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B.Stinson
07-09-2010, 08:20 PM
I have been asked to do an event for my work.It will be done over 4 shifts on 2 separate days it will be a total of 240 people.I was wondering if there was a way you guys use to figure how much to cook.We are doing ribs,butts and chicken.Thanks in advance

O B City
07-09-2010, 08:40 PM
I can't help answer, but have a question. How many sides are you doing? What kind of controls will you have on the feed line? People eat less meat when there are more sides. People come back for seconds when there are poor controls.

my Grandpappy used to say "Never cook more for a party than the outhouse will hold".

B.Stinson
07-09-2010, 08:45 PM
It will be free reign on the food and they are providing the sides we are just doing the meat.Prolly baked beans cole slaw and potato salad.

PigCicles
07-09-2010, 11:17 PM
:bump::bump:

Maybe we will get some that are caterers to speak in on this one for a more accurate estimate.

peculiarmike
07-10-2010, 06:46 AM
http://thetrumpster.dyndns.org/mt2008/BBQ_Catering_Workbook_v3.xls
Run your courser over the little red triangles for info.

Try this. If it is not what you have in mind (or doesn't work) enter "catering spreadsheet" in your browser and you should get an assortment.
Good luck with your job!

And there are others here who cater. They should be along.

Partyshack BBQ
07-20-2010, 10:28 PM
am I too late?

What meats?
Pork and brisket?

Captain Caveman
07-21-2010, 07:54 AM
Portion control will be the key. Put the sides in the front of the serving line, followed by pork, chicken, then finally the ribs.

I would serve the ribs cut into 3 bone servings (1 rack will serve 4 people). 60 racks of ribs, 120# pork (raw weight), and 240 pieces of chicken. I would buy the chicken pre cut.

B.Stinson
07-22-2010, 07:21 PM
Thanks for the advice i will be doing this the second week of august