Looking to host a large event for 120. Going to cook prime rib and have a couple of questions.
1. Cost will be dinner for $35. What weight of slice should I serve?
2. Thinking of using my La Caja China to do this. Anyone else done a large scale cook of prime rib in one of those?
Thank you.
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You obviously will have a lot of costs you haven't specified, which would ultimately determine your per serving charge (or be determined by it, if it is really fixed at $35), Have you thought through all your costs (product, labor, serving costs, venue, cleanup, etc? Really hard to answer your first question without those numbers. Could be serve 8 oz, could be you can't afford it. Any way I'm thinking you need around 40 - 50 lbs of prime rib. I don't know what current wholesale is, but retail for the good stuff (choice angus) is around $14 a pound.
No idea what your La Caja China can hold, but from the ones I've seen, that amount isn't going to work. Maybe others have better, more professional opinions.
With a cost of $35 per person for geometry dash meltdown, you need to calculate the weight of beef ribs to suit your budget and number of participants. On average, each person will eat about 0.5 - 0.75 pounds (about 225 - 340 grams) of beef ribs if beef ribs are the main dish.
Calculation for 120 people:
However, because part of the beef ribs may be lost during the cooking process, you should budget an extra 10-15% to ensure there is enough for everyone. Therefore, you can consider buying 70 to 100 pounds (about 31.8 to 45.4 kg) of beef ribs to ensure enough for the party.
Best regard,
Thank you for the information. Regarding venue and assistance, it is our personal lodge and assistance is volunteers so i am at a $0 cost for that. So if i were to charge $35/plate, a 0.5lb slice would be a resonable value for diner?
I see prime rib dinners going from $30 to $45 for 12 oz.
And even up to $65 to $75 at high end places.
Yep, and they let you choose rare, med rare, or med well. This sounds like an event where the quality of the food is not first priority.
https://forum.cookshack.com/to...6#728953967847686746
Quality is a priority at all of my events despite your ill formed opinion. This is a charity event not a restaurant. I was asking for advise on two questions above. Obviously you have nothing to contribute.
Sorry, didn't mean to offend, I was replying to a comment from mountainman. I think your questions and search for advice are not the right fit for this forum, which is mostly focused on Cookshack smokers and BBQ, both home cooked, and, for some here, competition cooking. Not many large event caterers here, I'm guessing. Good luck with your search and your event.
Sorry, just trying to help with weight and cost.....
@Lynne T posted:https://forum.cookshack.com/to...6#728953967847686746
Quality is a priority at all of my events despite your ill formed opinion. This is a charity event not a restaurant. I was asking for advise on two questions above. Obviously you have nothing to contribute.
There is no need to be snippy. This is a friendly forum, dedicated to Cookshack users. If you do not like what you see and read, please find another site.
