Ok, I might need some help with the calculations for this one. :o
I've been tasked to smoke turkey and brisket for an Alumni Weekend fundraiser at MrsSTC's school. The target headcount is 100, but I'm going to plan.purchase for 120. (plenty of leftovers that way)
Smoked/cooked in advance. Then sliced/shredded for dollar roll sized sandwiches to be served hot.
There will be lots of other 'finger' foods as well. This is more of a drinks/appetizers/drinks/more drinks function - not a formal sit down meal.
Briskets will be 'pulled'. (cook to 205, cool, and shred) Maybe I'll do some burnt ends as well, just to add one more meaty thing to nibble on.
The (frozen) turkey breasts I get are in the 8-9 pound range. I can get packer briskets from Sam's.
Now the $1000 question... How much of each to get?
TIA,
STC.
Do you know the makeup of the 100 ?
Mostly men, mostly women - about even.
I would say that the women would gravitate toward the Turkey, the Men toward brisket...
As the guy in "Jaws" says, "you're going to need a bigger boat". I hope Hal's Stump gets there soon! ;)
Quote from: FLBentRider on February 26, 2010, 07:18:39 AM
Do you know the makeup of the 100 ?
Mostly men, mostly women - about even.
I would say that the women would gravitate toward the Turkey, the Men toward brisket...
I'd guess it will be a 50/50 mix. (figuring most of these people will bring their spouse) That's what I was thinking as well - the dainty eaters will go for the turkey, the carnivores will go for the beef.
Quote from: KyNola on February 26, 2010, 07:20:02 AM
As the guy in "Jaws" says, "you're going to need a bigger boat". I hope Hal's Stump gets there soon! ;)
Unfortunately, it might arrive that very week. Not really enough time to get it broken/dialed in. I'd hate to load a hundred bucks worth of brisket it in overnight, and then have a "WHOOPS".
I'll definitely have my Traeger/Bradley working overtime in the 2 weeks leading up to this!
Buddy, that is a real project. Will be looking forward to the progress reports on this one.
Quote from: squirtthecat on February 26, 2010, 07:23:09 AM
Quote from: FLBentRider on February 26, 2010, 07:18:39 AM
Do you know the makeup of the 100 ?
Mostly men, mostly women - about even.
I would say that the women would gravitate toward the Turkey, the Men toward brisket...
I'd guess it will be a 50/50 mix. (figuring most of these people will bring their spouse) That's what I was thinking as well - the dainty eaters will go for the turkey, the carnivores will go for the beef.
So thinking(typing) out loud here...
60 women - consume 0.25 lb each = 15lb cooked weight, raw weight ~.33lb each = 19.8lbs of turkey
60 Men consume .50lb each = 30lb cooked weight, raw weight 1lb each = 60lb brisket.
I was talking with my foodservice connection (the lady that runs our office cafeteria), and she plans things people-per-protein-pound.
To have plenty of food, she said to plan for 3 people per pound of meat. Even 4 per pound would be fine, but with a mix of turkey & beef, some people might prefer one over the other.
Now these is 'cooked' amounts... I'll have to figure out the raw amounts, how much mass the turkey's lose, etc.
Quote from: FLBentRider on February 26, 2010, 07:46:59 AM
So thinking(typing) out loud here...
60 women - consume 0.25 lb each = 15lb cooked weight, raw weight ~.33lb each = 19.8lbs of turkey
60 Men consume .50lb each = 30lb cooked weight, raw weight 1lb each = 60lb brisket.
And while I was typing, FLBentRider was calculating!
Thx dude...
What a fun problem.
Looks like FBR has it dialed in.
50% loss on the brisket and 33% loss on the turkey.
Quote from: squirtthecat on February 26, 2010, 07:49:39 AM
Quote from: FLBentRider on February 26, 2010, 07:46:59 AM
So thinking(typing) out loud here...
60 women - consume 0.25 lb each = 15lb cooked weight, raw weight ~.33lb each = 19.8lbs of turkey
60 Men consume .50lb each = 30lb cooked weight, raw weight 1lb each = 60lb brisket.
And while I was typing, FLBentRider was calculating!
Thx dude...
No problem.. the weight loss was a SWAG, since I haven't done any Turkey Breast, But I'm pretty confident in the 50% figure for butts and brisket. And that is from the "grocery store" weight, before trimming, etc.
That is a pretty good SWAG..
I'm not 100% sure of the 'before' weight (thinking it was 8.5 lbs), but I saw at least a 20% loss in mass when I did this bird:
http://forum.bradleysmoker.com/index.php?topic=14442.msg172003#msg172003
I hope you have time to take some pics while doing this, it would be nice to see a pic of that spread. Everybody's going to eat good that night.
SIA
Thanks, I'll have my trusty Sony P&S near me at all times..
Here's hoping for full stomachs and open checkbooks!
And I would probably add an extra 10% or so. at least for the Brisket... ya know, if you're 5lbs short and another brisket makes you 5lbs over - so be it
Always better to have leftovers than hungry customers and no food left.
I've been to events like that... cycling events.... ride all day and get to the dinner tent to find out "we ran out" .... talk about inciting a riot...
Oh yes... No arguing with your #s. I want the leftovers!
If its finger food, at a walk-by, many are going to take one of each - especially if they are close together, unless there are other rolls with meat to choose from, and how long it has been since last eating and how much other food is there and if you nearest to where most start the food line. Also if they are going to stand around the meat area for a long time, there will be grazing going on. If you are the only hander-outer of meat on a roll, then I think I'd go for one of each apiece. Leftovers - freeze and enjoy later.
With that and using 30% loss for the turkey breast and 40% loss on the brisket (depending on how much fat) and using .25 pounds (4 ounces is quite generous - think of a quarter pound beef patty plus shrinkage loss - a Krystal is around 2 ounces of meat) per roll. Not sure what dollar rolls are, but I am assuming they are the size of cupcake or so.
Turkey
120 people @ .25# cooked per person = 30 pounds Add 30 percent for waste (1.3) = 39 lbs raw meat
Brisket
120 people @ .25# cooked per person = 30 pounds Add 40 percent for waste (1.4) = 42 lbs raw meat
If I have the space and people, I will usually prep up 1/2 and wait to see how it goes and slice more meat and make more as needed.
Thanks Caney. It will be serve yourself buffet style. (self grazing)
I'm leaning towards 3 or 4 of the big turkey breast roasts, and 5 packer briskets. We'll see when the RSVPs start rolling in if I need to adjust.
I'm going heavier on the brisket, as it is a bit of a rarity around here. People think BBQ is pulled pork swimming in 1/2 gallon of sauce, or boiled spare ribs hit with some KC Masterpiece.
I'll probably be back for some Traeger Brisket tips. I've done them in my OBS, but not on the pellet pusher..
Thanks everyone!