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BBQ Catering Planner!
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BRam03
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Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Fri Sep 25 15 9:31 pm    Post subject: Reply with quote

Ah, good that makes sense... Yea these guys are not heave eaters any I always have LOTS left over...

But I am thinking about doing some small time catering... I try this guide out when I do.
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BRam03
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Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Fri Sep 25 15 9:37 pm    Post subject: Reply with quote

Also what are you exactly referring to as "cut"
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13180
Location: SLC, UT

PostPosted: Sat Sep 26 15 12:36 am    Post subject: Reply with quote

A cut is the strake that separates two pieces of meat.

http://www.allqdup.com/trade-descriptions-and-diagrams-for-chicken-4-piece-6-piece-and-8-piece-cuts/ here's a pretty good method.
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BRam03
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Joined: 16 Apr 2013
Posts: 49
Location: Little Elm Texas

PostPosted: Sat Sep 26 15 1:20 am    Post subject: Reply with quote

Ah, makes sense... just breaking it down to pieces... That I do all the time.
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Weber 22.5 Kettle with GrillGrates
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SoEzzy
Site Admin


Joined: 13 Oct 2006
Posts: 13180
Location: SLC, UT

PostPosted: Wed May 04 16 2:56 am    Post subject: Reply with quote

Updated the chicken section, you can now add the weights of the chicken, the number of cuts that you want, the weight of chicken in cases for wings, breasts, legs, drumsticks etc, and you can add the number that you get in the case too.

It is available either as an Excel file (Catering3.09.xls) or as a Zip file (Catering3.09.zip) you can download either, (by clicking the links in blue), and use them on your own computer for free!

If you have Excel on your computer you can use that to open the .xls file, if you don't have Excel get a copy of Open Office Suite, then use Open Office Calc to open the spreadsheet.
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