|
|
|||||||
| 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 |
01-31-2013, 01:46 PM
|
#1 |
|
On the road to being a farker
Join Date: 09-04-11
Location: Nashville
|
Super Bowl meal for 25?
A friend has asked I cook for the game. He expects 25 ppl (all guys at this point). Need feedback on amount of food.
9 racks of ribs (STL trimmed) 2 butts 4 chickens (4-5 lbs each) Beans/cole slaw Too much? Not enough? Thanks. Jeff ________________________ Buckshot Malone's Pig Shack www.GodsofSmoke.com Nashville, Tennessee |
|
|
|
01-31-2013, 03:36 PM
|
#2 |
|
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
|
That's plenty. Bring ziplock bags for leftovers.
|
|
|
|
|
01-31-2013, 05:35 PM
|
#3 |
|
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
|
Plenty. You have 18 - 24 servings of ribs, enough pulled pork for 20 or so, plus chicken and beans.
Luke duke is right, bring containers for leftovers.
__________________
2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit. |
|
|
|
|
02-07-2013, 09:37 PM
|
#4 |
|
Full Fledged Farker
Join Date: 12-20-11
Location: SE, Minnesota
|
What are you doing with the rib tips? Don't waste them.
__________________
Triple T BBQ - CBJ 2012-2014 [url]http://www.bbq-brethren.com/forum/showthread.php?t=123061[/url] |
|
|
|
|
| Thread Tools | |
|
|
