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Stephanie 12/17/12 |
How far in advanced can I buy my meat for my wedding? The wedding is in june. |
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ellen 12/18/12 |
You posted this before. As I said then, what kind of meat and are you going to refrigerate or freeze it? |
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Stephanie 12/18/12 |
Pork roast, we are going to freeze it. I couldn't find my last blog I forgot where I posted it. |
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ellen 12/18/12 |
Quality holds up to 3 months. Talk to your meat person; you may be able to get it cryovac or already flash frozen, both better than freezing yourself from the counter. |
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Stephanie 12/19/12 |
My other question is how much meat should I buy to feed about 200 people...were making pulled pork and shredded chicken sandwiches. |
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ellen 12/19/12 |
Stephanie, Boston butt is better for pulled pork than pork loin- juicier, richer flavor. Also, pull it, then freeze in the sauce, rather than freezing and cooking later. I would do 5/8 pork, 3/8 chicken. Pork butts weigh 8 pounds approx., can be bought by the case. 3/4 pound whole butt per person for 125 people= about 95 pounds. Chicken, 75 pounds bone in leg quarters. |
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Stephanie 12/19/12 |
What if we used the canned shredded chicken from gfs or something like that? how many would we need? |
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ellen 12/19/12 |
30-35 pounds of meat. If this has been helpful to you, consider a donation to support the site- every bit helps. |
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Stephanie 03/10/13 |
We changed our menu to boneless chicken breasts and then sliced ham. How many lbs of each should we get for 200 people? |
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ellen 03/11/13 |
Chicken breast, raw, boneless, skinless, 1 pound per 3. Ham does not change. |
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Heather 06/14/13 |
I have my boston butt roast (75 lbs) we have a large crowd. Wedding is 23 days away. I bought the meat today, I'm doing brine & injection and I have great recipe for the meat. My question is what kind of sauce should I freeze it in? I'm planning on using 1 or 2 gallon freezer bags, double bagged to prevent freezer burn and make thawing faster (smaller portions). I have a sensitive diet, and prefer to make my own sauce, but I am not sure of what type of sauce to use. I am thinking of using two different kinds. The buffet line will have two sides and we have some people who are sensitive to spices, but most LOVE spicy. So please if you have recipe for a great sauce that is easily modified/increased that would be great. I will need it asap :-) Thanks! |
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ellen 06/14/13 |
Are you doing a pulled pork recipe or sliced pork? |