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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 06-29-2009, 11:55 PM   #1
Pyle's BBQ
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Default Serving scoop size?

What size serving scoop do any of you use when portioning pulled pork sandwiches?

If you don't use a scoop what to you use for portion control?

I was thinking that a #8 would be just about right. What do you think?
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Unread 06-30-2009, 08:08 AM   #2
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i use a grab of the tongs. i weighed out 1/3lb. & can eyeball it now. depends on your bun size-i try to cover the bottom of a 4" bun w/ a couple chunks falling off. it looks better & we're being a bit generous w/ our getting back in biz.
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Unread 06-30-2009, 09:59 AM   #3
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Quote:
Originally Posted by blues_n_cues View Post
i use a grab of the tongs. i weighed out 1/3lb. & can eyeball it now. depends on your bun size-i try to cover the bottom of a 4" bun w/ a couple chunks falling off. it looks better & we're being a bit generous w/ our getting back in biz.
The Blues hit the nail on the head. Large buns are more expensive and make your sammy look small per portion.
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