Troop Feed Cook-Part 2

landarc · 03-04-2014, 03:06 PM

I (we) are up to it again. The BBQ Brethren have been asked to take a leading role in preparing and serving a BBQ meal for 7,700 National Guard and Army personnel at Camp Roberts in CA. My menu looks like this.

Pulled Pork (.2# per person)
Brisket (.2# per person)
Tri-tip (.2# per person)
Chicken (.15# per person)

Caesar Salad (3oz per person)
Veggies (4oz per person)
Slaw (4oz per person)
Beans (4oz per person)

With those numbers, I am at close to a pound of finished product (meat only) per person, I suppose I can trim that back. Although I am assuming not everyone will want every meat. I might drop brisket, as two beef doesn't make sense.

What say you pro's? Does this seem like the correct amounts?

HBMTN · 03-04-2014, 10:02 PM

WOW that gonna be a lot of cooking. I'll take a stab at it but the numbers may run a little different as pork is king here. Also your probably not going to have a complaint if you ran out of one meat or side like a caterer would. I think your numbers look good except I would probably drop a beef like you suggested. I have never fed the military but something tells me they can eat so maybe 3oz each of pork and beef and with 4 sides you could maybe drop the slaw back to 3oz. For chicken I cook legs and thighs and do like 2/3 drumsticks and 1/3 thighs. For two meats I find that 1pc for 85% of the head count more than enough and as a 3rd meat I figure 1pc for 65-70% of the headcount which overall probably meets the .15# that you are figuring. I'd probably move that a little higher just to be safe as a caterer and not wanting to run out but for you I think your fine. Post some pic's of the prep and stuff that would be awesome to see, that's massive amounts there 7700 people all I can say is WOW

landarc · 03-04-2014, 10:16 PM

Thanks for the input. They make sense.

I am currently pretty sure I didn't think this through when I said yes.

HBMTN · 03-04-2014, 10:26 PM

That's like 128 full steam pans of beans

180 gallons of slaw

360 pork butts

I better stop there

landarc · 03-04-2014, 10:32 PM

Yes, in a major BBQ chain, that would be one heck of a great week.

Chuckwagonbbqco · 03-05-2014, 10:12 AM

The amounts look close IMO. I am not sure about having 2 different beef dishes though. If the thought is "Let's show these folks what BBQ is all about"----then yeah maybe two different beef cuts. I guess that it depends on BBQ pit space that we are going to have.

Are we making the beans? I have enough equip to make beans for about 2000 people if we make it on site.

Top Sirloin (Top Block) Santa Maria Style may also be an option over Tri-Tip. The cost of Tri-Tip has been climbing and Top Sirloin is an option. Top Block is the original Santa Maria Style and IMO is a better product than Tri-Tip.

Landarc --I once had your phone number--but it is gone. I can be reached at 5309903539 or cowboycuisine@aol-----I would love to help you plot.

I can bring both a Santa Maria Pit and my Bushrod Smoker ---Yelonutz mentioned bringing his Gator. I know folks in that area that I can get Santa Maria Grills from--not a high number of smokers near Central Coast--that area is pretty firm on Santa Maria Style.

landarc · 03-05-2014, 10:19 AM

Leonard, I will send you my phone number, I would like to work online or by email, as then everything is already written down. I say we go Top Block, I love that cut, and have not cooked it in 30 years. So that probably makes it a bad choice, but, still, I think unless someone is willing to part with a load of tri-tip, Top Block is a great choice. We need Santa Maria grills, that is for sure. And smokers, unless I find someone with a couple of huge trailer units (Sadly, the one person I knew that had one sold it).

screaming pete · 03-06-2014, 01:11 PM

Dam you need about 30 pit masters to help you with 4 asst. ea..

landarc · 03-06-2014, 01:22 PM

Yes, and I hope I can get them.

gtr · 03-06-2014, 01:34 PM

This is on Father's Day, right? Regardless of when it is, I'm hoping to make it up there to help. I don't have a big pit I can move around, but I can bring my hands and what's left of my brain. I will make sure about the family's schedule and let you know asap.

If you're considering any kind of off-sight cooking to be reheated on site maybe I can make a tiny tend that way i.e. cook/cool/bring/heat/serve.

landarc · 03-06-2014, 01:36 PM

This reminds me, I need to PM Phil with more questions. Like a GoFundMe site and reaching out to sponsors.

Thanks for the offer Big G, you are certainly welcome, I could use a lot of hands. It's a BBQ Brethren Event, I am just the coordinator. I mean, who hasn't wanted to cook 2 tons of meat?

Chuckwagonbbqco · 03-11-2014, 02:41 AM

Landarc

Enlighten me-----do you need donations for groceries, or is someone gonna help sponsor this event? If donations are needed let's get on it. I sometimes can be help. I understand if you are waiting for word from Camp Roberts.

bbq servings in an amount over 7,000 plates has been mentioned. Is that a realistic number? What is serving schedule if known------7.000 all at once, right now ----or staggered groups of 2,000 or what?

I am ready to counterattack-----prepare me for what?

03-04-2014, 03:06 PM	#1
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Troop Feed Cook-Part 2 I (we) are up to it again. The BBQ Brethren have been asked to take a leading role in preparing and serving a BBQ meal for 7,700 National Guard and Army personnel at Camp Roberts in CA. My menu looks like this. Pulled Pork (.2# per person) Brisket (.2# per person) Tri-tip (.2# per person) Chicken (.15# per person) Caesar Salad (3oz per person) Veggies (4oz per person) Slaw (4oz per person) Beans (4oz per person) With those numbers, I am at close to a pound of finished product (meat only) per person, I suppose I can trim that back. Although I am assuming not everyone will want every meat. I might drop brisket, as two beef doesn't make sense. What say you pro's? Does this seem like the correct amounts? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-04-2014, 10:02 PM	#2
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	WOW that gonna be a lot of cooking. I'll take a stab at it but the numbers may run a little different as pork is king here. Also your probably not going to have a complaint if you ran out of one meat or side like a caterer would. I think your numbers look good except I would probably drop a beef like you suggested. I have never fed the military but something tells me they can eat so maybe 3oz each of pork and beef and with 4 sides you could maybe drop the slaw back to 3oz. For chicken I cook legs and thighs and do like 2/3 drumsticks and 1/3 thighs. For two meats I find that 1pc for 85% of the head count more than enough and as a 3rd meat I figure 1pc for 65-70% of the headcount which overall probably meets the .15# that you are figuring. I'd probably move that a little higher just to be safe as a caterer and not wanting to run out but for you I think your fine. Post some pic's of the prep and stuff that would be awesome to see, that's massive amounts there 7700 people all I can say is WOW __________________ Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set

03-04-2014, 10:16 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Thanks for the input. They make sense. I am currently pretty sure I didn't think this through when I said yes. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-04-2014, 10:26 PM	#4
HBMTN is Blowin Smoke! Join Date: 10-16-08 Location: Virginia	That's like 128 full steam pans of beans 180 gallons of slaw 360 pork butts I better stop there __________________ Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set

03-04-2014, 10:32 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Yes, in a major BBQ chain, that would be one heck of a great week. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-05-2014, 10:12 AM	#6
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	The amounts look close IMO. I am not sure about having 2 different beef dishes though. If the thought is "Let's show these folks what BBQ is all about"----then yeah maybe two different beef cuts. I guess that it depends on BBQ pit space that we are going to have. Are we making the beans? I have enough equip to make beans for about 2000 people if we make it on site. Top Sirloin (Top Block) Santa Maria Style may also be an option over Tri-Tip. The cost of Tri-Tip has been climbing and Top Sirloin is an option. Top Block is the original Santa Maria Style and IMO is a better product than Tri-Tip. Landarc --I once had your phone number--but it is gone. I can be reached at 5309903539 or cowboycuisine@aol-----I would love to help you plot. I can bring both a Santa Maria Pit and my Bushrod Smoker ---Yelonutz mentioned bringing his Gator. I know folks in that area that I can get Santa Maria Grills from--not a high number of smokers near Central Coast--that area is pretty firm on Santa Maria Style.

03-05-2014, 10:19 AM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Leonard, I will send you my phone number, I would like to work online or by email, as then everything is already written down. I say we go Top Block, I love that cut, and have not cooked it in 30 years. So that probably makes it a bad choice, but, still, I think unless someone is willing to part with a load of tri-tip, Top Block is a great choice. We need Santa Maria grills, that is for sure. And smokers, unless I find someone with a couple of huge trailer units (Sadly, the one person I knew that had one sold it). __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-06-2014, 01:11 PM	#8
screaming pete Got rid of the matchlight. Join Date: 10-22-13 Location: escondido ca	Dam you need about 30 pit masters to help you with 4 asst. ea..

03-06-2014, 01:22 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Yes, and I hope I can get them. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-06-2014, 01:34 PM	#10
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	This is on Father's Day, right? Regardless of when it is, I'm hoping to make it up there to help. I don't have a big pit I can move around, but I can bring my hands and what's left of my brain. I will make sure about the family's schedule and let you know asap. If you're considering any kind of off-sight cooking to be reheated on site maybe I can make a tiny tend that way i.e. cook/cool/bring/heat/serve. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

03-06-2014, 01:36 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	This reminds me, I need to PM Phil with more questions. Like a GoFundMe site and reaching out to sponsors. Thanks for the offer Big G, you are certainly welcome, I could use a lot of hands. It's a BBQ Brethren Event, I am just the coordinator. I mean, who hasn't wanted to cook 2 tons of meat? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-11-2014, 02:41 AM	#12
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	Landarc Enlighten me-----do you need donations for groceries, or is someone gonna help sponsor this event? If donations are needed let's get on it. I sometimes can be help. I understand if you are waiting for word from Camp Roberts. bbq servings in an amount over 7,000 plates has been mentioned. Is that a realistic number? What is serving schedule if known------7.000 all at once, right now ----or staggered groups of 2,000 or what? I am ready to counterattack-----prepare me for what?