BBQ Catering Spreadsheet

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

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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