Dear Cooking Coach,
I am planning barbecued ribs and chicken for 35 to 45 people. How do I know how much to make?
The rule of thumb is to plan on 4 to 6 ounces of meat per person. I'd figure one piece of chicken and several ribs per person if it were me. I always want to have plenty. Remember, if you figure 1/4 pound per person, take into consideration where you're using boneless chicken and how much meat there is on the ribs. Also, be sure to have great sides to fill everyone up. Buy plenty, as leftovers are great to have -- you don't have to cook the next day. Have a fun party, and let us know how it came out.
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