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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-01-2014, 06:25 AM   #1
aGATORSfan
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Default Enough Pulled Pork?

After reading many threads regarding "how much food do I need", I am doing a fundraiser for a local church's youth group. They have purchased 101 lbs of Boston butt. I figure this fill make approx. 200 sandwiches?? Am I close in this calculation or am I way off? They asked me how much sauce they will need. I told them a gallon? This is my first time cooking for this many people, so I'm learning as I go. Thanks in advance for any information that may help with this event!!
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Old 08-01-2014, 06:42 AM   #2
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Starting with 101 lbs. you should get around 60 lbs of finished product. We do 1/3 lb. sandwiches, and they are plenty big! So I would get around 180. Your numbers are not far off, especially if you do 1/4lb. sammies.
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Old 08-01-2014, 07:35 AM   #3
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Quote:
Originally Posted by aGATORSfan View Post
After reading many threads regarding "how much food do I need", I am doing a fundraiser for a local church's youth group. They have purchased 101 lbs of Boston butt. I figure this fill make approx. 200 sandwiches?? Am I close in this calculation or am I way off? They asked me how much sauce they will need. I told them a gallon? This is my first time cooking for this many people, so I'm learning as I go. Thanks in advance for any information that may help with this event!!
Boston Butts yield 50-60% of their weight.
Sammich uses between 1/4-1/3 lb of cooked meat.

Going with the lower yield and higher amount of meat in a sammich.

100lb of pork butt will yield 50lbs of cooked meat.
1 lb of cooked meat will make 3 sammiches.
50lbs of cooked meat will yield 150 1/3lb sammiches.

Going with the higher yield and lower amount of meat in a sammich
100lbs of pork butt will yield 60lbs of cooked meat
1lb of cooked meat will make 4 sammiches
60lbs of cooked meat will yield 240 1/4 sammiches.

If you want to yield 200 sammiches, it would be a safer bet to make them 1/4 lbers. Because if at 50% yield that much pork butt will yield 200 sammiches.
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Old 08-01-2014, 07:49 AM   #4
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Quote:
Originally Posted by aawa View Post
Boston Butts yield 50-60% of their weight.
Sammich uses between 1/4-1/3 lb of cooked meat.

Going with the lower yield and higher amount of meat in a sammich.

100lb of pork butt will yield 50lbs of cooked meat.
1 lb of cooked meat will make 3 sammiches.
50lbs of cooked meat will yield 150 1/3lb sammiches.

Going with the higher yield and lower amount of meat in a sammich
100lbs of pork butt will yield 60lbs of cooked meat
1lb of cooked meat will make 4 sammiches
60lbs of cooked meat will yield 240 1/4 sammiches.

If you want to yield 200 sammiches, it would be a safer bet to make them 1/4 lbers. Because if at 50% yield that much pork butt will yield 200 sammiches.
And if this isn't something you are used to and you don't have a good feel for 1/4 lb vs 1/3 lb, you might do a few extra butts just to be sure you don't run out.
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Old 08-01-2014, 08:09 AM   #5
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You've got plenty of meat, if you're serving it. If it's going on a self service line people take a lot of meat. I use the general rule of 1 10lb butt makes 20 sandwiches.
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Old 08-01-2014, 08:18 AM   #6
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I agree with everyone above....50%-60% yield and I usually go with 1/4lb sandwiches for large groups.
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Old 08-01-2014, 08:43 AM   #7
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For the next one, go to your local restaurant supply company and check out the different sizes of portion scoops. When doing a lot of sammies it can be very useful to have consistent portions. That way you can figure out what size scoop you need for either a 1/4# or 1/3# sammie.

BTW - a gallon of sauce sounds a little lean, particularly when you figure on having a little extra out in bowls for patrons to add a bit more to their sandwich.
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Old 08-01-2014, 09:08 AM   #8
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You'll need more than a gallon of sauce..... some on the pork and some in bottles

I'd either use a scoop or a little digital scale for portioning. I'm a scale guy myself since scoops can be off by a good bit depending on how they're packed. Go with a lower portion per sandwich and end up with some extras at the end.
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Old 08-01-2014, 09:21 AM   #9
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I agree with the comments above. 50-60% yield and more than a gallon of sauce.
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Old 08-01-2014, 09:35 AM   #10
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Quote:
Originally Posted by aawa View Post
Boston Butts yield 50-60% of their weight.
Sammich uses between 1/4-1/3 lb of cooked meat.

Going with the lower yield and higher amount of meat in a sammich.

100lb of pork butt will yield 50lbs of cooked meat.
1 lb of cooked meat will make 3 sammiches.
50lbs of cooked meat will yield 150 1/3lb sammiches.

Going with the higher yield and lower amount of meat in a sammich
100lbs of pork butt will yield 60lbs of cooked meat
1lb of cooked meat will make 4 sammiches
60lbs of cooked meat will yield 240 1/4 sammiches.

If you want to yield 200 sammiches, it would be a safer bet to make them 1/4 lbers. Because if at 50% yield that much pork butt will yield 200 sammiches.
And you said you would never use algebra after you got out of high school
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Old 08-01-2014, 10:06 AM   #11
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Quote:
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And you said you would never use algebra after you got out of high school
I'm Asian, so by stereotypes I have to be good at math!
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Old 08-01-2014, 12:03 PM   #12
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Why not take it a step further and provide a couple different style sauces. Or even a spicier version of the original.
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Old 08-01-2014, 01:37 PM   #13
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That's plenty of meat BUT make sure there are plenty of sides. Reason being make sure everyone knows that any leftovers go to the cook for his services. I would go two gallons of ENC sauce and one gallon of a red like Cattleman's. A portion scoop you bet! I would go on the smaller side with seconds if they want. Some folks want it naked so don't worry about extra buns. And don't forget lots of coleslaw. Blue grass music would be fine. Good luck!
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Old 08-01-2014, 01:55 PM   #14
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I would weigh the meat for the sandwiches, and let people buy made sanwiches, at 1/4 pound of finished product per sandwich. I believe in AAWA's numbers, except that I consider 50% yield to be a pretty solid number, 60% has not been my experience once I have all of the meat trimmed and ready for the cooker.

100 pounds of meat in cryo does not mean 100 pounds of meat on the cooker. You are close, but, could be low by about 10%, so, if 190 sandwiches is fine, then you are golden. Weigh them, that is my biggest tip. Portioners are great for soft product, but, with meat, the variation can be quite notable.
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Old 08-01-2014, 04:31 PM   #15
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If you serve and portion, as said, you have control.
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