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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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cooking for a crowd - portion size

Boilermaker BenBoilermaker Ben Posts: 1,956
edited November -1 in EggHead Forum
My father just retired, and we're throwing him a party in a couple weeks. I'm in charge of providing the bbq and the slaw. There are 30 people attending, so at 1/3 lb per person, that puts me at two 8lb butts. I'll be doing three. ;) Why not, right?

Anyway, my question for you partiers and caterers out there is, how do you determine side dish sizes for a party? The sides will be baked beans, potato salad and slaw. Any idea how much slaw to make?


  • 3/4 cup, 3/4 cup and 1/2 cup. In that order
  • Great, now what's the bulk density of slaw? :laugh:

    Kidding. Thanks for the help...I was hoping you'd chime in.
  • Creamy or vinegar :woohoo:

    Seriously go to you local grocer and get two or three large packages of shredded cabbage (Slaw mix). x

    If you have access to Sam's Club they usually carry really large bags of shredded cabbage. One of those should be enough.

    Of the 30 people maybe half will eat it. Running out of slaw is not a game stopper.
  • Sadly, creamy. I'm a vinegar guy, but the man of the hour prefers mayo-based.

    The goal here is to use up some of the cabbage in the garden. Looks like one of the larger heads of green cabbage, and maybe a small head of red cabbage.
  • That should do it.. 8" head or 2
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