chicken service. please help!

boogiesnap · May 19, 2011

hi everyone,
i need to serve @ 300 pcs(thigh, wing, drum)in 2 hours.
i'm plan on having @ 50 pcs chafed for start of service and continue cooking to replenish.

my question is, and i searched and searched, what is the best method for finishing the product?

into chafing pan unsauced, and dunk each pc in warm sauce and serve?
dunk each pc in sauce and into chafing pan?
or fill pan with sauce and have chicken sit in it?

if anyone could offer any thoughts they would be greatly appreciated.

some of y'all will know what this is for so i might just be :crazy: for even asking...:becky:

BBQ PD · May 19, 2011

We don't sauce at all. We just put squeeze bottles of sauce so the folks and sauce if they want.

boogiesnap · May 19, 2011

thanks dave, that is a good thought.

but in this case might not be the way to go...

it's a PC contest, but, they're paying us, so i want to serve the patrons proper to hold up "my end of the bargain", as though it were vending/catering.

thus the question posted here for the pro's.

i'd like to win, but more interested in just presenting quality que....to the masses.

maybe i posted in the wrong forum, now that i think about it:icon_blush:

HawgNationBBQ · May 19, 2011

"kfc"

boogiesnap · May 19, 2011

HawgsGoneSmokin said:
"kfc"

i'm not smart enough to understand.:icon_blush:

HawgNationBBQ · May 20, 2011

Kentucky Fried Chicken

My attempt at humor

Ford · May 20, 2011

I'd have 100 ready at start, another 100 ready 30 mintues later and the final hundred out at the hour mark.

For vending I would sauce in the smoker then move to a pan to hold. That or use a big grill and smoke all 300 before and then pull 50 at a time and dip in sauce and 10 minutes on the grill and sell. Get that grill char most folks like esapecially Yankees.:heh:

jbrink01 · May 22, 2011

Ford stole my answer........

Torch · May 23, 2011

Just did 100 thighs boneless skinless marinated grilled for marks first, then panned and smoked. Always a major hit, and moist! and flavorful.

boogiesnap · May 23, 2011

thanks guys. all that helped ALOT!

TheMidnightSmoker · May 23, 2011

Torch said:
Just did 100 thighs boneless skinless marinated grilled for marks first, then panned and smoked. Always a major hit, and moist! and flavorful.

Any Sauce at all?

chicken service. please help!

boogiesnap

Babbling Farker

BBQ PD

is one Smokin' Farker

boogiesnap

Babbling Farker

HawgNationBBQ

Take a breath!

boogiesnap

Babbling Farker

HawgNationBBQ

Take a breath!

Ford

is One Chatty Farker

jbrink01

is One Chatty Farker

Torch

Is lookin for wood to cook with.

boogiesnap

Babbling Farker

TheMidnightSmoker

Knows what a fatty is.

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