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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 08-14-2013, 10:04 AM   #1
bruno994
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Default Wedding Rehearsal for 50...

Sliced brisket, burnt ends, dirty rice, baked beans, potato salad, bread, not to mention plenty of desserts. My question is how many pounds of cooked brisket should I plan on having? I have 25#'s (20+ sliced, 5 BE's) right now in vac seal bags ready to serve, do I need more?
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Unread 08-14-2013, 09:09 PM   #2
Pyle's BBQ
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I would add more BE. I cannot keep it in the restaurant. People will go through that faster than the brisket. You probably have enough brisket, I would match that with BE. Do you have an outlet if you don't use it all?
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