M
Mr. G
Guest
This is my first forum post, so I humble myself in the smoke of your experience:
I've done a ton of bbq catering/competition growing up and we've always used smokers for the meat. I have no equipment except for a personal smoker. The venue has more than enough ovens, so I was planning for the shoulders on just doing a brine, rub, and then oven for about 8 hours. They also wanted pulled chicken, so I was pretty much going to do it the same with boneless meat.
My questions:
215 people with pulled pork and pulled chicken, what is the normal breakdown when doing 2 entree meats? I was thinking about 90lbs pork (would serve 1/4lb cooked pp to 180 people) and 40lbs chicken (not sure exactly how much boneless chicken breaks down when cooked).
When cooking green beans for a crowd, do you use fresh or canned?
Anyone got a good foodservice scale macaroni and cheese recipe?
I appreciate any and all help/advice!
Thoughts?
I've done a ton of bbq catering/competition growing up and we've always used smokers for the meat. I have no equipment except for a personal smoker. The venue has more than enough ovens, so I was planning for the shoulders on just doing a brine, rub, and then oven for about 8 hours. They also wanted pulled chicken, so I was pretty much going to do it the same with boneless meat.
My questions:
215 people with pulled pork and pulled chicken, what is the normal breakdown when doing 2 entree meats? I was thinking about 90lbs pork (would serve 1/4lb cooked pp to 180 people) and 40lbs chicken (not sure exactly how much boneless chicken breaks down when cooked).
When cooking green beans for a crowd, do you use fresh or canned?
Anyone got a good foodservice scale macaroni and cheese recipe?
I appreciate any and all help/advice!
Thoughts?