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Unread 12-17-2012, 04:28 PM   #13
fireman_pete
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Join Date: 11-28-07
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We cook a ton of chicken for catering too. Most all of the requests are for boneless/skinless thighs. We get the 5oz or 6oz frozen breast portions from Sams. Marinate for a few hours, rub, then cook. What I hate about chicken is having to flip them. I am actually looking for the best chicken cooker right now. Need something that I can feed 150 people or so. Love the meadowcreek chicken cooker, but they are too small, and the trailer models are too big. Thinking about a Santa Maria type pit now......
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