The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


Reply
Thread Tools
Unread 06-03-2010, 05:38 PM   #1
Chipper
is one Smokin' Farker

 
Chipper's Avatar
 
Join Date: 09-09-08
Location: Red Lion, PA
Downloads: 0
Uploads: 0
Default Call on the Brethren for help.

I have been roped into cooking chicken for 150 people for a wedding reception this Saturday. I figured I would marinade the pieces in Italian dressing, then before cooking apply dry rub and make the guest very happy.
But, we all know things don't go as planned.
First an entire gallon of the dressing spilled in my car on the way home today, then I found out the the "grill" at the reception site is completely useless.
So, I get to cook it all Saturday morning and transport it to the event.
The question is- What should I do, let it cool to room temp and put it in coolers, get it cold in the fridge then cooler it, or try to keep it all warm in Cambro's and coolers?
Thanks for your help and wish me luck.

Chipper
__________________
Backwoods- Competitor
Grill Dome- Super Dome
"The Twins"- 2 Large Grill Domes
Weber Performer
Weber Smokey Mountain
Kamado #7
www.redlionspicyfoods.com

[IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]
Chipper is offline   Reply With Quote
Unread 06-03-2010, 06:56 PM   #2
big brother smoke
somebody shut me the fark up.


 
big brother smoke's Avatar
 
Join Date: 05-03-06
Location: Ventura, CA
Downloads: 0
Uploads: 0
Default

Think thighs and try and keep warm in Cambros. Boneless thighs would be best in this case. YMMV
__________________
Peace and Smoke,
BBS

https://www.bigpoppasmokers.com/stor...nufacturer=314

Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous

"Walk with Us"
big brother smoke is online now   Reply With Quote
Unread 06-03-2010, 07:24 PM   #3
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Tough call. Any holding time is going to deterioriate the quality. Why can't you take a grill with you?
Chicken is best done cooked to serve but if not possible, go with skinless, boneless breast portions and hold in cambros with some broth.
__________________
Pitmaster @ Lockharts BBQ
Beer Snob
I cook the best brisket north of Dallas. Get over it.
Northern midwest director for OBR
www.operationbbqrelief.com
#detroitporkmafia
BBQ Person of the Year 2013
Bbq Bubba is offline   Reply With Quote
Unread 06-03-2010, 07:46 PM   #4
Jacked UP BBQ
Babbling Farker
 
Join Date: 06-09-08
Location: Forker River, NJ
Downloads: 0
Uploads: 0
Default

I would go boneless skinless thighs, go pulled and keep warm with moisture. YOU CAN DO IT
__________________
Jacked UP BBQ vending


Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ

Fec 750
Fec 100
Large Spicewine
Jacked UP BBQ is offline   Reply With Quote
Unread 06-03-2010, 09:43 PM   #5
HONCHO GREGORY
Knows what a fatty is.
 
Join Date: 03-06-09
Location: North Tonawanda N.Y.
Downloads: 0
Uploads: 0
Default

Good luck how ever you do it
Man cleanin that oil sucks
HONCHO GREGORY is offline   Reply With Quote
Unread 06-03-2010, 11:13 PM   #6
K Dub
Is lookin for wood to cook with.
 
Join Date: 01-31-10
Location: Kennewick, Wa
Downloads: 0
Uploads: 0
Default

I agree try to find a Big grill or three to take with you.
K Dub is offline   Reply With Quote
Unread 06-04-2010, 09:15 AM   #7
PorkQPine
Full Fledged Farker
 
Join Date: 12-10-07
Location: Roseville, CA
Downloads: 0
Uploads: 0
Default

The question is- What should I do, let it cool to room temp and put it in coolers, get it cold in the fridge then cooler it, or try to keep it all warm in Cambro's and coolers?

Chipper[/QUOTE]

Letting meats to cool at room temp, put in coolers and then keep in fridge is a great way to get in trouble with HD and get the customers sick.

You should have plenty of time if you cook right before you go and then keep in Cambro's to keep temp. up to a safe level. BBQ Bubba had it right when he suggested keeping it hot in broth.

Chicken needs to be handled with caution. Suggest you take ServSafe class.
__________________
PorkQPine
PorkQPine is offline   Reply With Quote
Unread 06-07-2010, 07:01 AM   #8
Chipper
is one Smokin' Farker

 
Chipper's Avatar
 
Join Date: 09-09-08
Location: Red Lion, PA
Downloads: 0
Uploads: 0
Default

I want to thank all of you for the suggestions and tips. I ended up having a pretty rough go of it.
On Friday night the chicken went on ice with my company cell phone and gps. I didn't discover it until the next morning and by then they were submerged in cold bloody water.
Saturday I started the grills at 8:00 and cooked non-stop for 7.5 hours. I held it in Cambros and cooked the breasts last. All the comments were positive, so I guess it was a success. I am going to buy a large capacity grill, actually a whole hog cooker, so I can do a large quantity all at once.
I suffered some smoke inhalation issues as well. But am feeling better now.


Chipper
__________________
Backwoods- Competitor
Grill Dome- Super Dome
"The Twins"- 2 Large Grill Domes
Weber Performer
Weber Smokey Mountain
Kamado #7
www.redlionspicyfoods.com

[IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]
Chipper is offline   Reply With Quote
Unread 06-07-2010, 08:18 AM   #9
Capn Kev
is one Smokin' Farker

 
Capn Kev's Avatar
 
Join Date: 12-08-09
Location: Littleton, CO
Downloads: 0
Uploads: 0
Default

In the future if you're in a bind, I would suggest a couple of things. 1) Rent the large capacity gas grills (or charcoal) from a local rental place. 2) or, have some fellow BBQ friends come help you out. Just a couple of ideas.
__________________
Kevin
Swinestone Cowboys BBQ Team
FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829
Capn Kev is offline   Reply With Quote
Unread 06-07-2010, 12:43 PM   #10
Chipper
is one Smokin' Farker

 
Chipper's Avatar
 
Join Date: 09-09-08
Location: Red Lion, PA
Downloads: 0
Uploads: 0
Default

Thanks Capn, I am looking at a larger unit to do chicken, and whole hogs. Starting to look into doing some gigs and actually getting paid. No idea what I need legally, so I will be looking for any help I can get.
__________________
Backwoods- Competitor
Grill Dome- Super Dome
"The Twins"- 2 Large Grill Domes
Weber Performer
Weber Smokey Mountain
Kamado #7
www.redlionspicyfoods.com

[IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]
Chipper is offline   Reply With Quote
Unread 06-07-2010, 12:53 PM   #11
Goddahavit
is one Smokin' Farker

 
Goddahavit's Avatar
 
Join Date: 08-18-08
Location: PA, Fleetwood
Downloads: 0
Uploads: 0
Default

Chipper, glad you got through it, I am trying to wade through the process myself.
My understanding is if your a private chef, and cook on site, fine, if you want to cook anyplace else(cater) than the certified kitchen thing comes into play.

Please keep me posted, I am very interested in how you make out.

Are you looking at the meadow creek hog cooker or?


Eric
__________________
Fire & Spice Cook Team
Backwoods Authorized Dealer
fireandspicebbq@gmail.com
Backyard Jambo
Stump's Stretch
Bubba Keg
Meadowcreek PR60
Weber WSM
Old weber gasser
Uuni pellet fired pizza oven
Goddahavit is offline   Reply With Quote
Unread 06-08-2010, 06:28 AM   #12
Chipper
is one Smokin' Farker

 
Chipper's Avatar
 
Join Date: 09-09-08
Location: Red Lion, PA
Downloads: 0
Uploads: 0
Default

Yep, its the Meadow Creek Hog Cooker. The PR60 is the one I'm leaning toward.
__________________
Backwoods- Competitor
Grill Dome- Super Dome
"The Twins"- 2 Large Grill Domes
Weber Performer
Weber Smokey Mountain
Kamado #7
www.redlionspicyfoods.com

[IMG]file:///C:/DOCUME%7E1/CHARLE%7E1/LOCALS%7E1/Temp/moz-screenshot.png[/IMG]
Chipper is offline   Reply With Quote
Unread 06-13-2010, 04:06 PM   #13
Tinybud
Take a breath!
 
Tinybud's Avatar
 
Join Date: 10-24-06
Location: Beech Creek, PA
Downloads: 0
Uploads: 0
Default

Haven't been around here for awhile, but if you are looking at a meadow creek pr60, you might want to try to go one step further and get their CD-108 which is there caterers delight , with a pr60 on the front and a bbq 42 chicken cooker on the back. Just a thought, I use one and do so many different things on it. Good luck.
__________________
The Redneck PitKrew (comp. team)
Tiny's Bar-b-que Catering
Char-griller superpro w/side firebox
6ft. Southern Yankee
Meadow Creek Caterer's Delight 108
Caldera Tallboy
Tinybud is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Roll call for Iowa Brethren for MO bash Pyle's BBQ Brethren Bashes 0 10-04-2007 11:31 PM
A call for help to the Long Island Brethren Sawdustguy Brethren Road Trips 59 09-17-2006 05:45 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:11 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts