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How much pulled pork per person?
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hondabbq
Posts: 1,980
I am doing a staff BBQ in June and need to feed about 40 adults. Age range is 25- 55 men and women. I know when I have had buddies over and we eat till we explode but that wont be the case here. Also when my buddies come over I am just cooking to cook and what ever is left over ( I always plan for it) I just cryo and freeze. I haven't done a planned amount for a set number of people. My wife and I can finish off 1 lb for dinner so I was thinking 8 oz per person. there will be potatoes. corn and a couple salads, dessert, and booze. 35 pounds raw to finish with 21 cooked.
Comments
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count on at least 1/3 pound per person
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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Will @SGH be there? Then pump up the count, otherwise 1/3 lb per person is a good guide
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
figure 3/4 pound per person precook weight. This will net you about 6-7oz per person finished product. This should be more than enough with all the sides. If you feel like that may not be adiquite then bump it up.XL BGE, KJ classic, Joe Jr, UDS x2
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Your calculations sound correct to me as that is what I have heard as well is a 40% loss during cooking. With 1/2 lb serving I think you will have more than enough but I am like you and would rather err on the high side.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Rule of thumb is number of people/2.4=pounds of raw pork butt/shoulder. In your case, 16.6 # total. I would do 2 9# butts or so.
They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Well started off with 4x 8 lbs, 32 lbs total and finished with 16 lbs. I cooked these a little closer to turbo temps (275-300) rather than my normal 250 ish. I think this created a larger weight loss in final product. I have done it several times before and attributed a standard 40% weight loss.
This still comes out to 6 oz per person plus the sides etc.
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