Recently we did a catering job for 75 guests. We did brisket, pulled pork and ribs. We basically cooked enough as if each guest was eating a full share of each meat and the customer ended up with a lot of left over pulled pork and ribs.
Is there a formula you use for figuring amounts when there are multiple meats involved?
Is there a formula you use for figuring amounts when there are multiple meats involved?