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I dropped off food for a graduation party of a friend last weekend for 50 people. It obviously depends on how many kids to parents and if indeed all 50+ are kids (young adults).

The party I did was probably 50/50 kids to parents and I made a total of 20lbs of cooked meat that I dropped off. It was 10lb of pulled pork and 10lbs of pulled chicken. I also did 2 full sheets of mac n cheese and 1 full sheet of coleslaw. They said they had leftovers. But if the majority were mostly kids they I would upped to total cooked meat to 30lbs probably.

Have fun cooking!
 
I've done quite a few large cooks. Just did PP for 150 people wedding reception this past weekend and also cooked for a cub scout camp out for about 70 people.

I always figure 1/4 lb per person and it works out pretty well each time.


SO, if you have 50 people, that would be 12.5 lbs of COOKED pulled pork.
I also almost always get 40% loss, so that would mean you'd start with 20.83 lbs (call it 21 lbs) of raw pork.

So, that's about 3 butts (with a 7-8 lb average).


That's how the math would work if I were doing it.
 
I'm doing the same thing for my god-son's graduation next week. 40-50 people, planning four 8-9lb butts.

2 weeks ago, I cooked the pork for the wedding reception for 150 people.
The cook thread for it is HERE.

I started with 12 butts, or just right at 96 lbs of raw pork butts.
When they were all cooked, pulled and bagged up, I ended up with 58 lbs of cooked pulled pork (60% yield, 40% loss). At 1/4 lb per person, that's enough pork for 232 people.

If you're doing 8-9 butts, plan on lots of leftovers.

1 8 lb butt will usually feed about 18-20 people (average) at 1/4 PP per person.
 
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just got back from pricing meats....1st stop was the local Pork supplier (Hursey's Wholesale) they said it'd be between $1.39-1.59 per lb for whole pork shoulders...
order needs to be placed Wednesday morning, when the market price is set at that time..
last week it went for $1.39 a lb....hogs are then slaughtered after the order is placed.....don't get any fresher than that....

Then went to the local BJs....pork butts, previously frozen $1.70 per lb. as of this writing.....

Last time I cooked whole shoulders the average weight was around 18-20 lbs raw...

I think I'm going for the fresh meat and will get 4 whole shoulders....
 
N8, I'm not sure how close you are to greensboro or if you are a member, but Sam's usually has butts for around $1.20/lb if you buy a case. That's 10 butts which is more than you need, but you can always freeze the extras for later this summer. Also,Bur-Gra used to have pretty good deals, but I haven't been in there in 15 years, so I don't know what they have these days.
 
just got back from pricing meats....1st stop was the local Pork supplier (Hursey's Wholesale) they said it'd be between $1.39-1.59 per lb for whole pork shoulders...
order needs to be placed Wednesday morning, when the market price is set at that time..
last week it went for $1.39 a lb....hogs are then slaughtered after the order is placed.....don't get any fresher than that....

Then went to the local BJs....pork butts, previously frozen $1.70 per lb. as of this writing.....

Last time I cooked whole shoulders the average weight was around 18-20 lbs raw...

I think I'm going for the fresh meat and will get 4 whole shoulders....

20lbs * 4 butts * 60% return ~ 50 pounds for 50 people.

Well, we can see N8man regards his cooking rather highly. :thumb:

I hope you have enough. :shock:
 
2 weeks ago, I cooked the pork for the wedding reception for 150 people.
The cook thread for it is HERE.

I started with 12 butts, or just right at 96 lbs of raw pork butts.
When they were all cooked, pulled and bagged up, I ended up with 58 lbs of cooked pulled pork (60% yield, 40% loss). At 1/4 lb per person, that's enough pork for 232 people.

If you're doing 8-9 butts, plan on lots of leftovers.

1 8 lb butt will usually feed about 18-20 people (average) at 1/4 PP per person.

Not doing 8-9 butts......"Doing FOUR 8-9lb butts"
 
I'm figuring on having more than 40% loss on whole shoulders versus cooking
trimmed butts...maybe around 50% taking into consideration that there's more skin
fat and bones than what's on butts alone....

but I will defer to those that are more experienced than I....

the last whole shoulders I cooked...wished I had weighed them
when they was cooked and pulled....
Shoulder_Beefcake_8.jpg


Shoulder_Beefcake_11.jpg
 
IMO you have a plan (and good choice on the fresh cuts, wish I could find that kind of place). Of course, if your whole shoulders are as good as they look, it might just all get eaten, and that's a good thing. Good luck with the cook.
just got back from pricing meats....1st stop was the local Pork supplier (Hursey's Wholesale) they said it'd be between $1.39-1.59 per lb for whole pork shoulders...
order needs to be placed Wednesday morning, when the market price is set at that time..
last week it went for $1.39 a lb....hogs are then slaughtered after the order is placed.....don't get any fresher than that....

Then went to the local BJs....pork butts, previously frozen $1.70 per lb. as of this writing.....

Last time I cooked whole shoulders the average weight was around 18-20 lbs raw...

I think I'm going for the fresh meat and will get 4 whole shoulders....

I'm figuring on having more than 40% loss on whole shoulders versus cooking
trimmed butts...maybe around 50% taking into consideration that there's more skin
fat and bones than what's on butts alone....

but I will defer to those that are more experienced than I....

the last whole shoulders I cooked...wished I had weighed them
when they was cooked and pulled....
Shoulder_Beefcake_8.jpg


Shoulder_Beefcake_11.jpg
 
Picked up the meat this morning, I got 70 pounds of raw whole pork shoulder
@ $1.49 per lb...4 shoulders....in the fridge....
they is pretty too...

fridge_full_060713_zps0720cecd.jpg



Drumpit is sitting and waiting, at the ready, gonna fire it up around 11pm...hope to have the meat on by midnight...but gonna take a nap first...needs my beauty sleep.......
 
i just did 3.. 8lb butts for a party of 40 plus 40lbs of chicken quarters there was nothing left but everyone left full the pulled pork was gone in about 40 minutes lol so i would say maybe 5
 
Doing the same type of picnic myself next weekend-I'm planning on 3 butts, a medium sized brisket, 10 lbs. of chicken (done a day ahead), w/ 5-7 racks of spares (day of the picnic), heavy on the sides-slaw, salads, rolls, bean dip/chips, pickled shrimp, & poundcake/fruit for dessert-congrats to your graduate, & good luck!

I've been practicing, I have a WSM 22.5, & I've been doing team dinners (30+ hungry athletes) for the last couple of years-if I'm not ready now, I'll never be....
 
The meats are on!!!....actually they been on for a bit...
they went on the fire at 10:30pm...smoking with red oak
and royal oak briqs...temp is a steady 250*

Did I mention I got 70lbs. of raw whole pork shoulder on the DrumPit?:thumb:
 
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