oink
The BBQ BRETHREN FORUMS.


Our Homepage 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
Old 02-21-2011, 01:34 PM   #1
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Question Party for 200

I am doing a party for a friend for about 200 people there will be 3 meats. Pork, Chicken and Brisket I know how much chicken I will need also pork at a loss of about 1/3 from raw. The big question is brisket is there really a loss of about 1/2 from raw?? I have never had to smoke that much brisket. They want me to give everyone a 3rd lb. of pork and brisket per person HELP.
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)
ButtHuttBBQ is offline   Reply With Quote


Old 02-21-2011, 04:04 PM   #2
The Giggler
is one Smokin' Farker
 
The Giggler's Avatar
 
Join Date: 07-31-07
Location: Boston, NY
Default

Quote:
Originally Posted by ButtHuttBBQ View Post
I am doing a party for a friend for about 200 people there will be 3 meats. Pork, Chicken and Brisket I know how much chicken I will need also pork at a loss of about 1/3 from raw. The big question is brisket is there really a loss of about 1/2 from raw?? I have never had to smoke that much brisket. They want me to give everyone a 3rd lb. of pork and brisket per person HELP.
Are you cooking onsite? Or heat and eat? That's a heluva lot a food to do on your Lang and BWS.

As a rule of thumb, I normally get 15 regular size sandwiches out of a 10# pork butt. Brisket, depends on how you trim and slice it. Figure an easy loss of a 1/3 of the weight through cooking and trimming, plus shinkage. Also, there's no way that every person at that party is going to each 1# of meat. If the mix is 50/50 men and women, the women almost always eat less. One key is to not over cook the brisket, and slice thin. If you end up overcooking, you may have to slice too thick, which will throw off your yield. That same amount of brisket, when sliced, won't look the same as it would sliced thin. Just sayin'.

If you want to give me a call, I'll help you in any way I could. You have the number.
__________________
Mike C.

Competitive Cook-Contest Organizer-Promoter of Smoke and Fire

Boston Hills BBQ Fest
www.bostonhillsbbqfest.com

PROUD to support Great Lakes BBQ Supply - www.greatlakesbbqsupply.com
The Giggler is offline   Reply With Quote


Old 02-21-2011, 07:26 PM   #3
Mad About Que
On the road to being a farker
 
Mad About Que's Avatar
 
Join Date: 01-22-11
Location: Mt Holly NC
Default

for 200 peeps

pork (50%loss).. buy 100lbs..will yield about 50+ lbs.. (12ish butts)
brisket (40% loss).. 82-85lbs. no this is tricky. leaving the point on and slicing or doing burnt ends??
chicken .. 25 chickens.. and cut into 8ths...or buy em already cut up into small pieces.. or all theighs (then i'd only buy 175 pieces...)

that being said, thats a lot, i mean A LOT of food. pork goes a long way with 2 other meats, and so does the chicken. brisket has issues as giggler mentioned, you'll have "scraps" from the cutting process. if you can just buy flats, do that. you'll need 76lbs. you don't want to run out..

next question.. whats that goint to cost ya?
pork $135ish
brisket $188ish
yardbirds $175 (if you buy 3.5lb'rs)

$500 rounded up, plus tax. is your frined selling it or just have a big mofo party? if so (my prices) i'd be charging $1460 for the meats..
__________________
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.

Last edited by Mad About Que; 02-21-2011 at 07:29 PM.. Reason: over stated the yardbirds..
Mad About Que is offline   Reply With Quote


Old 02-21-2011, 07:39 PM   #4
HBMTN
is One Chatty Farker

 
Join Date: 10-16-08
Location: Virginia
Default

Mad about Que is right near what I would be looking at.
__________________
FEC 120, Lang 84, Custom Off Set
HBMTN is offline   Reply With Quote


Old 02-22-2011, 04:16 AM   #5
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Default

I’m cooking on site with the brisket and chicken (thighs and legs) but will smoke the butts a day or two before and re warm. The party is in a VFW with a nice kitchen (two ovens).I have my lang#60 a fat boy , 22.5 & 18.5 WSM and my homemade 275gal chicken cooker.
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)
ButtHuttBBQ is offline   Reply With Quote


Old 02-22-2011, 04:54 AM   #6
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Default

Remember to get plenty of help from people that know BBQ and can fallow instructions.
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote


Old 02-22-2011, 07:11 PM   #7
Mad About Que
On the road to being a farker
 
Mad About Que's Avatar
 
Join Date: 01-22-11
Location: Mt Holly NC
Default

for a group that size.. i agree, need some assist. not too many folks. i'd have one shadow and one runner.. but thats me. i'm a control freak.. ha
Quote:
Originally Posted by Dr_KY View Post
Remember to get plenty of help from people that know BBQ and can fallow instructions.
__________________
ex-Stickburner converted to Backwoods gang (Gen2 Chubby and Party), UDS, Homegrown 250 gal Offset.
Mad About Que is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
what to do with $200? Marck Q-talk 44 04-13-2011 12:59 AM
Cooking for 200 MattG Catering, Vending and Cooking For The Masses. 1 03-24-2011 12:20 PM
cooking for 200. BBQchef33 Catering, Vending and Cooking For The Masses. 8 05-31-2009 01:48 AM
Superbowl Party for 200 Brewmaster Q-talk 16 02-04-2008 08:44 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 04:09 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
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.