pulled pork sandwiches for 50

[BluzQue]

How many 9lb. to 10lb. Boston Butts needed to make pulled pork sammies for 50?

Thanks

8)

 

[Old Dave]

Three (3)

Dave

 

[Hillbilly1]

I figure on loosin 50% a the raw product. So 50 1/4 lb sammies needs 12 1/2 pounds a cooked meat er 25 pounds a raw butts. Know, that be one sammie per person, how many sammies ya wan't? I always add another 10% just ta be safe.

 

[BluzQue]

I figure on loosin 50% a the raw product. So 50 1/4 lb sammies needs 12 1/2 pounds a cooked meat er 25 pounds a raw butts. Know, that be one sammie per person, how many sammies ya wan't? I always add another 10% just ta be safe.

50 sammies 8)

 

[Hillbilly1]

Personally, I'd do bout 16+ pounds just ta be safe. Ya can always freeze the leftovers! So, bout 3 heavy butts will get ya what ya need.

 

[BluzQue]

Thanks much Hillbilly & Old Dave

8)

 

[Pigs On The Wing BBQ]

Well hold on here, are you making the sammies? Or just going to have a hotel pan out there so they can serve themselves. Whole different deal if you just chuck a pan out there!

Pigs

 

[BluzQue]

I'm making them Pigs

 

[Captain Morgan]

yep, self servers will throw bout 3/4 pound of meat on there.

 

[Pigs On The Wing BBQ]

This is what I used on cheap burger buns.
http://bigtray.com/abc-disher-47140-sku ... 18890.html
Made quick work of cranking them out! (I have four of them) No guess work, a scale tells you how much a hotel pan weighs, portion control is key.
I always sauced before serving, bumps up the weight, and your not spending a ton of money on GALLONS of sauce as the folk around here like to use when a pump gallon of sauce is out there. Get a few bottles of hot sauce and stash them. Anyone asks for more sauce Just, just tell them that's all ya got. Sure, some will use it, but it makes them beat feet so you can sell out. I kept a few extra bottles of sauce (hidden) on cater jobs. If they ask, hand them the bottle. Put a gallon out? Nope, they would hammer it dry. :roll:

Pigs

 

[BluzQue]

This is what I used on cheap burger buns.
http://bigtray.com/abc-disher-47140-sku ... 18890.html
Made quick work of cranking them out! (I have four of them) No guess work, a scale tells you how much a hotel pan weighs, portion control is key.
I always sauced before serving, bumps up the weight, and your not spending a ton of money on GALLONS of sauce as the folk around here like to use when a pump gallon of sauce is out there. Get a few bottles of hot sauce and stash them. Anyone asks for more sauce Just, just tell them that's all ya got. Sure, some will use it, but it makes them beat feet so you can sell out. I kept a few extra bottles of sauce (hidden) on cater jobs. If they ask, hand them the bottle. Put a gallon out? Nope, they would hammer it dry. :roll:

Pigs

Great idea (server scoop) Pigs That is a definite keeper. Thanks much

8)

 

[Hillbilly1]

Yup, got them (similar) to pigs, work great, mine don't have the thumb thingie but same idear.

That way everbody gets the same size sammie an ya don't have to worry bout somebody eatin for on one bun!

 

[DJ]

This is a link to a very handy catering planner. Free and easy to use/download.
dj
http://www.bbq-review.com/forum/viewtopic.php?t=10

 

[BluzQue]

Thanks much DJ

8)

 

[Bobberqer]

is this a catering gig, or for friends?

avg pork butt will give you anywhere from 12-15 sammys...

so 3, for a catering gig is cutting it kind of close, and you will have to "skimp" on the last few sammys

for friends, tell them to be happy with less than 4 oz sammys

I'd do 4, for either crowd, and keep the rest if it is a catering gig, or let the friends have what left over for seconds

 

[BluzQue]

Thanks Bobberger It's for a small catering job.
4 oz. sammies sound good for me.

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