RuBBQCo
Knows what a fatty is.
- Joined
- Aug 2, 2015
- Location
- Statesboro, GA
I am catering a bridal expose in February and they have requested a brisket carving station. Below is a little back ground info on the event:
# of people - 130
Meats being served: 1/4 chicken, brisket (carving station)
Sides: Mac n cheese, mashed potatoes, green beans
My main questions revolve around the meat portion:
1.) Would you plan on doing a 1/4 chicken per person?
2.) How many total lbs of brisket would you prepare for the carving station?
3.) Would you do just flats or would you prepare whole packers and offer lean and/or fatty?
I have some #'s in my head for all of this, but I wanted to consult with you all first to get your thoughts.
Thanks in advance!
# of people - 130
Meats being served: 1/4 chicken, brisket (carving station)
Sides: Mac n cheese, mashed potatoes, green beans
My main questions revolve around the meat portion:
1.) Would you plan on doing a 1/4 chicken per person?
2.) How many total lbs of brisket would you prepare for the carving station?
3.) Would you do just flats or would you prepare whole packers and offer lean and/or fatty?
I have some #'s in my head for all of this, but I wanted to consult with you all first to get your thoughts.
Thanks in advance!