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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 04-30-2009, 01:22 PM   #1
Dr_KY
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Default calculator?

I'm looking for some direction.

Let's say you were doing an event and expected to feed say around 1,000 servings of sliced pork sandwiches or brisket. How much pork/brisket would you need and what size servings are suggested?

What portion/weight are you using for brisket/pulled pork sandwich?
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Unread 04-30-2009, 01:29 PM   #2
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Have you checked link #4 in this thread from the top of the forum?

http://www.bbq-brethren.com/forum/sh...ad.php?t=60674
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Unread 04-30-2009, 01:32 PM   #3
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no lol
I'll have a look now,
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Unread 04-30-2009, 01:34 PM   #4
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I don't have MS Office Excel can someone run the numbers for me please?
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


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Last edited by Dr_KY; 04-30-2009 at 02:00 PM..
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Unread 04-30-2009, 02:43 PM   #5
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The site where the spreadsheet is blocked for me. You could try OpenOffice. It's a free Office alternative.

Anyways, I believe that I read that a good serving size was about 1/4 - 1/3 pound of meat.

Assuming 1/4 pound, you'll need 250lbs of cooked pork/brisket.

Assuming 1/3 pound, you'll need 334lbs of cooked pork/brisket.

IIRC, pork butts lose about 50% of their weight, so you'd need 500lbs of pork for 1/4lb servings and 668lbs for 1/3lb servings.

Brisket the math gets a little harder. IIRC, Briskets lose about 40% of their weight, so you need 416lbs for 1/4lb servings and 556lbs for 1/3lbs servings.

My math may be off, so double check it.
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Unread 04-30-2009, 02:53 PM   #6
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Quote:
Originally Posted by jason View Post
The site where the spreadsheet is blocked for me. You could try OpenOffice. It's a free Office alternative.

Anyways, I believe that I read that a good serving size was about 1/4 - 1/3 pound of meat.

Assuming 1/4 pound, you'll need 250lbs of cooked pork/brisket.

Assuming 1/3 pound, you'll need 334lbs of cooked pork/brisket.

IIRC, pork butts lose about 50% of their weight, so you'd need 500lbs of pork for 1/4lb servings and 668lbs for 1/3lb servings.

Brisket the math gets a little harder. IIRC, Briskets lose about 40% of their weight, so you need 416lbs for 1/4lb servings and 556lbs for 1/3lbs servings.

My math may be off, so double check it.

Thanks for that this is what I paid today....


5.035kg= 11.1 pounds

Brisket is 4.75 so I may stick with pork.
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Unread 04-30-2009, 03:05 PM   #7
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British Pork legs are fresh hams from what I see and not butts, so the ratios given above may not apply.
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Unread 04-30-2009, 04:03 PM   #8
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Instead of the leg, look for the Pork Shoulder.
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Unread 04-30-2009, 04:55 PM   #9
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It's alright I'll be smoking and slicing.
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Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


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Unread 05-11-2009, 03:07 PM   #10
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Get Open Office
Its free
http://www.openoffice.org/
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