The Texas BBQ Forum

So, I just got volunteered to cook for 40 + people this weekend. She wants brisket, ribs and sausage. I have no idea of how much to buy or cook. There will be sides, beans and potato salad etc. I am figuring 2 briskets and 9 racks of ribs. Would this be enough? Too much? Thanks for the help.

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Jamey McCurry

"Never trust a skinny cook"

Wth your rig you probably have more experience than me, but will relate what has worked. Threw a brisket barbecue for about 20 a while back, mix of guys, wives, and kids, and had enough left over to foil up a little leftovers for anybody wanting some. Worked off a formula of a pound to a pound and a half of cooked meat per guy, with a big spoon of each side. Then went with my half and half rule from there...ladies eat half as much as a guy, and kiddos eat half as much as the ladies. With the kids we even actually cut back on the formula some and figured a hot dog per kid, some wanted brisket, others didn't.

Throwing in chickens or ribs complicates things some; I know for us, the ladies tend to eat more chicken and fewer ribs, so we plan accordingly. And if we happen to go to long on ribs and brisket, well, old Boots just gets a little bigger that week and has to put in more gym time. Not a tragedy at all.

Just my two cents worth, seems to work pretty good. The only other rule of thumb I use is always cook more than you figure people will eat, I'd never want to end up short, and you can always pack some up and send it home with 'em or freeze if for later.

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Life is too short to drink bad beer.
"This steak still has marks from where the jockey was hitting it..." - The Late, Great Al Cervick

Well, you know my rig is all for show. I will be cooking all of this on my back yard unit, anyway. Thanks for the input, Boots. I will add some sausage just to help it go further as well. Any idea what Hirsch is charginf for the ribs (1855s) or brisket this week?

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Jamey McCurry

"Never trust a skinny cook"

One time through the line or open till the food runs out?
Packers or flats, makes a difference. Are you gonna slice or chop?
I think you are light on ribs. 3 bones each will give you 4 servings per rack of spares. 2 servings per rack of BBRs.
Sausage, I would go with .75 per person.
You should have leftovers, but that is better than running out.
If they leave hungry, it's their own darned fault.

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"Gunny"

FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle

You know I can't remember what I paid Gary for my last rack. His latest email meat market report is saying baby backs two bucks off at $4.99 a pound through the 28th, so I would guess he's charging something like that gross ($6.99?) for the spares. Not the cheapest in the world, but I always get good stuff and great service. You can try him at 972-633-5593.

PG Smoker can probably weigh in with the Matador report, closer to your house too probably.

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Life is too short to drink bad beer.
"This steak still has marks from where the jockey was hitting it..." - The Late, Great Al Cervick

Hey Gunny, thanks for the reply and for your service.

I always cook packers. Going to slice. I will bump it up and cook a dozen racks of spares. That and the sausage should be plenty.

I will call Gary tomorrow, if I remember right he is closed on Mondays. I have never traded with Matador, it looks like a nice place, I am just afraid I would be paying for it!

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Jamey McCurry

"Never trust a skinny cook"

Yep, Gary is closed Mondays and Sundays, open 10-6 other days, he keeps barbershop hours.

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Life is too short to drink bad beer.
"This steak still has marks from where the jockey was hitting it..." - The Late, Great Al Cervick

$7/lb for ribs? What am I missing here? We talking about raw from a meat market??


-Nick

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-Nick

Lang 84D w/Chargriller
Weber Performer
22" Weber One Touch Gold Kettle
18" Weber Smokey Mountain
Weber Smokey Joe

Jamey - I check my cell and did not see a message with an invite, so I guess I will have to wait til Colleyville to see you.

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CowboyDon
Garland, Texas
CBD Backyard BBQ Shack
"The dog is gonna go where the dog wanna go"

Nick yer right they are expensive, I only buy them for a comp, but they are really good. They are cryopack, but the pick of the litter. Gary's place is not the low cost option, but is the real deal, a real meat market (as is Matt's Local Yokal in McKinney). For non-comp cooks I hit the Costco or the Market Street (United Grocers based in Lubbock - buy local I say).

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Life is too short to drink bad beer.
"This steak still has marks from where the jockey was hitting it..." - The Late, Great Al Cervick