party planning

4 articles

Plan chicken for 10, 20, 30, or 50 guests with practical raw and cooked amounts for breasts, thighs, drumsticks, wings, and whole birds.

Use a simple cooked-yield formula to buy enough pork shoulder for sandwiches, plates, or a buffet without running short or wasting a full roast.

Plan baby backs, St. Louis ribs, spare ribs, or beef ribs for any crowd with practical per-person portions, rack math, and a leftover buffer.

The number that catches people out is not the portion size, it is the yield. A packer brisket comes off the pit at roughly half what you paid for.