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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 08-23-2013, 09:13 PM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-05-13
Location: Lincoln Park, Mi
Default Ribs, Chicken and pulled pork for 45

im doing a gig for 45 that want ribs, chicken and pulled pork. im guessing close to 50/50 men/women. how much meat? we are giving 3 sides too
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Old 08-28-2013, 12:51 AM   #2
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Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles

22 to 25 lbs of chicken 3 8 to 10lb pork butts. Half case if ribs
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Old 08-28-2013, 03:06 PM   #3
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Join Date: 06-22-09
Location: Eastpointe, Mi

I'd go with 25# of raw butts, 9-10 racks of ribs (St. Louis cut), and 20# of leg quarters. That should give you about 50 4oz pulled pork servings, about 90-100 bones of ribs, plus the leg quarters.
Craig...Chief cook and pot washer, Prince of Peace Lutheran Church (LCMS)
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Old 09-03-2013, 09:45 AM   #4
Got rid of the matchlight.
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Join Date: 08-28-13
Location: Youngstown, Ohio

48 pieces of chicken mixed, leg, thigh, wing and breast. 25lb. of pork butt smoked and hand pulled (I perfer using this tool, with fat separated will yield one full disposable pan approximately 18lb once sauce is added. Ribs, I would do 8 racks of St. Louis which will yield 80 ribs. You will have left overs.
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