MMMM.. BRISKET..
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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 06-07-2020, 01:42 PM   #1
Idnative
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 09-20-19
Location: Meridian, Idaho
Name/Nickname : Josh
Default 3 meats/3sides for 100+ people

Hey guys,


I've done a ton of smaller events and party's. Nothing this big and NOT for a friend. this is a real customer unknown to me before he contacted us.


He has asked for brisket, pulled pork and BBQ chicken with beans, cole slaw and mac&cheese. NO PROBLEM!


When a customer asks for 3 meats for 100 people, do you generally cook enough of each meat for 100 people or split them up?


Thanks
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Old 06-07-2020, 07:24 PM   #2
ynotfehc
Full Fledged Farker
 
Join Date: 07-03-13
Location: St Paul, MN
Default

Figure 6-8oz of cooked meat per person, then divide it up. Pork is my best seller and I would go heavier on that and lighter on chicken. I would probably go 3oz pork, 3oz brisket and 2oz chicken, per person. And similar for sides with about 6oz of total sides per person.
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Old 06-08-2020, 08:11 AM   #3
kurtsara
is one Smokin' Farker
 
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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I would ask the customer what they want.
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Old 06-08-2020, 08:49 PM   #4
HBMTN
is Blowin Smoke!
 
Join Date: 10-16-08
Location: Virginia
Default

Quote:
Originally Posted by Idnative View Post
Hey guys,


I've done a ton of smaller events and party's. Nothing this big and NOT for a friend. this is a real customer unknown to me before he contacted us.


He has asked for brisket, pulled pork and BBQ chicken with beans, cole slaw and mac&cheese. NO PROBLEM!


When a customer asks for 3 meats for 100 people, do you generally cook enough of each meat for 100 people or split them up?


Thanks
Is this an onsite catering or are you dropping off food?
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set
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Old 06-08-2020, 09:04 PM   #5
bluffman2
Knows what a fatty is.
 
Join Date: 11-01-18
Location: Pascagoula,MS
Name/Nickname : Stephen
Default

Quote:
Originally Posted by kurtsara View Post
I would ask the customer what they want.
THIS ^^^

i have had customers want everyone to get a little bit of everything and ive had them want them to only get one or the other.....
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Old 06-22-2020, 12:02 PM   #6
MKeila
Got rid of the matchlight.
 
Join Date: 06-17-20
Location: Denton, Texas, USA
Name/Nickname : MKeila
Default

It's always based on the demand
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