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You have to judge your crowd of football players,little ol' ladies and kids.

Better to have extra to send doggy bags,sell,freeze,etc.

The bone in butts will yield about 50%,so you can multiply the raw weight of the butts by two to get the number of four oz. sandwiches.

You apparently are cooking packer trim ,which you can also figure about 50%loss in weight.

The Cookshack probably gives you a few % less loss than some other cookers.

If you are only cooking your pork to the slicing or chopping temperature,you will get less loss.

This is a repost by Dave Klose of Elizabeth Lumpkin of Boss Hawg's in Topeka,KS.

You might find some other helpful info for your cook.

Posted by dk on April 03, 2003 at 16:56:14:

In Reply to: How much to cook? posted by Bone Daddy on April 03, 2003 at 12:55:50:

These measurements are weight after cooked.
groups of 100-300 Figure on 1/2 cup of beans and 1/2 cup of your second side per person. If you're doing 3 sides, figure on 1/3 cup per person per side. In other words, a total of 1 cup per person of sides. Figure one gallon of bbq sauce per hundred people. On meat, figure 3 oz. and one bun per person for a light meal, 4 oz. and 1 1/2 buns per person for a regular meal, 5 oz. and 2 buns per person for a heavy meal. If you're feeding just ribs for the meat, figure 1/3 to 1/2 slab per person (that's for REALLY meaty ribs, like a top quality 1.75-2.0 lb. babyback, more if you're using a less meaty rib). If it's ribs in combo with other meats, figure 1/4 slab per person and 3 oz. sliced meats and one bun per person. The size of the plates you use will definitely affect how much people will eat. We use a 7 1/2 inch plate for light meals, a 9 inch plate for medium meals, and a 10 1/4 inch plate for heavy meals. Put your side dishes at the beginning of the buffet line, your buns and sliced meats in the middle. Put your ribs at the end of the buffet line. This keeps those retired football player types from coming through the line and taking a whole slab of ribs which would cause you to run out before everyone gets a chance to eat. We have our servers say "Brisket ma'am?" and "Baked Beans sir?" to make sure we don't load up someone with something they don't like. With ribs we say "Do you care for ribs?" Depending on the enthusiasm expressed for ribs, we will put 1 or 2 on the plate. If they are wildly enthusiastic about ribs, we put 3 on their plate. We always say "come back for more, there's plenty!" To figure out how much to charge, take your raw food costs and multiply by 4. That will cover your labor, your overhead, your utilities, your wood, your charcoal, your insurance, soap for the dishes, etc., and leave you with a 10-18% profit margin, depending on how carefully you manage your labor force and your other resources. Best advice for feeding the public is to never ever reduce the quality of your product. Let some other guy try to be the cheapest caterer in town: your reputation should be for the best food
Hope this helps a little.

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