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View Full Version : OK. 45-50 people, how many LBS of but is that?


Cracklin Jeorge
03-04-2010, 09:19 PM
Ohhh you dirty-minded farkers. I made you look.:biggrin::biggrin::biggrin:

I'm going to take some Pulled Pork BBQ to a party of 45-50 people. How many LBS of pork but should I buy?

JD McGee
03-04-2010, 09:24 PM
I plan on 1/2 lb per person for purchasing...1/3 lb per person for serving...:cool:

Cracklin Jeorge
03-04-2010, 09:27 PM
Thanks JD.
But I can't believe you let that open ended post slide.

1_T_Scot
03-04-2010, 09:28 PM
I Agree with JD although I would round up to 30'ish I like to have a little extra. If there are 20-25% kids then 25Lbs would be good. It would also depend on if there is going to be any other meats.

Cracklin Jeorge
03-04-2010, 09:29 PM
Wow I'm going to need a hundred pounds of butt!

JD McGee
03-04-2010, 09:33 PM
Thanks JD.
But I can't believe you let that open ended post slide.

:lol::lol::lol:...I'm a little slow on the uptake sometimes! :twisted:

Cracklin Jeorge
03-04-2010, 09:34 PM
I Agree with JD although I would round up to 30'ish I like to have a little extra. If there are 20-25% kids then 25Lbs would be good. It would also depend on if there is going to be any other meats.

Mostly Adults, and there will be other foods. Sandwiches and such. We're Hillbilly's so we eat our Pulled Pork with Coleslaw on top 1/3 Lb Serving might be too much for a bun with slaw maybe 4oz. 1/4 pound per serving and a whole bunch of cabbage.

JD McGee
03-04-2010, 09:37 PM
Wow I'm going to need a hundred pounds of butt!

Mostly Adults, and there will be other foods. Sandwiches and such. We're Hillbilly's so we eat our Pulled Pork with Coleslaw on top 1/3 Lb Serving might be too much for a bun with slaw maybe 4oz. 1/4 pound per serving and a whole bunch of cabbage.

I suggest a bigger bun...:twisted:...(from one hillbilly to another...)

Cracklin Jeorge
03-04-2010, 09:42 PM
Does a 10 Lb bag of flour make a mighty big biscuit?

watertowerbbq
03-04-2010, 09:45 PM
50 people * (4 oz per sandwich) / (16 oz per pound * 0.50 ratio of cooked to raw) = 25 lbs of raw butts or 3 good sized butts. You'll have leftovers at 50% yield. If you go with 60%, the raw weight drops to 21 lbs of raw butts.

Cracklin Jeorge
03-04-2010, 09:52 PM
Mann you guys are a wealth of information... and that's dangerous for a guy like me.

So I got a LG BGE, Think I can get 3 Butts on there at one time? Could I cut them in 1/2 before cooking or is that just crazy talk?

C Rocke
03-04-2010, 10:16 PM
Mann you guys are a wealth of information... and that's dangerous for a guy like me.

So I got a LG BGE, Think I can get 3 Butts on there at one time? Could I cut them in 1/2 before cooking or is that just crazy talk?

If you don't have an extra rack, you can stack them in a pinch.

Smokin'Ron
03-05-2010, 04:59 AM
Come on over, we'll throw em' on the UDS 8).

I normally assume 1/4 pound per person servings with slaw. I assume 40% loss on the smoker. Also, I serve on the little sliced rolls from GFS that look like buns. Since they are about 50% bun size, some people will have a couple while some will stuff one and call it a day. good for kids as well.

Cracklin Jeorge
03-05-2010, 05:04 AM
Thanks Ron I sometimes forget about GFS.

NRA4Life
03-05-2010, 05:21 AM
Normal serving size runs 6-8 oz, and based that you'll have other food, calculate based on 6 oz per person. 6 oz = .375 lbs. .375 x 45 = 16.875 lbs finished product. I normally figure 60% yield from raw (bone-in shoulders), 16.875/.6 = 28.125 raw weight.

Rick's Tropical Delight
03-05-2010, 05:22 AM
http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/ribeyesasppine-031.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/buttsapplepastry-004.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chuckies-009.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/chuckiesand-007.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/fattysbuttsbaconbriedelight-44.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/sfdporkbutt-132.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/buttsnpizza-007.jpg

http://i143.photobucket.com/albums/r151/RicksTropicalDelight/biggreenegg/pork/mariosfirstbutts-004.jpg

Wyley
03-05-2010, 05:27 AM
Just this past Friday I did a small catering job for about 60 people, all adults. I put 30 lbs of butts on the UDS and ended up with about 17 lbs of meat after it was pulled. We served them 1/4 lbs with sides and had a couple of servings left at the end of the lunch.

Rick's Tropical Delight
03-05-2010, 05:29 AM
watch so you don't stick the dome thermometer stem into a butt when you close the dome. add a couple of spacers so the stem doesn't stick in so far.

Cracklin Jeorge
03-05-2010, 05:45 AM
I was thinking about the stack mod, just needed to visualize it. Thanks Rick!

Those pics from your recent overnight smoke?

Rick's Tropical Delight
03-05-2010, 05:47 AM
nope, i only did two on that recent cook

Cracklin Jeorge
03-05-2010, 05:54 AM
OK let's say I have 3 Butts smoking at 225° F.
Recipe says to go for about 1.5 hrs per pound. Is that reference time based on an accumulative weight? Or just use it as a reference time for my average size butt?

Rick's Tropical Delight
03-05-2010, 06:04 AM
better to go for 250 degrees. largest butt rules. plan on 14 hours and monitor the internal temp. >185 internal or when the bone twists easily