The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
Thread Tools
Unread 02-10-2011, 04:35 PM   #1
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default Pulled Pork slider portioning

What is the standard portion for sliders? I'm doing a corporate open house and they want sliders but I can't remember what the pulled pork portion size is since I forgot to write it down the last time I did one:(
__________________
PorkQPine
PorkQPine is offline   Reply With Quote


Unread 02-10-2011, 05:26 PM   #2
Jerk Pit Master
Knows what a fatty is.
 
Jerk Pit Master's Avatar
 
Join Date: 07-24-09
Location: Orlando, Fl
Downloads: 0
Uploads: 0
Default

What ever looks right on the bread/buns you are using. Make one and see how much you need. For me a pp appetizer portion is approx 2 oz of any meat. Depending on the appetizer, this may be 1 or many pp.
Jerk Pit Master is offline   Reply With Quote


Unread 02-10-2011, 05:29 PM   #3
Redheart
is one Smokin' Farker
 
Redheart's Avatar
 
Join Date: 07-03-09
Location: Burris Crossroads, GA
Downloads: 0
Uploads: 0
Default

I would portion my sliders based on the available buns. Based on the slider size buns we have available here our sliders are 2-2 1/2 oz.
__________________
"Red"
Redheart is offline   Reply With Quote


Unread 02-22-2011, 01:46 PM   #4
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

This doesnt answer your question, but just a tip for your bread. The yeast rolls that Sam's sells are cheap. Like less than $5 for a 36 count bag. You will have to split them yourself, but with a decent serrated knife you can get em all done in a few minutes.

P.S. they are awesome with pulled pork. We have two people's choice awards last year to prove it ;D

Sent from my PC36100 using Tapatalk
Q-Dat is offline   Reply With Quote


Unread 02-22-2011, 02:16 PM   #5
PCDoctor_1979
Full Fledged Farker
 
Join Date: 11-01-09
Location: West Des Moines, IA
Downloads: 0
Uploads: 0
Default

I do the same thing. Just takes a couple of minutes to split a bag full. 2oz of PP work fine with these rolls.
__________________
Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD.

"Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law
PCDoctor_1979 is offline   Reply With Quote


Unread 02-22-2011, 05:45 PM   #6
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

When I have done them 2oz made a nice slider.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Unread 02-22-2011, 05:56 PM   #7
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

2oz. sliders here as well!
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Redhot and deguerre do the Slider deguerre Q-talk 47 05-22-2011 09:15 AM
Mini Man Burgers (Slider Pron) deeny77 Q-talk 16 07-06-2010 09:09 PM
Pulled Pork from the dutch Pulled Pork night BramBBQ Q-talk 9 09-15-2009 02:03 AM
Pulled Pork and Pulled Beef (chuck) for 400-500!! Bossmanbbq Catering, Vending and Cooking For The Masses. 15 05-26-2009 08:50 AM
Pulled Pork portioning help! Diamond D'z Q-talk 7 05-21-2007 10:10 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:03 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts