Need Some Help

[rich777]

We live in a rural community that surrounds a sixty, seventy acre lake. Every year we have a fishing tourny/bbq. I voluntered to bring some Q, brisket at first. There are already two briskets coming in, so I thought I would bring some spares and sausage. We are looking at around fifty people, how many spares(lb wise) and sausage(same) should I prepare for? This is an afternoon to evening party. Help! :shock:

Richard

[SoEzzy]

Take a look at my catering planner if you like, planner thread (http://www.bbq-review.com/forum/viewtopic.php?t=10). if you have brisket turning up too, you might want to think about 2 or 3 ribs per person, 2 ribs would be 50 x 2 =100 / 12 (average ribs per rack) = 9 racks of ribs or 1 case, at 3 ribs per person 150 ribs / 12 = 13 racks of ribs.

Depending on what type of sausage and how it is packaged if you serve standard size brats or Italian sausage they weigh 2 Oz each (on average).

50 x 2 Oz sausages = 100 Oz or 6.25 lbs or if you want to do 2/ portion you'd be looking at 12.5 lbs.

Things to remember if you are doing a single meat you need at least 5.33 Oz per portion, if you are doing 2 meats and they are big eaters you need about 8 Oz per portion, if you do 3 meats or above then 10 Oz is a good portion, they will still want some sides, but I would think your average side portions go down by 1/2 for every meat above 2.

You can also "force" the issue by the size of plate you choose to serve on, if you use a smaller plate you can pile it high, and people think they are getting more than they really are, or you can use a larger plate and people will still pile it high but be unable to eat everything they put on their plates.

[rich777]

Thanks so much EZ, that is the info I was looking for.
This is a neighborhood get together, so ya never know how many will show up. It's a fund raiser for the Lake Committee.
Thanks again for the info!

[Papa Tom]

A tip here from my experience. If you serve good sausage with a gut casing heat them on your cooker then put them in a roaster with some beer (and onions and peppers too if inclined). If you just leave them on the smoker even in a cooler place the skins will get really tough and since this event will last a while may be a prob. However if you choose skinless sausages they are much more forgiving but the beer soak is good on them too.

[rich777]

Thanks Papa Tom.:thumbs:

[SoEzzy]

Papa Toms post just reminded me that I normally pop my brats in the beer and onion bath both before they get some smoke, and after they have had some smoke and color.

[Bowhnter2]

Shoot Rich, I saw fishing and BBQ and got all excited...I thought you were inviting us over to participate :crazy: :lol: