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I remember some time ago someone posting a spreadsheet to calculate appropriate lbs/person for catering. Here's my deal. Been asked to cook pork tenterloins to go along with shrimp for a wedding party for 250-300 peeps. Anyone have this spreadsheet or can give me direction on how many lbs of pork tenderloin to be safe? don't want to run out. considering on rolls and just sliced. Appreciate any direction.
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