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Cook Talk

Calculating meats for 60 guests
Planning Pulled Chicken, Pulled Pork and Smoked sausage for our wedding. There will be other sides mostly veggies and fruit trays.

Approx 60 guests, late afternoon. Buffet outdoor reception. Going through your site I think I have the numbers figured out for 40-50 raw bone in chicken (planned on smoking the whole bird then shredding), 20-25 lbs raw boneless pork, and 10-12lb smoked sausage (after cooking).

Forgot to say, is this enough to let people try a little bit of everything?

I don't want to run out, and planning to serve the sauce on the side (1/4 cup per person). How many buns should I plan on?

Drinks - 3-4 gallons each tea and lemonade, keg of beer, and 2-3 gallons of sangria.

Hi, Karen,
60 guests is a nice size party for a home catering effort.

Pulled Chicken, 10-12 pounds ready to serve (that is about 24-30 pounds whole raw)
Pulled Pork, 10-12 pounds ready to serve
Smoked sausage, 1 pound per 6
You will have plenty of meat here.
Buns- 1 1/2 large or 2 of the popular smaller buns; or 1 smaller bun and 3-4 inches or baguette per person
Condiments, use 1/2 the amounts on the sandwich page, with at least 4 pounds of sliced onions and 2 quarts of pickles.

veggies- if hot, 15 pounds. For raw tray, consider the classic relish tray on the veggie tray page would be perfect.
fruit trays- 1/2 the deluxe fruit tray on the fruit tray page

Suggest you add starchy dish and salad
2 1/2 gallons potato salad OR 20 pounds of potatoes as scalloped or cheesy potatoes
2 gallons cole slaw

3-4 gallons each tea and lemonade, keg of beer, and 2-3 gallons of sangria. Looks just fine, consider adding 1/2 the amount of dinner level coffee on the beverage page, with the dessert.

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