I friend of mine has asked me to do some Q for his 30th birthday party. Does anyone have a system to develop amounts? There is going to be about 35 people there, most of them adults with hearty appetites. I have a rough plan to do 4 pork butts and one 15-20 pound chuck roll along with some chicken, but I haven't figured out how much chicken to do yet. I am going to make beans and he has asked a few of the guests to bring a covered dish. Does this sound like enough, I don't want to run out of food. I have been arguing with myself on wheter to do breast and chop them or pieces (legs and thighs). TIA.
Cooking For Parties
- Thread starter Dean C.
- Start date
Tom Raveret
TVWBB Pro
Dean, that sounds like aan awfuly large amount of pork. Think of protions in terms of what you expect the average person to eat. 1 pork shoulder that is aprox 7 lb will yield around 3.5 lb oif meat. With all the other food you mentioned what do you think your crowd will eat of thpork?? maybe 4-6 oz (remember they aare going to have beef and chicken)
I'd cook 2 shoulders 3 at the very most
as to the chicken think again inportions for 35 people, 1 maybe 2 pieces at the outset(thought I think your average is going to be closer to one.
hope you find that helpful.
I'd cook 2 shoulders 3 at the very most
as to the chicken think again inportions for 35 people, 1 maybe 2 pieces at the outset(thought I think your average is going to be closer to one.
hope you find that helpful.
Thanks for the comments guys. This cook is kind of unusual because I know these guys and know they will be eating into the wee hours of the morning once into the sauce (not BBQ). I am shooting for some adequate leftovers. Your posts helped me get a feel for others though where I don't know peoples appetites. Thanks.
K Kruger
TVWBB 1-Star Olympian
There's something to be said on presentation as well. If you're serving buffet-style sometimes what you know to be 'enough' just doesn't look like it when on the table. Too, when (what time) you're cooking and how and when you're holding or reheating may or may not have bearing on what you choose to cook.
Personally, I like smoking whole large (4lb+) chickens and cutting them into pieces for serving. That's not always practical; alternatively I'll do leg quarters rather than breasts (more forgiving), and either serve like that or separate leg from thigh for serving.
I'd go with 3 butts.
Beef. A small chuck roll, or half of one, or I'd consider smoking a packer or a few brisket points and making chili with them for the beef dish. Always good with 'sauce'.
Personally, I like smoking whole large (4lb+) chickens and cutting them into pieces for serving. That's not always practical; alternatively I'll do leg quarters rather than breasts (more forgiving), and either serve like that or separate leg from thigh for serving.
I'd go with 3 butts.
Beef. A small chuck roll, or half of one, or I'd consider smoking a packer or a few brisket points and making chili with them for the beef dish. Always good with 'sauce'.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dean C.:
I friend of mine has asked me to do some Q for his 30th birthday party. Does anyone have a system to develop amounts? There is going to be about 35 people there, most of them adults with hearty appetites. I have a rough plan to do 4 pork butts and one 15-20 pound chuck roll along with some chicken, but I haven't figured out how much chicken to do yet. I am going to make beans and he has asked a few of the guests to bring a covered dish. Does this sound like enough, I don't want to run out of food. I have been arguing with myself on wheter to do breast and chop them or pieces (legs and thighs). TIA. </div></BLOCKQUOTE>
Dean,
I routinely have 20-50 folks at my house on the weekends. I figure that a decent sized pork butt will feed about 8 average folks. A chuck roll doesn't lose as much weight as you'd think. ..and, chicken is chicken.
You have more than enough food for 35 folks, especially if people are bringing sides. If you don't think so, set your oven to low, and start cooking early....put whatever's done in some foil...and keep it warm.
I'd bet that the most I've cooked for a 50 person 'get-together' is probably 3 roasts a chuck roll and as much chicken as I could fit around the sides. I had TONS left over. I still bow to my FoodSaver.
You have to remember that people will eat the sides 'almost' in the same proportion to the meat. If you want to get fancy, cook a mungo pot of mashed potatoes...they'll be full.
I don't know the size of the butts you're cooking but even for the heartiest of appetites, one should feed at LEAST 5. There's 20 folks right there.
Just supply buns and condiments, they'll be wiped out with food.
-brian
YMMV
I friend of mine has asked me to do some Q for his 30th birthday party. Does anyone have a system to develop amounts? There is going to be about 35 people there, most of them adults with hearty appetites. I have a rough plan to do 4 pork butts and one 15-20 pound chuck roll along with some chicken, but I haven't figured out how much chicken to do yet. I am going to make beans and he has asked a few of the guests to bring a covered dish. Does this sound like enough, I don't want to run out of food. I have been arguing with myself on wheter to do breast and chop them or pieces (legs and thighs). TIA. </div></BLOCKQUOTE>
Dean,
I routinely have 20-50 folks at my house on the weekends. I figure that a decent sized pork butt will feed about 8 average folks. A chuck roll doesn't lose as much weight as you'd think. ..and, chicken is chicken.
You have more than enough food for 35 folks, especially if people are bringing sides. If you don't think so, set your oven to low, and start cooking early....put whatever's done in some foil...and keep it warm.
I'd bet that the most I've cooked for a 50 person 'get-together' is probably 3 roasts a chuck roll and as much chicken as I could fit around the sides. I had TONS left over. I still bow to my FoodSaver.
You have to remember that people will eat the sides 'almost' in the same proportion to the meat. If you want to get fancy, cook a mungo pot of mashed potatoes...they'll be full.
I don't know the size of the butts you're cooking but even for the heartiest of appetites, one should feed at LEAST 5. There's 20 folks right there.
Just supply buns and condiments, they'll be wiped out with food.
-brian
YMMV
If you're gonna do chicken, consider doing drumsticks. You toss them in rub and smoke for a couple of hours. Then, finish them in the oven, 'til they get to done temperature. You can do them ahead of time, vacuum seal, and reheat easily. I did this several weeks ago for a youth group function and smoked 120 pounds of drumsticks. They were each and every one GONE.
People still are talking about them. Plus, they're only like $.75 a pound or so.
Just a suggestion for you.
People still are talking about them. Plus, they're only like $.75 a pound or so.
Just a suggestion for you.
K Kruger
TVWBB 1-Star Olympian
You could do leg quarters, usually cheaper than individual legs and thighs, then separate them either before reheating or just before serving. If you go that route bend the quarter so that the joint where the leg meats the thigh breaks. That'll allow more even cooking.