Pigs On The Wing BBQ
Master Chef
Big Mike just about nailed it! That's why I always add a extra piece of meat to a cater cook. Sure you can be fooled by a butt or brisket on a cater. Whole hog is worse. People think well I have 100 people so I need a 100 pound hog. Then you tell them it's less than 50% yield and they don't understand. (uneducated public) I have never been short on product. (never will be) Thanks for confirming my scale weights too Big Mike. Funny how ribs are sold as a slab or bone's, and not weight? Why is that? Makes no sense to me. But that's barbecue.