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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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07-29-2011, 06:09 PM
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#1 |
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Full Fledged Farker
Join Date: 03-16-10
Location: Portland, OR
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150 people for pulled pork
Am I off, or should i figure about 75 lbs of raw pork to feed 150 high school age guys? or should i jump up and get another 10 lbs to play it safe?
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Heaven Bound BBQ Competition Team (Jesse & Amanda) Backwoods Piglet on a Trailer Traeger 070 WSM 22.5 [COLOR=Blue]Blue[/COLOR] Thermapen |
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07-29-2011, 07:35 PM
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#2 |
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Full Fledged Farker
  
Join Date: 11-01-09
Location: West Des Moines, IA
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I'd go with the extra 10#, maybe even a bit more depending upon what else is on the menu. High school kids can eat a lot.
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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 |
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07-29-2011, 09:04 PM
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#3 |
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somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Yeah, I'd up it about 10#, too.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker |
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