What is...

[nascarchuck]

...the formula for figgerin out how much food to cook for a certain amount of people?

Was eating lunch with Mom today and I was reminded that she is in charge of our family reunion for the next two years.

She told me that one of my uncles volunteered to cook some brisket. I got to thinking that would be a good time to practice for the comp in Sept.

I was thinking of doing some brisket (sharing the duty w/ my uncle), pulled pork and some sausages. Of course there will be a few ABT's there too!

How do I figger out how much meat per person? They range in age from kiddos to hungry teens to old folks in their 80's that wont eat much. Lately there have been about 50-60 people show up, but if they hear that I'm cookin there may be several thousand to feed!

[bowhnter]

This may help that SoEzzy posted

http://www.texasbbqforum.com/viewtopic. ... ight=excel

[nascarchuck]

I had already looked at that, but it looks like it is more of the dollar and not how to figure up how much food for X amount of people. Unless I saw it wrong...

[TX Sandman]

Generally, and this is just me, I figure a pound uncooked of brisket and pulled pork per person. Generally, by the time it all cooks down, I get about 1/2 lb cooked/person. Sausages and other "single serving" foods, I usually plan on 1.5/person.

Now, my feeds are usually 10-15 folks, not 60.

[nascarchuck]

Generally, and this is just me, I figure a pound uncooked of brisket and pulled pork per person. Generally, by the time it all cooks down, I get about 1/2 lb cooked/person. Sausages and other "single serving" foods, I usually plan on 1.5/person.

Now, my feeds are usually 10-15 folks, not 60.

OK...

I have cooked burgers for 70 a few years ago at the reunion and have cooked about 1800 or so hot dogs for the school kiddos, but I have never cooked anything like this before.

I figger it's good practice!

Thanks Rob!

[SoEzzy]

and not how to figure up how much food for X amount of people. Unless I saw it wrong...

Hi Chuck

The hard part is trying to make one-size fits all determination of what folks will eat.

If you input the number you think will turn up into B6.
If you input the number of meats into B7
If you input the number of servings per lb into B8

Then you can read adjusted amounts on the plate in B9 and individual meats D9

You can input the sides into B10
You input the number of sides into B11

Once you have them inputted you can read the amounts to cook for each meat from column E for the numbers you inputted, if you change the numbers of guests, or meats or servings, then the numbers in column E will change too!

Most folks will eat brisket over pork and pork over sausage so you can increase the brisket and the pork and decrease the sausage.

I like to serve 3 to the lb or 5.33 Oz / portion, when serving multiple meats like the 3 on your menu, the algorithm reduces it to a reasonable plate figure.

The figures I get for 60 people uncooked are:

Brisket 25 lbs
Butts 27 lbs
Sausage 3 x 5 lb packages

If you need clarification on anything feel free to PM or email me or just continue this thread.

[nascarchuck]

Most folks will eat brisket over pork and pork over sausage so you can increase the brisket and the pork and decrease the sausage.

I like to serve 3 to the lb or 5.33 Oz / portion, when serving multiple meats like the 3 on your menu, the algorithm reduces it to a reasonable plate figure.

The figures I get for 60 people uncooked are:

Brisket 25 lbs
Butts 27 lbs
Sausage 3 x 5 lb packages

If you need clarification on anything feel free to PM or email me or just continue this thread.

Thanks!

The plans were for brisket, but I thought that I might do a butt or two to give people a choice and maybe introduce it to the ones that have never had pulled pork. Sausage, well, how can you have BBQ without some sausage???

Thanks again for the help!

[JaCK2U2]

Can't help much with the calculations, becuase I always cook way to much. But.....I must say I like your sense of humor!