Xhrinkage on raw meat is around 40 percent.

When making hamburgers, you have to allow 2 per person. Grating in some onion and just a little bread crumb (1/4 cup per pound) and using regular 70% burger will give you the juiciest burgers.

Thank you,
Shell

Thanks!

Mindi, see the sandwich event page. The hardest decision is how much of each. I would figure how much if it was all one, then use 60% of the amount for each- when there are multiple meats, people tend to eat some of each, and more all together.

Boneless raw rump roast has up to a 40% cooking loss- so about 30 pounds?

How much tri-tip do I need to buy to serve 75?
How much chicken do I need to buy to serve 75?

Amber, tritip is nit an inexpensive dish, you need 1 [pund raw for each 2 people, or at least 2 pounds for 5. Consider smoked brisket. For chicjen, 1/4 chibken per person- that is close to a pound raw bine-in.

Thank you
Beth

You will find excellent numbers in the plan for 100 pages, with some cautions. For example for 100 people you need a little over 80 pounds of quaters but only 65 pounds of mixed chicken pieces. Allow 1 pound skinless boneless ham for each 4 people plus abou 1 piece of chicken. Red potatoes, 35-40 pounds per 100 persons, so 55-60 pounds. Salads are listed in the plan for 100 page.

Pam, 15 pounds ribs would give plenty, along with 16 pounds chicken pieces.

We're having my son;s 1st b-day party next week, I was wondering how much ground beef i need to cook- out for about 30 adults and 10 kids? thanks for the help

thank you

Phyllis, depending on whether it is dinner entrees, for sandwiches or for appetizers, the amounts vary. Look on the plan for 100 page for dinner entree amounts and potato salad quantities, the sandwich events page for sandwich meats and condiment amounts and the appetizer planning page for appetizer guidance. In general, allow at least 4 ounces of lean, deli sliced, ready to eat ham PLUS 3-4 ounces of meatballs as a baseline. If you do an estimate and post it, I will check it for you.

If you decide on the lunch time, you use 1/2 of the amount you would make for 100. All the items are covered in the various planning pages (buttons at the top of the main cook talk page), and do read the appetizer planning page for the discussion about quantities and timing.

If you get good rolls, allow one per person as some folks will take them as bread, even without the beef.

La, sorry to say you need 3/4 to 1 pound short ribs per person, depending on side dishes, because of the amount of bone and fat in short ribs. Heavier side dishes, beans, potatoes, etc , less meat. Lighter, fruit, green salad, more meat.
When they are the only meat I allow 1 burger and 1 hot dog per person, but I get Polish sausage or kielbasa, much tastier than hot dogs.

Salads- see the plan for 100 page.

You want about 1 cup for each 6-8 hot dogs.

DO be sure you have event insurance for liability. $1 million minimum.

His Thyme Personal Chef
Denver

Janie, 14-15 pounds of potatoes for the whole recipe and 1/4 to 1/3 cup gravy per person.

You need 1 pound raw spare ribs per person for your rib meal.

Chris

Thanks and have a great day
Lillie in Charlotte, NC

Night-2 Dinner: pork chops, barbecue ribs, shrimp kebabs, mashed potatoes, and baked green beans. How many pounds of pork chops, ribs, and shrimps should I get?

For the second night, you pick by servings. Each of these is 1 person: 10 ounces raw pork chop with bones, 1 pound ribs, 3/4 pound shrimps.

Thanks

thanks for any help.

The hardest estimate for this is the meats, because of so many choices. I would skip the hot dogs entirely and plan on 1 burger patty PLUS 1 brat or Polish sausage per person. You will have some left over, but they can be frozen for use in chili or soup later, and this is the only way I have found to make sure everyone in this small a group gets what they want.

also I am cooking pork roast for BBQ how many pounds will it take

Pork roast is similar depending on cut, bone in or out, etc.

Anita, you need 1 pound prepared ready to serve for each 3 sandwiches, and you need to plan for abot 120 sandwiches for 100 people.

I also don't know the taste preferences of your community. What I can tell you is that it takes 1/2 chicken, OR 1 pound of pork ribs OR 1 pound of beef ribs, to make a party serving for one person, or 2 pounds raw boneless well trimmed pork roast to serve 3. Hope this helps.

There are some really good pig-roasting sites on line. I think there are some links on the BBQ and brisket page.

See the beef roast directions in the holiday cooking section at the top of big pots.

Thanks!

Heather, you need 1 piece of chicken per person PLUS 2 pounds of raw tritip for each 5 persons. For the rest, use 1/3 the amount for 100 from the planning lists.

I would remind that 17 pounds brisket is only 35 servings... It is usual to expect that at least 3/4 of the guests will take some beef.

Good luck to you and a long and happy life together to the couple.

5 pounds of dry pasta will not leave any leftovers, but for a casserole would likely be enough.

If this is for grown ups, consider getting Polish sausage or kielbasa instead of regular hot dogs, very little extra expense and much better flavor.

I am having my husband a 50th birthday party (Barbecue). I am serving baby back ribs, chicken and a half of pig. The sides are potatoe salad, cole slaw, crab salad and bake beans. I am expecting about 75 to 85 people. How many slabs of ribs and chicken should I purchase? How many lbs of potatoes do I need to purchase? I will the prepack slaw (cabbage) for the slaw. Can you tell me how many bags should I purchase to make the slaw? I want this to be a birthday that my husband will never forget and do not want to run short of anything. So, I really appreciate your help.

www.ellenskitchen.com/bigpots/appetiz2.html

See the sandwich event page for a table that tells whet condiments per 100 people.

25 pounds potatoes for salad.

Thank you.

Please have the cook read the "Wedding Reception menu ideas" thread- the whole thread. That cook was an experienced quantity cook, had 15 helpers for 3 days before the wedding, was NOT grilling, and served only 135; she had success. You/ your cook have a LOT of work to do besides just the food to have success and not much time to do it in.

Millie, 100 pounds- this is a very bony item, and they are heavy.

Mindy, I would probably do 2 12-14 pounders. One 20 pounder would be fine, but the meat is better on the smaller birds.

I am having 30 people for Thanksgiving dinner. How big should the ham be? Please let me know bone in and boneless. Thank you.

main course roast chicken with mashed potato, sprouts, carrots & peas.

The meat will do as long as someone serves it and you do not need any leftovers.

Depends on the side dishes. If this is fajitas from a single meat only with no rice and beans, about 1 pound raw boneless meat for 3 people, plus 10%. If rice and beans, 1 pound for 4 people plus 10% is usually plenty. For the two meats, you would figure the total for one meat, then get 2/3 that amount in raw boneless beef and a little less than 1/2 that amount in boneless skinless chicken. Yes that add up to more than 100%, but when you have two meats people eat more and some of each.

Kelly, for your amounts see the plan for 100 page and the dessert planning page, you might also like the bbq and brisket page for some ideas and links. The usual problems with chicken are cooking to hot, to fast, so yo end up with perversely dry, underdone chicken. Good grilled chicken takes a solid hour over a medium to low fire, the secret is really good grill folk and allowing enough time- that is a LOT of grill space- if you have to hold, hold tightly covered at 180 degrees in a preheated oven.

Kelly, you have to fully cook the chicken when you par-cook it, and oven roasting is better than boiling. I would also marinate before roasting. If you are NOT grilling, take a look at the orange dijon wedding chicken, which can be made ahead and frozen and is much more Mother's Day-ish than BBQ chicken. Then serve a rice or pasta salad and a spinach strawberry salad instead of cole slaw. Prettier.

Brian, three meats for 40 people is a tough calculation, see the discussion on the bbq and brisket page. I would do 1 piece of chicken PLUS 1/2 pound ribs PLUS 1/3-1/2 pound raw tritip per person, this is the only way to make sure everyone gets his or her first choice, which you need for buffet service. And no you would be better off cooking done and serving room temp. cold on the beef; tritip is unforgiving and does not take well at all to reheating.

From St.John Episcopal Church for Deaf In Birmingham ,Al

If it is the only main course, this is usually about 40 cups. At a cup and a half per person (large bowl), it serves about 30+ people.

Potatoes, I allow 35-40 pounds for 100 people. You would want about 3/4 that.

Anita, about 18 pounds boneless fillet should be enough with this menu. I would probably serve a non-pasta salad if I were serving spaghetti.

very sorry hope you can be a great help to me,hope to here from you soon,many thanks,

Potatoes, definitely 35 pounds per 100- with this many men you don't want to

I would start with 1/2 pound raw ribs plus 2 pieces of fish per person (3 if nuggets and not fillets). 3 hush puppies per person. The rest is covered in the lists and recipes on site; use 2/3 of the amounts per 100. The recipe for cheesy hash browns is at the bottom of the family brunch page.

Audrey15-18 pounds, and 1 egg per pound.

www.ellenskitchen.com/forum/messages/8118.html

Good day with smile. May the lord be with you always.

What amount is needed of these?

On the sandwiches, you need 4 ounces of cooked ready to eat meat per person, that is 1 pound raw boneless shoulder for each 3 people. Freeze/ store in the sauce and it bulks up the meat some. 120 rolls per 100. Sandwich condiments per 100 are on the sandwich event page, you would use BBQ sauce instead of ketchup, otherwise the same. I would provide a big bowl of egg salad or swirled peanut butter and jam for the non-pork eaters; in this size crowd there will be some.