Catering Questions

Beerwolf said:

As luck would have it... I was 'volunteered" to do the meats for my HS reunion. I am planning on Chicken/Pulled Pork/Tri tip OR Brisket.

In trying to figure the quantities... what is a good SWAG number to yield a serving? At present I have no idea of quantity attending.

Pork question. I am planning on smoking over nite, pulling in a foil pan and covering, keeping warm on large charcoal grille with addition of apple juice or more red sauce... is that how you pros do it?

The beef I will cook, foil in cooler and pull as needed?


Any thoughts are appreciated, as I tend to bite off more than I can chew.

Click to expand...

Will be easier when you get a head count - 4 oz per person for meat is a basis most use, and modify for multiple meats. So Ezzy's calculator has never let me down when working up quantities. I would do brisket instead of tri tip, based on cost. Chicken is best done by the piece. Overnite cook on pork is fine, but use a Cambro or cooler to keep it warm until serving, and then transfer to chafing dishes for buffet service.

Have you considered having attendees pre-order their meal in order to get a better handle on amounts and prep? Or possibly just offer a standard meal of pulled pork and chicken with sides? You'll get a lot of good help here - Best of luck!

Bump

Go here:

http://www.freewebs.com/susquehannabluesmoke/cateringthings.htm

These work great. There is a catering forum here, too.
http://www.bbq-brethren.com/forum/forumdisplay.php?f=30