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Old 02-03-2007, 09:16 AM   #1
bbqjoe
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Default Okay you caterers

Got to send food for 30 for a superbowl party. I'm told they are pretty big eaters.
I would assume folks will be munching thoughout the whole deal.

The buyer says not to worry about over doing it. That doesn't really make it any easier.
My instinct always serves more, compared to less.
He wants a traditional spread.

Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans.

I'm leaning towards about fifteen pounds of each meat.

Any thoughts?
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Old 02-03-2007, 09:20 AM   #2
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Sounds like plenty to me. Even if they are big eaters, figure with beer and any chip type stuff (if they have it) and the sides, that should do it.
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Old 02-03-2007, 09:24 AM   #3
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1.5lbs of meat per, sounds like plenty to me. Not a caterer, but an eaterer.
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Old 02-03-2007, 09:27 AM   #4
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I agree that this sounds like enough. We figure 1/4 lb at average for a meal. For big eaters, 1/2 lb. For an event like this where people are grazing for hours, I'd up that as well to 3/4 lb per. This goes for all meats, sliced, pulled, and ribs.

If ribs were the only meat, being served, I'd figure 1.5 -2.5 lb. per person. That should be three fourths to a full rack per person for a Superbowl event where heavy eaters are grazing and drinking for hours. For a regular meal, just a half rack per.

Hope that helps.

EDIT: Per Tim's excellent question, I should say that my quantities here are cooked weights. For brisket, we figure 40% shrinkage.
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Old 02-03-2007, 09:33 AM   #5
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Quote:
Originally Posted by bbqjoe
Brisket, ribs, pulled pork, potato salad, coleslaw, rolls, baked beans.

I'm leaning towards about fifteen pounds of each meat.

Any thoughts?
Joe,

Is that pre-cook or post-cook quantities?

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Old 02-03-2007, 09:35 AM   #6
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Post. Trimmed up, ready to eat.
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Old 02-03-2007, 10:03 AM   #7
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Oh yeah, that should cover grazing for the entire event and then some! I'm bringing your Pork Candy recipe to the party I am going to.
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Old 02-03-2007, 10:08 AM   #8
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Tough call for me Joe. Some Superbowl Parties start early in the afternoon and go till way beyond the game. Like a late brunch and a snackfest. Im guessing it would be plenty. Especially if more folks than planned show up for the day. Seems that always happens here.

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Old 02-03-2007, 10:37 AM   #9
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That's plenty of meat! Your customers will be very happy.
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Old 02-03-2007, 10:51 AM   #10
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I usually figure 1/3 pound (5 oz.) for each meat...except on "combos" and then 1/4 poud each (ie. 1/2 pound total) -- all cooked weight.

I, too, figure 40% shrinkage on brisket and pork. I figure 4 bones or 3 people per slab on ribs. I use the standard yield on potato salad, slaw, etc. and always have plenty left...beans, on the other hand, have been "selling" well - but I always have plenty to cover the initial feeding -- depending on the beans I get 22-26 servings per #10 can -- I add sugar, molasses, sauce, etc. so the yeild varies a bit depending on how well the "candy" up.

As you know from your restaurant -- "big eater" covers a great deal of ground -- YOU shouldn't be responsible for the PIGS in the crowd. If I have that kind of crowd, I serve the meat the first time around - especially ribs - and let the folks help themselves to sides. If you're not serving this meal -- provide the 1/2# per person and collect your check!!

Catering isn't that much different than doing your restaurant estimates on yield.
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Old 02-03-2007, 11:21 AM   #11
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Joe where is your wings??
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Old 02-03-2007, 11:54 AM   #12
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My answer was based on cooked, too. Just to clarify. Thanks to Chad for spelling out the quantities....easier than doing the math in your head.
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Old 02-03-2007, 12:11 PM   #13
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Well I just called him back, just to make sure we were both on the same page.
I'm going to drop it from 15lbs of each to 10.
It appears that some of the guests are kids, and they will also be doing lips and a$$holes as well as some burgers.
I can usually figure per head, but on an all day eating event it's a little harder.
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Old 02-03-2007, 12:18 PM   #14
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Joe et al:

Here is a thread I started a few months back. It may or may not be of use to you and others catering and or hosting big parties. U may view it here
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Old 02-03-2007, 12:58 PM   #15
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I would do 5 full slabs, 8 pounds of brisket , 1 half pan each of slaw, potato salad, and beans, 4 doz dinner rolls and charge him $200
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