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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.


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Unread 05-01-2012, 04:45 PM   #1
rowdycowboy
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What is the best way to figure out how much sauce you need for catering? I have to cook about 30lbs of pulled pork and need to figure how much sauce I need to make.
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Unread 05-01-2012, 04:49 PM   #2
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Sauce?? With pulled pork?? Catering to a bunch of yankees?

Okay I jest (but only little).

30 lbs is not a whole lot of pulled pork to sauce. 8 butts or so

I normally use a 1/2 cup per butt. YMMMV
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Unread 05-01-2012, 04:53 PM   #3
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If you talking saucing the pork before serving, 1/2 cup is good. If you're talking serving with pork as a condiment, more like 12 ounces per butt.
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Unread 05-01-2012, 05:33 PM   #4
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I do not sauce the pulled pork, however, I do offer 2 to 3 different sauces in squirt bottles for the crowd to choose their own finishing sauce. For 30# I would guess that you are cooking for 60 to 100 folks. In that case I would have about 3 bottles of each ( If 2 sauces) 2 bottles of each (if 3 sauces). You should have some left over, but people like to have a choice. If you choose a Bold or unusuall type sauce, I would serve less of it as opposed to a sauce that is relevant to your area.
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Unread 05-01-2012, 06:35 PM   #5
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Im new to the forum but can anyone provide a good KC style sauce recipe? I need a good base and will then make my own adjustments.

Thanks,
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Unread 05-02-2012, 06:30 AM   #6
rowdycowboy
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It will be sauce for the side. I dont sauce my pulled pork just havec it there if someone want it.
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Unread 05-02-2012, 06:31 AM   #7
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thanks for the help.
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