Grad party food
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One thing you can do with leftovers is vacuum seal in proportions that your family would normally eat and freeze and later just pop them in boiling water for a quick meal. I do this all the time when I want to fill up the smoker.
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Kyle, I have been i your position when doing private parties etc. You are already setting up the smoker to smoke pork butt so smoke them all, put 2 or 3 out for the party and keep the remainder in the oven to keep them warm and put them out as needed, when the party is over, cool any remainder pork butts, break them down, shred bag the meat up (VACUM SEAL IN BAGS IF YOU CAN) then put in your freezer. Use your leftover meat for tacos, nachos, sandwiches, etc. I SURE YOU WILL HAVE A GREAT PARTY!!
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kyle I helped my sis figure and do pork butt for he daughters wedding and like twilliams and processhead has mentioned 1/4 per person of finished product will work fine. The hard part was estimating loss for us, but we did OK. Finished pork freezes great. Just remember to have a good time during all of the hosting. If my memory serves me right, we figured about 35% loss on the butts after pulling. It was pretty close.
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kyle Feeding that many people is a challeneg but it is also something you could/should feel really good about when you pull it off!
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A year and a half ago I did all the meat for my dads funeral. Over 300 people ate, never ran out of food, and had a lot of COMPLIMENTS. That was stressful, but I only had 2 days to worry about it. Started planning grad party a couple weeks ago and I’m probably over thinking it. Thank you all for the advice and support. This is a great community. Party is june 26 at 3. If your around superior wi, stop in
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I usually do 1/4-1/3 lb of protein per person.
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We sent out 150 invites to my sons grad party. I know not everyone will come. I have 6 pork butts, 2 -18 pound turkeys and 20 pounds of little smokies, plus all the salads and desserts. Just wondering if I only need to smoke 4 of the butts as long as I have the two turkeys now. I dont want to run out of food, but dont want a ton left over either. Chef , what’s your thought. Anyone else can chime in too. Thanks in advance
Sorry I was out of touch, hope this wasn’t this past weekend. I had a 400 person Middle Eastern menu and catering going on.
I think the 4 pork butts would be fine. As far as left overs, I find pulled pork actually freezes very well.
As a general rule, I find that about 1/2 pound of PRE-cooked meat is ample for most crowds when served with sides and salads. Teenagers, well maybe about 10 ounces. Golf outing and high school sport teams are also larger eaters.
Surprisingly enough, Teachers are higher consumers. No gender wars implied, but when the audience has a higher percentage of women, they tend to eat more than in a mixed group.
Once you get a count over 25, it doesn’t take much to throw off the quantities. Open buffet consumes about 10% more than serving portion controlled serving. A couple of adults at the buffet line will control waste.
The size of the plate is also critical. Using an 8" dinner plate reduces greatly the waste over a 9 to 9 1/2 inch plate.
Let me know if there re ny other questions I didn’t cover
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Sorry I was out of touch, hope this wasn’t this past weekend. I had a 400 person Middle Eastern menu and catering going on.
I think the 4 pork butts would be fine. As far as left overs, I find pulled pork actually freezes very well.
As a general rule, I find that about 1/2 pound of PRE-cooked meat is ample for most crowds when served with sides and salads. Teenagers, well maybe about 10 ounces. Golf outing and high school sport teams are also larger eaters.
Surprisingly enough, Teachers are higher consumers. No gender wars implied, but when the audience has a higher percentage of women, they tend to eat more than in a mixed group.
Once you get a count over 25, it doesn’t take much to throw off the quantities. Open buffet consumes about 10% more than serving portion controlled serving. A couple of adults at the buffet line will control waste.
The size of the plate is also critical. Using an 8" dinner plate reduces greatly the waste over a 9 to 9 1/2 inch plate.
Let me know if there re ny other questions I didn’t cover
Chef thanks for the response. Its not until the 26th. I will have a little over 100 pounds of meat total, so I think I will be fine with all the other side dishes. Sounds like you had a busy weekend. thanks again.
hey vegetarians, my food poops on your food!
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Chef thanks for the response. Its not until the 26th. I will have a little over 100 pounds of meat total, so I think I will be fine with all the other side dishes. Sounds like you had a busy weekend. thanks again.
kyle Superior is my old stomping grounds, in my younger days I worked at SCCU. We just did our son’s wedding last year with over 100 at out place. I used my propane smoker to keep things hot, my BGE to cook, ice chests, reach in coolers, etc… You are going to be busy. Get as much prep done as you can, have a timeline on what needs to be done and in place when and enlist some help. You also want to be able to enjoy the time with your son on his accomplishment. There are going to be hiccups, like a beer keg getting it’s dispensing line pulled off and just soldier on. Have fun, enjoy the experience it will! Go by quickly.
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kyle Who complains about the food at a funeral?! That might be the most ridiculous thing I have ever heard of. I hope someone put them in their place?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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kyle Who complains about the food at a funeral?! That might be the most ridiculous thing I have ever heard of. I hope someone put them in their place?
Jonathon I saw the same thing and had the same thought! Wondering if he meant compliments.
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bocephus I’m REALLY hoping that he did! If not, that is going to make me mad on his behalf!
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bocephus I’m REALLY hoping that he did! If not, that is going to make me mad on his behalf!
Jonathon I agree with you, it would be unbelievable for that to happen but in todays world who knows.
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Jonathon I agree with you, it would be unbelievable for that to happen but in todays world who knows.
bocephus Afew years ago my best friend asked me to roast a whole hog for his daughters wedding.I also did the green beans and potatoes.It was buffet style and my wife and daughters were keeping the pans full as people were filing through.One guy had my wife in tears yelling at her because a green bean pan was empty for 30 seconds.So nothing suprises me.There seems to be one in every crowd!
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bocephus Afew years ago my best friend asked me to roast a whole hog for his daughters wedding.I also did the green beans and potatoes.It was buffet style and my wife and daughters were keeping the pans full as people were filing through.One guy had my wife in tears yelling at her because a green bean pan was empty for 30 seconds.So nothing suprises me.There seems to be one in every crowd!
RON PARRISH I agree, it only takes one. My wife and I used to put on the meal for our dog club at an event, fed about 75 people. Someone complained about the price. Brisket, sausage, homemade beans and potatoes with all kinds of desserts, (wife loves to bake) all they needed to supply was their beverage. He thought $7 was too much for all you could eat. She told him that there was a restaurant nearby see what $7 would get you there, he shut up and paid.
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RON PARRISH I agree, it only takes one. My wife and I used to put on the meal for our dog club at an event, fed about 75 people. Someone complained about the price. Brisket, sausage, homemade beans and potatoes with all kinds of desserts, (wife loves to bake) all they needed to supply was their beverage. He thought $7 was too much for all you could eat. She told him that there was a restaurant nearby see what $7 would get you there, he shut up and paid.
kyle I’m glad you updated your post from Complaints to Compliments. I think a few of us Blue Team folks were ready to whip some butt. And were not talking pork butt!
“You never really die until you end up on the wall at a Cracker Barrel”
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