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Re: Catering numbers help


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Posted by Steve in Denver on March 05, 2012 at 23:12:26:

In Reply to: Re: Catering numbers help posted by st lou bbq crew on March 05, 2012 at 21:29:48:

I'd split the menu. Before game, and after game. The after game would be just snacks and sandwiches to go. (Pulled pork and leftover brats if there are any). Have clam shell boxes to serve in.

The before game is where you can shine. I'd do all the meats and the sides. Show your talents and feed them well. Ribs, brisket, pulled pork and the brats. I would calculate choice of two 1/3# servings for each of brisket, pork and ribs for each. The brats are additional since you aren't providing them. That should keep them happy. 15 racks of spare ribs, 35 #s raw pork butts, 38#s raw full packer briskets.

5 aluminum half pans of each of the sides. (4 oz serving for each). Should have some leftovers for those after the game to go boxes. Don't forget the extra buns for the brats, as well as the buns for the brisket and pork sandwiches. Chop the full packers for extended servings as well as flavor profile. Should be pretty close with those numbers. (throw in a couple of gallon jars of dill pickle spears as well)
Steve


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