Beef. It's what's for dinner.

[BigFatMeanie]

Heber at 6:00 pm tomorrow night. I am guessing there will be a ton of extra food. So if you’re serious, I’ll get you the address. You’re all invited.

Well there will definitely be enough root beer. 30 gallons = 3840 ounces / 350 people = 11 ounces per man, woman, and child. If you only get 250 people, you would have nearly 16 oz per person. I bet 40%+ will be kids and of the attendees you're not going to get 100% root beer consumption. I bet you don't through through 15 gallons max, maybe not even10 gallons.

175 pounds of beef is at least a half pound for every man, woman, and child at 350 people (not counting shrink during cooking). The average adult is probably going to be 1/3 pound at most and kids are going to be 1/4 pound and waste most of that. So, at 250 people with 40% kids I'm estimating you only burn through 50% of your meat at most. More likely 40%.

Based on my most recent Thanksgiving, 7 pounds of potatoes was enough for 15 people, all adults, with plenty of leftovers. At that same ratio, and assuming 40% kids with kids eating 1/3 the potatoes as an adult my math says you need 83 pounds and you would still have leftovers, so you should be good to go for 250 people. If you get 350 people and have a high adult/kid ratio then you might run low on potatoes although when you run low then people will voluntarily limit so I don't think it will be a problem.

Mrs. Meanie just called me to come to dinner so I don't have time to run my estimations for your other items. But do follow up and let me know if my estimates are accurate.

[CJF]

Your numbers are very similar to my estimates. I do these things on a pretty regular basis. I’m switching some things up but it’s have enough experience to know we have way more than needed for 250. We will be providing several families additional meals as I’m bringing to go boxes to deliver to families within our stake. Hopefully not much is wasted.

I’m making the root beer in 5 gallon increments after the first batch of the yeast root beer. Probably won’t have to make the dry ice version. Just have to keep the YM from finding the unused dry ice and blowing up mailboxes in the neighborhood.

[Pelado]

Heber at 6:00 pm tomorrow night. I am guessing there will be a ton of extra food. So if you’re serious, I’ll get you the address. You’re all invited.

Do you deliver to the Delta Center? I'll be at the BYU game.

It does sound awesome. That is way better than any ward party we do.

Now I'm torn. To Heber or to the Delta Center?

[smokymountainrain]

Now I'm torn. To Heber or to the Delta Center?

delta center - come to crown burger at 6 to break bread with us.

[BigFatMeanie]

Delta Center as well, but I'll be eating at a different restaurant than SMR.

[Bo Diddley]

Delta Center as well, but I'll be eating at a different restaurant than SMR.

Competing parties!

[Jeff Lebowski]

Delta Center as well, but I'll be eating at a different restaurant than SMR.

Lol. BFM with a drive by.

[BigFatMeanie]

Lol. BFM with a drive by.

Hah - didn't mean it that way, but, what the heck, I'll own it.

[smokymountainrain]

Hah - didn't mean it that way, but, what the heck, I'll own it.

it's okay, yours doesn't offer free parking a block away from the game!

[Pelado]

delta center - come to crown burger at 6 to break bread with us.

Delta Center as well, but I'll be eating at a different restaurant than SMR.

Competing parties!

Competing for what? I didn't see an invitation from BFM, just a statement of what he'll be doing.

Sadly, the snowy weather has me thinking that I'll be watching the games (women's soccer and men's basketball) from my couch. Perhaps even more sad, given the awesome thread title, is that the only beef for dinner will likely be the leftover sloppy joes from last night.

[CJF]

I’m beat. That was difficult but it was a pretty big success. We had about 325 people. We ran out of roasted onions and only made 15 gallons of root beer but probably could have made another 5 gallons. I was just too busy. We ended up making about 20 to go meals with left overs.

[BigPiney]

I’m beat. That was difficult but it was a pretty big success. We had about 325 people. We ran out of roasted onions and only made 15 gallons of root beer but probably could have made another 5 gallons. I was just too busy. We ended up making about 20 to go meals with left overs.

I am impressed. Way to go. That root beer sounds really good right now

[CJF]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

[Non Sequitur]

Prime (Choice) Rib cooked three ways was a hit again. It is a little extra work, but really produces great results. I bought a 27 pound rib roast from Smiths. I removed the ribs and cleaned off a lot of the surface fat. I divided into three roasts. 9 pound, 5 pound and 4 pound roasts. I seasoned with salt and pepper and some garlic salt. I smoked all three at 180 degrees for about 90 minutes. The 4 pounder got up to 106 degrees. The other two were 95 and 102. I put all three into vacuum sealed bags with crushed garlic cloves, fresh sprigs of thyme and rosemary and sealed them up. The small one went into my freezer for a future family dinner. The other two went into my sous vide at 125 degrees for 14 hours. I pulled them out and put them on my grill for 12 minutes at 475 degrees to put a crust on them.

With this process I get some smoky flavor while getting the perfect medium rare color entirely through the meat. No gray at all on the edges. It sliced like butter. Great crust.

I was planning on at least a few of the guests wanting medium. I was planning on leaving the smaller roast on the grill longer. They surprised me and all voted for medium rare. Really really good. I was running late so didn’t get photos, but take my word for it. It’s worth the extra effort. Give it a shot sometime.

What kind of quality meat do you get with Smith's? I've always been afraid to buy prime rib there. I cooked prime rib as well (Costco select), and it also turned out great. Basically same spices as yours, but I did my standard 3+ hours at 250 degrees, taking it out at 120 degrees, letting it rest 30-45 minutes and then slather with butter and give it 15 minutes at 500 degrees. The basic chemistry/temps on mine sounds pretty close to yours.

[smokymountainrain]

i also did prime rib. smoke for 2 hours at 180, then sous vide for 9 hours at 128, then slathered in a butter mixture at 475 for 15 minutes. it was incredible.

that was christmas eve.

on christmas day, i did two racks of spare ribs on the smoker - two and a half hours at 275 until the rub was tacked on good, then wrapped in a mixture of butter, brown sugar, apple juice and rub, back on the smoker for about an hour and 15 minutes to about 200-202 internal, then glazed with peach habanero glaze and back on the smoker for 15 minutes. they turned out perfect.

also did two racks of baby backs in the instant pot - extra sweet and fall off the bone.

my son in law, my son and myself polished the smoked spare ribs off while my wife and three daughters preferred the overly sweet, mushy, instant pot baby backs. fun weekend of cooking and everybody seemed happy.