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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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03-29-2010, 11:36 AM | #1 |
Is lookin for wood to cook with.
Join Date: 01-19-10
Location: Philadelphia, PA
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Country Style Ribs
How many pounds of country style ribs would I need (pre-cooked weight) for 40 people? Should I expect the same yield (approximately 50%) as if I were cooking a whole butt? I know they will cook a lot faster than a whole butt.
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03-29-2010, 11:49 AM | #2 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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I've never put mine on the scale that I can recall. They were a longtime favorite of my father so I cooked them often while he was still with us. I don't think I ever lost 50%, based on the grate space available when I was pulling them. It may have been close at times though.
I will serve them just as they come out of the cooker though. If I'm pulling a butt, I will toss all of the fat remaining inside when I pull though.
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
03-29-2010, 01:53 PM | #3 |
On the road to being a farker
Join Date: 07-02-09
Location: Kansas City, MO
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I just did a small sized batch (from Costco) over the weekend, smoked with a couple of boneless shoulders, and I would say there was about a 30-35% loss between cooking and trimming... they were good and smokey!
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03-30-2010, 09:11 AM | #4 |
Knows what a fatty is.
Join Date: 11-05-09
Location: Hell, Michigan
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Since they are pretty much sliced butt I would think the yield would be about the same.
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