The Texas BBQ Forum

Well I am getting ready to cater a wedding for 175 people this weekend. I pulled the big smoker out cleaned and serviced it yesterday. The menu for the wedding is Brisket, Sausage links and pulled Chicken for the meats. A meaty 5 BBq bean dish and cole slaw with butter and rolls. Its been over a year since I catered a wedding, but its like riding a bike just have to get on and do. I will try to take some pics of the cook, depending on how things develops. I will smoke the brisket at the house and then move the smoker to the wedding site which is only a mile down the road. then fire up the smoker and put the chicken on to smoke and then the Links. it"s going to be a long night and day. Just glad there is no rain in the forecast like the last wedding I did. My wife thinks I am crazy for doing these cooks but she is always there to help at the last to serve and help clean up after.

Best of luck to you. Cooking for large numbers is a lot of work.

My backyard brain can't even compute that high. good luck

Don't mess up. No pressure.

Texas409 wrote:Don't mess up. No pressure.

Lol. Exactly! Btw how much meat in pounds are you cooking per person? Curious how you come up with that calculation.

and where is the wedding maybe i can come by after for the leftovers. :)


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Rambo wrote:My backyard brain can't even compute that high. good luck

Totally agree!

Have a great cook, Mule rider!

175 is a big feed, with that many hungries you will need a short stout stick to beat them away from the cooker, like Night of the Living Dead.

I've fed 30 single handed and 40 at a sitting for 3 meats before off my little rig with a green helper, and Yoda and I did 5 full courses for a wedding rehearsal for 40, and each one dern near killed me. Swore I would never go into the catering biz after that, so my Stetson is OFF! to you for you and the bride doing it for 175....SAAAAAA LUTE!

Get somebody to post photos of the chalk outline of yer body next to the cooker afterward...

I am smoking 90 lbs of Brisket, 12 chickens ( pulled), and 80-8" German sausages. I live on the Northwestern part of Calif. 2 miles form the beach and 8 miles from the Oregon border. This is what I will be cooking on. It was my first build. I have done 5 weddings total with it and a dozen small cooks. My first wedding was for 250 people just doing the meats (but there was 5 different meats) Brisket, pulled pork, pork belly, pork loin, and Tri tip.

Rock on, Mule rider!

I figured 1/2 lb of raw meat per person on the brisket and a little less than 1/2 a sausage per person and enough pulled chicken for 100 people. There are a lot more brisket eaters than chicken eaters. I hope my calculations are good. LOL plus you have the beans and now they changed from cole slaw to salad.

Mule rider wrote:I figured 1/2 lb of raw meat per person on the brisket and a little less than 1/2 a sausage per person and enough pulled chicken for 100 people. There are a lot more brisket eaters than chicken eaters. I hope my calculations are good. LOL plus you have the beans and now they changed from cole slaw to salad.

Cool! Good luck and have fun seems like you and the wife got the process down! Nice bbq pit rig!


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Good luck with your Gig, hope it all goes well. Nice looking cooker too.
Don't forget the pictures,

Good luck with your Gig, hope it all goes well. Nice looking cooker too.
Don't forget the pictures,

Good luck to ya! I did a wedding back in may for a few less folks than you, but they wanted brisket and chicken tacos. I didn't want to roll another tortilla for a month afterwards. Lol! You've got a monster cooker there too. Should make it easier for ya.