happyappy
Knows what a fatty is.
My son’s rehearsal dinner is quickly approaching; meaning I have to nail down my plan for the food prep for approximately 120 people (105 adults 15 kids). I’ve learned a lot from the brethren here…this site has been a tremendous resource. I’ve summarized my menu, quantities and work plan below. I’d appreciate any feedback where you see opportunities to improve the plan; especially on quantity.
Pulled Pork
80 lbs of uncooked pork butts, smoked pulled and refrigerated in half pans 2 days prior to the event. I assume I’ll end up with approximately 40 lbs of cooked meat, about 1/3 lb per person. I’ll reheat with Lexington style “dip” to retain moisture and store in coolers for a couple hours prior to dinner. Served in foil chafing dishes
120 buns (assuming several folks won’t use buns) BBQ sauce and Lexington-Style dip available.
BBQ Slaw
30 lbs of grated cabbage in Lexington-style Red Vinegar sauce made 2 days in advance to allow time to pickle. Served cold in foil pans. (I have no idea if this is the right amount!)
Hot Dogs
120 all beef dogs cooked on site using my blackstone griddle. Two crock pots full of chili and all the other fixings (onions, slaw, mustard, ketchup) . 120 buns
Green Beans
Four gallons of cut green beans, doctored up with onions, bacon fat and black pepper. Cooked on-site using stockpot and propane burner. Transferred to chafing dishes for serving.
Cold Corn Salad
2 gallons of corn mixed with 5 lbs of peppers and 2 lbs of purple onions with vinegar sauce made a day ahead and refrigerated. Served cold in foil pans.
Drinks
10 gallons of sweet tea, 10 gallons of unsweet tea, 5 gallons of lemonade, 300 small water bottles.
Watermelon
Three average watermelons cut into small pieces later in the evening for snack.
Thank you!!
Pulled Pork
80 lbs of uncooked pork butts, smoked pulled and refrigerated in half pans 2 days prior to the event. I assume I’ll end up with approximately 40 lbs of cooked meat, about 1/3 lb per person. I’ll reheat with Lexington style “dip” to retain moisture and store in coolers for a couple hours prior to dinner. Served in foil chafing dishes
120 buns (assuming several folks won’t use buns) BBQ sauce and Lexington-Style dip available.
BBQ Slaw
30 lbs of grated cabbage in Lexington-style Red Vinegar sauce made 2 days in advance to allow time to pickle. Served cold in foil pans. (I have no idea if this is the right amount!)
Hot Dogs
120 all beef dogs cooked on site using my blackstone griddle. Two crock pots full of chili and all the other fixings (onions, slaw, mustard, ketchup) . 120 buns
Green Beans
Four gallons of cut green beans, doctored up with onions, bacon fat and black pepper. Cooked on-site using stockpot and propane burner. Transferred to chafing dishes for serving.
Cold Corn Salad
2 gallons of corn mixed with 5 lbs of peppers and 2 lbs of purple onions with vinegar sauce made a day ahead and refrigerated. Served cold in foil pans.
Drinks
10 gallons of sweet tea, 10 gallons of unsweet tea, 5 gallons of lemonade, 300 small water bottles.
Watermelon
Three average watermelons cut into small pieces later in the evening for snack.
Thank you!!
