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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Feb 13 2014 Post subject: |
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Whole Hog added to version 3.07.
Updated and uploaded 2/12/14  _________________ Here's a change Robert.
I still work here! |
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Virginiasmoke BBQ Pro

Joined: 01 Sep 2010 Posts: 870 Location: Central Virginia
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Posted: Feb 13 2014 Post subject: |
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Excellent!
What other changes did you make? _________________ BBQ is a fundamental element in all American culture.
It’s perhaps the only truly American cuisine and like anything else that’s purely American, it’s a mutation of influences from around the globe. – A. Bourdain |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Feb 13 2014 Post subject: |
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Tri-tip and whole hog were added today. _________________ Here's a change Robert.
I still work here! |
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Jeff T BBQ Super Pro

Joined: 08 Mar 2005 Posts: 4207 Location: Norfolk, Nebraska
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Posted: Mar 28 2014 Post subject: |
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New Excel Sheet!
Thanks for the update! |
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cbrn123
Joined: 03 Apr 2014 Posts: 22 Location: Trophy Club, Texas
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Posted: Apr 08 2014 Post subject: Question ... |
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I'm trying to modify this to help me figure for fajitas. Yes, I can just figure it by hand, but it's more fun to use the planner once I get it programmed. The meat was no problem. But figuring the tortillas, I figured two fajitas per person, I buy them in 40 tortilla packages and they are $4.09 per package. So ... how do I plug that in?
Craig _________________ '14 Custom East Texas Smokers RK250
Traeger
Traeger BBQ 124 |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Apr 08 2014 Post subject: |
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At the moment you don't... don't hold your breath, but do hold your horses.
BRB!  _________________ Here's a change Robert.
I still work here! |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Apr 08 2014 Post subject: |
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New version 3.08xls and 3.08.zip now added to the start of this thread.
http://www.thesmokering.com/forum/posting.php?mode=quote&p=61075
Row 108 Tortilla Shells, input number of shells in B108, input weight of package into C108 in ounces, purchase price into D108, number of shells in an order into M108, and adjust the price per lb to the customer, until your % profit work out as you want. _________________ Here's a change Robert.
I still work here!
Last edited by SoEzzy on Apr 10 2014; edited 1 time in total |
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cbrn123
Joined: 03 Apr 2014 Posts: 22 Location: Trophy Club, Texas
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Posted: Apr 09 2014 Post subject: |
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Thank you so much.
Craig _________________ '14 Custom East Texas Smokers RK250
Traeger
Traeger BBQ 124 |
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bbq tenderfoot
Joined: 13 Aug 2012 Posts: 24
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Posted: Apr 27 2014 Post subject: download |
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I think it's really cool you've done this, but I can't seem to get the file. could you help me? I'm sure I am probably the problem but I can't seem to figure it out, and I would love to be able to try your worksheet.
Thanks in advance  |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Apr 27 2014 Post subject: Re: BBQ Catering Planner! |
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SoEzzy wrote: | I have created a catering planner for bbq food items, that you can download for free or you can open with Internet Explorer directly.
It is available either as an Excel file (Catering3.08.xls) or as a Zip file (Catering3.08.zip) you can download either, (by clicking the links in blue), and use them on your own computer for free!
You can change anything in the cells with the green backgrounds: -
The number of guests.
The number of meats.
The number of servings per lb.
The number of sides.
The servings of sides per lb.
The local sales tax %.
You can then input: -
The real costs / lb to buy the meat, etc.
The cost you want to charge your clients / lb of meat.
You can also input: -
The number of ribs / portion.
The weight of steaks / portion.
All the green background cells are available for your customization.
The Yields, in the cells with gray backgrounds can also be adjusted *, but the figures that are in these cells have been carefully considered, and work well as an average yield for each item covered. * If you adjust them please make sure that the figure is expressed as a "%", and make sure that there is a "%" in the cell or the calculations will not work out as they are designed to!
If you have details you think should be added, (or questions you need answering), you can email me directly from the .xls, just click the link that says Email Me.
Follow the links above or the one in my signature, (go onto the forum, then to Miscellaneous, then onto the thread about the Catering Planner), please use it for free and if you like it or even dislike it, let me know what you think!
Based on the ideas generated from studying Mike Trump's (kcmike's) Catering work book on AZBBQ.com 2005 or 2006. Now updated. Link to his latest version in lbs!
He also has a metric version for those that like to use those funky Kg things. Link to his metric version in Kg! |
_________________ Here's a change Robert.
I still work here! |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Apr 27 2014 Post subject: |
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Click the link that says Catering 3.08.xls in the post above.
It will download to your computer, you can open the .xls file with Excel or if you have Open Office you can use Calc. _________________ Here's a change Robert.
I still work here! |
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PaleAle BBQ Fan

Joined: 17 Apr 2011 Posts: 210 Location: Colonial Heights, VA
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Posted: May 17 2014 Post subject: |
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With the whole hog addition does the weight of uncooked meat include a head on hog or headless? Whats your take of on the hoof weight vs hanging weight vs edible cooked weight? |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: May 17 2014 Post subject: |
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On hogs above 100lb you get between 32% and 36% yield when starting with a hog, head, skin, & trotters on!
Live weight is whatever the hog weighed.
Hanging weight about 70 - 72% of live weight.
Cut weight around 55 - 60% of live weight.
Some folks also calculate a 75% yield per step.
200 lb hog live weight to hanging weight 75% or 150 lb.
Hanging weight to cut weight 75% or 112.5 lbs
Cut weight from live weight would be around 56.25%
The 200 lb live hog weight, 112.5 lb on the pit, would yield between 36 and 40.5 lbs _________________ Here's a change Robert.
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Papagallos Newbie
Joined: 12 Jun 2014 Posts: 28 Location: South Texas
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Posted: Jun 20 2014 Post subject: |
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After going through the Excel sheet, I feel that I have a lot to learn before I venture into the catering business.
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Forkin Pork BBQ Pro
Joined: 25 Jan 2007 Posts: 687 Location: Stamford, Connecticut
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Posted: Jul 11 2015 Post subject: Catering Excel |
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I told you I needed some catering info and this is just what I was looking for, down loading it now  _________________ Papa Mmm Mow Mow BBQ Team
Ceritfied KCBS Judge
Weber Silver. ECB, UDS
Up Graded Backwoods Party w/GURU
2011 Lang 84 Deluxe |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Jul 11 2015 Post subject: |
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You're welcome!  _________________ Here's a change Robert.
I still work here! |
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BRam03 Newbie

Joined: 16 Apr 2013 Posts: 49 Location: Little Elm Texas
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Posted: Sep 25 2015 Post subject: |
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ok I must be missing something....
I'm having a party for 65 people with 5 meats.
Brisket
Pork Shoulder
St. Louis cut ribs
Chicken
Sausage
its telling me to get 33 racks of ribs, 1 Boston but, 1 brisket, 17 chickens, and 11 pounds of sausage...
I think the fields may not be working...
or am I doing it wrong? _________________ I live my life by a simple creed… Chili has no beans!
Old Country Pecos with BBQ Guru DigiQ DX2 Digital Controller
Weber 22.5 Kettle with GrillGrates |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 25 2015 Post subject: |
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BRam03 wrote: | ok I must be missing something....
I'm having a party for 65 people with 5 meats.
Brisket
Pork Shoulder
St. Louis cut ribs
Chicken
Sausage
its telling me to get 33 racks of ribs, 1 Boston but, 1 brisket, 17 chickens, and 11 pounds of sausage...
I think the fields may not be working...
or am I doing it wrong? |
So what did you input?
B6 = 65
B7 = 5
B8 = ?
Chicken is all calculated 4 cut, with 3.5lb chickens, if you want to 6 cut or 8 cut, divide the # of guests by 6 or 8.
B25 = ?
M71 = ?
With the following numbers here's what I get.
B6 = 65
B7 = 5
B8 = 3
Chicken is all calculated 4 cut, with 3.5lb chickens, if you want to 6 cut or 8 cut, divide the # of guests by 6 or 8.
B25 = 3
M71 = 1
Row 17 Pulled Pork 23.64 lb raw weight 11.82 lb cooked weight 2.91 Oz per portion.
Row 33 Brisket 19.70 lb raw weight, 11.82 lb cooked weight, 2.91 Oz per portion.
Row 25 Ribs, 2.5 ribs = 14 racks
Row 25 Ribs, 3 ribs = 17 racks
Chicken 4 cut 17, 6 cut 11, 8 cut 9.
Sausage 12 count packs M71 = 1 total = 6 packs. 18 lbs. _________________ Here's a change Robert.
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BRam03 Newbie

Joined: 16 Apr 2013 Posts: 49 Location: Little Elm Texas
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Posted: Sep 25 2015 Post subject: |
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I have my B8 listed at 5 servings per pound which shows 9.46 oz per person. (which does not seem right)
So what I was thinking to feed that many people was 1 birsket 1 pork butt, 5 pounds of sausage, 4 chickens, and 6 racks of St. Louis ribs.
What threw me is when I was moving the portion size and number of meats the ribs and chicken never changed... _________________ I live my life by a simple creed… Chili has no beans!
Old Country Pecos with BBQ Guru DigiQ DX2 Digital Controller
Weber 22.5 Kettle with GrillGrates |
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SoEzzy BBQ Super All Star

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Sep 25 2015 Post subject: |
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The number of meats when increased, reduces thebportion per meat, so that the total stays under 1 lb of meat per plate.
The chicken and the ribs appear to remain the same, but if you want to do 6 cut or 8 cut, you know how, most of the pro-caterers say 2.5 ribs is a good number especially with multiple meats.
If I was cooking for 65 here's what I'd cook.
1 X 20 lb or 2 X 10lb Briskets
2 X 8 lb pork butts
11 - 14 Racks of ribs
12 - 14 lb of sausage
6 chickens
But you have a better idea of the people you are feeding, how hungry they are likely to be, and what time of day you are feeding them. _________________ Here's a change Robert.
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