Help - figuring meats for event

mgwerks · 05-12-2010, 03:06 PM

I've been tapped to do a wedding reception next month, and need some guidance on the meats. There will be 60 reasonably hungry people and a few kids in attendance. The father wants brisket, PP, sausage and chicken leg quarters.

Can you folks lend some expertise on quantities for this? I'm sure if I follow my instincts I'll really overcook - I have a history of that.

Ron_L · 05-12-2010, 04:09 PM

There are a couple of meat calculators in the Catering forum...

http://www.bbq-brethren.com/forum/sh...ad.php?t=60674

Generally, most figure 1/4 lb of cooked pulled pork or brisket per serving, and use a 50% yield to figure out the amount of raw meat.

C Rocke · 05-12-2010, 05:41 PM

Quote:

Originally Posted by mgwerks

I've been tapped to do a wedding reception next month, and need some guidance on the meats. There will be 60 reasonably hungry people and a few kids in attendance. The father wants brisket, PP, sausage and chicken leg quarters.

Can you folks lend some expertise on quantities for this? I'm sure if I follow my instincts I'll really overcook - I have a history of that.

Uncooked - 30 lbs of Pork Butt, 28 lbs of Brisket, 60 Leg Quarters, 33 Lbs Sausage. Chicken is a little heavy on amount, we usually only do thighs @ one per guest.

This is a very heavy meal for a Reception. Most are 2 meats, a starch and a veg, plus bread. Best of luck!

Chef Jim · 05-12-2010, 08:01 PM

Quote:

Originally Posted by C Rocke

Uncooked - 30 lbs of Pork Butt, 28 lbs of Brisket, 60 Leg Quarters, 33 Lbs Sausage. Chicken is a little heavy on amount, we usually only do thighs @ one per guest.

This is a very heavy meal for a Reception. Most are 2 meats, a starch and a veg, plus bread. Best of luck!

That does sound heavy. Good threa though as I doing a party on 6/5

Bbq Bubba · 05-12-2010, 09:53 PM

Chris has got the numbers.

I like using 5 oz. portioned chicken breasts. Easy peazy!

KnucklHed BBQ · 05-13-2010, 12:49 AM

I've used the SoEzzy calc and really like it, take a few min to learn it and you'll love it too!
I'll try to put a link to it below to D/L, let me know if it doesn't work... you'll need MS Excel to open it.

SoEzzy_catering306.xls

BTW- What the heck will you be cookin' on? In my expirence you can do the PP and freeze/refer it and reheat with good results to free up cooker space if needed...

Chuckwagonbbqco · 05-13-2010, 07:16 PM

I agree with C Rocke----only if kids are present I would cut the legs and thighs after cooking----kids love legs adults love thighs. Then you could also use less chicken.

05-12-2010, 03:06 PM	#1
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas Downloads: 0 Uploads: 0	Help - figuring meats for event I've been tapped to do a wedding reception next month, and need some guidance on the meats. There will be 60 reasonably hungry people and a few kids in attendance. The father wants brisket, PP, sausage and chicken leg quarters. Can you folks lend some expertise on quantities for this? I'm sure if I follow my instincts I'll really overcook - I have a history of that. __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

05-12-2010, 04:09 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	There are a couple of meat calculators in the Catering forum... http://www.bbq-brethren.com/forum/sh...ad.php?t=60674 Generally, most figure 1/4 lb of cooked pulled pork or brisket per serving, and use a 50% yield to figure out the amount of raw meat. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

05-12-2010, 09:53 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Chris has got the numbers. I like using 5 oz. portioned chicken breasts. Easy peazy! __________________ Pitmaster @ Lockharts BBQ Beer Snob I cook the best brisket north of Dallas. Get over it. Northern midwest director for OBR www.operationbbqrelief.com

05-13-2010, 12:49 AM	#6
KnucklHed BBQ is Blowin Smoke! Join Date: 10-14-09 Location: Kalispell, Montana Downloads: 4 Uploads: 0	I've used the SoEzzy calc and really like it, take a few min to learn it and you'll love it too! I'll try to put a link to it below to D/L, let me know if it doesn't work... you'll need MS Excel to open it. SoEzzy_catering306.xls BTW- What the heck will you be cookin' on? In my expirence you can do the PP and freeze/refer it and reheat with good results to free up cooker space if needed... __________________ Hybrid Pellet Pooper "The Meat Vault" - 3 *RED* Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - *Black* OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - *CRAZY FAST* Yeller Thermapen *We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz* (\__/) (='.'=) (")_(")

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05-13-2010, 07:16 PM	#7
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	I agree with C Rocke----only if kids are present I would cut the legs and thighs after cooking----kids love legs adults love thighs. Then you could also use less chicken.