Looking for reassurance that I am calculating everything correctly. I am catering a BBQ the weekend after Labor Day for a family friend. It's the first time where I have had multiple proteins to serve and I want to make sure I am cooking enough of each. Head count is at 175. Anyone have a good calculation on approximately how much of each meat I should cook? I was thinking of cooking 175 lbs of raw meat, so around 85 lbs raw pork shoulder and brisket. Am I in the ball park or should I be considering something else?
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i always plan on half a pound of cooked meat per person. Some with eat more, some will eat less. Brisket sticks to your bones more, but people tend to like it more, so it is always a juggling game.
I always find that the brisket goes quick and the pulled pork fills in the gaps. Plan for more brisket and less pulled pork.
.5 lb per person will be plenty, or more than enough. -
I agree with the 1/2lb per person but I've found it depends a lot on who you will be feeding. If it's a big group of middle aged men.....you will need a ton more brisket but if it's mainly young kids....you could scale back a bunch. It also depends on what and how many side dishes will be served too.
And remember that the leftovers can be bagged up and stored in the freezer for future meals.Comment
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Its not for a college football team hopefully.Comment
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Spinaker’s calculations are great for planning! And you seem to be just about there with your calculations.
a few years back, I did the cooking for my daughter’s graduation party. We had over 100 people attend and I had two of the largest briskets I could find and two of the largest pork butts I could find. Between that, if I remember closely it was just over 50lbs of meat, with 2/3 of that brisket. The brisket was completely gone and I had some pork leftover. I also had a ton of sides to help spread out the food. And they were easy sides that could stay out without worry’s of spoiling from the temperature.
Have fun and good luck!!!!Comment
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