Page 3 of 3
Re: Cooking for big groups
Posted: 18 Mar 2013, 20:33
by Backyardsmoker
RobinC wrote:Do as much planning as you can - I write down all my expected timings I also do a couple of what-ifs. Do as much prep ahead of time as you can. Rope in helpers for shredding and serving. Make sure you get some good sleep on the days building up to it as you will be knackered on the day.
Cheers for the tips. Ive got about. 5 weeks to prep so hopefully enough time
Ben
Re: Cooking for big groups
Posted: 19 Mar 2013, 06:16
by Saucy Pig
At the minute we're working off an average serving of 120g of meat in a roll. With slaw and homemade sauces its plenty. I like to pull the pork beforehand, sometimes up to a week before. Vac pac with some juices and freeze/chill as required.
Im cooking for 300 at a beer festival over the Easter weekend and without larger catering equipment setup we've found this the easiest route to take.