The portion size of food in restaurants is intentionally much larger and much higher in calories than what is recommended for most adults. Restaurants know how to turn a profit while still offering oversized portions of food. When preparing a meal for a gathering, you should focus on recommended portion sizes versus restaurant-sized portions , which will satisfy your average guest and minimize waste and cost.
The recommended portion sizes typically balance themselves out between big, average and small eaters. Remember that every cut of meat produces a different yield. You just need to be aware of meat-weight loss so that you factor in some extra raw meat to have enough to serve everyone. Chicken is one of the most popular meats for a barbecue, especially chicken wings, and they may run out quickly. So how much chicken do you need per person at your barbecue?
You can usually count the chicken pieces instead of calculating the per portion weight as this is easier to do. Doing this will allow each guest to consume 2 pieces.
However, if you serve small cuts, you should aim for 3 to 4 pieces per person. Bone-in cuts yield close to 6 to 7 ounces of meat, sufficient for a single person. Turkey is the star of the event at a Thanksgiving celebration.
However, cooking turkey needs some prior planning [ 1 ]. The right size or weight of the turkey in ounces depends on the number of guests. Chefs recommend 1 to 2 pounds 8 ounces per guest when the turkey is your main entree. A party of people will need at least 16 to 18 pounds approximately ounces of turkey. You should allow for some extra weight of meat to be on the safer side.
Boneless cuts do not require large portions per person. It is served best in a hamburger or sandwich. Smoked brisket is a popular meat for a barbecue. If you want to prepare a brisket, how much per person should you factor in? You can expect 7 to 8 ounces of cooked meat from 14 ounces of brisket. Eight ounces per person of brisket is sufficient for a barbecue. In this case, you can increase the portion size by 2 to 4 ounces per person for the right amount.
Brisket is served best in plated forms like sandwiches while chopped and seasoned, or even thinly-sliced. This is because it loses weight due to fat loss, moisture evaporation, and Fourtightened muscles. Beef tenderloin served with heavy side dishes should be limited to a portion size of 2 to 4 ounces per person.
Wondering how much meat you need for an intimate gathering? You may need at least 12 ounces of beef to feed everyone. Steak is also a popular meat choice. A well-grilled steak is always mouth-watering for people who professes to be a carnivore. Confused about how much steak you need per person? This decision depends on the type of steak you are going to serve.
If baby back ribs are what you prefer, consider that a rack can feed 2 people or three tops. The rule with steaks is simple: the more bone and fat, the smaller the yield. Considering the fact that steaks are prepared in various conditions, with multiple levels of doneness, you should be prepared to get more. If you are preparing T-bones, an average of 1. Tenderloin tends to be the meat with the highest yield out there.
So, if you want to serve 10 ounces per person, you need to put 11 ounces on the grill, simple as that. Just make sure to check on the quality of the meat. If you see occasional fat traces you do not have to worry, but if these marks appear way too often, increase the weight of the meat you are getting. Brisket is the favorite sandwich ingredient for a lot of people around the world, with a serving of 4 ounces per sandwich.
Now, let us be honest for a moment and admit the fact that we never actually prepare brisket in smaller sizes, and the go big or go home rule applies perfectly here. For a larger cookout, you will serve at least 8 ounces of brisket per person, meaning that you need to get 10 pounds of meat for 10 people.
This meat is pretty fat, and it will shrink its size by half, so be prepared. It depends. You can put any type of meat on a skewer if you are skilled enough, but one rule applies: the skewer construction and fillers veggies, mushrooms, etc.
If you plan to use pork on a skewer, for an 8-ounce serving you will need about 10 to 12 ounces of pork meat, as low in fat as you can find. The fatter the pork, the more you will need.
In the case of beef, for an 8-ounce skewer, you will need up to 10 ounces of beef, again the less fat the better. The sizes and weights we talked about in the section above are not to be taken literally, and that is why we would like to encourage you to experiment a little. DO NOT get discouraged, and we promise you that right after the first cookout you will know much more about your guests and general weight of the meat you need to buy.
If you want to practice on the quantity, makes sure the quality is there too. Start with simpler recipes, get necessary hardware like an outdoor propane griddle , offset smoker , kamado grill , etc. Some highly-advanced recipes can change the yield of the meat, and some marinades can prevent the water and fat from escaping the meat structure.
After all, your guests and your taste buds will be grateful. Like any skill in life, cooking needs some time too, but the fortune of developing chef skills are the tastes and flavors you are going to discover, so savor that and grow as a cook. There are no definite sizes or portions, and we were here just to give you a slight idea. Michael Wise has been a chef for a long time.
Preparing all sorts of foods enabled him to gather experience in meat prep, and by extension — cookware and cooking equipment in general. He decided to sum it all up in blogs and guides, hoping to pass his knowledge to people who decided to take the matter in their own hands and start grilling by themselves. Contents show.
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