How many ~9# butts would you guess would be needed to feed 50 people?
There will be 3 sides, and 4 deserts.
Thanks!
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John,
I always cook a half pound per person rounded off to a whole or three or four 9# butts. After shrinkage it will work out just right. Don't count the sides, but I have found that a good homemade bread with butter will cause more BBQ to be left over than otherwise. If there is any butt left over I vacuum pack and freeze it for another day.
And again, I don't know what type of eaters you will have. If it is your adult children, their friends and your grandchildren I would cook four 9# butts.
If adults, predominately women or old geezers, three 9# butts will do fine.
smokemullet
I always cook a half pound per person rounded off to a whole or three or four 9# butts. After shrinkage it will work out just right. Don't count the sides, but I have found that a good homemade bread with butter will cause more BBQ to be left over than otherwise. If there is any butt left over I vacuum pack and freeze it for another day.
And again, I don't know what type of eaters you will have. If it is your adult children, their friends and your grandchildren I would cook four 9# butts.
If adults, predominately women or old geezers, three 9# butts will do fine.smokemullet
Smokemullet.
My calculations would come up different, tell me what you think.
3 9 pounders would be 27 pounds. Butt shrinkage is pretty close to 50 percent sometimes even 60, but 50% is a good planning factor for me. that leaves 13.5 pounds for 50 people or about 4.6 oz per.
50 people need 25 pounds of meat (8oz per) With about 50% shrinkage in butts, you'll need 50 pounds of butt. 50 % shrinkage will give you the 25 pounds of butt.
You can adjust as needed for portion, depending on how close you want to be, percentage of women, children.
You can use sides to help if you think you'll be low.
Just my way of thinking.
Russ
My calculations would come up different, tell me what you think.
3 9 pounders would be 27 pounds. Butt shrinkage is pretty close to 50 percent sometimes even 60, but 50% is a good planning factor for me. that leaves 13.5 pounds for 50 people or about 4.6 oz per.
50 people need 25 pounds of meat (8oz per) With about 50% shrinkage in butts, you'll need 50 pounds of butt. 50 % shrinkage will give you the 25 pounds of butt.
You can adjust as needed for portion, depending on how close you want to be, percentage of women, children.
You can use sides to help if you think you'll be low.
Just my way of thinking.
Russ
Just my .02, but I work off a 40% shrinkage, which works out to about 2 1/2 sandwiches per pound of uncooked pork shoulder.(4 oz. of meat per sandwich.)If you live by the 50% shrinkage then you'll only get 2 sandwiches per pound. It depends on the pork you buy I guess.
I figure 2 sandwiches for big eaters (adults and teens) and 1 sandwich per small eaters (dainty women & small children.) Then I add a couple of pounds because I like left overs!
This formula was given to me by a forum member. I believe, and if I'm wrong I'm sorry, it was Prisonchef. Its been about a year ago and I couldn't find the thread. But whatever the case it has worked for me over the past year.
I figure 2 sandwiches for big eaters (adults and teens) and 1 sandwich per small eaters (dainty women & small children.) Then I add a couple of pounds because I like left overs!
This formula was given to me by a forum member. I believe, and if I'm wrong I'm sorry, it was Prisonchef. Its been about a year ago and I couldn't find the thread. But whatever the case it has worked for me over the past year.
Last year some of us weighed out yield from cooked butts for a couple of months.
They were different brands,sizes,some injected,some previusly frozen,all bone in.
Typically cooked to 195�and pulled very lean.
Over that period ,my yield was 46%.
Personally ,I'd cook the four butts and a few hotdogs for kids.
If you think they are eaters,a fifth butt is cheap insurance.
I'd have a minimum of 1/3 lb cooked meat per person.
36lbs raw, should yield about 50+ servings of 1/3 lb.
My team member Craig caters and he'd probably have a better answer.
One unexpected result we had last summer,during the lo carb diet craze, threw all guesstimates out the window.
The team cooked for a group from 8 to 80.
Some current athletes,spouses,kids.
We were serving ribs,pork,burgers,wings for meats.
Beans,slaw,buns,and a sweet dessert.
They skipped the buns,beans,slaw,dessert, and ate mostly meats.
Go figure.
They were different brands,sizes,some injected,some previusly frozen,all bone in.
Typically cooked to 195�and pulled very lean.
Over that period ,my yield was 46%.
Personally ,I'd cook the four butts and a few hotdogs for kids.
If you think they are eaters,a fifth butt is cheap insurance.
I'd have a minimum of 1/3 lb cooked meat per person.
36lbs raw, should yield about 50+ servings of 1/3 lb.
My team member Craig caters and he'd probably have a better answer.
One unexpected result we had last summer,during the lo carb diet craze, threw all guesstimates out the window.
The team cooked for a group from 8 to 80.
Some current athletes,spouses,kids.
We were serving ribs,pork,burgers,wings for meats.
Beans,slaw,buns,and a sweet dessert.
They skipped the buns,beans,slaw,dessert, and ate mostly meats.
Go figure.
smokin,
It doesn't hurt to be on the safe side and cook more than needed. I have never run out, but then my guest may have been too polite.
My Momma always said "Don't invite company to eat unless you have more to serve than you need." and "if you run out of the entree, go to the smokehouse and get the best country ham you have, slice it, fry it and make sure the biscuits are hot." 
smokemullet
It doesn't hurt to be on the safe side and cook more than needed. I have never run out, but then my guest may have been too polite.
My Momma always said "Don't invite company to eat unless you have more to serve than you need." and "if you run out of the entree, go to the smokehouse and get the best country ham you have, slice it, fry it and make sure the biscuits are hot." smokemullet
Somebody told me this and it has worked well for me every time:
1 pork butt = 15 servings
1 brisket = 18 - 20 servings
1 chicken = 8 servings
Sides, figure 1 cup per person total
- 1/2 cup beans
- 1/2 cup other (slaw, salad, etc)
1 gallon sauce feeds 100 people
1 pork butt = 15 servings
1 brisket = 18 - 20 servings
1 chicken = 8 servings
Sides, figure 1 cup per person total
- 1/2 cup beans
- 1/2 cup other (slaw, salad, etc)
1 gallon sauce feeds 100 people