How much food should I make.


 
G

G Parmer

New member
Hi, New to the forums but have enjoyed the site for a while now. I have used the tips and recipes on the site and now have been volunteered to cook for a graduation party of 60 people, 52 teenagers/adults and 8 kids under age 7. The requested menu is baby back ribs, chicken and salmon. The sides are potato salad, macaroni salad, Cole slaw and baked beans.

My question is how much food should I prepare? I figured the fish would be something the older adults lean towards with the younger ones going for the ribs and chicken.

Thanks in advance!
 
It will depend on how you plan to cook (type of equipment--smoker, grill oven? and method--whole, halved, pieces of chicken; whole or pieced salmon?), what you have for reheating/holding, whether you plan to cook ahead, and how many adults vs. kids you expect. Logistics often dictates reality.

Welcome to the board!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
It will depend on how you plan to cook (type of equipment--smoker, grill oven? and method--whole, halved, pieces of chicken; whole or pieced salmon?), ........

Welcome to the board! </div></BLOCKQUOTE>

plan.... logistics....
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what have I gotten myself into
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I am traveling to the event so I won't have a smoker. I have a 2'X3' propane grill/bbq no lid that I was going to cook the chicken on. The plan was to cut the chicken half, cook then qtr them to serve.

The ribs will be done on 2 large gas bbq's with lids slow cooked (6 hours) with wood chips in foil for some smoke.

Pesto Salmon will be filets, on a 3rd grill. A neighbor is cooking the salmon.

There will be a double oven available for finishing ribs or to keep food warm. I will also have an ice chest (without ice)
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to foil wrap the meat and hold if needed.

Any tips on logistics and portion planning are greatly appreciated.
 
I would highly suggest cooking everything ahead of time and vacuum sealing, freezing and then reheating the bags in boiling water. I have done this with all of the meats you have mentioned and they work perfectly. If you plan on cooking the salmon on planks, you can vacuum seal them on the plank as well.
 
Yes (echoing Larry): It's pretty hard to avoid cooking ahead with the food you've selected and the cooking equipment available.

Salmon is easy to do on site, there won't be a vast quantity, it cooks relatively quickly, and you don't have to cook it(!).

The ribs would be much easier done ahead as would the chicken. You're looking at 20 racks of ribs I'd say, and though you can do them at higher heat (for a much shorter cook), I see a logistical issue with doing 20 on gas, possibly, and don't see a benefit to doing them on site. For visuals, I'd reheat on the grills. (If you are going to serve sauced, forgo saucing them when first cooked--sauce at the reheat.)

Ditto the chicken. Chicken is a PITA to cook on an open grill--lots of moving around to avoid flare-ups and, without a lid, it takes forever, especially the quantity you'll need to do. I'd consider doing pieces from the get-go, probably 60-70, thighs mostly if not entirely and would also consider reheating on the grill. They could be reheated in sauce in a pan on the grill, moved individually to the grill, if desired, to finish skin texture, then returned to the pan.
 
I agree with Larry. Nothing is more stressful than having people wait for food while you try to serve it all at the same time and with perfection. Cook everything ahead of time and all you have to do is warm it up. And you`ll enjoy the graduation as well and have time to converse.
 
In addition to all the good stuff you want to cook, I'd have on hand a bunch of dogs and burgers. Remember teenagers are HUNGRY. Just in case.
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Thanks for the advice, the party is this Saturday and I plan to take your advice and cook ahead of time. I have a vacuum sealer at the site but dont have the freezer space so I will cook friday and ice down/refrigerate the food overnight. The plan is to warm the food in hot/boiling water and finish on the grill. I have 2 large stock pots for warming so I figure I should start the water boiling so I have 30-45 minutes to reheat before finishing on the grill just prior to serving. I will take plenty of photos and post a party report on Sunday.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by G Parmer:
the party is this Saturday and I plan to take your advice and cook ahead of time. but dont have the freezer space so I will cook friday and ice down/refrigerate the food overnight. </div></BLOCKQUOTE>
G, unless you have a Big A$$ pit, or several WSM's I think you better start cooking before Friday? 20 racks and 60-70 pieces of chicken is alot to be cooking in one day with a WSM,
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IMO. Good luck, looking forward to the pics.
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