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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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Unread 03-10-2014, 07:00 PM   #16
krshome
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Quote:
Originally Posted by HOGIE View Post
Whatever you do, make sure you treat yourself(and a helper or two) to the money muscle!
You know it!;)
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Unread 03-12-2014, 06:14 PM   #17
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Well today is D-Day I got 70 lbs of fresh bone in pork butt rockin on two UDS one is it's it's first cook and doing awesome. Winds tonight all night 25 mph SOB.
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Unread 03-13-2014, 08:05 AM   #18
Bigr314
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Let us know how your yield turned out.
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Ron-UDS,Weber 22.5 Kettle,Maverick ET- 732,Shirley Fabrication 24x50 RF with warming box. Hot Coals super fast Thermapen.
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Unread 03-13-2014, 10:00 AM   #19
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Search the forum and there is a great exel spread sheet for helping you out. I have used it for every job and it has been right on the money. I agree with those that recommend 4-5 oz.
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Unread 03-13-2014, 01:31 PM   #20
krshome
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Ok I started with 69 lbs of bone in pork butt Fresh from Sysco. After a very long cook where it was 70 degree out when I start and 19 when I finished, I ended up with 32 lbs pulled and ready to eat. So looking at serving 5 oz sammies not a bad sized sammie. Thanks for the help everyone, I would have screwed this up with out the help. I would put up pics but for some reason i will not allow me to? Sorry! Its just a lot of pork.
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Unread 03-13-2014, 09:10 PM   #21
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Let us know how your yield turned out.
So ended up with more that we needed but thats never a problem :). I started with 69 lbs of bone in pork butt 55 lbs probable would have been perfect. I used a standard hamburger bun and loaded them with meat (4oz) way more than could fit the bun. BTW thanks again everyone.
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