They are asking me to base my pricing on 60 people. I'll be making pulled pork sandwiches. 25-30 pounds of butt that will be trimmed, dry-brined, cut into 2.5-5 pound butts and hit with my dry rub. I'm hoping it will all fit in the 26+SnS but I might have to use the PBC or 14.5 WSM for overflow. The party is on a Saturday and I'm taking the Friday before it off work (I'll be doing yard work while the food is cooking). I'll be dressing the pulled pork lightly with my homemade KC sauce and I'll be providing the buns, a creamy coleslaw for the sandwiches and homemade hot sauce. I'll also be making baked macaroni and cheese from scratch for the party.
At 60 people what should I charge? $500? $600? More? Less? I haven't done this in a long time and I want the pricing to be fair and reasonable.
At 60 people what should I charge? $500? $600? More? Less? I haven't done this in a long time and I want the pricing to be fair and reasonable.
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