I've been cooking for months and vacuum sealing and freezing everything. I've cooked 5 pork shoulders (total 37 lb before cooking) and 10 chickens (about 5 lb each before cooking). There are 110 confirmed guests with a possibility of 130. This does not include small children, but there won't be too many of them. Do I have enough meat? If not, how many chickens do I need to cook to make up the difference?
My other dilemma is reheating the meat. I've got a a two burner propane stove and a single burner butane stove. My plan is to have a good friend boil the vacuum bags to reheat the meat in 3 stock pots, and then dump the hot meat into catering pans. How long do I need to boil/simmer the bags? The meat will be thawed and approaching room temp. by the time it hits the pots.
Here are my calcs. Let me know if I need to change things.
pork: 37 lb x 50% yield = 18.5 lb x 3 servings/lb = 55 servings
chicken: 50 lb x 50% yield = 25 lb x 3 servings/lb = 75 servings
Total = 130 servings
I am fairly experienced with bbqing, but I'm not a not even close to professional, and I've never cooked for more than 20-30 people at a time. Any help is greatly appreciated. I probably should've posted this months ago!!