OK. 45-50 people, how many LBS of but is that?

Cracklin Jeorge

Cracklin Jeorge

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Ohhh you dirty-minded farkers. I made you look.:biggrin::biggrin::biggrin:

I'm going to take some Pulled Pork BBQ to a party of 45-50 people. How many LBS of pork but should I buy?
 
I Agree with JD although I would round up to 30'ish I like to have a little extra. If there are 20-25% kids then 25Lbs would be good. It would also depend on if there is going to be any other meats.
 
1_T_Scot said:
I Agree with JD although I would round up to 30'ish I like to have a little extra. If there are 20-25% kids then 25Lbs would be good. It would also depend on if there is going to be any other meats.
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Mostly Adults, and there will be other foods. Sandwiches and such. We're Hillbilly's so we eat our Pulled Pork with Coleslaw on top 1/3 Lb Serving might be too much for a bun with slaw maybe 4oz. 1/4 pound per serving and a whole bunch of cabbage.
 
Cracklin Jeorge said:
Wow I'm going to need a hundred pounds of butt!
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Cracklin Jeorge said:
Mostly Adults, and there will be other foods. Sandwiches and such. We're Hillbilly's so we eat our Pulled Pork with Coleslaw on top 1/3 Lb Serving might be too much for a bun with slaw maybe 4oz. 1/4 pound per serving and a whole bunch of cabbage.
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I suggest a bigger bun...:twisted:...(from one hillbilly to another...)
 
50 people * (4 oz per sandwich) / (16 oz per pound * 0.50 ratio of cooked to raw) = 25 lbs of raw butts or 3 good sized butts. You'll have leftovers at 50% yield. If you go with 60%, the raw weight drops to 21 lbs of raw butts.
 
Mann you guys are a wealth of information... and that's dangerous for a guy like me.

So I got a LG BGE, Think I can get 3 Butts on there at one time? Could I cut them in 1/2 before cooking or is that just crazy talk?
 
Cracklin Jeorge said:
Mann you guys are a wealth of information... and that's dangerous for a guy like me.

So I got a LG BGE, Think I can get 3 Butts on there at one time? Could I cut them in 1/2 before cooking or is that just crazy talk?
Click to expand...

If you don't have an extra rack, you can stack them in a pinch.
 
Come on over, we'll throw em' on the UDS 8).

I normally assume 1/4 pound per person servings with slaw. I assume 40% loss on the smoker. Also, I serve on the little sliced rolls from GFS that look like buns. Since they are about 50% bun size, some people will have a couple while some will stuff one and call it a day. good for kids as well.
 
Normal serving size runs 6-8 oz, and based that you'll have other food, calculate based on 6 oz per person. 6 oz = .375 lbs. .375 x 45 = 16.875 lbs finished product. I normally figure 60% yield from raw (bone-in shoulders), 16.875/.6 = 28.125 raw weight.
 
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Just this past Friday I did a small catering job for about 60 people, all adults. I put 30 lbs of butts on the UDS and ended up with about 17 lbs of meat after it was pulled. We served them 1/4 lbs with sides and had a couple of servings left at the end of the lunch.
 
watch so you don't stick the dome thermometer stem into a butt when you close the dome. add a couple of spacers so the stem doesn't stick in so far.
 
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