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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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01-16-2019, 08:27 PM | #1 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Wedding cater job
I have a customer who loves my BBQ. I haven't done big events but he really wants me to cook brisket and pulled pork for his daughters wedding, for 150 people.He is having chicken as well and sides.
I was thinking a 1/4 pound of finished product for pork and brisket. Does that sound about right? He also wants me to serve the brisket and pulled pork, figuring it will go further.
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01-16-2019, 10:25 PM | #2 |
Is lookin for wood to cook with.
Join Date: 01-13-19
Location: Missouri City
Name/Nickname : 10502 Spice Ridge Row
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I think four ounces of finished meat per guest sounds a little light. I haven't done any catering, but I worked in the restaurant business for 20 years. We served steak to about 140 at our own wedding, and I think the minimum portions were 8 ounces. And I would definitely add chicken to the mix, both to hold down costs and for guests looking for a lighter meal. There will probably be 80 women there, wearing dresses tighter than everyday wear..
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01-17-2019, 08:26 PM | #3 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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01-19-2019, 11:08 AM | #4 |
is one Smokin' Farker
Join Date: 01-11-14
Location: SE CT
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8 oz of brisket/pork, plus chicken and sides will be more than most people will eat. Make sure you have a plan for what to do with all the leftovers and the ability to safely store them.
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01-19-2019, 12:23 PM | #5 | |
is One Chatty Farker
Join Date: 01-25-17
Location: Atlantic Highlands, NJ
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That's not assuming 1 beef / 1 pork sandwich per, but one or the other. BBQ restaurant owner friend said up in these parts, people tend to go for pork about 2/3 over 1/3 beef. Worked out when I tried it. Disclaimer: amateur here; the above is based on cooking for 35-40 people a couple of times.
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01-19-2019, 10:03 PM | #6 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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We usually do 4oz of each meat and 3.5oz sides. For 150 people we will use 8 whole 12lb briskets that once cooked will yield only 6lbs. I generally tell my clients 1 brisket will feed 20 people. Thinbluesmokery.com is my company
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01-20-2019, 11:51 AM | #7 | |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Thanks, really hard to judge since I never cooked for so many people. So my amounts I commented to Mike, may be way to much?
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01-22-2019, 07:41 AM | #8 | |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
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01-22-2019, 08:18 AM | #9 |
is one Smokin' Farker
Join Date: 01-11-14
Location: SE CT
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Best thing to do would be to ask for guests to select their protein similar to what you see on a wedding invitation. Let them know they can choose two if desired. Then calculate your raw weights from there.
Assume 4 oz servings, and 50% yield, so you need 1/2# raw protein per finished serving. A case of brisket from Restaurant Depot averages 70# (5 - 14# briskets), so 1 case of brisket will yield 140 4 oz servings. A case of butts averages 56#, so 1 case will yield 112 4 oz servings. Keep in mind that this math only works if you practice strict portion control. Otherwise you will get several guys who will load 2# of brisket on their plate and you will run short and look like the bad guy. If you are serving pork and brisket sammiches, you can go with 3 oz servings, making your protein go a little further.
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01-23-2019, 04:26 PM | #10 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Thank you all for the input. I appreciate it.
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01-23-2019, 08:05 PM | #11 |
is One Chatty Farker
Join Date: 08-02-17
Location: Abq, NM
Name/Nickname : Carl
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So, by my calculations, if serving 1/3lb of brisket and 1/3lb of pulled pork you will need 82.5lbs of raw brisket at 60% yield. You will need 99lbs of raw pork butts at 50% yield. Is you neighbor also paying for fuel/wood, rubs, injections, foil/pans, time? you don't want to sell yourself short.
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01-24-2019, 07:09 AM | #12 | |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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01-24-2019, 05:03 PM | #13 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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This seems kind of like a "back yard" wedding to me. I wouldn't even think to ask about the proteins. Around here, brisket will go just as fast, if not faster than pulled pork. I'd go with the 1/4lb each per person.
One other thing I'd consider is that if this is somewhat of a "one off" for you, go ahead and cook an extra brisket and butt. Great to have it on hand, and charge him for either if you use them, but if not used, take home, bag, freeze and have it for yourself. Consider it to be piggy backing, which is something I often do. I mean, if I'm being paid to cook 5 briskets for someone else, why not cook an extra one for myself at the same time ? |
01-24-2019, 05:41 PM | #14 | |
is one Smokin' Farker
Join Date: 02-24-16
Location: Mount Sterling, IL
Name/Nickname : Kevin
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