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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 04-10-2009, 02:31 PM   #16
AlabamaGrillBillies
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Hey I went and checked my records. (I try to keep them on of my for money cooks) I bought 4 whole fryers and they averaged 5.5lbs each. It turned out plenty of pulled chicken. I was suprised at the yield of meat. I'd estimate I got 75% of the raw weight in pulled chicken. And that is exactly what SoEzzy's catering spreadsheet figures.
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Unread 04-10-2009, 05:15 PM   #17
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THanks man! That sounds a little closer to the size of ones around here.
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Unread 04-11-2009, 01:23 AM   #18
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Stick with legs and thighs for pulling. Buying a whole bird will only give you two extra boobs so I bet the cost of buying legs and thighs will work out cheaper and lessen the chance of having any dry meat in the batch. Use quarters if you can get them.
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Unread 04-11-2009, 09:05 AM   #19
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Quote:
Originally Posted by Dr_KY View Post
Stick with legs and thighs for pulling. Buying a whole bird will only give you two extra boobs so I bet the cost of buying legs and thighs will work out cheaper and lessen the chance of having any dry meat in the batch. Use quarters if you can get them.
Actually whole birds will give everyone what they want, plus an added surprise - a pan full of nothing but wings. Now everybody's happy!
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Unread 04-11-2009, 11:13 AM   #20
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I'll add that the meat I got from smoking whole fryers was better tasting than any chicken I've smoked before. I'm seriously thinking about from now on always smoking whole fryers for pulled chicken. The whole birds were actually very easy to pull and yielded a good bit of meat.
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