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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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Old 03-08-2010, 02:21 PM   #1
Buster Dog BBQ
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Default sliced meat catering

I have someone come to me and asked about catering a party. They preferred sliced meat opposed to pulled or chopped.

That leaves brisket, ham, pork loin and what else?

I am trying to figure a price per head here on each one but don't know the yield of a ham ork pork loin.

If I had to guess brisket yields about 1/4 lb person and can serve maybe 20-25 from an average brisket one sandwich. Pork loin I can get maybe 40 sandwiches from and maybe the same with ham.

Am I somewhat close on that? Other suggestions for sliced meat?

Thanks.
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Old 03-08-2010, 03:16 PM   #2
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Do whole ribeyes either as ribeye sandwich, or you can cook it along futher to make roast beef out of it. Little more expensive but pretty good eating. I did it at the last function we held at the church.
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Old 03-08-2010, 03:50 PM   #3
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You can slice pork butts,
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Old 03-08-2010, 03:56 PM   #4
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Turkey!!
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Old 03-08-2010, 04:28 PM   #5
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yep, turkey, sliced boston butt, tri-tip, roast beef
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Old 03-08-2010, 05:36 PM   #6
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beef tenderloin if they have deep pockets. Great with horsey sauce on a good yeast roll. Prime rib, eye of the round. These are just in addition to the tri-tip siggestion.

Pork loin makes a great sammy or entree. A little rub and sauce. Or stuffed.
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Old 03-08-2010, 05:49 PM   #7
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Butts slice nicely at about 170-180.
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Old 03-08-2010, 06:50 PM   #8
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Great ideas. Thanks guys. I totally spaced off the stuff like turkey.
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Old 03-08-2010, 07:00 PM   #9
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I see a lot of tri-tip sliced sandwiches out here, maybe the most popular item in CA. I think 1/4 lb per serving is reasonable as well. I happen to like sliced pork loin sandwiches as well.
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Old 03-08-2010, 09:39 PM   #10
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Quote:
Originally Posted by Buster Dog BBQ View Post
Great ideas. Thanks guys. I totally spaced off the stuff like turkey.
You can buy boneless turkey breast at Sam's ~ 5 pounds. Cook up nice and easy to slice. Don't do whole turkeys, too much hassle and waste.
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Old 03-09-2010, 10:00 AM   #11
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If you have tri-tip where you are that is great grub. I carmelize onions w/brown sugar & mushrooms and serve that on the tri-tip on nice rolls and a little mayo.
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Old 03-09-2010, 12:24 PM   #12
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try a big ol boneless beef shoulder clod (about 20 lbs ea). slices great and taste even better.
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Old 03-10-2010, 08:05 PM   #13
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you have some good ideas from experienced cooks, watch your internal meat temps, top round I pull off at 122 to 128*, pork loin and turkey breast pull out at 160* boston butts for slicing remove at 185* but let all rest for several hours before slicing..make em nice and thin!
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Old 03-10-2010, 08:09 PM   #14
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Don't overlook eye of round. Sliced thin, red onion, horsey sauce and bread / butter chips.
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Old 03-10-2010, 09:55 PM   #15
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I've cooked pork loins for out office a couple of times. I usually ask the secretary to pick up 2 pork loins, each at least 7 lbs each or a total of 14 lbs minimum. The first time she bought them, it was almost exactly 14 lbs of raw meat.

We have 40 people in the office and I can get 40 slices out of each loin, but I can't tell you how much the sandwich weighed. I can tell you that 2 slices made a nice sandwich.
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