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Hi Ellen, My husband and I have been asked to cater a friends wedding. She wants it to be backyard BBQ style. My husband has smoked pulled pork for vendor events and large crowds however, we have never done sides for a larger group. Here's what the bride was thinking but is open to suggestions.
Smoked Pulled Pork with rolls
Does that look like a good menu? Can you suggest anything else or be pulled? Open to any suggestions
This is a perfectly OK menu, but I strongly suggest 2 changes; plan an appetizer spread, and change the mac and cheese for either potato or pasta salad- that is too many ovens for mac and cheese for that many people.
Smoked Pulled Pork, 1 pound ready to serve per 6
Smoked Baked Beans, 3 gallons (8 pounds dry or 4 #10 cans per 100)
Corn on the cob, 1 small per person, plus 10%
Was thinking maybe baked macaroni and cheese? See note above, pasta salad, 6 pounds dry pasta per 100
Coleslaw, 2 1/2 gallons per 100
Tomato and Mozzarella slices with vinegar, use really good oil and good balsamic vinegar, not straight vinegar, and consider putting it on the tables for people to add to taste
Watermelon slices, at least 1/2 pound per person
See the beverage planning page for beverages
To make a surer success of your effort, make an appetizer plan, especially if you are grilling, and here is why:
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.
This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, include a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.
One appetizer service area serves about 100 guests.
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