The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-07-2009, 09:19 AM   #1
Beerwolf
Take a breath!
 
Beerwolf's Avatar
 
Join Date: 06-03-07
Location: Cloverdale, Ca
Default Catering Questions

As luck would have it... I was 'volunteered" to do the meats for my HS reunion. I am planning on Chicken/Pulled Pork/Tri tip OR Brisket.

In trying to figure the quantities... what is a good SWAG number to yield a serving? At present I have no idea of quantity attending.

Pork question. I am planning on smoking over nite, pulling in a foil pan and covering, keeping warm on large charcoal grille with addition of apple juice or more red sauce... is that how you pros do it?

The beef I will cook, foil in cooler and pull as needed?


Any thoughts are appreciated, as I tend to bite off more than I can chew.
__________________
"Assumption is the Mother of all F___ups!"
Beerwolf is offline   Reply With Quote


Old 07-07-2009, 10:30 AM   #2
C Rocke
is One Chatty Farker
 
C Rocke's Avatar
 
Join Date: 01-29-07
Location: Garden Grove, CA
Default

Quote:
Originally Posted by Beerwolf View Post
As luck would have it... I was 'volunteered" to do the meats for my HS reunion. I am planning on Chicken/Pulled Pork/Tri tip OR Brisket.

In trying to figure the quantities... what is a good SWAG number to yield a serving? At present I have no idea of quantity attending.

Pork question. I am planning on smoking over nite, pulling in a foil pan and covering, keeping warm on large charcoal grille with addition of apple juice or more red sauce... is that how you pros do it?

The beef I will cook, foil in cooler and pull as needed?


Any thoughts are appreciated, as I tend to bite off more than I can chew.

Will be easier when you get a head count - 4 oz per person for meat is a basis most use, and modify for multiple meats. So Ezzy's calculator has never let me down when working up quantities. I would do brisket instead of tri tip, based on cost. Chicken is best done by the piece. Overnite cook on pork is fine, but use a Cambro or cooler to keep it warm until serving, and then transfer to chafing dishes for buffet service.

Have you considered having attendees pre-order their meal in order to get a better handle on amounts and prep? Or possibly just offer a standard meal of pulled pork and chicken with sides? You'll get a lot of good help here - Best of luck!
__________________
Just me, the Wife, and the Dogs
C Rocke is offline   Reply With Quote


Old 07-07-2009, 03:20 PM   #3
MAB52
is one Smokin' Farker
 
MAB52's Avatar
 
Join Date: 05-04-08
Location: Sweet Home, OR
Default

Bump
__________________
Mike,
Traeger "Lil Tex" Pellet Smoker
Uniflame Charcoal Grill
Weber 22.5"
MAB52 is online now   Reply With Quote


Old 07-07-2009, 07:16 PM   #4
Beerwolf
Take a breath!
 
Beerwolf's Avatar
 
Join Date: 06-03-07
Location: Cloverdale, Ca
Default

C Rocke: Thanks for the insight on the calculator.. we are planning this all online so it will be perfect

MAB52: WTF with the "Bump"
__________________
"Assumption is the Mother of all F___ups!"
Beerwolf is offline   Reply With Quote


Old 07-07-2009, 08:14 PM   #5
snoqualmiesmoker
is one Smokin' Farker

 
Join Date: 06-01-04
Location: Snoqualmie, wa
Default

Go here:

http://www.freewebs.com/susquehannab...ringthings.htm

These work great. There is a catering forum here, too.
http://www.bbq-brethren.com/forum/forumdisplay.php?f=30
__________________
XL BIG GREEN EGG <SHREK>
SMALL GREEN EGG <FIONA>
SAWTOOTH PELLET GRILL 610HD
STOKER 2
STOKER WHITEBOX
OKLAHOMA JOE LONGHORN
STUMPS PLATINUM
SUPERIOR SS1
jjbbqcompany.com
snoqualmiesmoker is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Catering questions Brauma Catering, Vending and Cooking For The Masses. 12 12-06-2017 06:09 PM
Catering Questions jeffdh52 Catering, Food Handling and Awareness 2 01-10-2011 11:06 AM
Catering questions grillfella Q-talk 9 05-17-2007 01:31 PM
Catering Business Questions boberosabbq Q-talk 5 11-30-2006 08:25 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:32 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts