Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

First time cooking for a large group-

Bentgrass
Bentgrass Posts: 443
in EggHead Forum
Next month we are having a 90th birthday party for my mother.  My task is making pulled pork for around a hundred people.  How much should I figure on making ?  I do have a food saver so I will be able to use that.   Any advice is highly appreciated!
  1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
· Share on FacebookShare on Twitter

Comments

  • hoosier_egger
    hoosier_egger Posts: 6,728
    I plan for 1/2lb of meat per person with an expected loss of 35% of pre-cooked weight.

    For instance, I would cook 8 8lb butts if I were doing this.

    What size egg(s). Vacuum pack and reheating would be best if you're using a large egg.

    Someone will chime in with more experience when it comes to large scale cooks soon
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,424
    Depends on how many other proteins , how many adults. , self serve ?...you can go from .25 to .5 lbs per oerson post cook....in my experience , 90 people 3 double packs is plenty especially if you serve ...self serve is a lot of waste, if other proteins probably less ....pork is cheap
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • jeffc5227
    jeffc5227 Posts: 131
    I just did pulled pork for my grandma's 90th birthday but it wasn't for near as many people. Start early is my best advice maybe just put smoke on them and finish in the oven and just keep rotating them.
    · Share on FacebookShare on Twitter
  • Bentgrass
    Bentgrass Posts: 443
    I have a large egg and should be able to get 4 butts on at a time.   3 for sure.   Would like to wait as long as possible but if the weather looks ugly, I will plan accordingly.  Will be having potatoe salad and one other side and of course, cake!  Will be mostly a 60 and older crowd...
    1. Bettendorf, Ia with lots of time in Chattanooga, Tn.  LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,424
    PP freezes and reheats great I pre cook for large crowds all the time, I'd cook in the next week or two and get it out of the way 
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Do them week ahead of time and freeze. Reheat is easy and stresses go away...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter

Categories