Enough food for 25 to 30 adults???

42BBQ · 05-17-2011, 10:52 AM

Hey everybody, expecting 25 to 30 adults and just a handful of children to eat this:

14 lbs (precooked) of boneless pork shoulder for pulled pork sandwiches.

Two 5 lb. brisket flats

Three whole chickens, young fryer size, spatchcocked.

Four to Six racks of St. Louis cut spares.

100 ABT's

Beer, sides, dessert...what say you caterers???

And yes, plenty of PRON after Saturday.

smoke it if ya got it · 05-17-2011, 10:58 AM

Sounds like plenty of food to me.

42BBQ · 05-17-2011, 11:39 AM

The tough part will be timing. Hot and fast for pork shoulder and brisket starting really early, around 0400 wake up time for me. Ribs will go on around noon then chickens in the UDS around 2. Aiming for a 5:00 meal time Saturday evening. Expecting everything but the ribs to get a couple hours in a cooler give or take.

NBBD · 05-17-2011, 12:00 PM

Sounds like a great time to me. We will be feeding a similar of people amount first week in June and you have given me some ideas.

PCDoctor_1979 · 05-17-2011, 02:17 PM

You will have plenty of food! Have fun.

southernsmoker · 05-17-2011, 02:23 PM

Sounds like you have it under control, look fwd to the pics..

HBMTN · 05-17-2011, 07:23 PM

You will have plenty of left overs, guests could take some home. Not a bad thing unless your trying to make a profit then you need to back off your food some.

apple7769 · 05-17-2011, 07:59 PM

We did a catering job last week for 27 adults and 5 kids. Buffet style 10lbs cooked weight of pulled pork, 8 slabs of st louis ribs, full pan of slaw, full pan of mac and cheese and full pan of baked beans. All the ribs were eaten, 3/4+ of pork, all the mac and cheese and 90% of the slaw and baked beans. Plus buns and sauce.

NBBD · 05-19-2011, 04:49 PM

apple7769:your post reminded me of a discussion my wife and I had last night... do you typically find the ribs go fast/completely?

42BBQ: what temps are you looking for with your hot&fast?

apple7769 · 05-19-2011, 06:56 PM

We find people like ribs first, but don't like to order them because of price. They are not a good item for buffet because people tend to over serve themselves. We warn people about the serving size issue.
Pork starts at 350 degree temp and finishes at 300. Ribs start at 300 and finish at 250.

coach52 · 06-17-2011, 11:54 PM

Awesome food selection!

05-17-2011, 10:52 AM	#1
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	Enough food for 25 to 30 adults??? Hey everybody, expecting 25 to 30 adults and just a handful of children to eat this: 14 lbs (precooked) of boneless pork shoulder for pulled pork sandwiches. Two 5 lb. brisket flats Three whole chickens, young fryer size, spatchcocked. Four to Six racks of St. Louis cut spares. 100 ABT's Beer, sides, dessert...what say you caterers??? And yes, plenty of PRON after Saturday. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

05-17-2011, 10:58 AM	#2
smoke it if ya got it Full Fledged Farker Join Date: 08-10-09 Location: Way out there! Downloads: 0 Uploads: 0	Sounds like plenty of food to me. __________________ 2-UDS, 2-Brinkman smoke and grills, 1-Char Broil offset, 1 Gourmet Brinkman, 1 Turkey fryer and Freckles the cattle dog, also a proud member of the Smoke it if ya got it Competition BBQ team [COLOR=red]Rub it till it smokes![/COLOR]

05-17-2011, 11:39 AM	#3
42BBQ is One Chatty Farker Join Date: 06-26-10 Location: Manheim, PA Downloads: 0 Uploads: 0	The tough part will be timing. Hot and fast for pork shoulder and brisket starting really early, around 0400 wake up time for me. Ribs will go on around noon then chickens in the UDS around 2. Aiming for a 5:00 meal time Saturday evening. Expecting everything but the ribs to get a couple hours in a cooler give or take. __________________ Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-

05-17-2011, 02:17 PM	#5
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	You will have plenty of food! Have fun. __________________ 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

05-17-2011, 02:23 PM	#6
southernsmoker is one Smokin' Farker Join Date: 04-14-08 Location: NS, Canada Downloads: 0 Uploads: 0	Sounds like you have it under control, look fwd to the pics.. __________________ Southern Smoker-Northern Division! Lang 84D Longneck Goin brick n mortar :crazy:

05-17-2011, 12:00 PM	#4
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	Sounds like a great time to me. We will be feeding a similar of people amount first week in June and you have given me some ideas.

05-17-2011, 07:23 PM	#7
HBMTN is One Chatty Farker Join Date: 10-16-08 Location: Fairfield, Virginia Downloads: 0 Uploads: 0	You will have plenty of left overs, guests could take some home. Not a bad thing unless your trying to make a profit then you need to back off your food some.

05-17-2011, 07:59 PM	#8
apple7769 Found some matches. Join Date: 07-27-09 Location: Columbia, MO Downloads: 0 Uploads: 0	for what it is worth We did a catering job last week for 27 adults and 5 kids. Buffet style 10lbs cooked weight of pulled pork, 8 slabs of st louis ribs, full pan of slaw, full pan of mac and cheese and full pan of baked beans. All the ribs were eaten, 3/4+ of pork, all the mac and cheese and 90% of the slaw and baked beans. Plus buns and sauce.

05-19-2011, 04:49 PM	#9
NBBD Full Fledged Farker Join Date: 05-12-10 Location: Perkasie PA Downloads: 2 Uploads: 0	apple7769:your post reminded me of a discussion my wife and I had last night... do you typically find the ribs go fast/completely? 42BBQ: what temps are you looking for with your hot&fast? __________________ Hunting and AF Trial Dogs in Pennsylvania http://mackaysetters.com

05-19-2011, 06:56 PM	#10
apple7769 Found some matches. Join Date: 07-27-09 Location: Columbia, MO Downloads: 0 Uploads: 0	We find people like ribs first, but don't like to order them because of price. They are not a good item for buffet because people tend to over serve themselves. We warn people about the serving size issue. Pork starts at 350 degree temp and finishes at 300. Ribs start at 300 and finish at 250.

06-17-2011, 11:54 PM	#11
coach52 Is lookin for wood to cook with. Join Date: 06-09-11 Location: whittier Downloads: 0 Uploads: 0	Awesome food selection!

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