I’m an avid back yard ‘Q guy with some success. Now Im being asked to cook with a coworker for 50 people. He has gear and I have some as well. I’m thinking for cost and packing a bunch in the smoker that Boston butts and pulled pork is the answer.
I know a bunch of you cater, etc. what do you recommend? How much uncooked lbs per person?
I’ve never had to deal with these logistics.
Cheers
Amount per person depends on what else you are serving. Sides for instance, and are you planning on just butts, or maybe some chicken. The mix of people is also important. Men and teenagers eat the most followed by women, then kids.
As Jerod asked, it's important to know the age group of the 50 people you're serving. Typically, for adults, you can safely assume 1/2 lb per person of uncooked meat. You can also control the amount people eat. Using slider buns instead of regular size buns will keep the amount people eat down some. If the pork you're talking about making is the main dish. Plan to cook extra.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
If you figure 1 lb of uncook meat person that will be 5 10lb butts and if you want to be on the safe side you can do six butts. You can always let the guest take home the leftovers or you can freeze it for later.
It’s going to be adults, predominantly male. Sides are going to made by others. A lb per person Boston butts was along the lines I was thinking, but I Am very new to this.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I usually smoke several different kinds of sausage cut them in single bite size pieces. Throw that on a tray with some cheese and crackers for a starter. Then figure 1/2 lb of main meats per person.
We’ve done thick cut smoked bologna before and it was a huge hit!!
I look for ways to make it easy on myself while cooking for groups. I want to enjoy the company and mingle instead of getting stuck managing the cookers most of the night. So cooking the shoulder ahead of time and getting it in the cambro to finish makes life so much easier when guest arrive. Then I only have to worry about getting the starters off the smoker and sliced up.
So true about the 1lb pre cooked per person. For the kids, smoke so hot dogs. You also have to find out the sides. If they are having those, 1/4 to 1/2 lb per person.
SMOKIN D, It Will Make a Difference if You're Cooking For a 50 Man Crew of Ditch Diggers Lunchâ“ The Ratio of Women and Children to Ditch Diggers or Accountantsâ“ I think a Case of Pork Butts at +- 60 Lbs would Be Your Most Economical Buyâ—ï¸ Trimmed an Dry Brined The Day Before and Rubbed 4 - 6 Hrs Before Smokingâ—ï¸ Schedule Your Cook So You Have 4 - 6 Hrs in the Faux Cambria Wrappedâ—ï¸ If Possible Have a Work Station Near The Buffet Line where You Can Pull the Butts One at a Time as Neededâ—ï¸ Have Several Platters, Foil to Cover, Gloves for Servingâ€¼ï¸ Have a Ball Your BBQ Will Be Legend👍👍👍👍👍â—ï¸
From A Backyard Cremator in Fargo ND, Dan
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
It also depends on whether you're serving it or if it's a serve yourself buffet. People serving themselves will pile it on while you can exercise some portion control if you dish it up.
I use a six-ounce disher instead of tongs or spoons for people to serve themselves. Generally they see the pile they get with one scoop and move on.
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