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Old 09-30-2020, 12:25 PM   #2
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I've cooked for rehearsal dinners, bachelor and bachelorette parties, and even a divorce party, but never had any desire to do a wedding. Too much stress to make everything perfect. Hopefully your event will be lower key.

At our largest annual event we serve 150 to 200 and cook 10 butts, 4 legs of lamb, 18 qt sloppy Joes, hot dogs for the kiddo's, 18 qt beans, 3 to 5 salads, dessert, and drinks of all kinds. The best tip I can give is to slightly over estimate the pork (use 55% yield) and have the meat at the end of the serving line. You want guests to have some things on the plate before getting to the meat. You didn't mention age of guests, but if the crowd is younger, and they plan on serving a lot of alcohol, people tend to eat more. Also buy some clam shell boxes for to-go food.

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