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Re: Catering question

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Posted by Roo on April 12, 2011 at 23:51:33:

In Reply to: Catering question posted by Slim on April 12, 2011 at 20:43:33:

Hey Slim,

I would say 100# of brisket and 100# of pork. This allows for a 50% loss during smoking (rendering of fat) and will allow about 1/4# of each meat per guest.

Some would say to allow for 60% weight loss for brisket to assure your desired end result.

I would also say 40 racks of ribs. This would allow about 1/5 of a rack per person or about two ribs per guest.

This may be on the heavy side of servings but, it should allow for everyone to get a portion of each meat OR allow for those to have seconds, if they wish.

I personally serve like this to assure I dont run out. The caterer who runs out of food, does not get asked back.

My $.02


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