Thread: Vending Chicken
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Old 03-30-2011, 11:22 AM   #8
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.

Originally Posted by Dex View Post
For you vendors, how do you smoke/prepare your chicken? Do you brine? Whats the best way to hold them without chancing drying them out? Is there a certain cut of the chicken you prefer to vend?

I plan on firing up the smoker again this weekend to work on chicken and would like to try out a couple different methods!

i usually quarters & if there are any leftovers or 4 hours old whichever comes first, goes to pulled chix or smoked chix salad for the next day.
in chafing dishes or cambros after 4 hours the skin tends to get rubbery & i usually don't have the time to crisp up the skin on the grill.
Blues_n_Cues BBQ Concessions & Catering
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