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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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04-14-2013, 02:19 PM | #1 |
Got Wood.
Join Date: 01-13-13
Location: Spartanburg, South Carolina
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BBQ Sauce
How much sauce for 200?
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04-15-2013, 12:55 AM | #2 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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200 servings (sorry, I couldn't resist)
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Do I smell SMOKE????? |
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04-15-2013, 04:07 AM | #3 |
is One Chatty Farker
Join Date: 11-15-08
Location: Lake View, New York
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I was thinking more like 3 or 4 kegs to start with...
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[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I] |
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04-15-2013, 11:14 AM | #4 |
is one Smokin' Farker
Join Date: 03-20-09
Location: Kansas
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Okay, I'll venture a serious reply now. Without more specific information on what you are serving, how it is being served, etc here is what I would suggest.
Not everyone uses sauce. In my experience, in my area anyway, only about 50% use sauce. And the average usage for our customers is approx 3 oz per sammie. Therefore I would plan on a minimum of 3 gallons of sauce. ((200/2) * 3 oz)/128 oz = 2.34 gals We do an annual event that serves right at 300 customers with pulled pork/brisket sammies and we have always taken 3 gallons (it is self serve on the sauce end). We have never run out but have always had to open the third gallon near the end of the event. Your mileage may vary but remember that it is always better to have extra and not need it than to run out. Hope this helps.
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Do I smell SMOKE????? |
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Thanks from: ---> |
04-17-2013, 07:28 PM | #5 |
Knows what a fatty is.
Join Date: 06-27-09
Location: Hickory NC
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Take enough!!! we had to close our BBQ trailer one day when we first started cause we ran out of sauce. We make 8 gallons 3 times a week and I always put a 5 gallon bucket on the truck every morning. You talk about embarassing having to tell customers you are shutting down cause you ran out of sauce.
Thanks, Jeff Therrell Sweetfire BBQ |
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04-17-2013, 08:41 PM | #6 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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More info on how it's being applied would be helpful. 2 gallons should be plenty but like Jeff said you don't want to run out. My rule of thumb as a chef is one 1 oz per person. Some probably might use a little more and a small few would not use any at all.
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04-18-2013, 12:30 PM | #7 |
Got Wood.
Join Date: 01-13-13
Location: Spartanburg, South Carolina
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@Jeff Therrell
How do you make your sauce in large quantities? I have tried doing the my recipe x3 and x4 and it doesn't come out the same is if I make 1 gallon at a time. Any tips? |
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04-18-2013, 08:45 PM | #8 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
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When you make large quantities you have to simmer the sauce a lot longer to marry the flavors. When I'm making multiple gallons of sauce at work I let it cook for a minimum of 30 min.
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