Wedding for 200

Swapspit · Newbie Joined: 21 Aug 2011 Posts: 31 Location: MN

I've been doing these for a while but this is by far the biggest. I'm cooking Thighs/legs and Pork loin along with mac n cheese, potatoes, beans and garden a salad. I roughly know the volume of sides I'll need but with all the sides I cant really decide on how much meat we'll need. I was figuring for 300 pieces of chicken and about 30-40 slices of pork per loin, so maybe like 5 whole loins. OK catering warriors, gimme yer 2 cents...
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Cory
Owner and pitmaster
Jellybean and Julia's BBQ

Harry Nutczak · Posted: Jun 09 2012 Post subject:

it would be easier to estimate needs with more descriptive terms being used.

What is a slice? is it 4 ounces, half that, double that?

Pork loin will typically have an 80% yield, so this means if you have a 10-pound loin, after cooking you will be close to have 8-pounds of usable meat.

So figure out how many ounces you want for a serving size, multiple that by the number of guests, and that will give you an idea of how much raw product you'll need.
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Geronimo · Posted: Jun 09 2012 Post subject:

As Harry said and to add a bit more, with 2 meats (chicken & pork loin), MOST people won't want a whole leg/thigh but also, I would figure on about 3-4 ounces of pork per serving...+ a little for seconds if necessary. Wink

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Swapspit · Newbie Joined: 21 Aug 2011 Posts: 31 Location: MN

Sorry to clarify, I have legs and thighs not quarters. So I plan on giving one piece of chicken and a decent slice of loin maybe like a half inch thick. The plan is to send everyone through the line once, then open it up for "seconds".
_________________
Cory
Owner and pitmaster
Jellybean and Julia's BBQ

PorkQPine · BBQ Fan Joined: 12 Feb 2009 Posts: 234

I've been doing 1/2 chickens because they are easier to deal with on the smoker and because I cut them up after they are cooked into a leg, thigh, and I cut the breast into two pieces. That way the people who want white meat can be served. I get 4 pieces per 1/2 chicken. The trick for me is to get fryers that are around 2-2 1/2 pounds so they cook quickly, the larger chix take way too long and the meat is not as tender. I have my meat supplier cut whole fresh chickens in half so I don't have to deal with that. It costs a bit more to have them split the chix but for me saving the time is more important than a few dollars saved.