How much???

ronnyballgame · 04-13-2008, 11:21 PM

Doing a smoke for my fraternity Alumni Weekend/Spring Football tailgate this weekend. I am expecting 100-125 people. I thought I would do some ribs and pork butts..probably will 86 the ribs, but it is a nice idea...

How much should I smoke for these drunk college students and alumni...

Thanks in advance...

ronnyballgame

Pipin' Pig · 04-14-2008, 08:39 AM

Do a search for catering, etc. and you will get some good ideas. There are a few out there with nice spreadsheets that help you estimate the amount you need.

For buts, assume that you are going to get about 40-45% shrinkage in the meat during the cook and with the discarding of the bone and chunks of fat. That will be a fairly safe estimate for the resulting meat for serving. Then assume 1/4 to 1/3 a pound per serving depending on sammies or plates.

For ribs, you are usually OK to get 4 servings out of a rack of trimmed spares or 3 per rack of baby backs.

This is usually safe for vending, main meal stuff. If you are
doing a party where people are going to be grazing rather than sitting down to eat then you can probably go lighter.

04-13-2008, 11:21 PM	#1
ronnyballgame Got Wood. Join Date: 04-25-06 Location: Columbia, MO Downloads: 0 Uploads: 0	How much??? Doing a smoke for my fraternity Alumni Weekend/Spring Football tailgate this weekend. I am expecting 100-125 people. I thought I would do some ribs and pork butts..probably will 86 the ribs, but it is a nice idea... How much should I smoke for these drunk college students and alumni... Thanks in advance... ronnyballgame __________________ [FONT=Arial]Rookie with the Smoker...Working up to AAA smoking. CB Bandera [/FONT]

04-14-2008, 08:39 AM	#2
Pipin' Pig Full Fledged Farker Join Date: 08-25-07 Location: Charleston, SC Downloads: 0 Uploads: 0	Do a search for catering, etc. and you will get some good ideas. There are a few out there with nice spreadsheets that help you estimate the amount you need. For buts, assume that you are going to get about 40-45% shrinkage in the meat during the cook and with the discarding of the bone and chunks of fat. That will be a fairly safe estimate for the resulting meat for serving. Then assume 1/4 to 1/3 a pound per serving depending on sammies or plates. For ribs, you are usually OK to get 4 servings out of a rack of trimmed spares or 3 per rack of baby backs. This is usually safe for vending, main meal stuff. If you are doing a party where people are going to be grazing rather than sitting down to eat then you can probably go lighter. __________________ Derrick "Mor Muc" Russ Charleston, SC The Citadel co '93 Bag piper Cookers: - Stumps 223 - CB Bandera - Jen Aire Gas Grill