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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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08-06-2008, 02:57 PM | #1 |
Found some matches.
Join Date: 01-20-08
Location: taylor tx
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cooking for 200
Will be cooking pork butts and sausage for 200. How much of each will I need?
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08-06-2008, 03:24 PM | #2 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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If its all men 1/3 pound of each, if there are a mix you can do a little less about a 1/4 pound each.
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08-06-2008, 08:44 PM | #3 |
Quintessential Chatty Farker
Join Date: 11-12-06
Location: Des Moines, Iowa
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I think that he ^^^^^ means 1/3 pound finished (cooked) weight of each.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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08-06-2008, 11:24 PM | #4 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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I have never attempted such an undertaking. But I know, a 9lb Butt after a long smoke yields about 6lbs., this would feed around 18 people well... So 11 9 lb Butts.
Now any Pro's want to chime in? I am just guessing.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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08-07-2008, 08:11 AM | #5 |
Knows what a fatty is.
Join Date: 07-13-08
Location: Talladega, AL
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Good advice! (cooked amounts) Type of event will impact amounts also. (Backyard party vs Church Social). I just get about 50% yield on pulled pork. Have Fun
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Charles, Old OK Joe Vertical Offset, SmokinTex 1400, Yeah, I got gasser, |
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08-07-2008, 08:38 AM | #6 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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There is a caterer's spreadsheet on here somewhere, maybe someone will post it.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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08-07-2008, 08:43 AM | #7 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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08-07-2008, 05:33 PM | #8 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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Thanks for posting that link Jeff!
I too get about 50 - 55% yield on pulled pork, so if you want to serve every one the same weight for each meat, 3 servings / lb or 5.33 Oz / serving is good place to start for a single meat, if you want to pull it back a little with the two meats you could, but I wouldn't. 200 x 5.33 Oz = 1066 Oz or about 67 lbs cooked weight. 67 x 2 (or divide by 0.5) = 134 lb uncooked weight on the pork. 134 / 7.5 lbs = about 18 butts at 7.5 lbs each butt. You don't loose more than about 10% weight off the sausage normally, so 200 x 5.33 = 1066 Oz or 67 lb of sausage or about 20 x 3.5 lb packs of sausage. Though some folks don't go for sausage, if you're buying it by the weight you could go for the full 67 lbs, but if you're buying it by the link, and they weigh in at 3 + Oz / link you could get away with 200 links, which is only about 17 packs instead of 20. Disclaimer: This is just my opinion, I don't cater bbq at the moment.
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"There is no such thing as a little garlic." A.Baer |
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