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Katey Wright 09/28/08 |
Hi Ellen. I have been elected to host pastor appreciation dinner at my church. We are anticipating 150-175 people including kids. The menu I have designed is as follows: -Barbeque Ribs -Barbeque chicken -Baked Beans -Macaroni and cheese -Corn on the cob -Cole slaw -Baked potatoes-(butter,cheese, sour cream) -Roasted Veggies (squash,zucc,carrot,onion) -Texas toast -Variety of desserts I am having a hard time determining quantities for mac and cheese, cole slaw, and roasted veggies. Can you help me please??? And do you think this is a good enough selection to please every taste bud? Thanks so much!--Katey |
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ellen 09/29/08 |
Katey, because of the ribs, this is an expensive meal and because it is all grilled, it is labor-intensive (which means, many volunteers). You might consider the jerk rib recipe on the BBQ and brisket page, which is a great method for getting lots of ribs to lots of people quickly. You will need 2 2-sided serving tables (4 lines) to serve everyone in a timely way. The mac and cheese will provide a vegetarian entree, which is good. Per 100 people, with the potatoes also available, you will want 8 9x13 pans of mac and cheese (about 6 pounds dry mac to start); cole slaw, 20 pounds veggies per 100; roasted vegetables, 22 pounds edible per 100, which is about 26 pounds raw with these veggies. |
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Katey Wright 09/30/08 |
Ellen, Thank you so much for your help. I do have an additional question. If I were to do the ribs in the oven, as opposed to the grill, how long do you think it would take? Would you do a high temp fast cook or a low temp slow cook for the ribs? There are 24 slabs and I will have 3 full size ovens to use, as well as a warmer to hold them in afterwards. Also, should I go ahead and cut them apart after they cook or should I wait until just before serving? |
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ellen 09/30/08 |
The recipe I suggesteed gives oven temps and cooking times. I would cut them apart and sauce them just afetr cooking, giving the sauce extra time to soak in. |