pulled vs chopped

big blue bbq · 06-26-2008, 02:15 PM

I have my first catering gig coming up on Sunday. I plann on cooking the meat on a friday of a comp. Gives me something to do after setting up.
I saw someones catering calculator and it said you get 50% yeild on pulled pork, but 65% yeild on chopped. Can anyone explain the difference for this?

Larry

Smokin Gator · 06-26-2008, 02:23 PM

If you are going to chop you could take the meat of the smoker at a lower temp. Theoretically, there would be less shrinkage but I don't think it would be that much. I would just go with the 50%.

HeSmellsLikeSmoke · 06-26-2008, 02:24 PM

Yields are usually translated to pounds and then to ounces per serving. Cooking down a butt, before you pull or slice it, gives you about 50% of the original weight.

From that point, an ounce of chopped is the same as a ounce of pulled.

Perhaps chopped uses less per serving on a sandwich, but I haven't noticed it.

HeSmellsLikeSmoke · 06-26-2008, 02:28 PM

Hummm, what Brent says makes sense. Nevermind

big blue bbq · 06-26-2008, 02:31 PM

I did not know if it had to do with adding more of the fat in with the chopped or what. I will go with the 50% and cook about 100 pounds. There are 129 people, most will be doing sandwiches. I think they will be putting the meat on themselves so probably about 4 ounces per sammy. Some will eat two, some may just do some on the plate. In the 129 is some children who they are fixing hot dogs for. All leftovers go home to the freezer so no biggy if I cook too much, just don't want to run out.

OSD · 06-26-2008, 03:19 PM

Quote:

Originally Posted by Smokin Gator

If you are going to chop you could take the meat of the smoker at a lower temp. Theoretically, there would be less shrinkage but I don't think it would be that much. I would just go with the 50%.

I agree. You could pull the meat at a temp more suited for slicing a pork roast.

Smokin Gator · 06-26-2008, 03:31 PM

Quote:

Originally Posted by big blue bbq

I did not know if it had to do with adding more of the fat in with the chopped or what. I will go with the 50% and cook about 100 pounds. There are 129 people, most will be doing sandwiches. I think they will be putting the meat on themselves so probably about 4 ounces per sammy. Some will eat two, some may just do some on the plate. In the 129 is some children who they are fixing hot dogs for. All leftovers go home to the freezer so no biggy if I cook too much, just don't want to run out.

I use a pretty large bun when I cater and I figure 5.5 ounces per sammie or 2 servings per pound. If you figure 129 people that is 43 lbs of cooked pork or 86 lbs of raw. If it were me that is how much I would cook. I know some will be kids etc., but I always see some men who get two big arse sammies as well. You just don't want to run short.

Bigmista · 06-26-2008, 04:24 PM

When You chop it, you can add in the fat that you would have thown away. Fat = Flavor!

CaptGrumpy · 06-26-2008, 08:42 PM

"pulled vs chopped "

This seems to be the question Lorena Bobbitt pondered and I know which one I prefer!!!

Chopped has a better presentation than pulled but I always like a little less fat in my meal. Pulled is my preference.

jestridge · 06-26-2008, 09:19 PM

Seem like most people around here like the pull better

Qcrue2U · 06-27-2008, 02:37 AM

Quote:

Originally Posted by CaptGrumpy

"pulled vs chopped "

This seems to be the question Lorena Bobbitt pondered and I know which one I prefer!!!

Chopped has a better presentation than pulled but I always like a little less fat in my meal. Pulled is my preference.

That kicked arse!!!!

06-26-2008, 02:15 PM	#1
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	pulled vs chopped I have my first catering gig coming up on Sunday. I plann on cooking the meat on a friday of a comp. Gives me something to do after setting up. I saw someones catering calculator and it said you get 50% yeild on pulled pork, but 65% yeild on chopped. Can anyone explain the difference for this? Larry __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

06-26-2008, 02:23 PM	#2
Smokin Gator Babbling Farker Join Date: 12-01-06 Location: Fernandina Beach FL Downloads: 0 Uploads: 0	If you are going to chop you could take the meat of the smoker at a lower temp. Theoretically, there would be less shrinkage but I don't think it would be that much. I would just go with the 50%. __________________ [SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ

06-26-2008, 02:24 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Yields are usually translated to pounds and then to ounces per serving. Cooking down a butt, before you pull or slice it, gives you about 50% of the original weight. From that point, an ounce of chopped is the same as a ounce of pulled. Perhaps chopped uses less per serving on a sandwich, but I haven't noticed it. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-26-2008, 02:28 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Hummm, what Brent says makes sense. Nevermind __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

06-26-2008, 02:31 PM	#5
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	I did not know if it had to do with adding more of the fat in with the chopped or what. I will go with the 50% and cook about 100 pounds. There are 129 people, most will be doing sandwiches. I think they will be putting the meat on themselves so probably about 4 ounces per sammy. Some will eat two, some may just do some on the plate. In the 129 is some children who they are fixing hot dogs for. All leftovers go home to the freezer so no biggy if I cook too much, just don't want to run out. __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

06-26-2008, 04:24 PM	#8
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	When You chop it, you can add in the fat that you would have thown away. Fat = Flavor! __________________ 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

06-26-2008, 08:42 PM	#9
CaptGrumpy is one Smokin' Farker Join Date: 03-03-08 Location: Sacramento, CA Downloads: 0 Uploads: 0	"pulled vs chopped " This seems to be the question Lorena Bobbitt pondered and I know which one I prefer!!! Chopped has a better presentation than pulled but I always like a little less fat in my meal. Pulled is my preference. __________________ [SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE] [COLOR=blue][I]Stone Cold Killas- If it moves, we kill it & then BBQ it! [/I][/COLOR] [COLOR=blue][I]We don't care what it is so you had better sit real still![/I][/COLOR] [COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR] [COLOR=darkgreen]Extra Large Big Green Egg [/COLOR][SIZE=1][COLOR=yellowgreen]adopted 13JUN08[/COLOR][/SIZE] [COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE] [COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE]

06-26-2008, 09:19 PM	#10
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	Seem like most people around here like the pull better

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