cooking for 200

qdoug · 08-06-2008, 02:57 PM

Will be cooking pork butts and sausage for 200. How much of each will I need?

Jacked UP BBQ · 08-06-2008, 03:24 PM

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.

Rookie'48 · 08-06-2008, 08:44 PM

I think that he ^^^^^ means 1/3 pound finished (cooked) weight of each.

Midnight Smoke · 08-06-2008, 11:24 PM

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.

smokinwhenIcan · 08-07-2008, 08:11 AM

Quote:

Originally Posted by OC PIG ASSASSINS

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.

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

jeffjenkins1 · 08-07-2008, 08:38 AM

There is a caterer's spreadsheet on here somewhere, maybe someone will post it.

Jeff

jeffjenkins1 · 08-07-2008, 08:43 AM

Here it is:

http://www.bbq-brethren.com/forum/sh...light=catering

Hope it helps!

Jeff

SoEzzy · 08-07-2008, 05:33 PM

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.

08-06-2008, 02:57 PM	#1
qdoug Found some matches. Join Date: 01-20-08 Location: taylor tx Downloads: 0 Uploads: 0	cooking for 200 Will be cooking pork butts and sausage for 200. How much of each will I need?

08-06-2008, 08:44 PM	#3
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	I think that he ^^^^^ means 1/3 pound finished (cooked) weight of each. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

08-06-2008, 11:24 PM	#4
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	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. __________________ ************************ * 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

08-07-2008, 08:38 AM	#6
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	There is a caterer's spreadsheet on here somewhere, maybe someone will post it. Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

08-07-2008, 08:43 AM	#7
jeffjenkins1 is Blowin Smoke! Join Date: 03-01-08 Location: Akron, OH Downloads: 0 Uploads: 0	Here it is: http://www.bbq-brethren.com/forum/sh...light=catering Hope it helps! Jeff __________________ You do what you have to do, so you can do what you want to do! Right now I am working on doing what I want to do! Ole Hickory Ultra Que 2 Primo Oval XL NB American Gourmet offset smoker UDS Turkey Fryer Told you I would get a signature.........

08-06-2008, 03:24 PM	#2
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ Downloads: 0 Uploads: 0	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.

08-07-2008, 05:33 PM	#8
SoEzzy Full Fledged Farker Join Date: 12-02-06 Location: SLC, UT Downloads: 0 Uploads: 0	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. __________________ "There is no such thing as a little garlic." A.Baer

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