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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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09-30-2020, 11:48 AM | #1 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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Question about planning for a Wedding
I have a good friend of mine that I owe a favor to, so I've been tasked with cooking for her wedding. This is a favor/gift, so not charging any money. I'm needing some help planning accordingly. This is a 250 person event. She has 200 tamales coming and rice and beans. Quite a few folks invited are Latino/Mexican. In addition she wants me to do pulled pork and a poultry item. I'm thinking grilled chicken breasts. There will not be more than 10-15 kids at this wedding. How much of each meat do you think I need? I have the tamales and rice and beans as noted, but there will also be slaw and baked beans........I'm at a loss for how much to prepare.
What do you guys think? Thanks in advance.......
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Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg |
09-30-2020, 12:25 PM | #2 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I've cooked for rehearsal dinners, bachelor and bachelorette parties, and even a divorce party, but never had any desire to do a wedding. Too much stress to make everything perfect. Hopefully your event will be lower key.
At our largest annual event we serve 150 to 200 and cook 10 butts, 4 legs of lamb, 18 qt sloppy Joes, hot dogs for the kiddo's, 18 qt beans, 3 to 5 salads, dessert, and drinks of all kinds. The best tip I can give is to slightly over estimate the pork (use 55% yield) and have the meat at the end of the serving line. You want guests to have some things on the plate before getting to the meat. You didn't mention age of guests, but if the crowd is younger, and they plan on serving a lot of alcohol, people tend to eat more. Also buy some clam shell boxes for to-go food.
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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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09-30-2020, 12:41 PM | #3 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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Thanks thirdeye........It's definitely low-key. It's a BYOB type of event. I would say most will be in their 30's or 40's. I was thinking 50% yield, ending up with 60lbs. of PP, and probably 120 chicken breasts. That to go along with 200 tamales......
In my head was thinking 8oz per person, which I know is a little heavy, but gives a cushion. Ed
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Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg |
09-30-2020, 12:58 PM | #4 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~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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10-01-2020, 06:48 PM | #5 | |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Quote:
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10-07-2020, 02:21 PM | #6 |
is One Chatty Farker
Join Date: 01-16-10
Location: Dallas, TX
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Why would you serve 2 different kinds of beans?
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10-07-2020, 02:52 PM | #7 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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Not my monkeys, not my zoo.....
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Yoder YS640 - Weber 22.5" Performer - Hunsaker DIY - XL Big Green Egg |
10-09-2020, 01:51 AM | #8 | |
is One Chatty Farker
Join Date: 02-25-17
Location: Killeen, TX
Name/Nickname : Donnie
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Quote:
As a note there's a lot of food on that menu already, so 1/4Lb (or 4 ounces per person) will definitely be enough food. I always aim for a 50% yield, so I'd go 125Lbs raw meat. What are you cooking on? That's going to put you at about 16-20 pork butts (assuming 6-8Lbs each). Baked beans are something that people tend to "love or hate" in my experience, and I think you'll find that probably 50% of the guests won't want them. It's a side item so I usually go with a 3oz serving spoon for portion control. Lets say all 250 people want beans that puts you at about 45Lbs of beans. Those large "Baked Beans cans" at Sam's Club are 7.5 Lbs, so you'd need 6 of those if you wanted to use those beans and "doctor them up" for your specific recipe. I run a BBQ food truck and I make my own baked beans from Navy beans, and that takes roughly 24 hours to make enough to serve ~100 people. If I had to do 250 people I'd just buy the Bush's Baked Beans, strain and rinse, and then add my own stuff to make the beans taste the way I want them to. I have best luck when doing chicken thighs as opposed to chicken breasts. Chicken breasts cook up well, but if you don't get every one of them just right they can end up a bit dry and chewy. Not to mention you'll be hot-holding them (or are you grilling them on site as people come by?), and in my experience breasts dry out during hot hold. Chicken thighs are cheaper and they have more moisture, and they hot-hold way better than breasts. Boneless, skinless thighs are so easy to smoke and they soak up rub and pack a ton of flavor. You can pull them, chop them, or serve them whole and it's a good eat either way. Just something to consider. Again, 1/4Lb per person is what you should shoot for, and chicken is usually about an 80% yield (in my experience). So I'd shoot for roughly 80Lbs of raw chicken. I hope this helped to flush out your numbers a bit better. Some good advice already in this thread...having the meat at the end is a great idea. If I were you I'd personally do the serving on my product at the wedding...buffet style is a recipe for disaster. People tend to take way too large portions and end up tossing quite a bit of food in the trash.
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10-09-2020, 09:58 AM | #9 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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I could be wrong but I thought he was saying 8oz of total entree per person and not pp.
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10-09-2020, 11:34 AM | #10 |
is one Smokin' Farker
Join Date: 10-15-13
Location: Central IL
Name/Nickname : Ed
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SmoothBoar, Thank you........
HBMTN, You are correct. I was planning 8oz of entree per person total, being a combination of PP, grilled chicken breast, and tamales. In the end I'm shooting for 60-80lbs of finished pulled pork, 120 grilled chicken breasts, and they have someone bringing 200 tamales. We have the 6 big #10 cans of Bush's baked beans that will get doctored. I didn't get to pick the menu, I'm just doing what is asked as a friend. I'm definitely going to brine the chicken. Thanks for y'all's advice!
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