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pork shoulder amounts....

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Post Wed Jul 18, 2012 9:24 pm
scotts1919 medium
medium

Posts: 169
Location: Chicago

So next week for my wife's family i am making some pulled pork. The total people are as follows, 19 adults and 5 kids. My question is, am i good with the amount of pork shoulder i purchased? I bought 2 IBP pork shoulders from sams club totaling 15.7 pounds.

There will be side dishes, appetizers, etc so i think i have the right amount.

Any thoughts?

8)
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Post Wed Jul 18, 2012 9:59 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Here's a thread from awhile back that I remember someone posting. I've never tried it, but maybe it will help you out? Good luck and remember to take pix! ;)

http://www.barbecuebible.com/board/view ... ula+people
Large BGE
CG Duo with SFB

Image

Post Thu Jul 19, 2012 8:44 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
I think you'll be fine, especially since there'll be appetizers and hungry people have a way of overdoing it on them and then not taking so much of the main course. Ask me how I know. :wink:

Post Thu Jul 19, 2012 8:50 am
scotts1919 medium
medium

Posts: 169
Location: Chicago

Awesome! thanks for the info guys! Ill try to snap some pics and upload them but well see.

I will be up in northern Michigan with spotty internet access.

:lol:
18.5 WSM
22.5 Weber Silver
22.5 Weber Performer
Weber Genesis Gas Grill

Post Thu Jul 19, 2012 8:54 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
One other thought occurs to me: use "silver dollar" rolls and not full-size burger buns so that people don't take as much the first time through. A single smaller bun will subconsciously convince them to take more potato salad! :lol:

Post Thu Jul 19, 2012 11:38 am
rogerja well done
well done

Posts: 2288
Location: Central Ohio
Another tip, figure on losing 50% of the precook weight. Then figure 1/3 pound per adult, 1/4 pound per kid. That'll get you in the ball park with a bit of leftover.

So, for you 15.7/2=8
19x.34-=6.46
5x.25=1.25
6.46+1.25=7.7

Post Thu Jul 19, 2012 6:34 pm
scotts1919 medium
medium

Posts: 169
Location: Chicago

Thanks for the replies guys.

Do you really think its 50% loss? That seems like a lot. I was factoring maybe 20-30% loss.

Also on another note the cook isn't until Sunday 7/29, do you think this is to long to hold in fridge in cryovac? Do you think i am better off putting into freezer today and taking it out 4 days or so before hand and let it thaw in the fridge?

Thanks
18.5 WSM
22.5 Weber Silver
22.5 Weber Performer
Weber Genesis Gas Grill

Post Fri Jul 20, 2012 8:47 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7122
Location: Stoughton, WI
9 days is a long time...personally I'd put it in the freezer.

That being said, if the fridge temp was barely above freezing I wonder how long cryo'd meat would keep.


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