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Making around 200 wings for Christmas get together. I’m fine with making the wings. Looking for a couple suggestions in regards to cambro and transferring wings.
Picking up fresh cut wings Friday. We will be leaving from Iowa going to Michigan. 9 hour drive. Will have cambro with some ice in it to keep wings cool. Could freeze wings and leave Saturday too?
My in laws won’t have fridge space. My first concern is keeping them at the correct temps to avoid any bacteria. Will a big bag of ice in cambro hold temps. Cambro will be in garage that isn’t heated. Will need to hold temps in cambro until Monday to cook them. My first thought is to put probe in cambro to monitor which should work. Keep below 40 degrees. Just want others opinions if an easier way exists.
I’ll be using vortex on 26 inch weber kettle to cook the wings.
Second question is what is the best way to preserve meat temps once cooked and transferring to Christmas at 5 pm. I’ve used a cambro in the past to cook 400 wings and we transferred in and out with some success. I felt they weren’t kept hot enough.
Any tips from others would be appreciated. I have hotel pans for cambro and can cover with foil to hold the heat. That would be my plan now and add to roaster once there. Didn’t know if sterno heat or something along those lines would be better to warm once out of cambro?
Thanks for any responses in advance.
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Picking up fresh cut wings Friday. We will be leaving from Iowa going to Michigan. 9 hour drive. Will have cambro with some ice in it to keep wings cool. Could freeze wings and leave Saturday too?
My in laws won’t have fridge space. My first concern is keeping them at the correct temps to avoid any bacteria. Will a big bag of ice in cambro hold temps. Cambro will be in garage that isn’t heated. Will need to hold temps in cambro until Monday to cook them. My first thought is to put probe in cambro to monitor which should work. Keep below 40 degrees. Just want others opinions if an easier way exists.
I’ll be using vortex on 26 inch weber kettle to cook the wings.
Second question is what is the best way to preserve meat temps once cooked and transferring to Christmas at 5 pm. I’ve used a cambro in the past to cook 400 wings and we transferred in and out with some success. I felt they weren’t kept hot enough.
Any tips from others would be appreciated. I have hotel pans for cambro and can cover with foil to hold the heat. That would be my plan now and add to roaster once there. Didn’t know if sterno heat or something along those lines would be better to warm once out of cambro?
Thanks for any responses in advance.
Sent from my iPhone using Tapatalk