Cooking for a crowd - need some advice


 
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DaveQ

New member
I'm cooking for an event at my sportsman's club next Friday and would appreciate some advice on my menu. Approx 40 - 50 hungry adults; exact count will not be known until serving time. Leftovers will be used for lunches the next day. Sides will be taken care of by others.

Planning on doing turkey and meatloaf. Have 2 18.5" WSMs to use.

I have 2 12lb turkeys in my freezer and was planning on using those. Would those plus 24lbs (precooked weight)of meatloaf be enough?

Thoughts?

Thanks,
Dave
 
That'll probably do it.

When doing meatloaf, I figure on 1/4 lb of after-cooked weight per person and let the filling (veggies, rice, breadcrumbs, etc) stretch it to more than enough.

Ground meat loses 20%~25% of its weight when cooked. So, for 50 ppl @ .25 lb per = 12.5 lbs / .75 loss = 16.7 lb pre-cooked.


Consider your turkey as a 'treat' or for those who don't eat red meat.

.
 
When you say sportsmen club, I'm thinking a bunch of guys that can put down some grub. I'm thinking more like 1/3 to 1/2 pound pre-cooked weight per person. If that is the case, and 50% meat yeild on turkeys, I think you will have enough, but not much for leftovers.

Have fun!
 
I'm with the others, either butts or chuck roast. That would be too many meatloafs to mess with IMO. Yield on turks is not a guarantee either. Pulled pork is always a big hit, and chuck roast is excellent as well, plus you could do the beef on-site I would think. Since you've got two WSMs, you could do pork in one and chuck roast in the other perhaps. If its a sportsman's club like i'm thinking, you will have some guys that really want to tuck in for this meal, so i'd do meats that you know you can get a big bang for your buck, and not worry about qantity if most of the dudes really dig in.
 
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