How many butts?

ganso · 01-26-2009, 07:33 PM

About how many butts would I need to feed 150 people. Thanks, Pat

Bbq Bubba · 01-26-2009, 08:02 PM

With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts.

YMMV

smokinit · 01-26-2009, 08:27 PM

Sounds about right but if there more adults than kids add about another 10%

WineMaster · 01-26-2009, 08:59 PM

1 Case + 1 - 2 pak

big brother smoke · 01-26-2009, 11:07 PM

Quote:

Originally Posted by Bbq Bubba

With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts.

YMMV

Well he is the official Brethren Calculator. Just make sure you account always for 10% over what clients tell you their numbers are!

YMMSNV = Your mileage maybe should not vary

fevoice · 01-26-2009, 11:10 PM

Hi Ganso,

I've got an event coming up for 175 and I'm cooking about 105 pounds of butts. I think that's probably much more than I need. But leftovers are always good and running out of food is ALWAYS bad!

I have a chef friend who cooks lots of butts for Farmers Markets and gets 70-80% yield. He brines them first - maybe that helps.

Shoot me an email and I'll send you a catering calulator that I use.

Have fun. Contact me anytime if I can help.

Frank

Caseyjoenz · 01-27-2009, 12:28 AM

I come up with 100# raw butts. What the guys said above is accurate.

big blue bbq · 01-27-2009, 12:35 AM

I did a church picnic last year and planned on 125 people. The numbers said about 14 butts. Way too much, but we took some of it to a couple families that were having funerals that week, and I took some to some companies to see if I could get some sponsors or catering gigs.

Mutha Chicken BBQ · 01-27-2009, 04:41 AM

Well for me,

150 people

5.33oz sammies(Large roll)= 50lbs cooked X2 for shrinkage= 100lbs Raw pork

4oz sammies(small hamburger bun) = 38.5lbs cooked X 2 for shrinkage = 77lbs raw

Personally I like the larger portion and price that way, Makes me look better and any leftovers go to the customer so they are super happy.

Good luck with the cook.

HeSmellsLikeSmoke · 01-27-2009, 04:51 AM

Obvious point is that bone-in butts would have a lower yield than boneless. The butts we get at Costco are boneless.

sfisch · 01-27-2009, 01:04 PM

The event we did last year served 300 people and we cooked up 160 pounds of butts.
There was plenty of leftovers but we also served chix thighs and ribs too.

Scott

Yakfishingfool · 01-27-2009, 01:50 PM

I'm making 300 sammies, 4 oz per sammie, and plan to have 75 pounds of cooked or roughly 150 of uncooked, Yield is closer to 60 percent when doing large volume like that I have found. Scott

TysDad · 01-30-2009, 09:32 AM

Quote:

Originally Posted by Yakfishingfool

Yield is closer to 60 percent when doing large volume like that I have found. Scott

Is this due to a moister cooking environment when the cooker is full? Or?

.

01-26-2009, 07:33 PM	#1
ganso Knows what a fatty is. Join Date: 05-25-08 Location: Norwalk Iowa Downloads: 0 Uploads: 0	How many butts? About how many butts would I need to feed 150 people. Thanks, Pat

01-26-2009, 08:02 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	With no other info, i'd go 1/3 lb PP = 50 lbs cooked x 2 = 100lbs raw butts. YMMV __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

01-26-2009, 08:27 PM	#3
smokinit is One Chatty Farker Join Date: 03-16-07 Location: Coxsackie NY/West Chester Pa Downloads: 3 Uploads: 0	Sounds about right but if there more adults than kids add about another 10% __________________ BWS Pro Comp Hog G2 Chubby the Little Big Cooker Battle Box on order Humphrey's Smokers and Accesories http://www.bbq-brethren.com/forum/sh...d.php?t=154925 Authorized Backwoods Dealer http://www.purpleporkmasters.com http://www.facebook.com/SMOKENIT

01-26-2009, 08:59 PM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	1 Case + 1 - 2 pak __________________ 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)

01-26-2009, 11:10 PM	#6
fevoice Knows what a fatty is. Join Date: 02-10-08 Location: Boulder, CO. Downloads: 0 Uploads: 0	Hi Ganso, I've got an event coming up for 175 and I'm cooking about 105 pounds of butts. I think that's probably much more than I need. But leftovers are always good and running out of food is ALWAYS bad! I have a chef friend who cooks lots of butts for Farmers Markets and gets 70-80% yield. He brines them first - maybe that helps. Shoot me an email and I'll send you a catering calulator that I use. Have fun. Contact me anytime if I can help. Frank __________________ Frank Eriksen Roaring Fork BBQ :-D Modified Traeger 075 [URL="http://www.roaringforkbbq.com"]www.roaringforkbbq.com[/URL] [EMAIL="frank@roaringforkbbq.com"]frank@roaringforkbbq.com[/EMAIL]

01-27-2009, 12:28 AM	#7
Caseyjoenz On the road to being a farker Join Date: 12-09-07 Location: Pewaukee, WI Downloads: 0 Uploads: 0	I come up with 100# raw butts. What the guys said above is accurate. __________________ The Dude: Yeah, well. The Dude abides. Medium Spicewine 3 WSMs www.smokincaboose.com

01-27-2009, 12:35 AM	#8
big blue bbq Take a breath! Join Date: 12-05-06 Location: Cedar Hill, TN Downloads: 0 Uploads: 0	I did a church picnic last year and planned on 125 people. The numbers said about 14 butts. Way too much, but we took some of it to a couple families that were having funerals that week, and I took some to some companies to see if I could get some sponsors or catering gigs. __________________ Larry, Big Blue BBQ WSM 22.5" WSM 18" Traeger 075 Weber one touch gold (blue of course!) Jack's old south cooker

01-27-2009, 04:41 AM	#9
Mutha Chicken BBQ On the road to being a farker Join Date: 12-23-07 Location: Wilmington,DE Downloads: 0 Uploads: 0	Well for me, 150 people 5.33oz sammies(Large roll)= 50lbs cooked X2 for shrinkage= 100lbs Raw pork 4oz sammies(small hamburger bun) = 38.5lbs cooked X 2 for shrinkage = 77lbs raw Personally I like the larger portion and price that way, Makes me look better and any leftovers go to the customer so they are super happy. Good luck with the cook. __________________ The Only thing consistant in BBQ is--It's always the Judges Fault! KCBS CBJ

01-27-2009, 04:51 AM	#10
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Obvious point is that bone-in butts would have a lower yield than boneless. The butts we get at Costco are boneless. __________________ 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

01-27-2009, 01:04 PM	#11
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	The event we did last year served 300 people and we cooked up 160 pounds of butts. There was plenty of leftovers but we also served chix thighs and ribs too. Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

01-27-2009, 01:50 PM	#12
Yakfishingfool Babbling Farker Join Date: 10-01-05 Location: Shokan, New York Downloads: 0 Uploads: 0	I'm making 300 sammies, 4 oz per sammie, and plan to have 75 pounds of cooked or roughly 150 of uncooked, Yield is closer to 60 percent when doing large volume like that I have found. Scott __________________ Oh It'z BBQ! 6 Kayaks(tarpon 160i, 2 tarpon 120's, a hobie outback, hobie tandem, and a Kaskazi Dorado) 1 Weber Gold Series Grill 1 Spicewine Large on a trailer 1 WSM 1 Smokey Joe Platinum 1 XL Big Green Egg KCBS Certified Judge #9079

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