Company Christmas Party

[Smokin Joe]

My friend asked if I could cook for their Christmas party dinner in December. They are expecting between 350-425 people, including spouses & children. We have settled on brisket & chicken leg quarters, 3 sides, bread, sauce, and iced tea. It will be at a banquet hall that has a full kitchen. I have a smoker that can cook 6 briskets at a time. By my calculations I will need 106 pounds of cooked bricket for 1/4 # portions and 215 leg quarters cut in half per portion.
I have cooked for friends & family, but for no more than 50 people. I am up for the challenge and have enough time to plan it. My plan is to smoke the briskets, slice, vacuum seal and freeze them. Then the day of the dinner reheat the bags in boiling water. The chicken would probably be better cooked fresh, so I was going to cook and keep warm in a dedicated ice chest. The sides will be purchased locally and I can get help serving, buffet style.
To those of you with catering experience, Is this how you would proceed? Any advice would be greatly appreciated.

Thanks in advance,
Smokin Joe

[PitBull]

Sounds like pretty good plan to me, but what the heck do I know? I've only cooked for about 65-70 at the most and they were parties. The only thing I'd be a little leery of is preslicing the brisket. But, then again with that many people you'd probably not have time to do it real time. I think if I was going to preslice I would bag it with as much the juice from the brisket that you can collect. Like the juice you get in the foil after wrapping. Some of the others will eventually chime in...:D

[Bluegrass BBQ]

How many chicken qtr can you get on your smoker at a time? What three sides are you going to go with? How many people to help? Does your per plate charge give you enough to purchase sides? How well is your kitchen outfitted? Could you prepare sides your self? Pretty big job.

[david brace]

If this gig is anything like any Christmas paryty I've tended, people will arrive at many different times, so there's a little slippage in the time...in other words you don't need ALL the food done and available AT ONCE.

But this is a large job...don't let anyone fool you. You need helpers.

DB

[Smokin Joe]

How many chicken qtr can you get on your smoker at a time? What three sides are you going to go with? How many people to help? Does your per plate charge give you enough to purchase sides? How well is your kitchen outfitted? Could you prepare sides your self? Pretty big job.
My smoker has 3 grates that are 40 X 18. I think it will hold 75-100 chicken quarters, so at least 2 loads. The sides are mustard & mayo potatoe salads, pinto beans, and cut corn. I can get 3-5 people to serve, plus myself. I haven't toured the kitchen yet, but it is used for side down dinners for weddings and meetings. I will probably purchase the sides since it will be on a week day and I have another business to run. The per plate charge was offered to me at $18, so I quickly accepted. I really enjoy cooking and our area does not have a good bbq place, so this job will be a good test to see if I would like to persue this on a more regular basis.

Smokin Joe

[M38A1]

...I think if I was going to preslice I would bag it with as much the juice from the brisket that you can collect. Like the juice you get in the foil after wrapping. Some of the others will eventually chime in...:D


A little trick I use is when you collect the juice from the foil, don't pour it out. Instead, pour it in a bowl and put it in the freezer to set it hard. Then, cut into quarters or big chunks and then vac-seal just like the meats. When you're ready to reheat the big chunks of meat, heat the juice bags, open and toss them in the meat pan when ready to serve. Presto - heated brisket juice.

[Smokin Joe]

A little trick I use is when you collect the juice from the foil, don't pour it out. Instead, pour it in a bowl and put it in the freezer to set it hard. Then, cut into quarters or big chunks and then vac-seal just like the meats. When you're ready to reheat the big chunks of meat, heat the juice bags, open and toss them in the meat pan when ready to serve. Presto - heated brisket juice.
I normally do add some of the juice to the bags befoe sealing. I will save as much as I can for reheating.

Smokin Joe

[Bluegrass BBQ]

aT 18.00 PER PLATE I might sub the whole job out. Just kidding. I see why you can afford to buy the sides. Just make sure they are good quality and something that you would want your name on. Good or bad your going to get the credit. Good luck.

[DaHorns]

aT 18.00 PER PLATE I might sub the whole job out. Just kidding. I see why you can afford to buy the sides. Just make sure they are good quality and something that you would want your name on. Good or bad your going to get the credit. Good luck.

Be glad you guys are not in Texas. You would never be able to get $18.00 for a 2 meat 3 side spread. I envy the guys outside of this great state when it comes to catering. Good luck, sounds like your getting some good advice from these guys.

[redneck cooker]

I agree Horns when I cater here Im lucky to get $11-12 per plate, I like just cooking and preparing the Q and letting the client arrange and prepare all the sides and drinks.

[Bluegrass BBQ]

I can't get 18.00 a plate here either but I can't buy briskett at .99 lb either.
everything is relative to your cost. Brisket runs 2.00 to 3.00 lb. I get hickory and oak by the ton's for little or nothing but I can't even come close to mesquite chips let alone wood. I can general get 13 to 14 for chicken & ribs plus 3 sides, desert, and drinks.

[PitBull]

This thread is drifting a little, but I have to ask. Anybody cater up here in the Dallas area? A guy I work with wanted me to do a gig for his bike club and their families. 3 meats 3 sides for around 200 folks. I didnt do it, but he finally hired someone and they hit him up for around $16 a plate. Does that sound right? :? Then again the Dallas area is expensive.

[Oli]

Smokin Joe you might want to see about borrowing or renting another bigger pit.
By my rough calculation's you need 35 briskets,
which will be 6 rounds of cooking just on the briskets, or about 6 days of cooking and vacuum sealing with another day of just cooking chickens.....$18.00 dollars per plate aint enough.

106 lbs aint enough you forgot about the waste and shrinkage
*** rough estimate is a 10 pound brisket feeds 12-15 after cooking.

[Smokin Joe]

I figured 4 oz of brisket and cutting the leg quarters in half and serving a leg or a thigh per plate. With 60% retained weight on the brisket after cooking should equal 177 lbs of uncooked brisket and 106 lbs of cooked brisket. The 425 count is maximum to plan for, 90 men, 90 women and the rest kids. Are you suggesting larger brisket portions?

Smokin Joe

[Bad Santa]

Haven't read this thread til now, but trying to cook brisket for 400 folks on a 40x18 inch pit that only will hold 6 briskets at a time and then chicken qtrs. too, in shifts, you're going to be a busy bee and really earn that $18 per head. Not all of that 160 lbs will be sliceable meat, the points usually crumble and are better suited for chopping. Most portions for meat entrees are 8 oz. portions, with 2 meats it's down to about 6 or so.
Best of luck to you sir.

[Oli]

I figured 4 oz of brisket and cutting the leg quarters in half and serving a leg or a thigh per plate. With 60% retained weight on the brisket after cooking should equal 177 lbs of uncooked brisket and 106 lbs of cooked brisket. The 425 count is maximum to plan for, 90 men, 90 women and the rest kids. Are you suggesting larger brisket portions?

Smokin Joe

Its easier to freeze leftovers, than to $hit bbq at the last minute......
those are the averages I have used for over 10 years and they have not let me down yet....

[Smokin Joe]

Point taken, I will check into borrowing a larger smoker and plan on 6-8 oz portions & save any left overs.