work then catch some sleep before the event rather than getting a couple hours sleep then starting. You might have something there...

08-03-2011, 01:04 PM	#1
Two Bears Full Fledged Farker Join Date: 09-15-10 Location: Minnesota	Outdoor wedding for 200 They want me to do just pork butts for 200 people for an outside wedding. This is the only meat, there will be other sides but no other meats. Do you think 175 pounds of uncooked boston butts is enough? __________________ http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build

08-06-2011, 09:20 AM	#4
Two Bears Full Fledged Farker Join Date: 09-15-10 Location: Minnesota	I went with 20 butts at about 180-185 pounds. We will see how it works out , The meat is on the smoker now and will post how it goes Sunday. Should be ready about 3:30 this afternoon. __________________ http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build

08-06-2011, 10:27 AM	#5
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	We did an outdoor wedding last night. 275, bartenders, cake servers, the whole deal. 150 pieces of chicken plus 70 pounds of cooked brisket. Worked out perfect with about 20 servings of each left after "seconds" call. We had 3 sides as well. __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

08-07-2011, 04:37 PM	#7
Two Bears Full Fledged Farker Join Date: 09-15-10 Location: Minnesota	Well it was a success ! Keep in mind this was my FIRST paid gig and did not want to run out. but that said I would bet that only about 100 - 125 people showed up so needless to say I had a lot of left overs (3 full trays) and a ton of buns. This was the largest cook of Butts (20 total) that I did so far and I made it there with a half hour to spare :). I figured 3:30 finish and was close at 3:15. So here is a question for you all that do pulled pork for large crowds - What are you using to shread the meat or best way to pull large amounts? The reason I ask is because pulling 20 butts was time consuming and doing it by hand took longer than I expected, Thankfully my wife came home as I had just started pulling them and she helped but if she had not been there I probably would have been late...... Thanks __________________ http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build

08-08-2011, 10:20 PM	#8
mikerobes On the road to being a farker Join Date: 07-11-11 Location: Durand,MI	So here is a question for you all that do pulled pork for large crowds - What are you using to shread the meat or best way to pull large amounts? The reason I ask is because pulling 20 butts was time consuming and doing it by hand took longer than I expected, Thankfully my wife came home as I had just started pulling them and she helped but if she had not been there I probably would have been late...... Thanks[/QUOTE] Roman pork puller...porkpuller.com __________________ Smokin' In The D BBQ Team Durand,MI Southern Q Gravity Limo Cooker Southern Q 500 Water Cooker Sometimes It's better to ask for forgiveness than permission I like to sit down and have a quiet beer, then several noisy ones

08-03-2011, 08:47 PM	#3
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	I'd knock 25lbs off and be at 150lbs raw weight myself.

08-06-2011, 02:54 PM	#6
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	I did a wedding two weeks ago, I cooked (raw weight) 65lbs boneless butts, three buffalo brisket and two beef brisket (chopped to burnt ends) and I had a full chafer of pork leftover. This was a wedding of 180 people. I bet 100lbs of pork would suffice.

08-08-2011, 10:22 PM	#9
GreenDrake is One Chatty Farker Join Date: 06-21-10 Location: Right over there	Deep stock pot, regular kitchen hand mixer, about a third or half a butt at a time, WHAP....done.. Easy as pie. Seriously, it works killer. No need for the Roman Pork Puller at all.

08-08-2011, 10:23 PM	#10
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri	Cook them to finish 4 - 6 hours early and throw in a cooler or 2. Pull just before serving. They'll pull easier and be plenty hot. I use my hands. Jersey gloves in rubber gloves on a cadaver tray (those are hard to find). __________________ [CENTER][B][/B] [/CENTER] [CENTER][B][I][B]KCBS #13207[/B][/I][/B][/CENTER] [CENTER][B][I]2013 Insane Can Posse [/I][I]Tour [/I][/B][/CENTER] [CENTER][I]Sponsored By: [/I][/CENTER] [CENTER][B][I]Gateway BBQ Store[/I][/B][/CENTER] [CENTER][B][I]Blues Hog BBQ Company[/I][/B][/CENTER] [CENTER][B][I]Plowboys BBQ Company[/I][/B][/CENTER]

08-08-2011, 11:13 PM	#11
brotherbd On the road to being a farker Join Date: 01-15-10 Location: Irving, TX	There's also the RO-Man Pork puller that you use with an Electric drill. Here's their site. http://www.porkpuller.com/ I don't own one, and I'm not selling for or endorsing them I just think it looks like a nifty gadget if you're pulling loads of pork. Blessings, __________________ brotherbd Weber Genesis 1000 - LP Newly finished UDS - Cooking but unpainted -supporting the U in UDS!

08-09-2011, 03:30 AM	#12
Two Bears Full Fledged Farker Join Date: 09-15-10 Location: Minnesota	Hey that looks like it will do the job. Thanks for the info. 4-5 hours prior to serve - Wish i had that much time to do that - I work nights. Heck I guess I could try and do a cook like this right after work then catch some sleep before the event rather than getting a couple hours sleep then starting. You might have something there... __________________ http://s25.photobucket.com/user/blackfoot123/slideshow/Clone%20build

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