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


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.

Thread Tools
Old 02-05-2012, 08:39 PM   #1
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia
Default Check my numbers please.

I have been off since the fall and got a catering event for next weekend for 250 people. I will be dropping this off for an event planner who gets me some good events so I may be a little high on my numbers and that is ok with me, I just want to make sure there is enough. Let me know what you think, thanks.

Pulled Pork 85lbs cooked weight
Baked Beans 6 full 2 1/2" pans
Mac n Cheese 7 full 2 1/2" pans
Cole Slaw made from 50lbs cabbage

If I'm short or way high I'd like to hear about it. Thanks again!
HBMTN is offline   Reply With Quote

Old 02-09-2012, 12:13 PM   #2
On the road to being a farker
Join Date: 10-22-07
Location: Farmingdale, NY

I originally thought your cole salw number was a little high. 50 lbs is a lot of cabbabge. The last catering we performed we yielded more than enough slaw from 15 pounds (for 100 people). Carrying that out would be closer to 35 - 40 pounds, but if you have a lot of loss from the heads before cutting / shredding them maybe 50 lbs would be required. I guess it would depend on the quality and type of cabbage being used.
Bad Ass Competition BBQ Team
Certified BBQ Judge
22" WSM
26" Weber Kettle
22.5" Weber Kettle
Large BGE
CMALANGA is offline   Reply With Quote

Old 02-09-2012, 01:27 PM   #3
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

I get pre cut (longcut) from Sysco. 10lbs makes about 1 3/4 gallon of cole slaw. So I am figuring 7 1/2 to 8 1/2 gallons of slaw.
HBMTN is offline   Reply With Quote


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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 05:07 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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