Another "How Much" Question for the pros

Wrench_H · 09-25-2011, 10:15 PM

I'm doing the cooking for a friend of mine's rehearsal dinner before his wedding. They are expecting around 55-60 people. We are planning to have an hors devour table with semi-heavy stuff, shrimp, meatballs, and some dips and spreads. The main course is going to be butts, chicken quarters, baked beans, slaw, mac and cheese, hush puppies, butternut squash, and broccoli salad. I have a few questions for you guys that do this all the time.

1. For the appetizers, should I do one of each for everyone there or is there a better way to estimate?

2. For butts it seems like all the previous posts I've read say 1/2 lb raw per person as the standard number. Is this still the case since I'm having chicken as well? Obviously I would prefer to have extra over not enough.

3. For the quarters, should I assume 1 per guest?

My thoughts on the sides is that I am just going to make a lot of everything, but any suggestions on that would be much appreciated as well. Thanks to all of you for any help you might could give me. I'm really excited about doing this, but as it gets closer, I'm also getting a bit nervous.

Jeff Hughes · 09-25-2011, 10:36 PM

I would not do quarters, I like 5oz portion breasts from Tysons. Combined with a 4oz portion(8oz raw) of pulled pork it's a great combo...

09-25-2011, 10:15 PM	#1
Wrench_H is one Smokin' Farker Join Date: 10-22-09 Location: Wilmington, NC Downloads: 0 Uploads: 0	Another "How Much" Question for the pros I'm doing the cooking for a friend of mine's rehearsal dinner before his wedding. They are expecting around 55-60 people. We are planning to have an hors devour table with semi-heavy stuff, shrimp, meatballs, and some dips and spreads. The main course is going to be butts, chicken quarters, baked beans, slaw, mac and cheese, hush puppies, butternut squash, and broccoli salad. I have a few questions for you guys that do this all the time. 1. For the appetizers, should I do one of each for everyone there or is there a better way to estimate? 2. For butts it seems like all the previous posts I've read say 1/2 lb raw per person as the standard number. Is this still the case since I'm having chicken as well? Obviously I would prefer to have extra over not enough. 3. For the quarters, should I assume 1 per guest? My thoughts on the sides is that I am just going to make a lot of everything, but any suggestions on that would be much appreciated as well. Thanks to all of you for any help you might could give me. I'm really excited about doing this, but as it gets closer, I'm also getting a bit nervous. __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy Multiple Time Zero Member Try the Throwdowns - MMMMM...tastes like liquid crystal

09-25-2011, 10:36 PM	#2
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	I would not do quarters, I like 5oz portion breasts from Tysons. Combined with a 4oz portion(8oz raw) of pulled pork it's a great combo... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
"Porky", Gamey", "Disgusting" Flavor	Boshizzle	Q-talk	24	02-21-2010 10:56 AM
Friday Night Steaks..."Bistro Style"...(featuring "SizzleVision")	JD McGee	Q-talk	5	10-31-2009 02:06 PM
Food Network's "Next Big Star" winner. Another "Suzy Home Maker" persona.	Bamabuzzard	Q-talk	78	08-04-2009 11:42 AM
Question "Split" from the "Judges Tent"	The_Kapn	Competition BBQ	19	08-16-2004 09:57 PM