The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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
Unread 02-13-2012, 06:40 PM   #1
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default Pulled Chicken

I'm looking for some estimation here. I have to make pulled chicken for a friend's party...What kind of yield can I expect to get off of a chicken? If I cook a case of whole chickens that weighs let's say 40 lb, how much finished product can I expect to get? Any and all suggestions are welcome, like should I dump the whole bird idea and just go with thigh/leg quarters for the pulled chicken? And would the yield be higher or lower going with just thigh/leg quarters?
Thanks!
Kevin
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is offline   Reply With Quote


Unread 02-13-2012, 07:09 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

You sure you want the answer to that ?

A 40 lb box of birds smoked to 175ish, cooled and pulled will yeild you about 13-14 lbs of useable meat.

Figure about 35% MAX if you make sure you pull every little scrap from that carcass.

Yeilds a little higher on quarters but so is the cost.

I charge more for pulled chicken hoping no one will ever order it. VERY labor intensive.

YMMV.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from:--->
Unread 02-14-2012, 12:57 AM   #3
Hotrodhog
Full Fledged Farker
 
Join Date: 08-25-09
Location: Escalon, Ca.
Downloads: 0
Uploads: 0
Default

Yep, well that pretty much wraps that up!
Hotrodhog is offline   Reply With Quote


Unread 02-14-2012, 05:27 AM   #4
roksmith
is one Smokin' Farker
 
Join Date: 04-21-09
Location: Marietta, Ohio
Downloads: 0
Uploads: 0
Default

Also..if you haven't done it much, be very careful. I agree with above it's very labor intensive but worse than that, there are so many little bones. For some reason the little bone in the leg seems to be especially sneaky about working it's way into the bowl.
I hate making pulled chicken!!
__________________
4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129
roksmith is offline   Reply With Quote


Unread 02-14-2012, 05:39 AM   #5
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Thanks for the info guys. I've made pulled chicken but haven't paid any attention to what the yield was. I'd just smoke a few birds and make pulled chicken.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is offline   Reply With Quote


Unread 02-19-2012, 08:21 AM   #6
QueNivorous
On the road to being a farker
 
Join Date: 02-15-11
Location: Del Rio, Tennessee
Downloads: 0
Uploads: 0
Default

If you're serving PULLED chicken there would be no way I'd waste the time picking it from whole birds. Order boneless / skinless thighs and breasts by the case. We serve a mixture. Make sure you keep it moist when you cook it!
__________________
QueNivorous

Jambo J-3, Jambo Backyard, Backwoods Party, Backwoods Chubby, Custom Offset, WSM, and a Primo Oval XL.
QueNivorous is offline   Reply With Quote


Thanks from: --->
Unread 02-20-2012, 11:03 AM   #7
sampson
is one Smokin' Farker
 
Join Date: 10-28-07
Location: North Logan, UT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by QueNivorous View Post
If you're serving PULLED chicken there would be no way I'd waste the time picking it from whole birds. Order boneless / skinless thighs and breasts by the case. We serve a mixture. Make sure you keep it moist when you cook it!
I second this answer... If you were to weigh what you throw away on whole chickens you will find that the cost of boneless skinless thighs is close to the same. Then throw in the labor it takes for the whole chix and that seals the deal for me. (It should be noted that I have NOT priced out the chicken for this catering year yet, so I could be off a little bit)
__________________
[FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT]
[FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT]
[FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT]
[FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]
sampson is offline   Reply With Quote


Thanks from:--->
Unread 02-20-2012, 11:23 AM   #8
NRA4Life
is One Chatty Farker

 
NRA4Life's Avatar
 
Join Date: 07-07-09
Location: Newark, OH
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by QueNivorous View Post
If you're serving PULLED chicken there would be no way I'd waste the time picking it from whole birds. Order boneless / skinless thighs and breasts by the case. We serve a mixture. Make sure you keep it moist when you cook it!
Thanks for the suggestion, I hadn't thought of boneless/skinless thighs. That will be a timesaver.
__________________
- Kevin
Team: Smitty's Real Pit BBQ
KCBS CBJ
Superior SS-3 - Courtesy of Gainesville Jaycees and Superior Smokers
2 Custom Built Reverse Flow Stickburners
Weber 22.5" WSM
Weber 26.75" OTG
Weber Blue 2000 Stainless Performer
NRA4Life is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 03:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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