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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 05-18-2010, 11:00 AM   #1
Neil
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Default How Much Sauce?

When catering, how much sauce do you provide per 25 #'s of pulled pork for sammies?
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Unread 05-18-2010, 11:49 AM   #2
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Neil,

I use the ratio of 100 guest per gallon. So, assuming you are doing 1/4 lb. pork sammies, I would suggest 1 gallon. If you are doing 1/3 lb. sammies take an extra quart. YMMV
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Unread 05-20-2010, 01:37 PM   #3
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Steph is right, as usual.
One gallon is what I say, too.
I usually figure one ounce per person, or in this case, per sammy.
Should be plenty for you, Neil.
Good luck, bro.
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Unread 05-20-2010, 02:32 PM   #4
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I make it simple, I use head country thinned with apple juice. Never had any complaints. I provide one gallon of sauce from Sam's ($10-11) and one liter size sweetened apple juice($1-2). Then you need some sauce bottles, all less than $15 total. This way I am using fresh sauce with every gig. Plus you don't have to store the gallon jugs if you just dispose of them everytime.
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