Another "how much food to cook?" question

[jazzspot]

I need some advise brethren.
I volunteered (yeah... right) to cook the meats for my daughters 25th birthday party this Saturday. She expects about 70 folks, children and adults to attend. I'm planning on doing some spares, babybacks, chicken, burgers, dogs and sausages. Others are bringing the sides dishes and fish (crabs, etc.). By the way, my gift to her is for me to pay for the meats.

Well since I've never cooked for 70 folks, I have no idea how many racks of ribs, how much chicken pieces, how much burger meat, and how many hotdogs to buy/cook. I've cooked for 25 before, but not 70 folks.
I intend to start smoking the ribs tomorrow and seal them or foil them until Saturday.
Any help would be greatly appreciated. I've looked over the "BBQ Catering Planner" spreadsheet to get an idea of how much meat to cook/buy.
Thought I'd ask the more experienced party cookers for their advise.

Thanks,
Tony

 

[chad]

You've got a tough one. That's way too many selections for that few people! You are going to have lots of something leftover no matter what you do.

I'd suggest about 40 pieces of chicken, maybe 5-6 racks of ribs (cut them into singles before serving), 30-40 burgers, 20-30 dogs, a couple packs of Johnsonville brats...let 'em graze what you have...you'll not be able to please everyone. With the add on of crab, fish, etc. it's going to be a crap-shoot.

Only do 1 type of rib...just my $.02 worth.

 

[jazzspot]

You've got a tough one. That's way too many selections for that few people! You are going to have lots of something leftover no matter what you do.

I'd suggest about 40 pieces of chicken, maybe 5-6 racks of ribs (cut them into singles before serving), 30-40 burgers, 20-30 dogs...let 'em graze what you have...you'll not be able to please everyone. With the add on of crab, fish, etc. it's going to be a crap-shoot.

Thanks Chad for your advise. Just the kind of much needed advise I was looking for.
I'll que up spares only. I may go with 10 slabs of ribs minimum. I like 'em and I know others do as well. The chicken pieces would be the usual... wings, drumsticks, & thighs. The burger and hotdog count seems about right to me.

It's just that this party will start at 2PM and end about 10PM or possibly later. I just wanted to have enough food for all that do attend... including the late arrivals. Which you know will happen.

 

[Bigmista]

Only do 1 type of rib...just my $.02 worth.

That's the first thing that caught my eye!

No need for both types of ribs. Save the cash and buy the spares.

 

[bbqjoe]

Really man, if you were feeding 200 or 300 people it would be one thing.
But that is way too many things to prepare for that few.

You're going to waste alot of money here.
Do you have a homeless shelter you can donate all the uneaten food to???

 

[tony76248]

Keep it simple. Try not to use a large variety. I have cooked or assisted cooking for up to 53, 20 and 18 people for the last three weekends.

For the 53, I prepared 4 pork butts, three briskets, a 5lb smoked bologna, four pounds of pinto beans, four pounds of baked beans, slaw and potato salad. There was about 1/2 a brisket left over and two pork butts were untouched and many folks had seconds and thirds.

For the twenty folks two weekends ago we had two briskets, two pork butts, 4 lbs beans, six chickens and 6 slabs of ribs plus sides. We had some ribs, one pork butt, a few chickens and a 1/2 brisket remaining. Made for great to go boxes.

Then last weekend for 18 folks we had 8 slabs of ribs, two pork butts, four chickens and a couple of fatties and a bunch of sides. We had two slabs ribs, two chickens and one pork butt remaining.

Just some input that you could consider.

 

[jazzspot]

Really man, if you were feeding 200 or 300 people it would be one thing.
But that is way too many things to prepare for that few.

You're going to waste alot of money here.
Do you have a homeless shelter you can donate all the uneaten food to???

Well, I was trying to give the folks some variety of meats. Not that I would go overboard and buy enough for 150 folks. I just wanted to get a ballpark figure on the amount of each type of meat to buy since that is what I planned on cooking.
The food won't be wasted for sure. My church brethren and sistren will be there to ensure that any left overs will be bought to the local shelter early Sunday morning.
Big thanks for the advise!!

Tony

 

[tony76248]

My advice would be to go with pulled pork and brisket, even if you cook too much, you can freeze what isn't eaten and it will taste the same sometime down the road. You could also prepare smoked sausage. Buy a bunch and cook only what you need since it only needs to be heated. You willhave your hands full with the Cookshack SS 50 and the Char-Griller both going to cook too much food.

 

[jazzspot]

Keep it simple. Try not to use a large variety. I have cooked or assisted cooking for up to 53, 20 and 18 people for the last three weekends.
Just some input that you could consider.

Thanks Tony!! Everyone's advise so far is much appreciated. Since I'm not cooking briskets or butts, I figured the ribs and chicken will be the main meal meats... besides the seafood dishes that someone else is cooking.

Tony

 

[Jorge]

If you aren't cooking all day have you figured out how you will be keeping the food warm/cold? 2-10 PM is a long time to keep meat in a chafing dish....

 

[The_Kapn]

If you aren't cooking all day have you figured out how you will be keeping the food warm/cold? 2-10 PM is a long time to keep meat in a chafing dish....

Jorge is right on that one!

I have a deal (80-100) coming up with same challenge--long serving "window".
I am pre-cooking some butts, brisket, and ribs and re-heating on site in the host's oven.
We will do a pan of each and a couple of slabs to start, the then heat more as the day wears on.
If it is not being consumed, we will adjust as needed.

This leaves a grill and my smoker free for some sausages, burgers, and dogs as needed. Also, some tidbits like ABTs for fun :lol:

Lots of ways to make it work for you and minimize the risks.

Good luck.

TIM