Sorry to cause such a fuss. I thought my question earlier today was a simple one.
How many pounds of Butts do I need to feed 60 people for lunch?
I can't find a calculator anywhere in the house and
It's been a long time since 10th grade math for me.
I got answers ranging from 25 to 45 pounds. (I'd rather have too much than not enough.)
So let's make it multiple choice...
40 lbs is a) way to much.
b) not enough.
c) just about right.
d) none of the above.
KISS method works good sometimes. :unsure:
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Comments
1. 60 people divided by 1/3lb meat per person = 20 lbs of cooked meat. If you expect 40% shrink, then you need to start with 33 lbs of raw meat
2. 60 people divided by 1/4lb meat per person = 15 lbs of cooked meat. With 40% shrink, you need to start with 25 lbs of raw meat.
3. Split the difference and you are aroudn 30 lbs of raw meat.
Sorry, just couldn't help myself.
So(btw, that computer you are on has a calculator):
7oz x's 60 = 420
420oz divided by 16 ounces per lb = 26.25lbs
26.25lbs x's 1.35(35% cook down for butts, more for shoulders) = 35.5.
SO, basically the answers you got, 25 and 40, are both right.....just the 25 is COOKED WEIGHT, but buy 35-40lbs.....depending on if you want a little extra.
Just don't want him to run out......if math is hard......figuring out how to deal with running out will really blow his GOV's mind. Kidding GOV.
Plus, figuring 7oz per person is easier than trying to figure what percentage will want a second sandwich and then doing a whole nother math equation, lol.
60 people ÷ 1.6 = 37.5 lbs raw.
2.4 works for me.
60 ÷ 2.4 = 25 lbs raw. I do have beans with that.
To answer your question and you being safe with no sides.
"c".
GG
If I were doing the cook, I would go with about 40 pounds of raw, bone-in butt.
60# with 60% yield = about 24# cooked, deboned meat.
At 3 sammies per pound, 24# will feed 72 people, allowing for some seconds and maybe a little left over?
Come back and tell us how those numbers work......they won't let you down.
C
Although a bone-in Butt is not listed, Table 1.1: Amounts of food A.P (as purchased) shows me a 20 to 25 lbs. range for boneless, with 25 lbs. being right for a group of drunken curlers
Comparing bone in and boneless rates on other roasts from the table and calculating the number to be feed upward from 50 to 60.....
I know, I know....Enough numbers already!!!
None the less...Running on that base, I would go with a minimum of 35 lbs. and would error on a bit higher side.
Soooo....It's "C".
1-12 pound brisket cooked should serve 15 to 20 people
1 - 6 pound pork butt should serve 12 to 15 people
1 - whole rack of ribs (not St Louis cut) figure 2 bones per
person so a full rack of 13 bones will feed 6 people
1 - St Luis cut rack of ribs figure 2 to 3 bones per person so it
will feed 5 to 6 people
1 - whole rack of pork baby back ribs figure 3 bones per person so
4 to 5 people
1 - whole smoked chicken will serve 2 to 4 people
1 - smoked ½ chicken will serve 1 to 2 people
1- smoked chicken quarter will serve 1 to 2 people
1 - smoked chicken breast will serve 1 to 2 people
For smoked fish figure about 6 oz per person
For smoked chicken wings figure about 4 to 5 wings per person
For a whole prime rib roast - 12 pounds figure 15 to 20 servings
1 pork tenderloin (weighs approx 1 ½ pounds) serves 3 to 4 people
1 pork loin (weighs approx 10 to 12 pounds) will serve 20 to 30
people
Note: these are approximate and will change depending on the sides
that you are going to be serving with the meats. These numbers
assume you will have 2 sides of potatoes and beans. You should
also have some kind of bread that you will be serving with this.
I agree with that, with two comments:
1. Leftovers are not a bad thing with pulled pork! :woohoo:
2. It makes a difference if you are talking bone-in or boneless.
My biggest cook was (4) +/-8lb butts and the intent was to produce at least 60 sammies. it did and that was close to 30 lbs- so go for 40 to be safe and maybe have some leftovers.
What type of bolts are you planning to use to raise the height of your second rack (or is it grate)? Zinc plated offer some advantages over galvanized, but also have some disadvantages. I can't remember any of them, but they do.
I pick C, but by now I am guessing you don't care about my choice.
Sorry, couldn't resist. Some of these threads are highly entertaining. Thanks for asking this. I bet your pork is gonna be good.
Here's 33 1/3 U.S. Pounds of pork butt, bone in on large BGE
pulled (bones and fat pockets removed)
link to result's post with yield of 15 #s after pulling with liberal sampling on my part
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=668360&catid=1
Thanks
1) you have large eaters
2) you do really good BBQ and therefore people will eat more than normal
3) you would be very embarrassed if you ran out
4) you want some left over for yourself
For 60 people, 30 pounds should do.