cooking for 40-50 people

[circle m]

I've got my first gig cooking for a company dinner in late April. I plan on a combo meal of pulled pork and tri-tip, with all the fixins. They expect 40-50 people. I've cooked breakfast for that many people, but not dinner. Any suggestions on mow much pork but and tri-tip I should cook?
Thanks in advance for any suggestions.

 

[Mooner]

I've got my first gig cooking for a company dinner in late April. I plan on a combo meal of pulled pork and tri-tip, with all the fixins. They expect 40-50 people. I've cooked breakfast for that many people, but not dinner. Any suggestions on mow much pork but and tri-tip I should cook?
Thanks in advance for any suggestions.

I don't know diddly about tri tip but pork I would say 4 butts should be fine. If you start with 36 lbs of pork butt it will yield about 20-25 lbs of cooked meat. They shrink about 40% when cooked.

 

[ThomEmery]

Hey Circle M Where in Central Calif?
What sides you plan to do?

 

[ibait2fish]

3/4 lb/person...AND SIDES...coleslaw/ whateve.
When I guide, I figure one decent fish per client (meaning 1 1/2 lbs each, live weight), beans or slaw, or potato salad, oftentimes with soup, coffee, etc. (It's cold here most of the year.)

 

[circle m]

cooking for 40

I'm halfway between Fresno and Bakersfield , east side of the valley (Porterville). My sides will be easy and traditional, cole slaw, beans, rolls, and a dessert. I'm leaning towards banana pudding for dessert, but my wife (who works there) wants something more high tech for sweets. I'm serving the pork un-sauced, with a choice of sweet or hot bbq sauce on the tables. thanks to all for the advice

 

[Pyle's BBQ]

Here is a spreadsheet that was posted in a different thread. All you have to do is put in the number of people being served and it will figure how much product you will need to buy. If you have questions PM me and I'll see if I can help.

 

[SoEzzy]

[FONT=&quot]Take a look at the catering planner I have on my site http://www.bbq-review.com/phpBB2/viewtopic.php?t=10 you can pump in the numbers and work things out.

I would say doing 3 / lb servings of each meat you will need about 31 lbs of uncooked butts and 21 lbs of uncooked tri-tip, but these are the tight figures, so you may want to add 5% or so to each and you'll be right on with a little extra. So the adjusted works out at 32.5 uncooked butts and 22.1 lbs uncooked tri-tip.

I don't do a lot of tri-tip but I think it yields 80 - 85% by weight so you can alter the gray areas to show these yields and the rest is self-explanatory.

If you have any questions about the planner, you can email me from the planner or post another message on here or on bbq-review.
[/FONT]

 

[SoEzzy]

Here is a spreadsheet that was posted in a different thread. All you have to do is put in the number of people being served and it will figure how much product you will need to buy. If you have questions PM me and I'll see if I can help.

Thanks for the plug Pyle's BBQ, you beat me to it by a minute! :mrgreen:

Still, the more the merrier, I hope you have tried the speadsheet, I welcome comments and suggestions about it by PM or email or posts, come on in when you have time and let me know your thoughts.