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Advice needed for big cook
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Skrullb
Posts: 666
I’ve been tasked with cooking some pork for a picnic at my wife’s school. She’s thinking around 100 people, so my question is: how many hurts will I need for that? They’re doing hot dogs and burgers too, so I was thinking 3 butts and when it’s gone, it’s gone. I’ve never cooked for that many people so I have no concept of how much I’ll need. Thanks in advance
I'm in Fredericksburg, VA, and I have an XL and a medium.
Comments
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Depends on how big the Butts are...I figure 1/2 pound per person, pretty safe, you may want to consider doing a Chuck roll as well, the come in 20- 30 pounds and is an easy cookVisalia, Ca @lkapigian
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Are you making pulled pork sandwiches? If so figure 4 oz servings per sandwich you need 25# of finished pork to yield 100 servings. Figure 50% yield so 50# of raw. Butts average 8# so you need 6 -7 butts. Your math may vary.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:Are you making pulled pork sandwiches? If so figure 4 oz servings per sandwich you need 25# of finished pork to yield 100 servings. Figure 50% yield so 50# of raw. Butts average 8# so you need 6 -7 butts. Your math may vary.I'm in Fredericksburg, VA, and I have an XL and a medium.
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It's going to be a challenge cooking all that on a medium. I hope you have a larger egg~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:It's going to be a challenge cooking all that on a medium. I hope you have a larger eggI'm in Fredericksburg, VA, and I have an XL and a medium.
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Skrullb said:ColtsFan said:It's going to be a challenge cooking all that on a medium. I hope you have a larger egg~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:I'm in Fredericksburg, VA, and I have an XL and a medium.
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Skrullb said:I’ve been tasked with cooking some pork for a picnic at my wife’s school... so I was thinking 3 butts and when it’s gone, it’s gone. I’ve never cooked for that many people so I have no concept of how much I’ll need. Thanks in advance
- Don’t jam yourself on your schedule - A loaded egg will likely cook slower than you are used to, and butts will easily hold in coolers for hours
- I would follow your instinct, and cook as much as you are comfortable in one shot, and when its gone its gone
- I would not just hand them off - if you do, they will get pulled too soon, dry out and get dunked in sauce. If I were you, I would volunteer to work that table, at least until you get everyone to serve it how you want it served
- Pull at the last minute, one at a time - better both for quality and food safety
- I would also prep appropriate condiments (vinegar sauce, mustard sauce, something tomatoy and sweet if you don’t like your own pulled pork, pickle some onions), and outsource the bread
In short, you’re wife must like your food and wants to show you off (or just get you out of her hair). Don’t let someone else screw up the dish(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
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20stone said:Skrullb said:I’ve been tasked with cooking some pork for a picnic at my wife’s school... so I was thinking 3 butts and when it’s gone, it’s gone. I’ve never cooked for that many people so I have no concept of how much I’ll need. Thanks in advance
- Don’t jam yourself on your schedule - A loaded egg will likely cook slower than you are used to, and butts will easily hold in coolers for hours
- I would follow your instinct, and cook as much as you are comfortable in one shot, and when its gone its gone
- I would not just hand them off - if you do, they will get pulled too soon, dry out and get dunked in sauce. If I were you, I would volunteer to work that table, at least until you get everyone to serve it how you want it served
- Pull at the last minute, one at a time - better both for qualit and food safety
- I would also prep appropriate condiments (vinegar sauce, mustard sauce, something tomatoy and sweet if you don’t like your own pulled pork, pickle some onions), and outsource the bread
In short, you’re wife must like your food and wants to show you off ;or just get you out of her hair). Don’t let someone else screw up the dishI'm in Fredericksburg, VA, and I have an XL and a medium. -
20stone said:Skrullb said:I’ve been tasked with cooking some pork for a picnic at my wife’s school... so I was thinking 3 butts and when it’s gone, it’s gone. I’ve never cooked for that many people so I have no concept of how much I’ll need. Thanks in advance
- ...and outsource the bread
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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