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Unread 05-12-2010, 03:06 PM   #1
mgwerks
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Default 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.
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Unread 05-12-2010, 04:09 PM   #2
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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.
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Unread 05-12-2010, 05:41 PM   #3
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Quote:
Originally Posted by mgwerks View Post
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!
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Unread 05-12-2010, 08:01 PM   #4
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Quote:
Originally Posted by C Rocke View Post
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
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Unread 05-12-2010, 09:53 PM   #5
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Chris has got the numbers.

I like using 5 oz. portioned chicken breasts. Easy peazy!
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Unread 05-13-2010, 12:49 AM   #6
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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...
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Unread 05-13-2010, 07:16 PM   #7
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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.
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