BBQ Catering Spreadsheet

Thanks for the update.

I appreciate your posting the updated version, Tom.

Hey thanks Tom! I also have created a International Version which uses all metric measurements. Just click on the link below to begin the download...

Metric BBQ Worksheet v3.0

Thanks.

It is great to share with other cooks on the forums.

Great spreadsheet. I look forward to 'plugging and playing' with it...California meat costs, etc. Thanks for generously providing!

We'll need to watch closely over the next several months to see what these gas price increases do to costs...everything from wood, to metal, to pork will be affected!

I have recently emailed you about your spreadsheet as I am from the Uk and am using your BBQ spreadsheet for my research I would really appreciate and email back please

Luke,

Who did you email? If you meant you emails the contact Tom mentioned, Mike Trump, you'll need to contact him. He's not the same mike that posted the info.

The spreadsheet doesn't belong to any of the above forum members, Mike is referencing someone else who's not on the forum.

quote:

Originally posted by LukeAndrews:
I have recently emailed you about your spreadsheet as I am from the Uk and am using your BBQ spreadsheet for my research I would really appreciate and email back please

Sorry for the communication mix-up, Luke. Please try emailing me your question at this email address -> mike@oakridgebbq.com or if it's easier, just post it here.

Thanks!
Mike Trump, CEO
Oakridge BBQ LLC
www.oakridgebbq.com

quote:

Originally posted by SmokinOkie:
Luke,

Who did you email? If you meant you emails the contact Tom mentioned, Mike Trump, you'll need to contact him. He's not the same mike that posted the info.

The spreadsheet doesn't belong to any of the above forum members, Mike is referencing someone else who's not on the forum.

the spreadsheet actually belongs to me...

Mike Trump aka kcmike

even better, now he can find you LOL. I missed your post above (that's what I get for trying to monitor the forum while working 500 emails at work)

Thanks Mike

thanks but its sorted now no worries sorry for the late reply

Kcmike link provided by you for metric measurements is not working properly. Can you provide another?



vpn

Martin,

You might IM him direct (click on his name and see the "invite" link). His last post was in Jan so he's probably still seeing IM's.

quote:

Originally posted by MartinCrony:
Kcmike link provided by you for metric measurements is not working properly. Can you provide another?



vpn

Sorry about that, Martin. I'm having file hosting problems. Shoot me an email and I'll just send it to you directly. email addy = mikexxatxxoakridgebbqdotcom (remove the xx's and put the at's and dot in the right place...)

Sorry about the trouble,
Mike

Hi Mike,
I am new to the board and I am interested in the catering business along with events. I can't seem to find your spreadsheet anywhere. Is it still available?

Thanks,
John

quote:

Originally posted by kcmike:

quote:

Originally posted by SmokinOkie:
Luke,

Who did you email? If you meant you emails the contact Tom mentioned, Mike Trump, you'll need to contact him. He's not the same mike that posted the info.

The spreadsheet doesn't belong to any of the above forum members, Mike is referencing someone else who's not on the forum.

the spreadsheet actually belongs to me...

Mike Trump aka kcmike

Welcome Johnny,

Most of the links for this spreadsheet are dead but I did find it HERE

It's contained in the 2nd post by Trucky1008

nice spreadsheet. If ya want to edit it to personalize for your use it is password protected, which is a good thing so ya don't accidentally screw up the structure and calculations. If you do want to personalize this one the password is "AABABBBBBBA]" without the quotes of course. Be sure to password protect after any edits but you don't have to enter a password; just password protect and leave the pw blank.

One question. The 2 worksheets I have say for 60 people, one meat, says 40 pounds of raw pork butts...this one says 30.5 pounds. Both 1/3 servings. SoEzzy's Catering Planner is one of the worksheets and the other is labeled BBQ Catering Workbook.
If I use the one posted here will I have enough pulled pork? If I use the other will I have to much?

you might check the 'Average Percent Meat Retained' amount on each as a comparison. The BBQ WB is preset to 64%, which some may think is a bit high. Check that number in the 2 spreadsheets. Also is there an difference in the serving size of the 2 spreadsheets, as the BBQ WB states 5 oz. when serving a single meat as you state.

For 60 people I would plan on using the 40 lb figure. I ran the numbers through the same BBQ Catering Workbook with same results. The problem I see is the workbook is set to achieve 65% meat retention after cooking. I ususlly get around 55%, so with a lower yield I'd need more than 30.5 lbs. The retention numbers can be changed to match your normal yields.

In the BBQ WB go to the bottom of the spreadsheet and adjust the number for the meat in the 'Meat Retention Calculator' to what you are accustomed to and that should take care that part of the equation.

Sorry I'm so late in responding...

The spreadsheets links are in fact dead now. My brother was hosting them for me and he lost his hosting account. I've tried hosting them on Google Docs, but it doesn't allow protected workbooks.

So, from now on just email me directly and I'll be happy to send you a copy. My email address is mike at oakridgebbq dot com.

Regarding the questions about the differences in figures between my spreadsheet and SoEzzy's... the spreadsheets are the same internally because he stole my proprietary code years ago and developed his own spreadsheet based directly off mine. However, he is using a different default meat retention figure, which creates a difference in raw meat calculations.

Anyone using my spreadsheet should FIRST review the meat retention values and adjust them to fit THEIR own cooking results. You can easily plug in one override value at the top of the spreadsheet. When you don't do this, you may receive inaccurate results for your cooking style.

Please feel free to holler with any other questions!

Thanks!
Mike
Oakridge BBQ LLC
http://www.oakridgebbq.com

email: mike at oakridgebbq dot com

Here is another update.

SoEzzy's Free BBQ Catering Planner v3.06
Redesigned by Yoder's Smoky Mountain Barbecue

CATERING PLANNER

The planner is in Microsoft Excel format. If you don't have Excel, we recommend using Calc, a free spreadsheet program that comes with OPEN OFFICE

Hello everyone! First post on here. I've been hosting the files that Mike Trump has made available for everyone to use and I've had to change hosting companies. So, some of you have noticed that the download links for the BBQ Catering Workbook, etc. haven't been working. Well, I'm happy to say I've got the files back up and available for you to download again. The new links are below. Thanks for your patience!

BBQ Catering Workbook v3: http://bit.ly/M1befW

BBQ Catering Workbook v3 (Metric): http://bit.ly/N4exnJ

--

Brad Trump
Kansas City, MO

Brad, New here and the links to the spreadsheet don't work for me.

quote:

Originally posted by ChefGeoff:
Brad, New here and the links to the spreadsheet don't work for me.

I moved the files to a dropbox. There shouldn't (hopefully) be any more issues with them.

BBQ Catering Workbook v3

Metric BBQ Catering Workbook v3

Thanks.

Brad T.

thanks, Bro!

Nice spreadsheets Brad

Any idea how many fried potato wedges are needed per 100 people?

I am doing a series of fund raisers for a group over the next few months with the first one being next week

The menu will be loin backs, baked beans, fried potato wedges, and cookies or cake for desert

In the planning stages this project started out small, but it seems to have grown legs and taken on a life of its own. I’m beginning to wonder if I bit off more than I can chew

quote:

Originally posted by Chef-Boy-Arnie:
Nice spreadsheets Brad

Any idea how many fried potato wedges are needed per 100 people?

I am doing a series of fund raisers for a group over the next few months with the first one being next week

The menu will be loin backs, baked beans, fried potato wedges, and cookies or cake for desert

In the planning stages this project started out small, but it seems to have grown legs and taken on a life of its own. I’m beginning to wonder if I bit off more than I can chew

Thanks! (They're actually my spreadsheets... I created them and my brother Brad is hosting them)

You're going to need quite a few potatoes. Plan on 1/4 to 1/3 cup per person. Not sure how much that equates to in pounds, so you'll need to figure that out before you purchase them.

Good luck!
Mike

Thanks for the reply Mike

I have 80 lbs to get ready so I'm thinking at 1/3 cup per serving I’ll only need 40-50 lbs prepped.
That should help me out a lot as I get ready for the crowd

I can't get these links to work. Have they been updated since the last post in this thread?

Never mind, they were in my download folder. Duh!

Those links are two years old, don't know if there is an updated version.

Anyone know of any updates?

Sorry to drag up a really old post, but I still get asked for copies of my BBQ Catering Workbook, and none of the old links work any more, so I have uploaded these spreadsheets to the cloud and these new links should work going forward.

BBQ Catering Workbook v3

BBQ Catering Workbook v3 - Metric

Thanks,
Mike Trump
President/CEO, Oakridge BBQ LLC
www.OakridgeBBQ.com