喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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
Old 01-09-2012, 02:09 PM   #1
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default Pricing Whole Hog?

I've had some interest locally for catering whole hogs. We've got our prices set per pound for the regular meats but hogs are quite a bit more labor intensive. Do most quote a price based on raw weight. i.e. 100lb hog for 100 people? The dog and pony show for a hog on site just adds to the labor so I'm assuming most consider that versus just cooking several butts. Any thoughts?
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-09-2012, 07:48 PM   #2
indianagriller
is one Smokin' Farker
 
Join Date: 06-03-09
Location: Columbus,Indiana
Default

your gonna need a bigger hog for 100 ppl. maybe more like 150-175lbs a lot of waste in a whole hog.
__________________
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
indianagriller is offline   Reply With Quote


Old 01-10-2012, 09:21 AM   #3
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by indianagriller View Post
your gonna need a bigger hog for 100 ppl. maybe more like 150-175lbs a lot of waste in a whole hog.
I'd also assume that the prices would move on a sliding scale based on size. A small pig may cook in 12hrs while a big hog could take 20+. The labor is quite a bit higher on the big hog.
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-10-2012, 09:26 AM   #4
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Not sure what you mean. I can cook a whole hog just as easy as cooking 2 cases of pork butts. Probably same time and cost? FYI, a 100# pig will only net you about 30-40 lbs of finished product.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Old 01-10-2012, 10:24 AM   #5
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Default

cook a 60lb hog for the "Show" and cook pork shoulders to make up the difference.
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Thanks from:--->
Old 01-10-2012, 10:31 AM   #6
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by Bbq Bubba View Post
Not sure what you mean. I can cook a whole hog just as easy as cooking 2 cases of pork butts. Probably same time and cost? FYI, a 100# pig will only net you about 30-40 lbs of finished product.
I understand you get a smaller yield out of the hog I'm more interested in how you would price the difference between a 100lb hog and a 180lb hog since they are many many hours different in time. My question is simply do you charge more for the bigger hog since it takes longer to cook? Two 90lb hogs would seem more profitable than one 180 pounder.
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-10-2012, 12:07 PM   #7
Prairie Smoke
On the road to being a farker
 
Join Date: 12-01-08
Location: Regina, SK
Default

2 smaller hogs might be more profitable than 1 big hog, but marginal at best. How much does running your pit for an extra 5-8 hours cost you anyway? Not much relative to the revenue from cooking for that many people.
In my neck of the woods the price/lb for hogs goes way down for big hogs so that's the cheaper option, by far.
One more thing - Do you pull all the meat and pan it before service, or do you carve to serve? My hogs are presented on the buffet line and meat is carved and put right on people's plates... The last thing I want is to make half the crowd wait while I swap out one carcass for a second hog.
And for labour... A hog is less labour for me to cook than 10-15 pork butts... unless I inject it.
__________________
[B][COLOR=black]Cooking on:[/COLOR][/B]
JR Enterprises 23-60 stick burner (on catering trailer)
Primo XL Oval, Traeger BBQ200, Traeger LilTex
Memphis Pro, Yoder YS-640 comp cart
FEC-100 x 2
Southern Pride XLR-1400, SP-700, SPK-500
WSM x 4, UDS, Weber 22" OTG
[B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B]
[B]@prairie_smoke[/B]
Prairie Smoke is offline   Reply With Quote


Old 01-10-2012, 12:25 PM   #8
bawb
Knows what a fatty is.
 
bawb's Avatar
 
Join Date: 01-04-12
Location: Benton arkansas
Default

burbon barrel; im with Early Mornin do the small hog fill in with the shoulder's or butt's your meat will go alot further. good luck! let us know how it come's out
bawb is offline   Reply With Quote


Old 01-10-2012, 12:36 PM   #9
smokeyw
is One Chatty Farker
 
smokeyw's Avatar
 
Join Date: 01-03-11
Location: Smithfield, North Carolina
Default

I would rather cook 125 Lb. pig than a 60 Lb. pig. It is just as easy and a lot more forgiving. A 60 Lb. pig has a tendancy to dry out sometimes. I don't really care to go much over 125 Lb. because it gets much more difficult to handle due to the size and weight. Just my opinion.
__________________
Fired Up Smokers KCBS Team, Smokey W's Pit Que NCPC Team / 2011 NCPC Whole Hog State Champion
smokeyw is offline   Reply With Quote


Old 01-10-2012, 12:51 PM   #10
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by Prairie Smoke View Post
2 smaller hogs might be more profitable than 1 big hog, but marginal at best. How much does running your pit for an extra 5-8 hours cost you anyway? Not much relative to the revenue from cooking for that many people.
In my neck of the woods the price/lb for hogs goes way down for big hogs so that's the cheaper option, by far.
One more thing - Do you pull all the meat and pan it before service, or do you carve to serve? My hogs are presented on the buffet line and meat is carved and put right on people's plates... The last thing I want is to make half the crowd wait while I swap out one carcass for a second hog.
And for labour... A hog is less labour for me to cook than 10-15 pork butts... unless I inject it.
Do you just quote a price based on raw weight then?
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-10-2012, 12:58 PM   #11
BigBlock
is one Smokin' Farker
 
BigBlock's Avatar
 
Join Date: 03-22-11
Location: Cape Carteret NC
Default

Just cooked one on new Years eve 100 lbs 10 hours head of feet off fed 35 people had 25 lbs left hog was $1.59 per lb. I am with Smokeyw 125 lbs is the perfect size.
BigBlock is offline   Reply With Quote


Old 01-10-2012, 01:06 PM   #12
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Bourbon Barrel BBQ View Post
Do you just quote a price based on raw weight then?
You shouldnt be pricing by the weight of the pig but rather by the number of people you intend to feed?
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from:--->
Old 01-10-2012, 01:30 PM   #13
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by BigBlock View Post
Just cooked one on new Years eve 100 lbs 10 hours head of feet off fed 35 people had 25 lbs left hog was $1.59 per lb. I am with Smokeyw 125 lbs is the perfect size.
$1.59 was what I was quoted last time I checked.
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-10-2012, 01:31 PM   #14
Bourbon Barrel BBQ
is one Smokin' Farker
 
Join Date: 06-27-10
Location: Louisville, KY
Default

Quote:
Originally Posted by Bbq Bubba View Post
You shouldnt be pricing by the weight of the pig but rather by the number of people you intend to feed?
Makes sense. Thanks.
__________________
www.bourbonbarrelbbq.com
Bourbon Barrel BBQ is offline   Reply With Quote


Old 01-10-2012, 02:08 PM   #15
jonboy
is One Chatty Farker
 
jonboy's Avatar
 
Join Date: 01-14-07
Location: Mount Washington, Kentucky
Default

Are you cooking in the stretch or did you get a bigger cooker?
jon
jonboy is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Pricing help Manny69 Catering, Food Handling and Awareness 8 01-29-2011 12:44 PM
Whole Hog advice on the Country Whole Hog Smoker Bossmanbbq Q-talk 1 03-04-2010 05:29 PM
Need Help with Pricing Black Cat BBQ Catering, Vending and Cooking For The Masses. 7 11-11-2009 10:46 AM
Whole Hog Pricing BigJimsBBQ Catering, Food Handling and Awareness 8 07-31-2009 09:36 AM
Help with Pricing jacob Q-talk 2 08-04-2007 03:40 PM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:06 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
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