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Posted on 9/12/24 at 7:50 pm to LSUballs
Simple google search recipe says 2 pounds of potatoes yields 4-6 servings. If you go with 4 servings, you’ll need 35 pounds of potatoes minimum.
The key to this many patties is to get a good scale and weigh the patties to portion them correctly. I do this all the time for events (hamburgers, hamburger steaks, meatballs). Figure out how big you want them, then do the math and weigh them as you go. It only takes 2 seconds to weigh and you’ll never have to worry about running out before you get to your count.
8 oz - you’ll need 35 pounds minimum
6 oz - you’ll need 27 pounds minimum
Do the same with gravy. How much gravy will you serve? If 6 ounces, you’ll need 3.5 gallons minimum.
I’ve cooked this much before and skipped peeling potatoes and went to restaurant depot and got the instant mashed potatoes in bags instead. Boil water and stir them in. For a football team, you cannot beat it. And the package will tell you how many servings you’ll get.
The key to this many patties is to get a good scale and weigh the patties to portion them correctly. I do this all the time for events (hamburgers, hamburger steaks, meatballs). Figure out how big you want them, then do the math and weigh them as you go. It only takes 2 seconds to weigh and you’ll never have to worry about running out before you get to your count.
8 oz - you’ll need 35 pounds minimum
6 oz - you’ll need 27 pounds minimum
Do the same with gravy. How much gravy will you serve? If 6 ounces, you’ll need 3.5 gallons minimum.
I’ve cooked this much before and skipped peeling potatoes and went to restaurant depot and got the instant mashed potatoes in bags instead. Boil water and stir them in. For a football team, you cannot beat it. And the package will tell you how many servings you’ll get.
This post was edited on 9/12/24 at 7:53 pm
Posted on 9/12/24 at 8:35 pm to SixthAndBarone
quote:
went to restaurant depot and got the instant mashed potatoes in bags
This is the way. Make sure to get the potato pearls, they are as good or better than most homemade mashed potatoes and I despise most instant potatoes. Pro tip: do not stir them into boiling water. Cut the heat off, then stir them in. Make sure they set up for at least 10 minutes.
If you are going gourmet, use red skinned potatoes, butter and buttermilk powder from the baking isle at wal mart. Stir everything together in a large mixer with a paddle attachment. I don't have the proportions handy but it's probably 50 pounds of potatoes, 5 pounds of butter and 2-4 containers of buttermilk powder. Keep some milk handy to thin it out to the consistency you like.
Posted on 9/12/24 at 8:40 pm to CAD703X
Bill’s potatoes are very good, he’s also a good friend of mine! :)
Posted on 9/12/24 at 8:55 pm to Bayou Tiger Fan Too
quote:wait what?
Bill’s potatoes are very good, he’s also a good friend of mine! :)
He's been hooking me up on rub since 2005.
I'm guessing you know Craig Sharry too.
Nicest guy ever. He even shipped me a huge order of rub one time that I needed for a large cook and said "just mail me a check later..I want to get this to the post office tonight"
I've won bbq contests thanks to his rub.
Bill Cannon tyfys
This post was edited on 9/12/24 at 8:56 pm
Posted on 9/12/24 at 8:56 pm to LSUballs
Do red and leave skin on. frick all that peeling.
Posted on 9/12/24 at 8:58 pm to CAD703X
Both are good friends of mine. Don’t see either one very much anymore but spent a number of weekends at Bill’s place in nowhere Texas, with a great group of guys, burning meat, telling lies and drinking whiskey. Ordered some rub a couple of weeks ago. :)
This post was edited on 9/12/24 at 9:05 pm
Posted on 9/12/24 at 9:47 pm to Bayou Tiger Fan Too
quote:i was supposed to go to one of those many moons ago. Was even committed to a gator grill and I was going to have myself a proper pit.
spent a number of weekends at Bill’s place in nowhere Texas, with a great group of guys, burning meat, telling lies and drinking whiskey. Ordered some rub a couple of weeks ago
Life got in the way and never got to do it. Seemed like an awful lot of fun.
Were you on Blake's forums too? That's where the meet ups were usually set up.
Posted on 9/12/24 at 10:04 pm to LSUballs
Pregame meal? If that’s the case I’d go on the lighter side. I appreciate the men that cooked for us pregame but eating that much just several hours after lunch, and just a couple hours before the game wasn’t the best. After a game, or on Saturday go balls to the wall, Friday’s not so much.
Posted on 9/13/24 at 6:15 am to gizmothepug
quote:
Pregame meal? If that’s the case I’d go on the lighter side. I appreciate the men that cooked for us pregame but eating that much just several hours after lunch, and just a couple hours before the game wasn’t the best. After a game, or on Saturday go balls to the wall, Friday’s not so much.
Yes, it's a pre-game meal. Which seems crazy to me to eat something heavy but the coach specified pastas or starches. The previous two weeks people have done pastas. My son requested hamburger steak and mashed taters so here we go.
Thanks for all the feed back. I'm going to go about 40/40 on the meat and potatoes and see what happens.
Posted on 9/13/24 at 7:49 am to LSUballs
One of these would make mashing them easy, it's what I use to shred pork butts.
Posted on 9/13/24 at 8:56 am to LSUballs
I would do a 50lb sack of potatos.
You'll have about 45 lbs once you peel them. 2 quarts of heavy whipping cream, 3 1/2 pounds of butter. That would put you right at 100-8oz servings. Some of them will go back for 2nds.
Hamburger steaks I would do 50lbs of beef and make 100-8oz patties.
You'll have about 45 lbs once you peel them. 2 quarts of heavy whipping cream, 3 1/2 pounds of butter. That would put you right at 100-8oz servings. Some of them will go back for 2nds.
Hamburger steaks I would do 50lbs of beef and make 100-8oz patties.
Posted on 9/13/24 at 8:58 am to CHEDBALLZ
Also if you want to save some time, buy golden potatoes and leave the skin on. I dont always do this but it a time saver and if you use a big emulsion blender to finish you wont even know the skins are in there.
Posted on 9/13/24 at 5:56 pm to Sea Hoss
quote:
it's what I use to shred pork butts.
That makes me want to cry
Posted on 9/13/24 at 7:30 pm to CAD703X
I was. Was even a moderator back in the day. :)
Posted on 9/13/24 at 8:04 pm to Bayou Tiger Fan Too
Small world! You probably banned me a couple times over there 
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