Feb 15, 2009 #1 Hillbilly1 Sous Chef Joined Nov 23, 2008 Messages 724 Location A Hollar in Northern Iowa http://www.bettycrocker.com/how-to/char ... -Guide.htm Ifin yer wonderin how much ya need ta feed a group, this chart might hep!
http://www.bettycrocker.com/how-to/char ... -Guide.htm Ifin yer wonderin how much ya need ta feed a group, this chart might hep!
Feb 15, 2009 #2 Pigs On The Wing BBQ Master Chef Joined Apr 29, 2005 Messages 6,922 Location Akron New York Cool handy site. Thanks Pigs
Feb 15, 2009 #3 D dollarbill Head Chef Joined Apr 7, 2008 Messages 2,416 Location Colorado Devils advocate here.........would the meat/ poultry section still work out if thats a "dry" weight and not a "cooked" weight? :?
Devils advocate here.........would the meat/ poultry section still work out if thats a "dry" weight and not a "cooked" weight? :?
Feb 15, 2009 #4 OP OP Hillbilly1 Sous Chef Joined Nov 23, 2008 Messages 724 Location A Hollar in Northern Iowa I imagine ya gonna wanna compensate fer the percentage of loss due ta cookin, It's a guideline, yall gonna wanna adjust ta the folk yer feedin. It should get ya inta the ball park.
I imagine ya gonna wanna compensate fer the percentage of loss due ta cookin, It's a guideline, yall gonna wanna adjust ta the folk yer feedin. It should get ya inta the ball park.