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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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04-21-2009, 09:35 PM | #1 |
Is lookin for wood to cook with.
Join Date: 05-18-08
Location: Lees Summit, MO
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Am I close?
Okay...got the call today to smoke the meat for a graduation reception in mid May. 60 adults plus children and they want briskies and butts.
My numbers: Butts - 25 lbs uncooked x 55% yield = 13.75 lbs x 16 oz = 220 oz / 5 oz serving = 44 sandwiches Briskets - 25 lbs uncooked x 60% yield = 15 lbs x 16 oz = 240 oz / 5 oz serving = 48 servings Think this is enough? Second part...and probably the tough part. I've got one WSM 22" to smoke this on. I've got enough room to do the butts in one cook and the briskets in one cook. Which would you do first? If the reception was Sunday afternoon...cook the pork Friday night and then cook the beef Saturday night? Looking for any and all suggestions!! Thanks.
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My passions in life: Music, BBQ and the Huskers --- Tools: WSM 22.5" Weber OTG |
04-23-2009, 09:51 AM | #2 |
Is lookin for wood to cook with.
Join Date: 05-18-08
Location: Lees Summit, MO
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Anyone? Anyone? Bueller? Bueller?
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My passions in life: Music, BBQ and the Huskers --- Tools: WSM 22.5" Weber OTG |
04-23-2009, 10:16 AM | #3 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Numbers look good....consider this...you can do the butt's up today and finish, pull and vacu-suck and serve that day with reheating. Briskies I'd serve fresh. Just my thought. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
04-23-2009, 11:49 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I would up my numbers to 60 sammies a piece. Is this not what they are paying for this event?
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
04-23-2009, 11:53 AM | #5 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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The big question is are you splitting the meat or serving a portion of each?
Personally I'd offer a serving of each / plate, so 60 x 4 = 240 / 16 = 15 lbs x 2 = 30 lbs pork butts, the same figuring on the brisket is around 25 lbs, this should give you enough for 4 Oz of each meat / plate. These figures are tight for an accurate count of 60, if you really have more guests, you'll be short on meat, if the count is lower there'll be leftovers.
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"There is no such thing as a little garlic." A.Baer |
04-23-2009, 01:14 PM | #6 |
Full Fledged Farker
Join Date: 10-01-07
Location: Fresno, CA
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I saw that there are 60 Adults + CHILDREN. How many children and what are they going to eat? What age constitutes a "Child"? 12-17 years? A handfull of those and you'll be ordering pizza real soon.
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04-23-2009, 01:44 PM | #7 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Not at my house, the kids love the pp just as much as the adults. Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
04-23-2009, 03:39 PM | #8 |
Is lookin for wood to cook with.
Join Date: 05-18-08
Location: Lees Summit, MO
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Thanks guys...
I believe anyone in their teens is being considered at adult. The meat will be served buffet style...like every graduation party i've ever been to. You take what you want. The amount of raw meat is my big question???? Serving the briskets fresh was my plan all along. Thanks for the confirmation.
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My passions in life: Music, BBQ and the Huskers --- Tools: WSM 22.5" Weber OTG |
04-24-2009, 07:56 AM | #9 |
is One Chatty Farker
Join Date: 09-10-06
Location: Fort Worth, TX
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Here is what I would do and have done and it works just great....
Butts are gonna take longer to cook than the briskets in almost all cases, therefore you need to take that into consideration. On Saturday morning put on the butts cook them throughout the day and they will get plenty of smoke flavor, then when you feel it is time to put on the briskets (timing wise), wrap the butts place them on a pan and put them into your kitchen oven and continue cooking them overnight at about 200 degrees. They will be ready to come off when the briskets do in the morning. This is really a no-brainer in that it is very hard to overcook these butts if you are gonna make sammies. The pork will be very moist and tender.
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04-24-2009, 10:50 AM | #10 |
Is lookin for wood to cook with.
Join Date: 05-18-08
Location: Lees Summit, MO
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That is a fantastic idea. Thank you so much for your input. This forum is absolutely invaluable b/c of folks like all of you.
Thanks again.
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My passions in life: Music, BBQ and the Huskers --- Tools: WSM 22.5" Weber OTG |
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