Fundraiser/catering

[Neil]

Later this month at an auction fundraiser for the athletic and arts programs for our local catholic school a friend who lurks around the siteand I have donated a barbeque dinner for 20 people. It will include brisket, pulled pork, ribs, chicken and two sides, probably barbequed baked beans and cole slaw. I'm thinking two 7-8# flats, two 6-7# butts, 8 racks of St. Louis cut spares and four chickens or should I go with thighs and wings? Of course there will be some fatties and turds for appetizers. Any and all help regarding quantities of meat and cooking times by those of you with catering experience will be greatly appreciated. This will be my first effort at producing mass quantities of barbeque for a single event. With any luck it will turn into a catering business.

 

[chad]

I know you won't listen but that's way too much meat for only 20 people!

With multiple meats you only need about 4 oz of each per person.

But, that' just my opinion.

If I was doing it:

1 7# flat
1 6# Butt
3 racks of ribs (cut into singles)
Thighs or wings (not both)

Blow off the fatties and ABTs - especially if the folks don't know about them.

Add some cole slaw, beans, rolls - and call it done!

I get about $17-18 per person for a 4-meat dinner. So, if they ask for a suggested retail price (I'm guessing this will be "auctioned") just do the math.

 

[Neil]

I agree, it is too much meat for 20 people but you didn't count the fact that my partner and I will be eating also!!!

 

[spicewine]

I always figure 1/2 pound per person. Never know who might pop in. Good luck Neil. Sounds like a good plan.

 

[Neil]

I'm sure it will be fun once I get over the first time butterflies. I know the auction will be a blast, I've been tending bar there the past 18 years. It's my job to get everyone to loosen up their wallets and purse strings. Last year we raised over $100,000. Friday night is open to the public and there is a silent auction only while beer,wine and snacks are served. Saturday night is a semi-formal sit down dinner @$100 per plate with an auctioneer. I'll be happy if the dinner goes for $800 or more.

 

[chad]

I agree, it is too much meat for 20 people but you didn't count the fact that my partner and I will be eating also!!!

And you didn't mention that either!

Spice last time I checked 4 oz. X 4 meats = 1 # per person.

Since you're doing this for charity it really doesn't matter if you overcook. If you're thinking about catering you best get a handle on portion control. :mregreen: There are quite a few books on catering at the local libraries - not a lot about BBQ but the portion control and costs are similar.

I'm sure you'll have a great time and cook up some great food.

 

[jgh1204]

I think for a charity event, you can cook at home, but for a catering business, don't you have to have a commercial kitchen?

When I supplied the bbq for an event 2 months ago, for 25 people, I had 2 packers(14 lbs each), 2 butts(11 lbs each) and 4 chickens. I think they went through about half of that.

 

[jgh1204]

Another point, in my limited experience, with packers and butts, I lose about 40 to 50% of the pre-cooked weight after cooking and trimming the fat.

 

[chad]

Another point, in my limited experience, with packers and butts, I lose about 40 to 50% of the pre-cooked weight after cooking and trimming the fat.

Packers - figure 40-60 loss depending on the fat on the nose!

Butts - I figure about 40% shrinkage.

Flats are great for portion control - I figure about 20% shrinkage and it's usually less.

 

[Neil]

Another point, in my limited experience, with packers and butts, I lose about 40 to 50% of the pre-cooked weight after cooking and trimming the fat.

Packers - figure 40-60 loss depending on the fat on the nose!

Butts - I figure about 40% shrinkage.

Flats are great for portion control - I figure about 20% shrinkage and it's usually less.

Precisely the reason I was planning on smoking flats and not whole briskets.