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Ultimate Tailgater
Starting Member
8 Posts |
 Posted - 11/15/2011 : 13:54:33
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I'm cooking for a group of @ 200 next week - mainly Thanksgiving favorites. Most of our jobs are Ribs, BBQ, or Brisket and 2 - 3 sides. We're doing Turkey and Ham for this one, as well as, 6 sides (this is what they requested). Couple of questions for anyone out there. How much turkey and ham per person? Also, any thoughts/ideas for preparing rice for this many. It's a lunchtime meal and is probably 60/40 split men to women. Thanks in advance for any tips/advice.
Ultimate Tailgaters BBQ
Lang 60
Traeger Lil' Tex
Aiken, SC |
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SWATPigBBQ
Member
USA
288 Posts |
Posted - 11/15/2011 : 17:19:01
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Usually I figure for a quarter a pound of each per person. But also you have to take into consideration the type of meal and the tendacy of people to eat more for that meal. So you could figure 1/3 per person and I like to make people happy and provide to go containers to take what ever is left over home.
Jeremy from Missouri the REAL home of BBQ!
CBJ-KCBS.
SWAT Pig BBQ Team!
American Barbecue Systems "Judge" Pit
"The true test of BBQ is not the amount of people who love your BBQ because it is free but it is the ones who have to pay for it and still enjoy it."
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 11/16/2011 : 09:41:48
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A GROUP THAT REQUESTS SIX SIDES ARE GENERALLY THINKING "FEAST" . I WOULD THINK HAM SLICES OF 5 1/3 OZ AVERAGE (3 SLICE PER LB) AND TURKEY BREAST CUT IN 2 OZ SLICES (TWO PER SERVING) WOULD GIVE RIGHT AMOUNT OF PROTEIN .. BE SURE THE SIDES INCLUDE MORE GRAVEY THAN USUAL AS FOLKS WILL WANT GRAVY ON DRESSING AND POTATOES AS WELL AS TURKEY AND SOME ON THE HAM.. AN EXTRA PITCHER OF THE HAM GLAZE WILL BE WELCOME AND MEMORABLE FOR THEM WHEN IT COMES TO ORDERING NEXT YEAR ..CONGRATS ON A BUSY CATERING SEASON   P.S. ALWAYS TAKE THE TIME TO "DRESS THE BUFFET TABLE" .. SIMPLE AS A FEW AORNS AND OAK MAPLE LEAVES OR EVEN A DRIED CATTAIL ARRANGEMENT . WILL ENHANCE THE EXPERIENCE AND MAKE YOU A WELCOME CATERER IN THE FUTURE..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Ultimate Tailgater
Starting Member
8 Posts |
Posted - 11/18/2011 : 06:01:47
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Thanks for the replies - SWATPig & Billy. Got to give you a call Billy and order some more rubs - having good success using the Triple XXX Cherry. Hey Billy - any tips on producing in mass a good turkey gravy? Thanks!
Ultimate Tailgaters BBQ
Lang 60
Traeger Lil' Tex
Aiken, SC |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 11/18/2011 : 08:26:39
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GRAVY IN MASS IS PRETTY MUCH LIKE GRAVY FOR A FEW. EXCEPT THE SIZE OF YOUR EQUIPMENT ..FIRST YOU START WITH A 45 QT STOCK POT AND A STOVE WITH A GAS BURNER. I ALWAYS MAKE A ROUX USUALLY 1/3 OIL AND BUTTER HEATED WITH 2/3 FLOUR. I ALLOW THIS TO COOK FOR 5-10 MINUTES TO BE SURE TO LOSE FLOUR TASTE OR UNTIL ROUX IS SLIGHTLY BROWNED. THEN GIVE SOMEONE A VERY LARGE WHISK OR STIR PADDLE. WHILE YOU ADD 40 QTS OF FAVORITE "HEATED" STOCK, CHICKEN OR BEEF. I ALWAYS SEASON THE FLOUR MIXTURE WITH A HANDFULL OR TWO OF MY ORIGINAL RUB AS IT SEEMS TO ADD THE RIGHT AMOUNT OF PEPPER AND SALT TO THE GRAVY ..ALWAYS KEEP A NOTEBOOK FOR THESE LARGE QUANTITIES AS IT IS MOST USEFUL WHEN ADJUSTING QUANTITIES FOR FUTURE PARTIES. I HAVE RECIPES FOR 50 GALS CHILI AND BEAN SOUPS AS THEY WERE COMMON FOR OUR CATERING OPERATION .. I WOULD HAVE TO LOOK UP GRAVY RECIPE TO GIVE MORE EXACT PORTIONS..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Thanksgiving event
