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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 08-15-2011, 03:03 PM   #1
FattyMac
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Default Party for 60, Numbers check please

I'm throwing a party for about 60 people. Mix of men and women of all ages. I have counted kids younger than 14 as half an adult.
Well 48 have rsvp'd but the with 18 outstanding so I figure I should cook for 60 and let people take home leftovers is there are any.

Here's what I'm thinking:

4 packer Briskets in the 10-12# range
10#s of pasta to become pasta salad
28 cups of beans, similar to Kerri's Hog Apple. I had made too much for my part of a family get together and have had them in the freezer.
12# Green Salad

Does that sound about right? Too little? WAY too much? Keeping in mind that I would rather have a little too much than not enough, especially on any meat as you can always find a use for leftover BBQ.

Do you think I should add another meat? If so any suggestions? I was originally thinking of grabbing some Italian sausage from costco/sams for a pseudo-Texan bbq.

Also we were thinking of cake and ice cream to finish. Any thoughts on how much of that?

Thanks!
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Last edited by FattyMac; 08-15-2011 at 07:34 PM..
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Unread 08-15-2011, 04:40 PM   #2
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Off the cuff. Brisket looks ok. Sides look a little short. Might consider hot dogs for the kids, and picky adults. You'd be surprised. I'm sure someone with more experience will chime in. Cheers, and good luck!!!
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Unread 08-26-2011, 01:51 AM   #3
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I wish I had more personal experience but thats not the case, YET

I have recently been checking out www.ellenskitchen.com and reading the advice there.
Check it out.
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Unread 08-29-2011, 12:08 PM   #4
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Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...

https://docs.google.com/spreadsheet/...FCVEE&hl=en_US
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Unread 08-29-2011, 01:02 PM   #5
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Throw a couple butts on there if you have room, they'll take about as long as the brisket.
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Unread 08-29-2011, 03:15 PM   #6
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Thanks for all the information. It went off without a hitch and everyone loved it! Not to many up here had ever had brisket before.

I ended up cooking about a dozen racks of baby backs as well as the brisket. There were no burnt ends left and just enough brisket to make a pot of chili.
There were several racks of ribs left though. They are now vac packed and in the freezer.

I had a full pan and a half pan of beans with about a half pan left over.
The pasta salad was off by about 1/2 on the too much side same with the lettuce salad.

Quote:
Originally Posted by mikeTRON View Post
I have recently been checking out www.ellenskitchen.com and reading the advice there.
Check it out.
Lots of good info here. Thanks!

Quote:
Originally Posted by bigsapper View Post
Got this from someone here recently. It might be helpful.
Oakridge BBQ Catering Workbook...

https://docs.google.com/spreadsheet/...FCVEE&hl=en_US
Thanks, I used soezzy's calculator to come up with my numbers.
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Unread 08-29-2011, 04:07 PM   #7
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Congrats! Always a good feeling when a plan works out. Cheers!!!
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Unread 08-30-2011, 07:18 AM   #8
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Doh! I didn't pay attention to the date on your original post.

Glad it worked out so well.
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