I'm cooking butts (pulled pork) for about 120 folks next week, and I'm wondering about how many lbs of butts to cook? I've cooked for crowds plenty of times, but not near about this many folks. Any advice is welcome, thanks.
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I'm cooking butts (pulled pork) for about 120 folks next week, and I'm wondering about how many lbs of butts to cook? I've cooked for crowds plenty of times, but not near about this many folks. Any advice is welcome, thanks.
10 pretty good sized butts should do it with some left over, 8 will prolly do it
1/3 pound of finished product per person on sammiches with several sides. You'll have some left over but if freezes good. 6 (8 pounds raw each) butts should do ya but I'd do 7 just for safeties sake.
This may be some help also.
The Party Planner: Cooking for a Crowd | Chart of Estimates | The Old Farmer's Almanac
They’re based on “average” servings; adjust quantities upward for extra-big eaters and downward if children are included.
FOOD SERVE 25 SERVE 50 SERVE 100 Meats Chicken or turkey breast 12–½ pounds 25 pounds 50 pounds Fish (fillets or steaks) 7–½ pounds 15 pounds 30 pounds Hamburgers 8–9 pounds 15–18 pounds 30–36 pounds Ham or roast beef 10 pounds 20 pounds 40 pounds Hot dogs 6 pounds 12–½ pounds 25 pounds Meat loaf 6 pounds 12 pounds 24 pounds Oysters 1 gallon 2 gallons 4 gallons Pork 10 pounds 20 pounds 40 pounds Miscellaneous Bread (loaves) 3 5 10 Butter ¾ pound 1–½ pounds 3 pounds Cheese ¾ pound 1–½ pounds 3 pounds Coffee ¾ pound 1–½ pounds 3 pounds Milk 1–½ gallons 3 gallons 6 gallons Nuts ¾ pound 1–½ pounds 3 pounds Olives ½ pound 1 pound 2 pounds Pickles ½ quart 1 quart 2 quarts Rolls 50 100 200 Soup 5 quarts 2–½ gallons 5 gallons Side Dishes Baked beans 5 quarts 2–½ gallons 5 gallons Beets 7–½ pounds 15 pounds 30 pounds Cabbage for cole slaw 5 pounds 10 pounds 20 pounds Carrots 7–½ pounds 15 pounds 30 pounds Lettuce for salad (heads) 5 10 20 Peas (fresh) 12 pounds 25 pounds 50 pounds Potatoes 9 pounds 18 pounds 36 pounds Potato salad 3 quarts 1–½ gallons 3 gallons Salad dressing 3 cups 1–½ quarts 3 quarts Desserts Cakes 2 4 8 Ice cream 1 gallon 2 gallons 4 gallons Pies 4 9 18 Whipping cream 1 pint 2 pints 4 pints
Yeh, I looked at SEVERAL of those 4-5 years ago before my first large Bigfoot Rally. Basically, 1/4 cup of each side and a 1/3 pound of shreded type meat. I do pork and I also grill leg 1/4s. I pull them and season like I do with my pork. Brown sugar, apple cider Vinegar, spice rub and honey. Turns out great. I prepull and season mine, then put them in heavy duty seal a meal vacuum bags. Just toss them into hot water to warm when you need them. Just as good as pulled on the spot and you only open the bags you need, less cleanup lol
When I catered company picnics I suggested 1 pound of meat (raw, chicken, ribs, butt) and 1/4 pound each side. I sold my my product by the pound not the plate. That way it was the companies call. They always went with my suggestion,never ran out out of food and had leftovers that I bagged up for them. Everybody was happy.
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