Parruthead
Full Fledged Farker
I'm in charge of cooking for a large chicken bbq this this weekend 400 PC of chicken. Tonight a gentleman approached me and asked how I prepared my chicken. He said someone approached him (apparently just recently) that they were served raw or undercooked chicken or just cold I don't have alot of details being its a year later. I was never told this until tonight 51 weeks later about this and now I'm FREAKING!!!! Let me share with you how I prepared it last year and how I was planning on doing it again this year.
Anyone see a problem with my method or have suggestions!
1.) We cleaned the chicken by hand and then Par Boiled it for 10-15 mins to cook it thoroughly.
2.) I cooled it down as fast as possible in a large fridge at the church i cooked it at. ( Should I maybe use a Ice Bath to cool it faster?)
3.) Took the Par-boiled chicken to a local school which I have access in and stored it Friday night till Sunday morning. To Guarantee it stayed COLD!!
4.) Day of Event I stored Cold Chicken in 48 Qt Coolers for 2-3 hours till I grilled it off on my gas grill I checked pieces as I was pulling them off with my Thermometer making sure it was up to 155 Degrees. Then put it into heated Nesco roasters. And it was served within 15-20 minutes of coming off the grill. If i remember correctly I started cooking at 10 A.M last year and lunch started at 11 A.M I bet i didn't pull the first batch off of the grill until 10:30 A.M .
All this said it wasn't like they said they got sick! But it still un-nerves me!! Why on earth would you wait a year to tell your cook their was a problem!!
Thanks for listening and I look forward to your answers and suggestions.
Anyone see a problem with my method or have suggestions!
1.) We cleaned the chicken by hand and then Par Boiled it for 10-15 mins to cook it thoroughly.
2.) I cooled it down as fast as possible in a large fridge at the church i cooked it at. ( Should I maybe use a Ice Bath to cool it faster?)
3.) Took the Par-boiled chicken to a local school which I have access in and stored it Friday night till Sunday morning. To Guarantee it stayed COLD!!
4.) Day of Event I stored Cold Chicken in 48 Qt Coolers for 2-3 hours till I grilled it off on my gas grill I checked pieces as I was pulling them off with my Thermometer making sure it was up to 155 Degrees. Then put it into heated Nesco roasters. And it was served within 15-20 minutes of coming off the grill. If i remember correctly I started cooking at 10 A.M last year and lunch started at 11 A.M I bet i didn't pull the first batch off of the grill until 10:30 A.M .
All this said it wasn't like they said they got sick! But it still un-nerves me!! Why on earth would you wait a year to tell your cook their was a problem!!
Thanks for listening and I look forward to your answers and suggestions.