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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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11-05-2007, 01:11 PM
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#1 |
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On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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Cookin' for 70.
Heya everyone!
Well, I got to cook for 70 people on Thursday. They are mostly in the 35-40 age group with a few younger ones 25up. They decided to have 2 meats and 4 sides. Pork - (2) #7-8 butts Brisket - (2) full packers ------- Slaw - (1) tub / Sams Beans - (1) BIG can / Sams Potatoe Salad (1) tub / Sams Hush Puppies - ? - Smithfields ------- Soda - still thinkin Sweet Tea - 4 gallons / Smithfield How does the meats and sides look quantity wise? I plan to cook the Briskets Wednesday night. To be done around 11pm(ish) So I would only have to cook the butts there on Thursday... |
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11-05-2007, 01:14 PM
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#2 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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The best way to put it is that,
I would want to be at the front of the line!
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-05-2007, 01:23 PM
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#3 | |
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Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
Ditto
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qman Para Bellum |
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11-05-2007, 02:02 PM
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#4 |
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On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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I pulled up the Barbecue-Review catering calculator and pluged in the numbers and it gave me :
42.42 lbs uncooked pork with 55% yield(?) of 23.33 pds cooked 38.89 lbs uncooked brisket with 60% yield of 23.33 pds cooked. I was thinking that this would be alot, along with the sides? sheeet man this estimating is hard... LOL |
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11-05-2007, 02:08 PM
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#5 |
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Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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With the price of Butts right now, I would cook between 4-6 Butts and then go with 4 packers. Go heavy on the pork though because of price. If you run out of brisket youll have pork to fall back on.
Just my opinion Have a great event Dan
__________________
Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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11-05-2007, 02:14 PM
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#6 |
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On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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Hey man THANKS for the input...
stick with the sides? |
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11-05-2007, 02:23 PM
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#7 |
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somebody shut me the fark up.
  
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Soda can have too many varying tastes.
Maybe bottled water and Sweet tea Just a thought, never catered before
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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11-05-2007, 02:28 PM
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#8 |
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somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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How much is a tub or a big can? With 3 sides, I would probably figure on 1.5 to 2 oz for each side per person.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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11-05-2007, 05:06 PM
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#9 |
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On the road to being a farker
Join Date: 08-19-07
Location: bloomfield indiana
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No Fatties ?
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11-05-2007, 06:20 PM
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#10 |
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is one Smokin' Farker
Join Date: 08-07-06
Location: Bluffton, SC
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I agree on cooking more pork than brisket. As for sides, when I'm giving three sides I figure 3.22oz per person.
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Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit. |
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11-06-2007, 12:24 AM
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#11 |
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Full Fledged Farker
Join Date: 10-23-07
Location: Norwalk,Iowa
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I'm doing a cook tomorrow for 40. I'm doin' 3 butts, 20lbs of beans,2 bbq pizzas and a bunch of abt's.
I'm thinkin' you outta double up on the pork or make a ton of appetizers! And yeah, the estimatin' really is tough! |
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11-06-2007, 03:27 AM
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#12 |
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Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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70 people
2 meats 4 Oz / meat 35 lbs uncooked pork = 4 @ 9 lbs butts 30 lbs uncooked brisket = 3 @ 10 lbs 3 sides 3 Oz / side Slaw 3 tubs @ 80 Oz / tub Beans 2 cans @ 117 Oz / can Potato salad 3 tubs @ 80 Oz / tub These are tight figures for 70 for meat but a little loose on the sides, if you know the 70 is an accurate count you might stick with them as is, if you want to cover some overs consider 40 lbs 5 @ 8 lbs pork and 35 lbs brisket, this would allow 3 servings / lb of meat instead of 4 servings / lb. If you are pricing it as a total job, what you buy is what you serve, the leftovers belong to the client. If you are pricing it by the plate, the temptation to cut too tight can be too strong to resist, then the servings would need to be accurate or the food will run out!
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"There is no such thing as a little garlic." A.Baer |
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11-06-2007, 12:05 PM
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#13 |
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On the road to being a farker
Join Date: 04-09-07
Location: Jacksonville,NC
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Na this is a "total job" as far as pricing goes.
Thanks Ezzy! I think I will go with the one extra pork butt. The guy throwing this did call tellin me they wanted the hushpuppies. . . I am thinkin about dropping 1 tub off of the slaw and P salad and getting 8-10 dozen puppies from Smithfields... Hmm- I am starting to think that I might be the one dishin the food out to keep the portion control... |
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11-06-2007, 01:19 PM
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#14 |
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is one Smokin' Farker
Join Date: 03-07-07
Location: Birmingham Alabama
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4 8lb butts and 3 12lb briskets should cover the meat. But like someone else said, pork is cheap right now, would be worth the money to have an extra butt cooked to cover your butt incase you get a bunch of big eaters.
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ΜOΛΩΝ ΛΑΒΕ Leverguns, 1911s and BBQ Thank God i'm American! Matt Pair, member of the AlabamaGrillBillies Cookteam and Catering company. 24x54 Offset stick burner, 18" WSM, UDS, Mutiple Weber Kettles and a 22" WSM on the way. |
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