athompson
6
Catering Tip – Cooking a Large Event
As I have continued to do large BBQ events, I’ve developed a very helpful and effective process to ensure that the meat I’m providing is done exactly when I need it to be done. I’ve used this technique to feed 325 guy (209 lbs of meat), and when company comes over (5 lbs of meat), and it works…
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17 comments
325 people !!! Omg wow! Still helpful tips over 10 years on.
I'm afraid I'm going to have to steal this idea from you for my hunting club. You got a good system.
I do pretty close to the same thing with beef but I spritz with beef stock
Great videos !
Watch that chicken bro…. nice 👍 work dude
Aloha
How to you price out for your bbq catering?? sommcortez808@gmail.com
Appreciate the video my man. Just getting started in my catering and your vids have been instrumental.
@Fattybombatty's.so the original cook is to rare? med-rare?
Thank you very much! You answered a lot of questions that a lot of us beginners have!
what about just leaving something like. a brisket. whole. reheating it. then slicing to order?
how many kilos of pork do I need to buy for 250 persons??
down below where you talk about meat portions, is that cooked weight or raw weight?
There's to much stuff in the fridge to allow proper circulation
Do you use this same method with brisket ?
The numbers I've read after much research say 1/4 lb of lean meat per person and 1/2 lb of fatty meat per person is the "right" answer. With fatty meat, you lose weight from fat (if you pull it out). As people have become more familiar with my BBQ, however, my average catering event requires closer to 1/2 lb of even lean meat. I'd suggest starting with about 1/3 lb of lean meat (or 1/2 lb of fatty meat) per person to start.
How do stimate the amount of meat Per person
Good Video thank you.