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 07-28-2011, 08:29 PM   #1
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default Chicken amounts for 50

Hi all, I'm doing a catering jog for 50 guests, we serve buffet style and I have never done just chicken. We usually always do pulled pork and something else if they want a 2nd meat but this is a 1st for chicken only. I am doing legs, thighs and wings. It is a class reunion so I figure people won't eat as much, we will be serving for 1 hour. I am figuring 60 each of thighs wings and drumsticks. What do ya think is that enough?
HBMTN is offline   Reply With Quote


Unread 07-29-2011, 07:06 AM   #2
ButtHuttBBQ
Is lookin for wood to cook with.
 
ButtHuttBBQ's Avatar
 
Join Date: 02-20-11
Location: Hamlin N.Y.
Downloads: 0
Uploads: 0
Default

No Breasts women like them, may be some 5oz boneless skinless. I always figure that 1 and 1/2 pieces per person with out the wings. Wings are always an extra.
__________________
Jay/Butt Hutt BBQ and Grill Co. (Catering and Competition BBQ Team)
ButtHuttBBQ is offline   Reply With Quote


Unread 07-29-2011, 01:45 PM   #3
ssbbqguy
is one Smokin' Farker
 
Join Date: 10-09-07
Location: carthage,mo.
Downloads: 0
Uploads: 0
Default

If you're not locked into a certain part, consider doing tenders, purchased in bulk. If you find a Rest. Depot or similar, that's the way to go. Tenders are quick, easy and no waste. They absorb flavor like a sponge and won't shrink much. Also easier to calculate amounts by weight. We apply rub, smoke and serve. Easy peasy with smiling faces. Good tasty alternative. Steve.
ssbbqguy is offline   Reply With Quote


Unread 07-30-2011, 02:56 AM   #4
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

In this case I would do chicken quarters one 1.4 per person so they get a leg and thigh.. I'll be making 150+ of them and after cooking cutting about a third of them into two sections for those that only want a thigh or leg.

Making three types. Jerk, BBQ (sauced) and regular seasoned.
__________________
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


Thanks from: --->
Unread 07-31-2011, 05:26 PM   #5
HBMTN
is One Chatty Farker
 
Join Date: 10-16-08
Location: Virginia
Downloads: 0
Uploads: 0
Default

I went with thighs, legs and wings and had 50 thighs, 72 drum sticks, and 72 wings. This was a 20 year high school class reunion and what happened was people were more in to I guess nerves of seeing old class mates and drinking. So these firgures probably would not work for a family reunion but each person coming through line ate one piece of chicken and some were too busy drinking to even eat. hardly anyone touched the wings, I guess being dressed up they did not want to get deep in to pickin a wing apart. There ended up only being about 40-45 guests and I had half the chicken left over. This was my first class reunion catering gig and if they are all like this then class reunions groups don't eat much. Just thought I would post the results, thanks again.
HBMTN is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Advice on amounts for a party please Shiz-Nit Catering, Food Handling and Awareness 3 08-01-2011 02:22 PM
Egg cookers and coal amounts for butts GreenDrake Q-talk 10 03-01-2011 09:15 AM
First vend on saturday..help with amounts please! undertaker Catering, Food Handling and Awareness 20 07-30-2009 07:52 AM
amounts for snack platters Tinybud Catering, Vending and Cooking For The Masses. 2 09-30-2008 04:40 PM
Catering Inputs On Menu/Amounts Please chinesebob Q-talk 16 04-05-2008 09:29 AM

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 12:02 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