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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 05-08-2013, 10:02 AM   #1
bunzomatic1
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Join Date: 04-14-13
Location: Fresno, CA
Default Tri-Tip and Chicken quantity Help

Hello--

I am looking for a little advice.. I was asked by a good friend to cater an event he is hosting with 40-50 adults. He wants tri-tip, and chicken (lemon herb bonless breasts), rice pilaf, and green beans. I have done this in the past, but never really paid good attention to quantities, only made sure that there was enough..way too much actually.
Questions :
What is the best way to figure potions of meat..is there a general rule of thumb? How about if 2 meats are offered? Do you calculate with uncooked weight? Whest the best portion size? etc..ect...
What about portion size for sides?

If anyone out there can offer some advice I would really appreciate it...
Thanks from a newbie!
JW
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Old 05-08-2013, 12:39 PM   #2
landarc
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Well, you have to look at the overall meal, how many sides etc...fewer sides needs more meat etc...I would look at the fact that there are two meats, and figure 1/3 pound total cooked meat serving per person in a normal meal situation. This allows for men who eat more and women who eat less. If it is all men, go 1/2 pound cooked meat per person (shave the side portions, as men tend to eat meat and don't eat as much of the sides).

Tri-tip cooked yield loss is about 15% of weight to medium rare, 20% for medium.
Chicken is around 30% of weight to proper temperature.

Assume 50 adults by 1/3 pound serving, you need 17 pounds of meat total. Split the difference, you end up with 8.5 pounds of meat of each type.

8.5 pounds x 1.20=10 pounds of tr-tip raw
8.5 pounds x 1.30=11 pounds raw boneless chicken

Thus you need to buy at least 10 pounds of trimmed tri-tip and 11 pounds of boneless chicken. This would be for full sides or sandwiches. If you are doing a meat and two meal, with say beans and slaw, tack on another 4 to 5 pounds to the meat order.
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Old 05-08-2013, 05:02 PM   #3
bunzomatic1
Got rid of the matchlight.
 
Join Date: 04-14-13
Location: Fresno, CA
Default

Thank you so much. Your help in invaluable. Everything seems to make sense, except the bottom

Quote:
Thus you need to buy at least 10 pounds of trimmed tri-tip and 11 pounds of boneless chicken. This would be for full sides or sandwiches. If you are doing a meat and two meal, with say beans and slaw, tack on another 4 to 5 pounds to the meat order.
Could you clarify "full sides"? Im guessing that "a meat and two meal" is a meat and 2 sides..?? Why am I adding more meat if I am having 2 sides...?? I must be misunderstanding..
Also, is there a general "rule of thumb" for sides? Rice Pilaf and Green beans?

Thank you again!!
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Old 05-08-2013, 05:24 PM   #4
landarc
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If you offer two sides, often the meat gets hit very hard and the sides do not. The exception being mac-n-cheese. Most of the times that I have done tri-tip and chicken, I have been asked to provide beans, salsa and slaw. I end up with lots of beans and slaw, and people asking about more meat.

If there is a table with several sides, then people tend to fill up a little more mindlessly, especially if there are things like little sausages, potato salad, mac-n-cheese etc...you can then use less meat. If I am starting a meal off, I like to throw smoked sausage and chips and salsa out there, start filling people a bit. If you just do two sides and meat, people really chow on the meat, often completely ignoring the beans.
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Old 05-08-2013, 08:51 PM   #5
bunzomatic1
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Join Date: 04-14-13
Location: Fresno, CA
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Ahhh... I see. You are so wise. That does make sense. Again, you have been most helpful and it is so much appreciated. Time to head to Costco and fire up the UDS!!
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Old 05-09-2013, 01:58 AM   #6
BigBellyBBQ
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bump that chicken up, you will run out..
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Old 05-09-2013, 04:58 PM   #7
Bbq Bubba
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only thing i'll add is i wouldn't order chicken by the pound but by the piece if your serving pre portioned breast fillets.
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