Help with a big cook

[Smoke4Brains]

Need to draw on the experience of the brethren. A friend has asked me to cook for a party on Sunday. Probably around 60 people (all asked to bring covered dish/dessert). Figuring there should be a lot of sides/appetizers.

The host wants ribs, butts and beef as the meat offerings. I'm figuring 15 slabs of babybacks, but not sure on how many butts, and whether to go with briskets or chuck roll (again don't know the amount). I'm not buying the meat, just cooking it so price isn't an issue. He'll buy whatever I suggest.

TIA

 

[cookswithfire]

For individual meats, fish, poultry:


5-6 ounces protein per person

Food Network Kitchens: "Take bones into account and add more weight if necessary. Don't worry about the loss during cooking unless the meat has a lot of fat and it's going to really shrink. Then estimate a little higher."
For multiple-meat meals and buffets:


4-6 ounces protein per person

Food Network Kitchens: "Estimate a similar quantity per person even when serving more than one protein, because people will taste some of everything."

 

[cookswithfire]

I wouldnt use these numbers for just men...1 lb to1.5lb and expect leftovers...but if the 60 is a mixed crowd wit wimin and childrin go with that

 

[jminion]

You need to take into account the make up of the crowd and the fact that you are cooking 3 meats. A rack of ribs will feed 4 people per. 3oz of each pork and beef (finished product) per will leave you with left overs. Chuck roll will be the best bang for the buck.

 

[Wayne]

For 60 people I would fix two briskets, four butts, a turkey, and as many ribs as you want. Fifteen BBs should do. If you cut the BBs into 1/4 slabs that will give everybody an opportunity for some ribs. Also if you have room in the smoker the turkey is easy and will be a welcome addition for those that want a lighter and more low fat meat. Just pull it like you would the pork. Also I believe that you will have plenty with this amount so you can freeze the left overs. Or better yet have some zip lock bags on the table so folks can take some home. And do not forget my recipe for cheese and pepper soup that uses left over turkey or chicken. I is posted in the recipe section. I would cook the brisket and butts the night before and let them stew (with about a can of beer added) overnight in a roaster in the oven. That way the meat is so tender that you can cut it with a fork. Cook the turkey and ribs on the day of the bash. This means that the brisket might not slice well and will need to be pulled like the port but that is the way all my friends and family like it. If you want the brisket rare or with a crust or sliced just right then you need to cook the turkey the day before and do the brisket the day of the bash.