I just bought a 360 cookshack and going to feed my church ribs. Total coming will be 220 would like to know how much ribs per person. I will also have sides coleslaw, beans extra. Is there a portion guide per person?
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In most restaurants , an average serving is 1/2 a slab. depending on you budget I think it would be safe to use 11/2 slabs per person.
Load them up with sides that are filling like potatoe salad , and maybe serve something like cornbread or bisquits.
for slaw ,potatoe salad ect figure on a pint each for 3-5 adults. Hope this helps , maybe one of the catering members will help ypou out as well
360 Big unit!
Load them up with sides that are filling like potatoe salad , and maybe serve something like cornbread or bisquits.
for slaw ,potatoe salad ect figure on a pint each for 3-5 adults. Hope this helps , maybe one of the catering members will help ypou out as well
360 Big unit!
I'm not a big-time pro like some of the others, but I've done about a dozen catering jobs, including one at a church...
I used to work on a half slab of baby backs per person, but that has proven to be too much on average... I would tell you to think about 4 bones (or 1/3 rack) pp of baby backs. Now, spares (e.g. St. Louis trim) have more meat on the bones, and you might do with about 3 bones pp. Sounds light, but I'm telling you: there are more ladies out there who will have 1 or 2 pcs than there are pigs like me who will have a full rack
On the sides, think about 3 oz of cole slaw, 4 oz of pot salad or beans pp. My experience, anyway.
BTW, ribs are relatively costly... pulled pork is always a hit, plus it is cheaper, plus (a big plus): you can prepare it in advance, pull and sauce it, then refrigerate it in chafing pans. Just heat up for an hour in the oven beforehand. Let's see... I get about 1.5 butts (ave. 5 lb butts) per half tray, or 3 butts to fill a full chafer tray. A full tray will make a good 30-40 sandwiches... or more.
There was a great site on figuring amounts for catering... here it is:
http://www.ces.uga.edu/pubcd/b1039-w.html
check the chart on BBQ requirements: meat, near the bottom for amounts.
I used to work on a half slab of baby backs per person, but that has proven to be too much on average... I would tell you to think about 4 bones (or 1/3 rack) pp of baby backs. Now, spares (e.g. St. Louis trim) have more meat on the bones, and you might do with about 3 bones pp. Sounds light, but I'm telling you: there are more ladies out there who will have 1 or 2 pcs than there are pigs like me who will have a full rack
On the sides, think about 3 oz of cole slaw, 4 oz of pot salad or beans pp. My experience, anyway.
BTW, ribs are relatively costly... pulled pork is always a hit, plus it is cheaper, plus (a big plus): you can prepare it in advance, pull and sauce it, then refrigerate it in chafing pans. Just heat up for an hour in the oven beforehand. Let's see... I get about 1.5 butts (ave. 5 lb butts) per half tray, or 3 butts to fill a full chafer tray. A full tray will make a good 30-40 sandwiches... or more.
There was a great site on figuring amounts for catering... here it is:
http://www.ces.uga.edu/pubcd/b1039-w.html
check the chart on BBQ requirements: meat, near the bottom for amounts.
Thanks for the information. Very Helpful. My intentions in the future is to open a BBQ in Washington St.I'm going to do it right and I will need alot of input. My goal is to be the best in service and quality. I enjoy seeing people being happy eating my food. It's like a drug to me when they are chowing down. Again thanks for your input.
John
John
I would also think about your costs and margins.
I agree with Nu to Q. Put more sides out for them to eat and fill them up on them instead of a large amount of ribs. Look into some of the foodservice companies and reduce your costs. You want to make some money, so look at your costs vs. time, effort, etc. And don't have a lot of waste.
Does it have to be ribs? How about other things like pork butts to make sandwiches (you know bread fills 'em up) and it will reheat better than ribs, in case you're stuck with overage.
Go with spares and if you want, don't trim them down to St. Louis, just leave them "big" and they'll start filling up with their eyes.
Smokin'
I agree with Nu to Q. Put more sides out for them to eat and fill them up on them instead of a large amount of ribs. Look into some of the foodservice companies and reduce your costs. You want to make some money, so look at your costs vs. time, effort, etc. And don't have a lot of waste.
Does it have to be ribs? How about other things like pork butts to make sandwiches (you know bread fills 'em up) and it will reheat better than ribs, in case you're stuck with overage.
Go with spares and if you want, don't trim them down to St. Louis, just leave them "big" and they'll start filling up with their eyes.
Smokin'