catering question

[danj217]

i've been cooking for people for sometime now and never have any problems when figuring out how much of one particular meat i need to cook for so many people but always get really tangled up when trying to figure how much of what, should i cook when 2 or even 3 meats are requested. For example, i've just been asked to cook for 60 and they would like brisket and chicken along with 2 sides. sides aren't a problem, but should i cook more brisket than chicken or vice versa? enough of both to feed 60? please help

[Goat]

How about 3 briskets and 20 lbs of chicken.

[totally smoked]

I kinda got the same thing going on....I hope the smart guy's are here soon..:)

[totally smoked]

See? Told ya.....:thumbs:

[ezgoin]

Not really enough info to work with. Is everyone going to eat both brisket and chicken, what type of chicken. Whoever asked you to cook should be able to poll attendees and give you a better idea of how much of each to cook based on people's preferences.

Based only on personal preference, I'd go heavier on the brisket. That's just because I don't think it's fit to eat if it had feathers on it when it was alive.

Probably why I have problems with chicken at comps.

[danj217]

guess that would be about 6 whole chickens. cut in fours would render about 24 pieces. is this along the lines of what ur thinking goat?

[danj217]

ezgoin, i agree with you and would normally like to know what they would prefer more of, but im usually kinda reluctant to ask so many detail questions. i kinda feel like it might show my in experiance with providing these types of quotes. i was hoping to buy whole chickens and cut split them myself into four pieces/chicken.

[ezgoin]

guess that would be about 6 whole chickens. cut in fours would render about 24 pieces. is this along the lines of what ur thinking goat?

Unless they specified some white meat, I'd go with leg quarters. You can get twenty pounds of leg quarters at Walmart for about $10. You could always sever the leg from the thigh when you pull it. There are usually about twelve per bag. That's a lot of chicken, and it would cut your cost.

[totally smoked]

dan I know that you can buy leg and thigh quarters for next to nothing or cheaper. Good food..unless your a Breast man...Then it gets pricey. You can buy the wholes and do the work but whats your time worth. Good luck :)

[totally smoked]

lol thats funny...I need to learn to type faster :D

[danj217]

Unless they specified some white meat, I'd go with leg quarters. You can get twenty pounds of leg quarters at Walmart for about $10. You could always sever the leg from the thigh when you pull it. There are usually about twelve per bag. That's a lot of chicken, and it would cut your cost.
these will be some people who haven't had my cooking and would like to make sure i had both dark/white meat to try and please future potential customers.

[ezgoin]

these will be some people who haven't had my cooking and would like to make sure i had both dark/white meat to try and please future potential customers.

I guess I'm really the wrong guy to give any advice on chicken. That $h!t ain't fit for human consumpsion.

[Woodman]

I'd go with a portion of each, for each person. I would go heavier on the brisket and lighter on the chicken based on experience. I would go with 40 lbs of brisket (1/3 lb/person yield) and 40-60 thighs, or drums, or a combination thereof, should suffice. Whole leg quarters are too much for many folks, and end up being a waste.

[Buckeye]

Wally Werld's leg kwarters are $5.86 (round heer) for a 10# bag. Bout 10-12 in each bag. Seperate tha leg from tha thigh once cooked. 3 bags or 30#'s will give ya a possible 60-72 peeces....for under $18. :thumbs:

[Zeeman]

I can only confuss ya more ya know. Good luck.
z

[bigwheel]

Well whut you save in food cost you make it back up on manuel labor trying to cook the crazy things. When your speaking of large amounts it like trying to cook a big box of Tinker Toys. Each one got to be turned several dozen times etc. I don't sink any lower than splits. Cooking quarters let everybody know the cook is low balling it.

bigwheel


Wally Werld's leg kwarters are $5.86 (round heer) for a 10# bag. Bout 10-12 in each bag. Seperate tha leg from tha thigh once cooked. 3 bags or 30#'s will give ya a possible 60-72 peeces....for under $18. :thumbs:

[Buckeye]

Well whut you save in food cost you make it back up on manuel labor trying to cook the crazy things. When your speaking of large amounts it like trying to cook a big box of Tinker Toys. Each one got to be turned several dozen times etc. I don't sink any lower than splits. Cooking quarters let everybody know the cook is low balling it. bigwheel

Damn skippy! If they ain't rekwestin' chicken boobys...they gotta noe they iz gittin' either a leg...or a thigh...or a wing. Ain't never had a client fuss bout tha chicken cost. I lowball on cost ever chance I git, cuz I like a big profit.:roflmaoha0::monkey:

[danj217]

Damn skippy! If they ain't rekwestin' chicken boobys...they gotta noe they iz gittin' either a leg...or a thigh...or a wing. Ain't never had a client fuss bout tha chicken cost. I lowball on cost ever chance I git, cuz I like a big profit.:roflmaoha0::monkey:yeah, thats another reason i would prefer to go with whole fryers andd split them to throw several breasts in there and not look like i "low balled" it.

[danj217]

guys i really appreciate all the advice, but i think we got a bit off track from one of the origanal questions. how do you guys decide how much of what? what if it had been ribs/brisket for 100? knowing ribs are alot more expensive, what percentage of meat would be ribs for something like this? or maybe i should say, how many ribs should a customer expect for something like this?

[ezgoin]

guys i really appreciate all the advice, but i think we got a bit off track from one of the origanal questions. how do you guys decide how much of what? what if it had been ribs/brisket for 100? knowing ribs are alot more expensive, what percentage of meat would be ribs for something like this? or maybe i should say, how many ribs should a customer expect for something like this?

I still think you're working it bassackwards. Ask what they want. Is it a combo plate? If so, I'd say two ribs and three slice of brisket. You could end up cooking 30 or so racks of spares, and everyone wants brisket or maybe everyone wants ribs, and you overdo the brisket. Will it be self serve or will someone be preparing the plates. It all makes a difference.

I always ask what they want, and then tell them what I can provide based on that. If they agree and you provide what they asked for, they can't blame you if it comes up short in some areas. You also had chix in the mix, and that changes things, too.

You're either the driver, or you're along for the ride.

[totally smoked]

I still think you're working it bassackwards. Ask what they want. Is it a combo plate? If so, I'd say two ribs and three slice of brisket. You could end up cooking 30 or so racks of spares, and everyone wants brisket or maybe everyone wants ribs, and you overdo the brisket. Will it be self serve or will someone be preparing the plates. It all makes a difference.

I always ask what they want, and then tell them what I can provide based on that. If they agree and you provide what they asked for, they can't blame you if it comes up short in some areas. You also had chix in the mix, and that changes things, too.

You're either the driver, or you're along for the ride.
Kinda an onery ****er huh..I like that