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Post by smokey on Oct 24, 2014 16:07:11 GMT 10
Ive just been asked to cater a 21st birthday for 50 people.
I don't need to be there just cook it for them to pick up. ( Wifes bosses daughter)
They want the USA slider thing and know about my pulled pork and brisket.
So, I'm thinking wet wheight brisket of 6 - 7 kg and a pork shoulder of 6 kg, bigger if I can.
As well as some chickens.
How many chooks do you reckon I need?
I should end up with 8-9 kg cooked meat and at say 180gm PP that feeds around 45 on sliders.
I can do both brisket and pork on the GMG and probably up to six chooks on the WSM
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Post by captaincook on Oct 24, 2014 18:03:29 GMT 10
I helped with a 21st a while back. The oldies ate some food about 9 pm but the young ones were too busy standing around talking and drinking they didnt eat much until about 12 - 1 am They demolished 5 Kg of chicken wings pieces there were about 65 young ones and there were about 160 - wing pieces. It is so hard to guess what they will do. On the summit using the foil and trivet method you should be able to fit about 60 wingettes at a time use the grill rack out of your oven or a shelf for a trivet sit it on 4 balls of foil. work on 2 wingettes per person, do half honey and soy and half a BBQ and Sweet Chilli sauce mixture.
Cheers
Phil
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Post by shayneh2006 on Oct 25, 2014 5:06:06 GMT 10
I would cook more than what ypu think is required.
Its better to have more than not enough.
Whats left over, will surely be consumed the morning after, as they rise with cracking headaches (seen this a million times),,,,,, not too mention doggie bags to take home.
Shayne
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Post by Southern Thunder on Oct 25, 2014 10:43:31 GMT 10
I wouldn't even think about trying to cook for that many people. At least not unless I was getting paid, which I hope you are or are least going to get in your boss's good graces for doing this. I don't honestly know how many extra cooks you would need, it depends on if you're just cooking or also serving it up but without knowing that I'd say at least two or three. Some of them I've made and most I haven't but here are some recipes for USA style sliders and I have NEVER gotten a recipe from either one that didn't turn out delicious. emerils.com/search/site/slidersthepioneerwoman.com/cooking/?s=slidersLet me know if you need any tips from an American perspective and I'll do what I can to help you out. Jamie |
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Post by Southern Thunder on Oct 25, 2014 10:49:33 GMT 10
I'd just add that a whole turkey on the BBQ, covered with rub and slowly smoked is another idea.
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Post by smokey on Oct 25, 2014 11:29:41 GMT 10
Thanks for the offer,
All I have to do is cook it. Shred/slice it and pack in foil trays and make a few BBQ sauces. They will come pick it up.
Ive decided they are better off getting charcoal chooks from there local chook shop.
Ive no problem cooking for fifty and they will certainly more than cover my cost.
They will supply their own salads and buns etc so it's no big deal for me.
It will cost them around $150-$180
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Post by chrisg on Oct 26, 2014 16:45:08 GMT 10
 Heading out beyond the max number that I've ever cooked for, that would be about 35 but really it's all about prep - get organised and with low and slow you have plenty of time for sauces and such. The busy bit is going to be traying it all up I guess Good idea to let the chooks come from the shop though for party food it's just not worth your extra effort. Cheers |
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Post by smokey on Oct 26, 2014 17:25:50 GMT 10
Yeh, I'm glad you see it that way, at $12 a chook I can't beat or better it. And as Phil said, The kids could do anything. This family are local with aboriginal decent and everything evolves around food and family much like Europeans so I'm sure when the adults say it's time to eat, they will. Its been a few months or more since I've done a brisket so last nights effort was good to get my eye back in. Spoke to the lady today and their family are also bringing in food so they will be sweet. Gotta love aunts and uncles  |
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Post by chrisg on Oct 26, 2014 19:00:03 GMT 10
Heh, We have a local chook guy who supplies to most of the charcoal chicken places around the area. I'm not proud, often buy one of his, they are damned good when life gets busy and at $10 per I could not really buy a bird and cook it for the money, great for cold chicken salads I have the interesting situation of being the oldest male of a very big extended family but don't live near them. When I visit there is just always a major family get together, meet the new rugrats etc. I don't think anyone ever really makes a conscious decision about catering, everyone just brings something. For logistical reasons we usually take over a hall near my mother's place and she ends up with enough left overs to last a week My aboriginal friends - now that can be one major, major feast, brilliant, although my doc may have a different opinion, damn, those guys can cook Cheers |
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Post by Southern Thunder on Oct 27, 2014 10:08:41 GMT 10
I've worked in commercial kitchens and cooked for hundreds of people a day but the most I've ever cooked for on my own is around 20.
But again, should you have any problems, I'm willing to at least offer up some suggestions.
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Post by bill44 on Oct 27, 2014 11:22:10 GMT 10
20 is a dream, we have at least 35 for Xmas lunch every year, and I'm 70yo.
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Post by Southern Thunder on Oct 28, 2014 6:24:10 GMT 10
Hats off to you for being able to do that especially given you aren't a spring chicken.
I'm starting to feel my age and I haven't hit 40 yet.
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Post by bill44 on Oct 28, 2014 7:38:53 GMT 10
Having lived my life on the "Slide into hell screaming What A Ride" principle, I must admit that the spring in the chicken is fairly rusty, but it isn't broken yet.
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Post by smokey on Dec 18, 2014 10:26:20 GMT 10
11 KG of collar butts. All six of them. I decided it was better value at $8.90 per kg to go with the neck rather than $7.90 kg for whole blade in and skin on Boston butts. These get put on the smoker on Boxing Day. Im also thinking I'll use the WSM with Apple chunks as I really want to get a deap smoke ring. Unless I can come up with a make shift tube smoker I might still use the GMG pellet grill  |
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Post by smokey on Dec 26, 2014 17:18:00 GMT 10
It started today, I made up a litre of bbq sauce today and the butts go on late tonight using the GMG program. The sauce I made was a variation from an old Smokin Oakies basic loose sauce although I changed it way past the original. However the original gives a good indication of amount of basic ingreedient. Pics tomorrow as Im working here  Also sauce recipe is probably deserving to be placed in the recipe section. Info as it comes. |
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