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doitdrydoug
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Joined: 02 Dec 2010
Posts: 33
Location: Knoxville, TN
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 Posted: Jul 14 2011 Post subject: pulled pork for 50 people |
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We were asked to cook for a friend of a friend for a wedding shower. They only want us to buy the meat, smoke it, and make our bbq sauce. How much meat/pounds of pork butt, and how much total should I charge? Thanks for you help!
50 women. Only meat, no sides, no buns. We just do this for fun so this is new to us. Thanks! |
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PorkQPine
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Joined: 12 Feb 2009
Posts: 234
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| Posted: Jul 14 2011 Post subject: |
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| Am I the only one who thinks this sort of post is a bit off putting? Sort of like someone calling you at your work and ask how you do something so you can do it cheaper since you only do it for 'fun'. Catering is a really hard job and the economy is tough so all caterers are hustling to make a buck, too bad so many backyarders take this great hobby and passion and try to push out the caterers for fun. |
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Oregon smoker
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Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 14 2011 Post subject: |
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| PorkQPine wrote: | | Am I the only one who thinks this sort of post is a bit off putting? Sort of like someone calling you at your work and ask how you do something so you can do it cheaper since you only do it for 'fun'. Catering is a really hard job and the economy is tough so all caterers are hustling to make a buck, too bad so many backyarders take this great hobby and passion and try to push out the caterers for fun. |
Not really. As someone that has used the information here from the members a few times and ultimately trying to move into the same business as the others i find no problem with it. Maybe it would be better posted/moved to the general area.
Would it be less offensive to you then? 
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Oregon smoker
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Location: Portland, OR
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Kronk
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Joined: 10 May 2010
Posts: 342
Location: Lincoln, Ne.
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| Posted: Jul 14 2011 Post subject: |
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Sum up the total cost to you and multiply it by 2 or 3.
If you are "in the biz," then you have to figure in ALL of the overhead including business insurance, anual catering/vending fees, delivery costs, and much much more. This is why it's frustrating for legitimate businesses to lose business to undercut pricing from non legal sources. We just have so much more overhead to do this legitimately.
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 14 2011 Post subject: |
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| Kronk wrote: | Sum up the total cost to you and multiply it by 2 or 3.
If you are "in the biz," then you have to figure in ALL of the overhead including business insurance, anual catering/vending fees, delivery costs, and much much more. This is why it's frustrating for legitimate businesses to lose business to undercut pricing from non legal sources. We just have so much more overhead to do this legitimately. |
Ok.
I guess only the pro's who jumped in feet first should be the only ones that should post to this section.
Its that exact same attitude and the pissing matches that i stopped reading and posting in this area.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jul 14 2011 Post subject: |
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I'm ok with any and all of you that post here (just to be clear) 
It is after all a public FORUM.
| Quote: | Ok.
I guess only the pro's who jumped in feet first should be the only ones that should post to this section.
Its that exact same attitude and the pissing matches that i stopped reading and posting in this area. |
You are perpetuating your complaint with more of the same.
However, if you intend to play with the pros expect us to be an opinionated bunch! 
We had a guy here recently that admitted he hot held brisket improperly overnight, then served it up.
We set him staright on the practice, and hopefully everyone learned a thing or two.
| Quote: | | If you are "in the biz," then you have to figure in ALL of the overhead including business insurance, anual catering/vending fees, delivery costs, and much much more. This is why it's frustrating for legitimate businesses to lose business to undercut pricing from non legal sources. We just have so much more overhead to do this legitimately. |
Excellent point actually.
Back on topic: quantities depend on what they are expecting.
One sammie or two?
4 oz sammies, 5, 6, or?
Give us pros that have jumped in with both feet a bit more info and we will give you a straightforward answer.
The catering planner is only a guide, there are other variables that come into play that make this profession the skilled one that it is.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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doitdrydoug
Newbie
Joined: 02 Dec 2010
Posts: 33
Location: Knoxville, TN
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| Posted: Jul 14 2011 Post subject: |
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| Sorry guys! Didn't mean to get everybody worked up. Thank you for the info Kronk. |
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jul 14 2011 Post subject: |
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Doug, fill us in on the questions I asked and I'll give you an answer! 
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Sgt. Stel
BBQ Pro
Joined: 27 May 2008
Posts: 792
Location: Cottleville, MO
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| Posted: Jul 14 2011 Post subject: |
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| PorkQPine wrote: | | Am I the only one who thinks this sort of post is a bit off putting? Sort of like someone calling you at your work and ask how you do something so you can do it cheaper since you only do it for 'fun'. Catering is a really hard job and the economy is tough so all caterers are hustling to make a buck, too bad so many backyarders take this great hobby and passion and try to push out the caterers for fun. |
I see your point. I've been working on computers, professionally, since the early '90s. I been asked all kinds of questions in all types of settings and I agree it does can get frustrating. Questions have been from using Microsoft Word and Excel to Blue Screens of death and configuration issues. It seems everyone has a computer and doesn't take it to a professional for servicing or get professional training and they want me to troubleshoot it and solve their problems from their descriptions of "an error thingy popped up" ... really??
On the other hand, as you've stated, in these tough economic times everyone is trying to cut corners to make ends meet and it sounds like doitdrydoug is trying to help someone out. Very admirable of him.
My point is that people trying to help each other out isn't a bad thing. It's not like he walked up to you at one of your events and asked this (that would really be in poor taste). He is seeking his answers in a public forum.
doitdrydoug I'll send you a PM with my thoughts as I'm not a professional caterer or vendor.
Sgt. Stel
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Geronimo
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Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)
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| Posted: Jul 14 2011 Post subject: |
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I don't see a thing wrong with ANYONE posting questions OR answers in this section or any other section of the forum. I know I (before joining this forum) didn't sign a form stating that I would or would not post in sections that I had no experience in.
There fore, feel free to ask away any questions/concerns you (or anyone else) may have and I am certain someone will answer.
Just remember, even though your question may (supposedly) be an honest question, all answers are an opinion or at the least an answer that has worked for that person in their area or their given situation and may or may not work for you....but it's a start to hopefully get you moving in the right direction.
4 oz sandwich times 50 guests divided by 16 ounces in a pound equals the number of pounds of COOKED meat you would need.
If you want to serve bigger sandwiches, simply change the "4" to the number of ounces you prefer and follow through with the same math.
Once you get the total number of pounds you need, MOST find a 50% shrinkage during cooking so you simply multiply your total meat after cooking times 2 and that will give you the total number of RAW meat you would need to start wtih.
Example... 4x50/16=12.50 lbs cooked meat..X2=25 lbs raw meat to serve one 4 ounce sandwich to 50 guests.
Hope this helps and please post how it went.
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nskitts
Newbie
Joined: 14 Jun 2011
Posts: 80
Location: Jackson, OH
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| Posted: Jul 15 2011 Post subject: Re: pulled pork for 50 people |
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| doitdrydoug wrote: | We were asked to cook for a friend of a friend for a wedding shower. They only want us to buy the meat, smoke it, and make our bbq sauce. How much meat/pounds of pork butt, and how much total should I charge? Thanks for you help!
50 women. Only meat, no sides, no buns. We just do this for fun so this is new to us. Thanks! |
Three boston butts would do it easily, but I ain't a professional. I aspire to be though. |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 15 2011 Post subject: |
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| BBQMAN wrote: | I'm ok with any and all of you that post here (just to be clear)
It is after all a public FORUM.
| Quote: | Ok.
I guess only the pro's who jumped in feet first should be the only ones that should post to this section.
Its that exact same attitude and the pissing matches that i stopped reading and posting in this area. |
You are perpetuating your complaint with more of the same.
However, if you intend to play with the pros expect us to be an opinionated bunch!
We had a guy here recently that admitted he hot held brisket improperly overnight, then served it up.
We set him staright on the practice, and hopefully everyone learned a thing or two.
| Quote: | | If you are "in the biz," then you have to figure in ALL of the overhead including business insurance, anual catering/vending fees, delivery costs, and much much more. This is why it's frustrating for legitimate businesses to lose business to undercut pricing from non legal sources. We just have so much more overhead to do this legitimately. |
Excellent point actually.
Back on topic: quantities depend on what they are expecting.
One sammie or two?
4 oz sammies, 5, 6, or?
Give us pros that have jumped in with both feet a bit more info and we will give you a straightforward answer.
The catering planner is only a guide, there are other variables that come into play that make this profession the skilled one that it is. |
I wasnt perpetuating the complaint but simply trying to make people aware that others that used to post in here or read a bunch dont anymore cause of said problems.
After that i offered the planner idea as solution to the question. although i dont cook for a living at this point i am moving in that direction quickly. So i have posted some questions here and have started reading here more.
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Pit Boss
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Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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| Posted: Jul 15 2011 Post subject: Re: pulled pork for 50 people |
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| nskitts wrote: | | doitdrydoug wrote: | We were asked to cook for a friend of a friend for a wedding shower. They only want us to buy the meat, smoke it, and make our bbq sauce. How much meat/pounds of pork butt, and how much total should I charge? Thanks for you help!
50 women. Only meat, no sides, no buns. We just do this for fun so this is new to us. Thanks! |
Three boston butts would do it easily, but I ain't a professional. I aspire to be though. |
What size would those butts be? I just cooked one at home that was 4.71#. Would three of those be enough?
Ok...I know the answer to that question...just bustin' your chops a bit.
We're talking women so I'd probably estimate about 6oz per person. You can adjust that to whatever you like.
6oz x 50 people = 300oz
300oz / 16oz per pound = 18.75 cooked pounds of pork
You'll need to double the cooked weight to compensate for cooking loss.
18.75# x 2 = 37.5 pounds of raw weight.
Now just figure out the average size of butts you'll be able to get your hands on. Say your average butt is 8.5#.
37.5# / 8.5# = 4.4 butts
Knowing the crowd you're feeding will determine whether you do 4 butts or round up to 5 butts.
If you were to cook three 8.5# butts, you would end up with 50 four ounce portions. That might be a little light.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jul 15 2011 Post subject: |
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| Quote: | | So i have posted some questions here and have started reading here more |
Well welcome back then!
I think you will find us more mild mannered these days.
However......................we are as opinionated a group as you are ever likely to find (for good reason).
Most of us that do this for living KNOW what works, and what doesn't.
BTW, speaking of that Pit Boss is pretty much right on the money.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
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Oregon smoker
BBQ All Star
Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR
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| Posted: Jul 15 2011 Post subject: |
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| BBQMAN wrote: | | Quote: | | So i have posted some questions here and have started reading here more |
Well welcome back then!
I think you will find us more mild mannered these days.
However......................we are as opinionated a group as you are ever likely to find (for good reason).
Most of us that do this for living KNOW what works, and what doesn't.
BTW, speaking of that Pit Boss is pretty much right on the money. |
I agree with what he posted and what i would have wrote but wanted to let the pro's chime in as this is your little piece of the world.
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: Jul 15 2011 Post subject: |
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| Oregon smoker wrote: |
I agree with what he posted and what i would have wrote but wanted to let the pro's chime in as this is your little piece of the world. |
It's everyone's little piece of the world, but it would be a little silly to take the advise of those that haven't done it, over that of those that do it day after day! (This is a general observation, and is not aimed at any single poster in particular)!
Believe half of what you see and a quarter of what you read, and take a pinch of salt with the rest, and you will probably always be alright... in the end!
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Here's a change Robert.
I still work here! |
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rival915
Joined: 13 Jul 2011
Posts: 3
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| Posted: Jul 16 2011 Post subject: |
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listen bro dont wooryy about these other people politics and bias u say 50 women well all the women i know couldnt eat that much ...plus figure sides they got drinks and appetizers i say the women will eat about 8 ounces each if there hungry
thats 25 pounds for 50 women...... |
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Pit Boss
BBQ Super Pro
Joined: 04 Sep 2008
Posts: 2362
Location: Mt. Pleasant, South Carolina
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| Posted: Jul 16 2011 Post subject: |
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| rival915 wrote: | listen bro dont wooryy about these other people politics and bias u say 50 women well all the women i know couldnt eat that much ...plus figure sides they got drinks and appetizers i say the women will eat about 8 ounces each if there hungry
thats 25 pounds for 50 women...... |
They can't eat how much?
Unless these are Viking women...I feel 8oz is too much. But the OP should know the group he's feeding and adjust accordingly.
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BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
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| Posted: Jul 16 2011 Post subject: |
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Politics and bias?
Surely you must be kidding when it comes to catering food (illegally, or not).
Speaking of politics, we catered to the League of Women's Voters for our state last evening.
Mostly women (naturally) and their husbands etc. so there were men there including our former governor and all the heavy hitters in our community (both men and women).
Generally, a group like this would not eat in large quantities, but they did.
So back on topic, yes quantities are based SOMEWHAT on knowing your audience.
But (as an experienced caterer) bringing enough food is big in this business- running out will be the end of you.
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BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005.
Last edited by BBQMAN on Jul 16 2011; edited 1 time in total |
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