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marvsbbq
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 Posted: Sep 17 2008 Post subject: How much sauce??? |
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Figuring a guest puts their own sauce on their pulled pork sandwich, how much sauce do you figure they use....1 oz, 2 oz, 4 oz, more/less???
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RubMyRibBBQ
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| Posted: Sep 17 2008 Post subject: |
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| 3 oz per person is what I take on jobs, usually there is still sauce left when we are done |
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marvsbbq
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| Posted: Sep 17 2008 Post subject: |
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I don't usually do "drop off" (thus the question) but I am doing it this one time for the Special Olympics.
I am providing 90 lbs of shredded pork (to make 4 oz sandwiches) along with 350 buns. I just needed to know how much sauce to give them without having a bunch of left over.
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OddThomas
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| Posted: Sep 17 2008 Post subject: |
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| I'd probably leave about 9-10 gallons. |
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Harry Nutczak
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| Posted: Sep 17 2008 Post subject: |
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For sammies, I like to figure 1.5 ounces per. I use pumps that meter out just shy of 2 ounces per full stroke.
But then again, my meat is so good people rarely use any sauce on it!!
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mutha chicken bbq
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SoEzzy
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| Posted: Sep 17 2008 Post subject: |
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Well I don't cater, but I do eat!
I'd have gone with Mutha on the 2 Oz / portion, but if that means you're doing 350 sammies you'd be looking at 700 Oz or over 5 gallons of sauce.
If you said 1.5 Oz / portion you're looking at over 4 gallons of sauce.
That all said if I was in your shoes, I'd do the 4 gallons of sauce, and if you're doing 2 flavors I'd go 3 sweet to 1 spicy.
YMMV these are just my thoughts! 
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mutha chicken bbq
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marvsbbq
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| Posted: Sep 17 2008 Post subject: |
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Thanks guys, I was also thinking 1-1/2 to 2 oz would work. She is going to get a couple of the syrup pitchers (like I use) for the sauce so it should pour easier.
Sorry OT, I thought 9-10 gallons was pretty high. That would equate to OVER 3.5 oz per sandwich. I think that would make for some pretty soggy sandwiches..  
I will give her 1 spicy sauce and 3 sweet sauces...gallons.
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OddThomas
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| Posted: Sep 17 2008 Post subject: |
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| marvsbbq wrote: | | Sorry OT, I thought 9-10 gallons was pretty high. That would equate to OVER 3.5 oz per sandwich. |
You're right. I usually figure about 2 gallons per 100 folks when I do a regular job and that works out to right at 2oz per person. I always take more though just in case...
You said “1 oz, 2 oz, 4 oz” someone else suggested 3oz and I figured 3oz was about in the middle of your “question”, so that's what my reply was based on.
In hindsight you're probably right, 3oz is probably overkill, but 1.5oz -- especially if you're splitting the flavors -- is probably too little.
I'd go with your thought of 2oz per person and split it 2 gallons of spicy and 4 gallons of sweet.
Now... you might have plenty left over, but I'm pretty sure
a: you won't run out
b: you can afford it.
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marvsbbq
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| Posted: Sep 17 2008 Post subject: |
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| OddThomas wrote: | | marvsbbq wrote: | | Sorry OT, I thought 9-10 gallons was pretty high. That would equate to OVER 3.5 oz per sandwich. |
You're right. I usually figure about 2 gallons per 100 folks when I do a regular job and that works out to right at 2oz per person. I always take more though just in case...
You said “1 oz, 2 oz, 4 oz” someone else suggested 3oz and I figured 3oz was about in the middle of your “question”, so that's what my reply was based on.
In hindsight you're probably right, 3oz is probably overkill, but 1.5oz -- especially if you're splitting the flavors -- is probably too little.
I'd go with your thought of 2oz per person and split it 2 gallons of spicy and 4 gallons of sweet.
Now... you might have plenty left over, but I'm pretty sure
a: you won't run out
b: you can afford it.
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You may be right on that last part but I can only "afford it" because I do NOT give anything away I don't have to and still satisify my client(s).
Waste not....want not
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Jerk Pit Master
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| Posted: Sep 17 2008 Post subject: |
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Wow people put 2 oz of sauce on 4 oz of meat. That's an eye-opener for me. Seems like overkill, but then again I don't do much pulled pork sandwiches.
Most bbq restaurants give you one of those 2 oz Solo containers partially full and its too much.
Squeeze bottles tend to lessen the amount of bbq sauce used and I typically leave one 24oz bottle per 25 people (with up to 12 oz of meat pp) and have never had a problem (and yes, per my customers, my sauce is very good.)
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Last edited by Jerk Pit Master on Sep 17 2008; edited 1 time in total |
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Bluegrass BBQ
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| Posted: Sep 17 2008 Post subject: |
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I don't know how many oz's but I do know that I feed 100 people pulled pork and chicken with 1 gal of BBQ sauce and had sauce left over. If you are putting 4oz of meat on a samie I find it hard to believe they will then add 2 oz of sauce. I use the squeeze bottles as well. I fined pitchers a little messy and people tend to put more on than they want. I had 4.5 gal going into last weekend. We sold around 330 samies along with the ribs and chicken. We served the 100 people at the catering gig and I still have about 3/4 go a gal left. Just my 2cents.
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OddThomas
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| Posted: Sep 17 2008 Post subject: |
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| Jerk Pit Master wrote: | | Wow people put 2 oz of sauce on 4 oz of meat. |
Well... I do a 5 oz sandwich with probably 2oz of slaw (some folks pass on the slaw, but not many) and our main sauce is a thin vinegar based sauce, so it doesn't stretch very far and tends to go pretty quickly. While sandwiches are big here, so are plates and people tend to use a little more on plates.
I don't use nearly as much of the KC/Memphis tomato-based sauces you guys are probably used to serving. I mainly use those as the base of the glaze for my ribs and chicken, but I do put some extra out for folks who like it straight on their meat. Personally I love both and like them mixed, lol.
I've never run out of sauce, but I don't really waste it either. If I open a gallon and have some left, I usually leave it with the host to go along with any leftover meat and of course it keeps great, so they can use it later. The cost on my vinegar based sauce is about $3 a gallon, so I'm not too worried about being generous with it.
How much do you guys pay per gallon of your sauce? |
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OddThomas
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| Posted: Sep 17 2008 Post subject: |
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| marvsbbq wrote: | | You may be right on that last part but I can only "afford it" because I do NOT give anything away |
True that. |
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marvsbbq
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| Posted: Sep 18 2008 Post subject: |
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[quote="OddThomas"] | Jerk Pit Master wrote: | | Wow people put 2 oz of sauce on 4 oz of meat. |
Well... I do a 5 oz sandwich with probably 2oz of slaw (some folks pass on the slaw, but not many) and our main sauce is a thin vinegar based sauce, so it doesn't stretch very far and tends to go pretty quickly. While sandwiches are big here, so are plates and people tend to use a little more on plates.
How big are they???
I use a 4-1/2" bun and that is a big as I can get....comercially.
I am paying $12.80 a gallon....or 10 cents an ounce for sauce.
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OddThomas
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| Posted: Sep 18 2008 Post subject: |
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| marvsbbq wrote: | | How big are they??? |
 I mean to say they are very popular Marv.
| marvsbbq wrote: | | I am paying $12.80 a gallon....or 10 cents an ounce for sauce |
I guess that's not too bad for a gallon sauce, but to me it's still expensive. Vinegar sauce is just dirt cheap. |
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Poppa's PTL Club
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| Posted: Sep 18 2008 Post subject: |
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| OddThomas wrote: | | Vinegar sauce is just dirt cheap. |
OK, I don't know what part of NC you're in. Any ketchup in there or not? Are you willing to fight over it? 
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OddThomas
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| Posted: Sep 18 2008 Post subject: |
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| Poppa's PTL Club wrote: | | OK, I don't know what part of NC you're in. Any ketchup in there or not? Are you willing to fight over it? |
No ketchup in my vinegar sauce, but I've had plenty of Lexington style sauce. Some folks will indeed fight over it, but I'm not one of them. Now... the “red slaw” they make using the Lexington style sauce is nas-tay. I'd rather eat sugar in my slaw. |
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mutha chicken bbq
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