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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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Old 07-12-2020, 10:19 PM   #1
Found some matches.
Join Date: 03-30-19
Location: St. Clair, Mi
Name/Nickname : Greg
Default Cooking for daughter grad party

Ok, looking for some tips or tricks. I have about 100-120 people comming to the open house. Party starts at 3 but I didn't plan on eating or putting
Food out till 5. However I would like to have it all cooked by 3. I'm doing pulled pork and was thinking chicken breasts. My concern is keeping the chicken warm and not getting dried out. Will chicken stock in the chaffing dish work? Also how much pork butt do you suggest for 110 people with another meat option? I have a good friend that's a meat supplier so any cuts/sizes isn't a problem. And if not chicken any other suggestions? Thanks.
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Old 07-16-2020, 06:37 PM   #2
is One Chatty Farker
Join Date: 10-16-08
Location: Virginia

70-75lbs of raw pork butts for 120 people. You could cut that by 15lbs and probably still be okay but I wouldn't. I don't like to hold chicken breasts any longer than I have to. I'd suggest doing drumsticks and thighs instead. They will hot hold several hours very well. You could cut 60 leg quarters in half and have plenty of food for 120.
Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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