喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness

Notices

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.


Reply
 
Thread Tools
Old 06-29-2010, 01:42 PM   #1
Cue's Your Daddy
is one Smokin' Farker
 
Cue's Your Daddy's Avatar
 
Join Date: 03-13-06
Location: Ronkonkoma, Long Island
Default Whole Pig for 40 to 50 people

What size pig would you think i would need for 40 to 50 people, only thign being served is the pig and hot dogs and hamburgers if someone wants. and normal sides. Thx
__________________
Paul
GOTHAM CITY GRILLERS BBQ TEAM
"Cue's Your Daddy! BBQ TEAM"
KCBS Certified Judge
Custom built Smoker
Big Green Egg/2 WSM/4 Webber Kettles
Webber Gasser
Cue's Your Daddy is offline   Reply With Quote


Old 06-29-2010, 03:42 PM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

100 lber should do. I usually double what your cookin for with that being the only meat served.
Bbq Bubba is offline   Reply With Quote


Old 06-29-2010, 03:44 PM   #3
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Default

I would do a 30 pounder and back up with pulled pork and charge them at least a grand just for the pig. But I am from NJ and we rip people off!
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote


Thanks from:--->
Old 06-29-2010, 03:51 PM   #4
grillzilla10
Full Fledged Farker
 
Join Date: 03-03-10
Location: lexington ky
Default

I think a 50 pounder would do quite nicely with no left overs.
grillzilla10 is offline   Reply With Quote


Old 06-29-2010, 03:55 PM   #5
Divemaster
somebody shut me the fark up.
 
Divemaster's Avatar
 
Join Date: 09-23-07
Location: North Side of Chicago Illinois
Default

Quote:
Originally Posted by grillzilla10 View Post
I think a 50 pounder would do quite nicely with no left overs.
The thing you may want to think about is that there is usually a price brake around 60-65 pounds.... For us it came to about 40 cents a pound cheaper to move up a few pounds...
__________________
Jeff
CBJ# 23376
Stockcar BBQ
Race Fast, Cook Slow, and Enjoy Life!
If it don't come off a smoker, it's just a side dish!

Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe.
Divemaster is offline   Reply With Quote


Thanks from:--->
Old 06-29-2010, 05:30 PM   #6
aquablue22
Babbling Farker
 
Join Date: 11-27-08
Location: Ormond Beach, Florida
Default

Last one I did was 50 pounds and it feed 40 people with absolutely no leftovers...........and we did burgers, dogs, and all the sides.
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
1 - WSM Mini

I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!
aquablue22 is offline   Reply With Quote


Old 06-29-2010, 07:02 PM   #7
/dev/bbq
Knows what a fatty is.
 
Join Date: 08-31-08
Location: Raleigh, NC
Default

Gotta factor in the mix of folks too - men @1.5 lbs, women @1.0, kids @0.5. A group of 50 folks from work went thru a 60 lb hog and left nothing but a pile of bones and skin!

If there's a bunch of other entree choices, lots of sides, or any veggies involved (not vegetables - I'm proud to say that I convert at least one veggie per pig pickin'), that may be fine.

Personally, if I'm doing the work (whether somebody else is paying or not), then I like to take home some for the freezer.

Good luck, have fun!
__________________
-ralph
/dev/bbq
CBJ #21235
/dev/bbq is offline   Reply With Quote


Old 06-29-2010, 07:36 PM   #8
bam
is One Chatty Farker
 
Join Date: 10-22-08
Location: Philly, PA
Default

1lb a person since your having hot dogs and burgers.
__________________
AKA "Huck"
BBQ Resource: [URL="http://www.huckshut.com"]www.huckshut.com[/URL]
Streaming BBQ Podcast: [URL]http://www.inthehut.com[/URL]
bam is offline   Reply With Quote


Old 06-29-2010, 07:42 PM   #9
Chuckwagonbbqco
is one Smokin' Farker
 
Join Date: 10-19-07
Location: Oroville, CA
Default

There is quite a bit of weight loss while cooking a whole hog. I always figure 2 pounds per person. A 100 pound pig on the hoof is a big difference to a cleaned and gutted pig that weighs 100 pounds. A 125 pound pig will weigh approx 100 pounds after gutting--feet removal and -scraped of all hair.

A 125 pound pig in this area usually runs about $165 dollars. I buy from "Pigs R Us" in Marysville or from the swine unit at Chico State.

It takes approx 12 hours of labor to prep and cook the pig---depending on type of cooker. Determine what an hour of your labor is worth--determine fuel costs and wear and tear on your cooking equipment. Pig plus fuel approx $200.00 cost plus labor at $30.00 per hour would give you a cost of approx $560 total. Determine the total price by selecting what your labor is worth.

If you are cooking for a party at your own house--then labor equation goes out the door--you are working for yourself.

New Jersey must have some very expensive pigs or very high wages. I do not think that $1000 dollars for just a 100 pound pig would fly in this area.
Chuckwagonbbqco is offline   Reply With Quote


Old 06-29-2010, 08:48 PM   #10
/dev/bbq
Knows what a fatty is.
 
Join Date: 08-31-08
Location: Raleigh, NC
Default

Quote:
Originally Posted by Chuckwagonbbqco View Post
There is quite a bit of weight loss while cooking a whole hog. I always figure 2 pounds per person. A 100 pound pig on the hoof is a big difference to a cleaned and gutted pig that weighs 100 pounds.
It's a good point - my numbers are for a gutted/prepped pig, the way a butcher would weigh the meat. We used to get pigs from a friend of a friend direct from the farm and had to factor that in, but if you're buying from a meat market then they sell the way you buy at the meat counter in your grocery.

Factor in your source too!
__________________
-ralph
/dev/bbq
CBJ #21235
/dev/bbq is offline   Reply With Quote


Old 06-29-2010, 11:12 PM   #11
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Default

Quote:
Originally Posted by Jacked UP BBQ View Post
I would do a 30 pounder and back up with pulled pork and charge them at least a grand just for the pig. But I am from NJ and we rip people off!


Quote:
Originally Posted by grillzilla10 View Post
I think a 50 pounder would do quite nicely with no left overs.
A 50 lb pig will net you about 16-17 lbs of useable product. Being the only meat you need to figure at least 1/2 lb pp. Your pig will only feed 33.

YMMV.
__________________
Pitboss @ Woodpile BBQ Shack
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Michigan State Lead-Operation BBQ Relief
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote


Thanks from: --->
Old 07-02-2010, 08:25 AM   #12
grillzilla10
Full Fledged Farker
 
Join Date: 03-03-10
Location: lexington ky
Default

Quote:
Originally Posted by Divemaster View Post
The thing you may want to think about is that there is usually a price brake around 60-65 pounds.... For us it came to about 40 cents a pound cheaper to move up a few pounds...
True my price drops at 100 lbs.
grillzilla10 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
I am one of the People of L. A.! Bigmista Q-talk 35 05-19-2011 08:00 AM
The pig, the whoe pig, and nothing but the pig... LMAJ Q-talk 8 04-18-2011 11:31 AM
Pig-Wrapped Pig-Stuffed Pig NCGrimbo Q-talk 3 10-23-2008 08:03 PM
50 people Roaster Q-talk 5 06-07-2008 02:56 PM
I need a pig for a pig roast Smoker Q-talk 10 08-21-2006 11:27 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 10:06 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts