Salad amount for 125?

The_Kapn · 01-10-2008, 01:28 PM

I have a Valentines day cook to do for 125 folks.
No questions about anything except salad quantity.

First course is a basic (not really, but close enough) salad.
How much per person????
Just gonna buy the pre-packed stuff, add dressing and some special stuff, and serve.

Thanks,

TIM

gpalasz · 01-10-2008, 01:31 PM

That pre packed stuff is expensive, may be better to buy heads of lettuce and just shred, wont take long. But then again, what do I know...never made 125 salads.

Jorge · 01-10-2008, 01:36 PM

If you are planning on the big bags from a local warehouse retailer, I'd buy one first and see what your yield is....so that you can put it out of your mind and sleep at night. After that's done I'd talk to somebody about case pricing since I think you'll qualify feeding that many people.

The_Kapn · 01-10-2008, 02:00 PM

Quote:

Originally Posted by Jorge

If you are planning on the big bags from a local warehouse retailer, I'd buy one first and see what your yield is....so that you can put it out of your mind and sleep at night. After that's done I'd talk to somebody about case pricing since I think you'll qualify feeding that many people.

Too farkin' logical!

Consider it done!

Thanks,

TIM

big brother smoke · 01-10-2008, 02:14 PM

If you buy the prepacked stuff it has the serving size on back. Go with 1/3 recommended serving per person. I have found out the hard way that you do not go by the recommended per serving (tons of greens leftover). I believe the serving is rated for a meal!

The prepackaged stuff at Costco is rated at 8 servings per. So off the cuff you are looking at 6 or 7 packages at about $4.50 per package.

To me it ain't worth the time cutting your own salad fixins.

keale · 01-10-2008, 03:13 PM

Kapn,
for 1/2 cup per person, 10# of precut toss salad will more than enough

The equation is .... 3.15 for 1/4 cup raw cut(w/o dressing)
6.30 for 1/2 cup raw cut

multiply this by the amt. by what you want to serve 1.25(for 125 serv.)
ie:3.00(300 serv.)

equals 7.8# of toss salad for 125 people
Hope this helps...

jbrink01 · 01-10-2008, 05:25 PM

5 large disposable steam table pans. We do this ALL the time. Use the big bags of pre-cut, mix in with some chopped romaine hearts, top with cucumber, red onion, croutons, bacon, cheese and your set.

Or, use all chopped romaine hearts, toss with garlic croutons, vidalia onion dressing and finely shredded parm or romano.

In any event, we plan 25 people per pan. It works.

Countryhb · 01-10-2008, 05:28 PM

Quote:

Originally Posted by big brother smoke

To me it ain't worth the time cutting your own salad fixins.

He hates to cut into his tablescap time!!

jestridge · 01-10-2008, 05:51 PM

Just make sure your BBQ is good then they wont eat much salad.

big brother smoke · 01-10-2008, 07:00 PM

Quote:

Originally Posted by Countryhb

He hates to cut into his tablescap time!!

Somebody has to do it!

The_Kapn · 01-11-2008, 05:22 PM

Thanks guys.

Lots of good ideas that will be put to use.

TIM

LMAJ · 01-11-2008, 06:24 PM

Salad? Isn't that what the food eats???

Jorge · 01-12-2008, 09:10 AM

Quote:

Originally Posted by LMAJ

Salad? Isn't that what the food eats???

In the case of Tim's gig I'd take the salad. Sounded like a GREAT meal!

The_Kapn · 01-12-2008, 09:32 AM

This is a fund raiser "sit-down" meal for Mrs Kapn's church.
Leading off with a tossed salad.
Guests pre-order pork or beef.
Beef is brisket with a couple of fancy slices of Bison sausage for a treat.
Pork is stuffed (rolled) pork loins with Canadian bacon, cream cheese, bell peppers, onions, and pineapple for the stuffing. A couple of fancy slices of spiced pork sausage for a treat.
Both meals have Italian cut green beens roasted with bacon and onion and balsamic vinegar and a small baked potato with EVOO and sea salt.

Even though meat courses are BBQ, not serving it as a traditional BBQ meal.

Church ladies are providing desert.

The youth group is providing wait staff and kitchen help for "tips".
I am providing all the meat for basically cost and "supervising"

the rest of the meal.

May be fun (I hope), a learning experience for sure, and will probably be my first and last big cook!
I got volunteered for this one in a weak moment.

TIM

WineMaster · 01-12-2008, 01:59 PM

Good Luck, Im sure it will be a hit!

01-10-2008, 01:28 PM	#1
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Salad amount for 125? I have a Valentines day cook to do for 125 folks. No questions about anything except salad quantity. First course is a basic (not really, but close enough) salad. How much per person???? Just gonna buy the pre-packed stuff, add dressing and some special stuff, and serve. Thanks, 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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-10-2008, 01:31 PM	#2
gpalasz is one Smokin' Farker Join Date: 11-01-07 Location: Okiehoma Downloads: 0 Uploads: 0	That pre packed stuff is expensive, may be better to buy heads of lettuce and just shred, wont take long. But then again, what do I know...never made 125 salads. __________________ [COLOR=#ff0000][COLOR=black][I]Team[/I] [B]Diamondback Q-[/B]STUMPS SW223 :eusa_clap[/COLOR] [/COLOR][COLOR=#ff0000][B]RED[/B] [/COLOR][COLOR=black]1999 [/COLOR]Performer Total Restore Kettle 22.5 [COLOR=silver][B]OTS[/B][/COLOR] Kettle 22.5 [COLOR=blue][B]BLUE[/B][/COLOR] OTG/W rotiss Ultra Fast [COLOR=orange][B]Orange[/B][/COLOR] Thermapen CCW SP 101 357 125g

01-10-2008, 01:36 PM	#3
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	If you are planning on the big bags from a local warehouse retailer, I'd buy one first and see what your yield is....so that you can put it out of your mind and sleep at night. After that's done I'd talk to somebody about case pricing since I think you'll qualify feeding that many people. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

01-10-2008, 02:14 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	If you buy the prepacked stuff it has the serving size on back. Go with 1/3 recommended serving per person. I have found out the hard way that you do not go by the recommended per serving (tons of greens leftover). I believe the serving is rated for a meal! The prepackaged stuff at Costco is rated at 8 servings per. So off the cuff you are looking at 6 or 7 packages at about $4.50 per package. To me it ain't worth the time cutting your own salad fixins. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-10-2008, 03:13 PM	#6
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI Downloads: 0 Uploads: 0	Kapn, for 1/2 cup per person, 10# of precut toss salad will more than enough The equation is .... 3.15 for 1/4 cup raw cut(w/o dressing) 6.30 for 1/2 cup raw cut multiply this by the amt. by what you want to serve 1.25(for 125 serv.) ie:3.00(300 serv.) equals 7.8# of toss salad for 125 people Hope this helps... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... Last edited by keale; 01-10-2008 at 03:37 PM..

01-10-2008, 05:25 PM	#7
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	5 large disposable steam table pans. We do this ALL the time. Use the big bags of pre-cut, mix in with some chopped romaine hearts, top with cucumber, red onion, croutons, bacon, cheese and your set. Or, use all chopped romaine hearts, toss with garlic croutons, vidalia onion dressing and finely shredded parm or romano. In any event, we plan 25 people per pan. It works. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company* Last edited by jbrink01; 01-10-2008 at 05:27 PM.. Reason: Oops

01-10-2008, 05:51 PM	#9
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Just make sure your BBQ is good then they wont eat much salad.

01-11-2008, 05:22 PM	#11
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Thanks guys. Lots of good ideas that will be put to use. 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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-11-2008, 06:24 PM	#12
LMAJ Quintessential Chatty Farker Join Date: 07-01-07 Location: Southeastern Pa Downloads: 0 Uploads: 0	Salad? Isn't that what the food eats??? __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1 18.5 new to me WSM Super Fast BLUE and RED Thermapen 1 - The Great Outdoors Smoker Sea Bug cooker 1 - Fantastic hubby - the original Big Al _______________________________________ Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

01-12-2008, 09:32 AM	#14
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	This is a fund raiser "sit-down" meal for Mrs Kapn's church. Leading off with a tossed salad. Guests pre-order pork or beef. Beef is brisket with a couple of fancy slices of Bison sausage for a treat. Pork is stuffed (rolled) pork loins with Canadian bacon, cream cheese, bell peppers, onions, and pineapple for the stuffing. A couple of fancy slices of spiced pork sausage for a treat. Both meals have Italian cut green beens roasted with bacon and onion and balsamic vinegar and a small baked potato with EVOO and sea salt. Even though meat courses are BBQ, not serving it as a traditional BBQ meal. Church ladies are providing desert. The youth group is providing wait staff and kitchen help for "tips". I am providing all the meat for basically cost and "supervising" the rest of the meal. May be fun (I hope), a learning experience for sure, and will probably be my first and last big cook! I got volunteered for this one in a weak moment. 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), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

01-12-2008, 01:59 PM	#15
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Good Luck, Im sure it will be a hit! __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
HELP....Can't get WSM over 125	Anchors Smokeshop	Q-talk	22	07-03-2010 03:56 PM
used WSM 18.5 for $125?	chobint	Q-talk	9	07-01-2010 06:43 PM
Pork Loin, Cornbread Salad, Apple Salad	Greendriver	Q-talk	5	01-20-2009 07:55 PM