I'm vending an event at the end of the month. Do these numbers sound about right?
3 18Lb +/- Brisket
2 Cryo bags of TriTip (Figuring around 12lb per bag)
1 Bag boneless pork butt (2- 7lb +/- butts)
Doing Brisket/TT/PP sandwiches. Figuring 5 to 7 oz sandwiches of each variety, does it look like I've got enough meat to do around 200 people?
This is the first time vended food will be available at a weekend festival. In the past people have camped and brought their own food. It's a 3 day event with a fundraiser BBQ Saturday night which I will cook for but can't vend during.
SO I'm figuring I will get up there early Friday afternoon and have some tritip available around dinner time. Then smoke one of the PP and two of the briskets overnight to have available Saturday for lunch (plus the tritip). Quit around 3 and start the fundraiser BBQ. Then overnight smoke the other brisket and PP and have them for Sunday then kinda gauge the crowd for tritip.
The only sides I'm going to be doing this time is a green salad or chips and a drink. Supposed to be around 500-600 people coming to the event overall. Does 200 seem like a good target number to serve? And meat quantities look about right?
3 18Lb +/- Brisket
2 Cryo bags of TriTip (Figuring around 12lb per bag)
1 Bag boneless pork butt (2- 7lb +/- butts)
Doing Brisket/TT/PP sandwiches. Figuring 5 to 7 oz sandwiches of each variety, does it look like I've got enough meat to do around 200 people?
This is the first time vended food will be available at a weekend festival. In the past people have camped and brought their own food. It's a 3 day event with a fundraiser BBQ Saturday night which I will cook for but can't vend during.
SO I'm figuring I will get up there early Friday afternoon and have some tritip available around dinner time. Then smoke one of the PP and two of the briskets overnight to have available Saturday for lunch (plus the tritip). Quit around 3 and start the fundraiser BBQ. Then overnight smoke the other brisket and PP and have them for Sunday then kinda gauge the crowd for tritip.
The only sides I'm going to be doing this time is a green salad or chips and a drink. Supposed to be around 500-600 people coming to the event overall. Does 200 seem like a good target number to serve? And meat quantities look about right?