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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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07-12-2021, 12:57 AM | #1 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Utensils for portion control?
Looking at the catering calculators, it's all based on serving size. How is that handled for meats like pulled pork and shredded chicken? I'm guessing those oddly shaped 1/2 cup spoons aren't used-so is it just tongs and a prayer?
I've had good luck with Vollrath in the past, so for sides do I stock up on their spoodles, tongs and those ice cream like measured dishers? |
07-13-2021, 12:02 PM | #2 |
Full Fledged Farker
Join Date: 07-03-13
Location: St Paul, MN
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spoodles and dishers for everything that makes sense: shredded/pulled/chopped meats, mac and cheese, potato salad, beans, slaw, etc. Scale for sliced items: brisket, turkey, pastrami, pork belly, etc...
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07-13-2021, 12:46 PM | #3 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
The few times I've mass produced pork sandwiches, I weighed out 1/4 pound of pork once or twice so I knew roughly how much meat it was, and then just eyeballed it from there.
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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04-29-2022, 01:16 PM | #4 |
On the road to being a farker
Join Date: 08-04-09
Location: Pewaukee, WI
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Late to the game, but if your setting up for self serve lines consider bun size on something like pulled pork if trying to manage portions (the bigger the bun the more meat on avg)
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04-29-2022, 01:43 PM | #5 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Never too late. I assume someone with catering questions, will read all the threads in this forum-I know I sure did. That particular event is now long gone, but it's still good advice to get out there!
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04-30-2022, 08:33 AM | #6 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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We always have the meat station at the end of the line, then the plates are somewhat full. Pulled pork is usually self-serve, but brisket and lamb are sliced and plated.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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