calculator?

Dr_KY · 04-30-2009, 01:22 PM

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?

willkat98 · 04-30-2009, 01:29 PM

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

Dr_KY · 04-30-2009, 01:32 PM

no lol
I'll have a look now,

Dr_KY · 04-30-2009, 01:34 PM

I don't have MS Office Excel can someone run the numbers for me please?

jason · 04-30-2009, 02:43 PM

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.

Dr_KY · 04-30-2009, 02:53 PM

Quote:

Originally Posted by jason

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.

HeSmellsLikeSmoke · 04-30-2009, 03:05 PM

British Pork legs are fresh hams from what I see and not butts, so the ratios given above may not apply.

jason · 04-30-2009, 04:03 PM

Instead of the leg, look for the Pork Shoulder.

Dr_KY · 04-30-2009, 04:55 PM

It's alright I'll be smoking and slicing.

Poker Smoker · 05-11-2009, 03:07 PM

Get Open Office
Its free
http://www.openoffice.org/

04-30-2009, 01:22 PM	#1
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	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? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-30-2009, 01:29 PM	#2
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	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 __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

04-30-2009, 01:32 PM	#3
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	no lol I'll have a look now, __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-30-2009, 02:43 PM	#5
jason Full Fledged Farker Join Date: 03-05-08 Location: Pensacola, FL Downloads: 0 Uploads: 0	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. __________________ Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker Brinkmann Smoke N Pit

04-30-2009, 03:05 PM	#7
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	British Pork legs are fresh hams from what I see and not butts, so the ratios given above may not apply. __________________ 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

04-30-2009, 01:34 PM	#4
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	I don't have MS Office Excel can someone run the numbers for me please? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009 Last edited by Dr_KY; 04-30-2009 at 02:00 PM..

04-30-2009, 04:03 PM	#8
jason Full Fledged Farker Join Date: 03-05-08 Location: Pensacola, FL Downloads: 0 Uploads: 0	Instead of the leg, look for the Pork Shoulder. __________________ Jason Large Big Green Egg 22" Weber Smokey Mountain Cooker Brinkmann Smoke N Pit

04-30-2009, 04:55 PM	#9
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	It's alright I'll be smoking and slicing. __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

05-11-2009, 03:07 PM	#10
Poker Smoker On the road to being a farker Join Date: 03-23-09 Location: Denver, NC Downloads: 0 Uploads: 0	Get Open Office Its free http://www.openoffice.org/

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