How much meat for a group?

[swamprb]

OK-I'm going to be cooking for a group of 20-25 adults, and was going to use them as test subjects. I'm planning on a 16lb pork butt, chicken thighs and pork spare ribs, most of which I have already. I was thinking of doing it as practice for a comp.

How many thighs do you think I should do? A couple per person?

Also the spares are @3.5-4.5 lbs each, if I trim them how many do you suppose I should cook? Number of bones per person? Rib tips?

I'll be using the Drums and WSM's, any input would be appreciated or point me in the right search direction for portions. Thanks in advance!

Brian

 

[SoEzzy]

If you plan a combined plate with 4 Oz of each meat and you are cooking 3 meats that will be 12 Oz per person not counting the sides.

4 Oz pulled pork + a bun
2 ribs, (slice them all, then serve a long and a short, etc)
1 thigh per person, but do extra thighs they don't cost much and if someone wants two but cuts out another meat, you don't want to be short.

 

[Leeper]

a 16lb pork butt came off a HUGE pig, mine are normally 8-10lbs per.

 

[PalmettoSmoke]

a 16lb pork butt came off a HUGE pig, mine are normally 8-10lbs per.

I was just thinking the same thing. I would be skeered of that pig.

 

[bruskee]

I agree with Soezzy on portions, and the others on the pig... Must of been one hell of a big pig.

 

[Bigmista]

If you plan a combined plate with 4 Oz of each meat and you are cooking 3 meats that will be 12 Oz per person not counting the sides.

4 Oz pulled pork + a bun
2 ribs, (slice them all, then serve a long and a short, etc)
1 thigh per person, but do extra thighs they don't cost much and if someone wants two but cuts out another meat, you don't want to be short.

Looks like a good plan to me.

 

[swamprb]

I should have been a little bit more specific on the butt, it's a 2 pack for a total of 16 lbs. I was going to inject one of them. I took out 4 racks of spares @ 14 lbs. Now I'm told to plan for possibly 30 people, so I'll take the advice and do more thighs. Thanks everyone!

Brian