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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 02-18-2010, 11:10 AM   #1
woodfolks
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Default pig and Turkey roast for 200

I am helping a friend plan a pig and Turkey Roast
for his Daughters weding.

He will have 200 people at the event. I dont know how many
kids but some of tem will be kids.

He She wants to roast pig and Turkeys. Cooking is no problem
But the Pigs can not be over a 100 lbs Per pig.

Im also not sure how many or what weight the Turkeys should
be.

I tried to use the calculators but I Just dont know what Im looking at.

So my question is how many Pigs should we do (and what weight @ 100 lbs or less) And How many Turkeys should we do and at what weight
per Turkey.


Thanks for any help

John
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Unread 02-18-2010, 12:18 PM   #2
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Usually for pork: one lb of raw weight per person, if you're tight on space maybe supplement with some pork butts.

Turkey 10-12 pounders depending how your cooking them? This link has a p/p portion plan..http://www.butterball.com/
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Last edited by southernsmoker; 02-18-2010 at 12:20 PM.. Reason: add link
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Unread 02-18-2010, 03:42 PM   #3
woodfolks
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Thanks for the post

The only thing is that will be serving Pig and Turkey

If It was one Id say 1 lb of Raw pig (butchered Weight, with head and bones)
per person and 1 lb of Turkey per person raw weight whole Turkey

But What do you calculate for The two Meats?

I was thinking 3/4 lbs per person X 200 = 150 lbs of each

That would be 10 ,15# birds
and 2 , 75-80# pigs


Or woud 1/2 lb X 200 = 100 lbs be better
5 , 20# Birds
and a 100 lb Pig
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Unread 02-18-2010, 04:41 PM   #4
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It all depends on the target population and what agreement you have with the client.
Do not be afriad of having too much as it is better than not having enough. You can do a 100 lb pig and add pulled pork on the side



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Unread 02-18-2010, 05:36 PM   #5
woodfolks
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that is a great lookig pig

No charge my friend is cooking it himself
we are going with a la Caja china, and my 250 gal roaster

Just trying to get an Idea on how much to make

Its for his Daughter
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Unread 02-18-2010, 05:46 PM   #6
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It was done in a La Caja China.

Good luck!
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Unread 02-18-2010, 05:54 PM   #7
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have you ever cooked a turkey, pork But,and Beef at the
same time in your La Caja.
I was thinking about trying that this next month.
I didnt know if the meat would get the flavor of just
the pork.

Did you put any bast on the skin while cooking?
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Unread 02-18-2010, 07:18 PM   #8
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My experience is limited at best. I cooked only 3 sucklings in the box, never anything else. I eventually sold it to a friend here. If I do not use something in a year or two it goes. PM Bob Brisket

Quote:
Originally Posted by woodfolks View Post
have you ever cooked a turkey, pork But,and Beef at the
same time in your La Caja.
I was thinking about trying that this next month.
I didnt know if the meat would get the flavor of just
the pork.

Did you put any bast on the skin while cooking?
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