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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 01-23-2010, 10:50 AM   #1
fevoice
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Default Elks BBQ

As in a previous post - I mentioned I'm doing a BBQ for the local Elks Club next Friday serving pulled pork sammies and bbq chicken.

They expect between 30-50 people. Broad span, I know. But they say - when the food runs out - their out.

Each guest would choose either a pork sandwich w/cole slaw and beans or 1/4 chicken w/slaw and beans.

I was originally thinking 3 butts and 10 whole chickens cut into quarters. But now I'm thinking it should only be 2 butts and 6 birds. What do you experts think???
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Unread 01-23-2010, 10:53 AM   #2
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An average whole but feeds 16. A chicken, 4. Plan for 50. Make 30 of it pork.
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Unread 01-23-2010, 11:23 AM   #3
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Quote:
Originally Posted by jbrink01 View Post
An average whole but feeds 16. A chicken, 4. Plan for 50. Make 30 of it pork.
That makes it 3 Butts and 5 whole chickens.

I do 4oz serving spoon of sides (Beans and Slaw) and figure 100% for 2 sides. I use a full pan is 50 4oz servings (200oz). I would make up a full pan of beans and a full pan of slaw.
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