BBQ Catering Planner!

Sawyer's BBQ · Newbie Joined: 08 Aug 2008 Posts: 43 Location: Houston, TX

SoEzzy,

Thank you for such a valuable tool!

SoEzzy · Posted: Aug 16 2008 Post subject:

Weekend Smoker and Sawyer's BBQ you're welcome! Wink

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Here's a change Robert.

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SoEzzy · Posted: Sep 20 2008 Post subject:

Latest versions 3.06.xls and 3.06CA.xls are now available, http://www.bbq-review.com/forum/viewtopic.php?t=10 the first for those with only one tax to worry about the second for the Canadians with GST and PST to think on.

Changes to Chicken breasts, thighs, drum sticks, wings and tenders, now calculates from Tyson sizes in their 7lb packs.
Breasts 12 in 7lb.
Thighs 16 in 7lb.
Drum Sticks 21 in 7lb.
Wings 24 in 7lb.
Chicken Tenders 13 portions, (2 tenders / portion) / 2.5 lb bag.
_________________
Here's a change Robert.

I still work here!

seattlepitboss · Posted: Jan 17 2009 Post subject:

SoEzzy, I don't get it. Why does the portion size decrease as the number of meats or sides go up?

seattlepitboss

SoEzzy · Posted: Jan 17 2009 Post subject:

Because most folks that serve multiple meats don't serve full portions of every meat as guests just can't eat it all, so the more meats you add, the less you cook in total, but you'll find your clients and guests are still happy with what you turn up with.

The same happens on the sides too!

If you want to serve a particular weight / portion, and multiple meats, just enter 1 into the number of meats, then all the figures are set to straight portion control, without using the algorithm that reduces the amounts!
_________________
Here's a change Robert.

I still work here!

seattlepitboss · Posted: Jan 17 2009 Post subject:

OK., I get it .. you've got some algorithm that reduces portion sizes as you increase the number of portions. I'd like to suggest that the output weight of sides or meats in ounces be rounded to the nearest integer, which is easily done with the Excel function ROUND(<expression>,0).

Another question, this a lot less analytical. If I wanted to figure pulled chuck roll would the figures from shoulder clod be approximately correct? I'm talking chuck roll smoked to 165 then foiled and cooked to 195, then rested and pulled.

seattlepitboss

SoEzzy · Posted: Jan 17 2009 Post subject:

maya2blue · Joined: 23 Mar 2008 Posts: 1

Greetings and many thanks!

I have just today found the catering planner V306 and love it!

A couple of questions....

Is v306 the latest version? If there is a new version, where would I find it?
Instructions?? If there are some instructions where would I go to get them?

Many many thanks for a very useful tool!

Harve Thorn
Fayetteville, AR

SoEzzy · Posted: Mar 10 2009 Post subject:

Welcome to the forums Harve!

v3.06 is the most current or v3.06CA if you are in Canada and need the twin tax system.

The instructions are on the top of the planner, if you want more detail, read through this thread from the beginning, or post the questions here, PM or email me, I'll answer as soon as I can!
_________________
Here's a change Robert.

I still work here!

ceedubya · Posted: Aug 25 2009 Post subject:

Ezzy,

what would/should I use to figure Tri-Tip?? I am using the most current version and I just don't see it on here.

Thanks!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over - Hunter S. Thompson

BBQ_Bachelor · BBQ Fan Joined: 28 Dec 2009 Posts: 117

This is an awesome sheet. Great for a newbie like me!!

Thanks SoEzzy

SoEzzy · Posted: Dec 29 2009 Post subject:

You're welcome!
_________________
Here's a change Robert.

I still work here!

Gunner69 · Posted: Mar 26 2010 Post subject:

SoEzzy,

Just D/L 3.06 and all I can say is... KICK ASS (can I use that word?) ... This thing is going to be a Godsend.. The wife and I were trying to figure out a 80 person wedding just the other night and we weren't even close.. I plugged the apporopriate cost numbers in based on my last cook and shazzam instant cost analysis...

My only suggestion would be is there a way that you can put a generic field in the Sauces category so that I could input the cost of making my own sauce in there as well?

DEDSR · Newbie Joined: 09 Sep 2010 Posts: 48 Location: west TN

SoEzzy,
Thank you so much for the program. I am starting another catering business, this time BBQ and was going to do something similar and then I found this. Thanks again

SoEzzy · Posted: Sep 10 2010 Post subject:

subcooling · Newbie Joined: 09 Sep 2006 Posts: 62 Location: Celina, Tx

I just want to make sure I understand this before I make a huge mistake. I entered my info into the spreadsheet to see if I have bought enough meat for my event (church event, not a paid gig) I am expecting about 70 people and will be cooking brisket, boston butts, ribs and chicken. The spreadsheet estimated the following uncooked weights:
pork butt - 29lbs
brisket - 25lbs
chicken - 18 whole birds
ribs - 35 racks

That can't be right......can it? It says cooked weight would be about 76.37lbs for the pork, brisket and chicken not counting the ribs. I think I am using or interpreting the data incorrectly.

SoEzzy · Posted: Oct 05 2010 Post subject:

Did you enter the number of meats or did you leave the meat at 1?

Sounds to me like you left meat numbers at 1.

I'm sending this from my phone and that makes things slow, I don't have the spread sheet with me, I'll be in front of a normal computer in about an hour or a little over.
_________________
Here's a change Robert.

I still work here!

subcooling · Newbie Joined: 09 Sep 2006 Posts: 62 Location: Celina, Tx

I set the # people at 70, # of meats at 4, and left the servings per lb at 3.

I left the "yield" at the default settings; 50% for boston butt, 60% for brisket, 80% for ribs and 75% for chicken.

Maybe I am seeing it right and I'm shocked at how much more I might need. Gawd I hope not. Still though over a pound per person seams high.

SoEzzy · Posted: Oct 05 2010 Post subject:

subcooling · Newbie Joined: 09 Sep 2006 Posts: 62 Location: Celina, Tx

I got'cha now. I reset my inputs for 4 meats, @ 4 servings per pound which I think will work for my crowd of kids and adults. actually I think that 4 meats X 1/4 lb per meat, per peson is a pretty generious portion for just about any crowd. Thanks for the help, but it does mean that I need a little more chicken and another pork butt.