Am I Close??

[vernjoe]

A person that has tasted my Q has requested my services for a birthday party that she is giving, wanting me to smoke up some brisket, ribs, sausage and chicken for 100 guest and theyare going to prepare the sides (don't know what the sides will be).

Told me that she wanted the above meats and did not want any left-overs (if you are late oh well :shock: ), also it was not their intent for their guest to get toooo comfortable at the table.

My plan is to prepare the following for 100 guest:

4 briskets in the 12 # range
8 slabs of ribs and cut them in half
3 of the 10 # bag of leg quarters
25 # of sausage cut up

To those that don't mind giving their input...........do you think this will be enough meat to cover 100 guest and how much would you charge to cook for this event?

Any input (almost any) would be greatly appreciated and thanks

[AsstChief7]

Something to think about: if YOU are catering this job and THEY are doing the sides, WHO is responsible if folks get sick? The guests will probably be looking at YOU.

Just something you should consider.

[HFD26]

I don't do catering but I did a search and there are several threads that address your question. Check out the one below.

http://forum.texasbbqrub.com/showthread.php?t=33872&highlight=people

[david brace]

I know that leg quarters are much cheaper, but I still by far prefer the chicken thigh. Just one bone and that's it. No little spiney bone...no gristle...nothing partially done or weird tasting.

That's my 2 cents.

DB

[ezgoin]

I have an Excel catering worksheet that computes quantities, but couldn't figure out how to load it. If you have excel and think it might help you, I can email it, or maybe someone can tell me how to upload it.

[Txngent]

I'm thinking you have enough variety of meats to cover 100 quick with no problem. I think the leg quarters are going to be a large hunk for a quick plate, unless you are spliting them to legs and thighs.

[cappy]

I have an Excel catering worksheet that computes quantities, but couldn't figure out how to load it. If you have excel and think it might help you, I can email it, or maybe someone can tell me how to upload it.

Try RapidShare (http://rapidshare.com/)

Or MegaUpload (http://www.megaupload.com/)

[Bayou Black Iron]

Put your leg quarters on whole to cook...only half as many pieces to handle on the smoker. Separate after cooking...only takes a few minutes to cut up 30 lbs of leg quarters...you end up with twice as many pieces of chicken, as you had to handle on the pit, and by cutting them through the joint, after they come off the smoker, you're doubly sure that they're done :wink: .

[ezgoin]

Try RapidShare (http://rapidshare.com/)

Or MegaUpload (http://www.megaupload.com/)

Couldn't get that to work either, but I found the link. You can get it straight from the horses mouth. The link is at the bottom of the page.

http://www.azbbqa.net/catering/

[vernjoe]

Thanks for all the replies thus far guys, it always helps to stimulate the mind when you hear how others are thinking on the same subject.

I have seen the spreadsheets before and have not yet figured out how to work them yet..........but there is hope....:idea:

[SoEzzy]

Thanks for all the replies thus far guys, it always helps to stimulate the mind when you hear how others are thinking on the same subject.

I have seen the spreadsheets before and have not yet figured out how to work them yet..........but there is hope....:idea:

http://www.bbq-review.com/forum/viewtopic.php?t=10

Try mine, and if you get into trouble email me directly from the spreadsheet and I'll answer as soon as I read it!

[peps]

Vern, just wonderin why i wasnt invited. :twisted:
havent see you at a meet and greet for awhile, wud up?