In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?


Rob

wrote:
In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?


Rob

Too many variables. Will there be side dishes? What is the make-up of the
group...ages, male vs. female?
Teenage girls (for example) will eat much less than the high school football
team.

Try he
http://www.ces.uga.edu/pubcd/b1039-w...ry%20Worksheet
You'll answer your questions, and some you haven't thought of yet.

By the way, are you talking about the whole shoulder (hard to find in most
retail stores that aren't specialty butcher stores/departments) or something
like a picnic (the lower part of the shoulder) or the butt (upper part of the
shoulder). The weight would be a good indicator.

BOB

wrote:
In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?

Plan for 6 to 8 ounces per person regardless of sides. Plan up to 25% to 30%
shrinkage of each shoulder, minimum. You can do the math from there.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

Dave Bugg wrote:

wrote:
In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?

Plan for 6 to 8 ounces per person regardless of sides. Plan up to 25% to 30%
shrinkage of each shoulder, minimum. You can do the math from there.

Is shrinkage a big factor up north where the ambient temps are
consistantly cooler than down south?

Seriously though, OP no a single shoulder is not enough. I'd do at
least two 13#ers and have chicken, beef or dogs for the ones that prefer
not having pork.

-CAL

Dave Bugg wrote:
wrote:
In my neck of the woods ordering a pork shoulder for the holidays
or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?

Plan for 6 to 8 ounces per person regardless of sides. Plan up to 25%
to 30%
shrinkage of each shoulder, minimum. You can do the math from there.

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/


Dave-
Thanks for the reply. Very valuable information from someone who has
already gone down this road. I don't know where this will lead but, it
will be interesting to see (and share).

One follow-up question: How long would you guess (an estimated range is
fine) it takes a shoulder to be done. (I know it's done when it's done
but, there has got to be some range based on experience.)

My sampling test at the employee craft & bake sale ('Q is a craft...is
it not?) led to several inquiries.
Everyone wants a pork shoulder. I'm calling the butcher today to find
out his price/lb and the size range. I guess my NB offset could be in
for a real good workout in the next few weeks.

Rob

Rob:

I just made pork butt for a gathering of 50 people last Friday for my wife's
legal team. They provided sides and desserts galore.

I think I got bad news, Rob. I cooked 4 butts. I didn't attend the lunch,
but my wife said she was about 20 minutes late and that the first aluminum
roaster pan containing 2 pulled butts was already empty. The last two butts
went for late arrivers, seconds, thirds and take-home plates.

I'd cook at least 3.

BTW, I really like to add some of my rub to the pulled meat and then spritz
some vinegar on. People inhale it.

I cooked these butts at about 235-260 for 16 hours. One thing about butts,
they sure can look overcooked when you first see them as they near doneness.
Those huge hunks of meat have transformed into blackend cinders, apparantly.
When you start pulling them you realize that they aren't overcooked at all.
All that fat makes them lusciously moist and very forgivable.

Good luck,
John in Austin

As the o.p. I think there is some confusion on this thread I.
Dunno what led to the mixup of (butt vs. shoulder) but, I do appreciate
everyone sharing there experience preparing Q' for a group.

" wrote:

As the o.p. I think there is some confusion on this thread I.
Dunno what led to the mixup of (butt vs. shoulder) but, I do appreciate
everyone sharing there experience preparing Q' for a group.

I don't mean to appear smug but you realize that a shoulder and a picnic
shoulder is different, right?

wrote in message
oups.com...
As the o.p. I think there is some confusion on this thread I.
Dunno what led to the mixup of (butt vs. shoulder)


er ah.....Rob....a Boston Butt is the upper shoulder of the pig. I know
it's counter-intuitive, but there you go.

Check this out.

http://www.askthemeatman.com/hog_cut...tive_chart.htm

John in Austin

On 7 Dec 2004 18:17:32 -0800, wrote:

In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?


Rob

I participated in a barbecue cook for about 50 people this past
summer. I cooked four six-pound shoulders. Another guy cooked up a
bunch of brisket and there were lots of side dishes. I'd guess I
provided about half the meat at the cookout. There was a little bit
remaining for leftovers.

If you are providing all the meat for your cookout, I don't think I'd
go in with less than about 30 pounds of shoulder and 35 to 40 would
probably be safer. I think this is broadly in agreement with Dave's
estimate.

wrote:

In my neck of the woods ordering a pork shoulder for the holidays or a
luncheon is the way to go. I've not done *any* catering up to this
point so my question is this: For 50 people would one pork shoulder
(with sides) be enough or two?


Rob



Not unless the pig in question is Hippo size! I've always calculated
1/2 lb of meat per person (before cooking) and usually end up with
leftovers. HOWEVER...Q is a whole different ballgame. People that like
Q will generally pig out. If it were me, I'd feel safer going with
30-40 pounds if you are the sole provider of protein.

BTW......On average, people eat more of a food that is consumed with the
hands than they do of food that is eaten with a fork or spoon.

Bubba

--
You wanna measure, or you wanna cook?

wrote:

One follow-up question: How long would you guess (an estimated range
is fine) it takes a shoulder to be done. (I know it's done when it's
done but, there has got to be some range based on experience.)

At an average temp of 240F, you can easily allot around 2 hours per pound.
190 to 200F degrees will be the range of the internal temp to shoot for.
Pork shoulder and butt are very forgiving.

My sampling test at the employee craft & bake sale ('Q is a craft...is
it not?) led to several inquiries.
Everyone wants a pork shoulder. I'm calling the butcher today to find
out his price/lb and the size range. I guess my NB offset could be in
for a real good workout in the next few weeks.

Be patient, and have fun, Rob. :-)

--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/

cl wrote:
" wrote:

As the o.p. I think there is some confusion on this thread I.
Dunno what led to the mixup of (butt vs. shoulder) but, I do
appreciate
everyone sharing there experience preparing Q' for a group.

I don't mean to appear smug but you realize that a shoulder and a
picnic
shoulder is different, right?

Oh, yeah CL. I know it's different. That was the reason for this
message you quoted. I think some others on the list might not be
familar with the cut or the terminology.

The picnic doesn't include the butt. The shoulder does and is
considered one of the primal cuts of meat.

Thanks again Dave. Especially at 9 pm when you might be needing some
rest?

I am having fun. It was pretty amazing (to me) for an IT guy to get a
number of compliments on the sample I had out.

With my associated costs (wood,lump,rub ingredients and the like) I am
at a considerably higher retail (per/lb) than local Q joints.

The only thing I am able to differentiate my product on is the quality
and care at which I produce the food.

I guess my price is my price and those willing will pay the difference.

Thanks again Dave. Especially at 9 pm when you might be needing some
rest?

I am having fun. It was pretty amazing (to me) for an IT guy to get a
number of compliments on the sample I had out.

With my associated costs (wood,lump,rub ingredients and the like) I am
at a considerably higher retail (per/lb) than local Q joints.

The only thing I am able to differentiate my product on is the quality
and care at which I produce the food.

I guess my price is my price and those willing will pay the difference.