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Guest
Guest
I'm pretty good at judging meat amounts when figuring on feeding "X" amount of folks. I still have some to learn when I have multiple meats but so far I over cook and have not under cooked yet. So today some friends of mine want "Pulled Chicken" for a party friday after work. Ok, so I'll cook some whole chickens the day before and pull them. Not a problem.
But how many chickens or dressed "on the claw" raw weight do I want? lol
100 people and I want them all to get [1] quarter pound sammy. So that's 25lbs cooked meat. If a Chicken yields 65% I need to start with about 40lbs of uncooked chickens to get me 26lbs of pulled chicken.
Sound Right?
Pork Boston Butts and Picnics yield 60% when I calculate
Brisket about the same
Thoughts or numbers?
Thanks
mike
But how many chickens or dressed "on the claw" raw weight do I want? lol
100 people and I want them all to get [1] quarter pound sammy. So that's 25lbs cooked meat. If a Chicken yields 65% I need to start with about 40lbs of uncooked chickens to get me 26lbs of pulled chicken.
Sound Right?
Pork Boston Butts and Picnics yield 60% when I calculate
Brisket about the same
Thoughts or numbers?
Thanks
mike