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Old 12-13-2012, 05:34 AM   #1
Knows what a fatty is.
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
Default Preparing/cooking large amounts of chicken

Just wanted to see how everybody else prepared large amounts of chicken for an event. I get asked all the time to do large amounts chicken and aways tried to stay away from it because of how much work (at least with the cooker I just sold) was involved. Now that being said, and not trying to sound modest, I have no problem cooking a damn good chicken which usually involves brine or inject and a rub but I don't see this being a feasible or profitable method when it comes to cooking 1,2, or 3 hundred lbs. I was thinking rinse, sprinkle with a good seasoning and cook which now will be done on a Lang 84. Also, what do you like using as far as parts, quarters, thighs, or both? My only fear is dry tasteless chicken with my name on it. Thanks, Chris
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