The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 02-03-2007, 09:16 AM   #1
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
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?
bbqjoe is offline   Reply With Quote


Unread 02-03-2007, 09:20 AM   #2
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

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.
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 02-03-2007, 09:24 AM   #3
jgh1204
Babbling Farker
 
jgh1204's Avatar
 
Join Date: 12-26-04
Location: Selma, TX(You better slow down when you hit town)
Downloads: 0
Uploads: 0
Default

1.5lbs of meat per, sounds like plenty to me. Not a caterer, but an eaterer.
__________________
Wannabe BBQ Illuminati
jgh1204 is offline   Reply With Quote


Unread 02-03-2007, 09:27 AM   #4
Plowboy
somebody shut me the fark up.
 
Plowboy's Avatar
 
Join Date: 10-09-06
Location: Blue Springs, MO
Downloads: 0
Uploads: 0
Default

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.
__________________
Pork Pullin Plowboys (and Smoke on Wheels)
Save a hog, ride a plowboy!
www.plowboysbbq.com

Todd Johns (me); Blue Springs, MO
Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
Plowboy is offline   Reply With Quote


Unread 02-03-2007, 09:33 AM   #5
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

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?

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Unread 02-03-2007, 09:35 AM   #6
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

Post. Trimmed up, ready to eat.
bbqjoe is offline   Reply With Quote


Unread 02-03-2007, 10:03 AM   #7
tjus77
is One Chatty Farker
 
tjus77's Avatar
 
Join Date: 10-19-06
Location: Tomball, TX
Downloads: 0
Uploads: 0
Default

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.
__________________
Skinny Cooks Can't Be Trusted!
Lyfe Tyme Smoker
Campfire Cookset, Dutch Oven Cooking Table
Variety of Cast Iron DO's
Char-Griller Gas Grill, Weber Kettle

Cajuns make better lovers cause we'll eat ANYTHING.
tjus77 is offline   Reply With Quote


Unread 02-03-2007, 10:08 AM   #8
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

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.

Mike
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is online now   Reply With Quote


Unread 02-03-2007, 10:37 AM   #9
Bigmista
somebody shut me the fark up.
 
Bigmista's Avatar
 
Join Date: 05-24-04
Location: Long Beach, CA
Downloads: 0
Uploads: 0
Default

That's plenty of meat! Your customers will be very happy.
__________________
Wait! Bigmista wrote a cookbook?

Exodus 29:18
Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD.

God loves BBQ!



Bigmista Custom Spicewine Trailer - Olivia J. PIMA
Large and Medium Spicewines
Weber Ranch Kettle - E.T.

Remembering Scott
Bigmista is offline   Reply With Quote


Unread 02-03-2007, 10:51 AM   #10
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

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.
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 02-03-2007, 11:21 AM   #11
scottyd
is One Chatty Farker
 
scottyd's Avatar
 
Join Date: 07-21-05
Location: South Dakota
Downloads: 0
Uploads: 0
Default

Joe where is your wings??
__________________
[FONT=Arial Black][SIZE=3]SCOTTY D[/SIZE][/FONT]
[SIZE=1][FONT=Arial Black][COLOR=red][SIZE=2]SCOTTY D'S BUILT FOR BBQ[/SIZE] [/COLOR][/FONT][/SIZE]
[B]LANG 84[/B]
[B]STUMPS 223[/B]
[B]STUMPS CLASSIC[/B]
[B]STUMPS PLATNUM BEING BUILT NOW[/B]
[B]WEBER KETTLE GOLD[/B]
[B]YOUR SILENCE WILL NOT SAVE YOU[/B]
scottyd is offline   Reply With Quote


Unread 02-03-2007, 11:54 AM   #12
backyardchef
Babbling Farker
 
backyardchef's Avatar
 
Join Date: 11-05-04
Location: New York City
Downloads: 0
Uploads: 0
Default

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.
__________________
Matt
Fletcher's Brooklyn Barbecue

The Hampton Smoker Blog: http://backyardchef.blogspot.com

7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge
48" Klose Backyard Chef named Wubby
Willy the Wonder Grill
Weber Kettle named Georgiette
ECB Spider Web Collector Model
Char-Griller Smokin' Pro Firebrick Supremo
backyardchef is offline   Reply With Quote


Unread 02-03-2007, 12:11 PM   #13
bbqjoe
Banned
 
bbqjoe's Avatar
 
Join Date: 01-16-06
Location: Wikieup Arizona
Downloads: 0
Uploads: 0
Default

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.
bbqjoe is offline   Reply With Quote


Unread 02-03-2007, 12:18 PM   #14
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

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
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is offline   Reply With Quote


Unread 02-03-2007, 12:58 PM   #15
lazybonesmoke1
Full Fledged Farker
 
Join Date: 02-10-06
Location: MICHIGAN
Downloads: 0
Uploads: 0
Default

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
__________________
[FONT=Comic Sans MS]DENI-DETROIT[/FONT]
[FONT=Comic Sans MS]LAZYBONES SMOKEHOUSE[/FONT]
[FONT=Comic Sans MS][URL="http://www.LazybonesSmokehouse.NET"]WWW.LazybonesSmokehouse.NET[/URL][/FONT]
lazybonesmoke1 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
All you other caterers.... jbrink01 Catering, Vending and Cooking For The Masses. 18 04-07-2010 09:49 PM
I have a question for caterers... cruzmisl Catering, Vending and Cooking For The Masses. 17 02-06-2010 01:37 PM
Attention Caterers barbefunkoramaque Q-talk 5 08-31-2009 05:20 PM
Allright all you other caterers...... jbrink01 Catering, Vending and Cooking For The Masses. 58 04-01-2009 03:34 PM
What do you caterers think of this? BBQ Grail Q-talk 9 01-29-2008 09:20 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:58 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts