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Lorri 06/14/09 |
I'm planning a backyard BBQ wedding celebration in July for approx 150... teriyaki chicken, carribean jerk pork and beef kabobs along with a potato bar are the main course. How many lbs. of each meat will I need and how many kabobs should I plan on making? A variety of peppers, onions, pineapple, zucchini etc. will be with the meat on the kababs. |
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ellen 06/15/09 |
Hi, this is a toughie with three meats. Kabob safety issue: you cannot thaw meat, make kabobs and then refreeze without cooking. So you have to buy fresh, marinate it, make it all up, then you can freeze it. When you serve beef and another meat, caterers allow for 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat per person, but you have 3 meat choices. So I might go for 4 ounces ready to eat beef, 2 ounces ready to eat chicken, 2- 3 ounces ready to eat pork. Basically you lose 1/3 in shrinkage and trim from the raw beef and boneless pork, and 1/4 from skinless boneless raw chicken or 1/2 from bone-in chicken. |
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Lorri 06/15/09 |
Just for clarification...each type of meat will be on seperate kabobs. The ounces help for purchase planning but to take is a step further, how many kabobs should "we" (and I have many helping hands) plan on making? Would you think 250 would be appropriate? (1 each for most guests and extra for those who would like 2) |
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ellen 06/15/09 |
Lots of people will take one of each and some will take two or three of one kind. You are better off making 300 beef and 180 each of the others, making them smaller so that amount of meat makes that many skewers. |