Okay you caterers

bbqjoe · 02-03-2007, 09:16 AM

Got to send food for 30 for a superbowl party. I'm told they are pretty big eaters.
I would assume folks will be munching thoughout the whole deal.

The buyer says not to worry about over doing it. That doesn't really make it any easier.
My instinct always serves more, compared to less.
He wants a traditional spread.

Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans.

I'm leaning towards about fifteen pounds of each meat.

Any thoughts?

backyardchef · 02-03-2007, 09:20 AM

Sounds like plenty to me. Even if they are big eaters, figure with beer and any chip type stuff (if they have it) and the sides, that should do it.

jgh1204 · 02-03-2007, 09:24 AM

1.5lbs of meat per, sounds like plenty to me. Not a caterer, but an eaterer.

Plowboy · 02-03-2007, 09:27 AM

I agree that this sounds like enough. We figure 1/4 lb at average for a meal. For big eaters, 1/2 lb. For an event like this where people are grazing for hours, I'd up that as well to 3/4 lb per. This goes for all meats, sliced, pulled, and ribs.

If ribs were the only meat, being served, I'd figure 1.5 -2.5 lb. per person. That should be three fourths to a full rack per person for a Superbowl event where heavy eaters are grazing and drinking for hours. For a regular meal, just a half rack per.

Hope that helps.

EDIT: Per Tim's excellent question, I should say that my quantities here are cooked weights. For brisket, we figure 40% shrinkage.

The_Kapn · 02-03-2007, 09:33 AM

Quote:

Originally Posted by bbqjoe

Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans.

I'm leaning towards about fifteen pounds of each meat.

Any thoughts?

Joe,

Is that pre-cook or post-cook quantities?

TIM

bbqjoe · 02-03-2007, 09:35 AM

Post. Trimmed up, ready to eat.

tjus77 · 02-03-2007, 10:03 AM

Oh yeah, that should cover grazing for the entire event and then some! I'm bringing your Pork Candy recipe to the party I am going to.

bbqbull · 02-03-2007, 10:08 AM

Tough call for me Joe. Some Superbowl Parties start early in the afternoon and go till way beyond the game. Like a late brunch and a snackfest. Im guessing it would be plenty. Especially if more folks than planned show up for the day. Seems that always happens here.

Mike

Bigmista · 02-03-2007, 10:37 AM

That's plenty of meat! Your customers will be very happy.

chad · 02-03-2007, 10:51 AM

I usually figure 1/3 pound (5 oz.) for each meat...except on "combos" and then 1/4 poud each (ie. 1/2 pound total) -- all cooked weight.

I, too, figure 40% shrinkage on brisket and pork. I figure 4 bones or 3 people per slab on ribs. I use the standard yield on potato salad, slaw, etc. and always have plenty left...beans, on the other hand, have been "selling" well - but I always have plenty to cover the initial feeding -- depending on the beans I get 22-26 servings per #10 can -- I add sugar, molasses, sauce, etc. so the yeild varies a bit depending on how well the "candy" up.

As you know from your restaurant -- "big eater" covers a great deal of ground -- YOU shouldn't be responsible for the PIGS in the crowd. If I have that kind of crowd, I serve the meat the first time around - especially ribs - and let the folks help themselves to sides. If you're not serving this meal -- provide the 1/2# per person and collect your check!!

Catering isn't that much different than doing your restaurant estimates on yield.

scottyd · 02-03-2007, 11:21 AM

Joe where is your wings??

backyardchef · 02-03-2007, 11:54 AM

My answer was based on cooked, too. Just to clarify. Thanks to Chad for spelling out the quantities....easier than doing the math in your head.

bbqjoe · 02-03-2007, 12:11 PM

Well I just called him back, just to make sure we were both on the same page.
I'm going to drop it from 15lbs of each to 10.
It appears that some of the guests are kids, and they will also be doing lips and a$$holes as well as some burgers.
I can usually figure per head, but on an all day eating event it's a little harder.

big brother smoke · 02-03-2007, 12:18 PM

Joe et al:

Here is a thread I started a few months back. It may or may not be of use to you and others catering and or hosting big parties. U may view it here

lazybonesmoke1 · 02-03-2007, 12:58 PM

I would do 5 full slabs, 8 pounds of brisket , 1 half pan each of slaw, potato salad, and beans, 4 doz dinner rolls and charge him $200

02-03-2007, 09:20 AM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Sounds like plenty to me. Even if they are big eaters, figure with beer and any chip type stuff (if they have it) and the sides, that should do it. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

02-03-2007, 09:24 AM	#3
jgh1204 Babbling Farker Join Date: 12-26-04 Location: Selma, TX(You better slow down when you hit town)	1.5lbs of meat per, sounds like plenty to me. Not a caterer, but an eaterer. __________________ Wannabe BBQ Illuminati

02-03-2007, 09:27 AM	#4
Plowboy somebody shut me the fark up. Join Date: 10-09-06 Location: Blue Springs, MO	I agree that this sounds like enough. We figure 1/4 lb at average for a meal. For big eaters, 1/2 lb. For an event like this where people are grazing for hours, I'd up that as well to 3/4 lb per. This goes for all meats, sliced, pulled, and ribs. If ribs were the only meat, being served, I'd figure 1.5 -2.5 lb. per person. That should be three fourths to a full rack per person for a Superbowl event where heavy eaters are grazing and drinking for hours. For a regular meal, just a half rack per. Hope that helps. EDIT: Per Tim's excellent question, I should say that my quantities here are cooked weights. For brisket, we figure 40% shrinkage. __________________ Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler

02-03-2007, 10:03 AM	#7
tjus77 is One Chatty Farker Join Date: 10-19-06 Location: Montgomery, TX	Oh yeah, that should cover grazing for the entire event and then some! I'm bringing your Pork Candy recipe to the party I am going to. __________________ *Skinny Cooks Can't Be Trusted!* Lyfe Tyme Smoker Campfire Cookset, Dutch Oven Cooking Table Variety of Cast Iron DO's Weber Genius Gas Grill, Weber Kettle Cajuns make better lovers cause we'll eat ANYTHING.

02-03-2007, 10:08 AM	#8
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Tough call for me Joe. Some Superbowl Parties start early in the afternoon and go till way beyond the game. Like a late brunch and a snackfest. Im guessing it would be plenty. Especially if more folks than planned show up for the day. Seems that always happens here. Mike __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

02-03-2007, 09:16 AM	#1
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Okay you caterers Got to send food for 30 for a superbowl party. I'm told they are pretty big eaters. I would assume folks will be munching thoughout the whole deal. The buyer says not to worry about over doing it. That doesn't really make it any easier. My instinct always serves more, compared to less. He wants a traditional spread. Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans. I'm leaning towards about fifteen pounds of each meat. Any thoughts?

02-03-2007, 09:35 AM	#6
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Post. Trimmed up, ready to eat.

02-03-2007, 10:37 AM	#9
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	That's plenty of meat! Your customers will be very happy. __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

02-03-2007, 10:51 AM	#10
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL	I usually figure 1/3 pound (5 oz.) for each meat...except on "combos" and then 1/4 poud each (ie. 1/2 pound total) -- all cooked weight. I, too, figure 40% shrinkage on brisket and pork. I figure 4 bones or 3 people per slab on ribs. I use the standard yield on potato salad, slaw, etc. and always have plenty left...beans, on the other hand, have been "selling" well - but I always have plenty to cover the initial feeding -- depending on the beans I get 22-26 servings per #10 can -- I add sugar, molasses, sauce, etc. so the yeild varies a bit depending on how well the "candy" up. As you know from your restaurant -- "big eater" covers a great deal of ground -- YOU shouldn't be responsible for the PIGS in the crowd. If I have that kind of crowd, I serve the meat the first time around - especially ribs - and let the folks help themselves to sides. If you're not serving this meal -- provide the 1/2# per person and collect your check!! Catering isn't that much different than doing your restaurant estimates on yield. __________________ 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.

02-03-2007, 11:21 AM	#11
scottyd is One Chatty Farker Join Date: 07-21-05 Location: South Dakota	Joe where is your wings?? __________________ [FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT] [SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE] [B]LANG 84[/B] [B]STUMPS 223[/B] [B]STUMPS CLASSIC[/B] [B]STUMPS PLATNUM BEING BUILT NOW[/B] [B]WEBER KETTLE GOLD[/B] [B]YOUR SILENCE WILL NOT SAVE YOU[/B]

02-03-2007, 11:54 AM	#12
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	My answer was based on cooked, too. Just to clarify. Thanks to Chad for spelling out the quantities....easier than doing the math in your head. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

02-03-2007, 12:11 PM	#13
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Well I just called him back, just to make sure we were both on the same page. I'm going to drop it from 15lbs of each to 10. It appears that some of the guests are kids, and they will also be doing lips and a$$holes as well as some burgers. I can usually figure per head, but on an all day eating event it's a little harder.

02-03-2007, 12:18 PM	#14
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Joe et al: Here is a thread I started a few months back. It may or may not be of use to you and others catering and or hosting big parties. U may view it here __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

02-03-2007, 12:58 PM	#15
lazybonesmoke1 Full Fledged Farker Join Date: 02-10-06 Location: MICHIGAN	I would do 5 full slabs, 8 pounds of brisket , 1 half pan each of slaw, potato salad, and beans, 4 doz dinner rolls and charge him $200 __________________ [FONT=Comic Sans MS]DENI-DETROIT[/FONT] [FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT] [FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]

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