Company picnic help

Discussion in 'Catering & Large Group Gatherings' started by shooterrick, Aug 6, 2008.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    I have or I should say my smoker has been recruited with me along to cook at company picnic. Pot luck on the sides so all I need to worry about is the meat and sauces and condiments. I plan on butts, brisket, and dogs for the kids. Will be about 40 adults. I plan on doing the butts and brisket the day before and leaving foiled to put back on the smoker to warm up while I throw some dogs on the top rack. Is this the wrong approach?

    I have a large double roaster that is electric and figure I can keep it filled with the butt and brisket even though it is large. How many lbs of butt and brisket?

    Rick
     
  2. capt dan

    capt dan Master of the Pit OTBS Member

    sounds like the right approach to me. I would do 2 packers and 2 butts if it was me.
     
  3. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Rick, rule a thumb is a 1/4 pound a cooked meat per person. Now, that could be 10 pounds a cooked product fer the 40 folks. I did a ratio of 2/3rds pork ta 1/3rd brisket, however, the brisket was a huge success an I coulda used more. I think ta be safe, I would do bout 7 1/2 pounds a each allowin fer seconds an all. Allways better ta have to much then not enough. Couple nice 8 pounders a each should do ya fine.
     
  4. supervman

    supervman Smoking Fanatic

  5. dbryson

    dbryson Fire Starter

    Welcome to the club. Check out the thread suggested by supervman. I'm in a similar situation.
     
  6. lawdog

    lawdog Smoking Fanatic

    I would go 2 and 2 on th meat (anything leftover comes home with the cook and goes great in beans or enchiladas). Sounds like u have it all under control, keep us updated
     
  7. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    such a ditto here! for sure!!
     
  8. lcruzen

    lcruzen Master of the Pit OTBS Member

    I'd max out the budget for the meat and send left overs home with the attendees.
     
  9. Lcruzen is right on. My #1 rule: NEVER RUN OUT OF FOOD. I did the July 4th Neighborhood party for 275 and it was success with left overs. Here's a link to a spreadsheet I created to help with the figuring. Since you're only 40pp, this is probably more figurin' than you need. But heck, here you go.
    http://www.smokingmeatforums.com/for...ad.php?t=18826

    Good luck and have fun.
     

Share This Page