Chicken for 40

toadhunter911 · 10-10-2011, 04:58 PM

My church is in one of the more desperate neighborhoods in Detroit. We do a "neighborhood" service after the traditional service every Sunday. After the service we serve a lunch (Feeding body and soul). I'm going to smoke leg quarters for next week, but have a question.

I'm debating weather to borrow a trailer and take ole smokey to church, and cook "live", or to smoke at home Saturday and put the chicken into foil trays and reheat at church. Worried what will happen to the skin.

bbqbull · 10-10-2011, 06:31 PM

We do 1200 chicken halves every fall over a large charcoal pit.
We do 600 halves per day, I recommend cooking onsite!
The food is hot and juicy. That is what I would do.

PCDoctor_1979 · 10-10-2011, 10:38 PM

+1. Almost every catering gig I do with chicken is cooked on site.

Tennessee Jed · 10-11-2011, 06:25 AM

I have a job coming up where they've requested chicken for 40 also. My issue is their event falls on the same weekend as "the jack" and we always go down to volunteer. I was planning on cooking leg quarters at home then pulling and vacuum sealing it all (approx 10 lbs cooked). Never done it that way... hoping it doesn't turn into a mushy mess.

toadhunter911 · 10-11-2011, 07:17 PM

Quote:

Originally Posted by Tennessee Jed

I have a job coming up where they've requested chicken for 40 also. My issue is their event falls on the same weekend as "the jack" and we always go down to volunteer. I was planning on cooking leg quarters at home then pulling and vacuum sealing it all (approx 10 lbs cooked). Never done it that way... hoping it doesn't turn into a mushy mess.

I've done the pull and vacuum seal before on leg quarters. It worked great.

toadhunter911 · 10-16-2011, 02:24 PM

Lunch went off without a hitch. Hauled the chargriller down to church this morning and set-up before church. Got the fire burning about 9:45. Had to cook two batches 'cause there wasn't enough grill space. I may have convinced my wife I really need that new Lang 48. Anyways here's a little phone pron from this morning. The first one is from the first batch, about half way done. The second is the second batch, right after saucing.

bbqchicken · 10-16-2011, 02:30 PM

glad it worked out for you

I love chicken btw

toadhunter911 · 10-16-2011, 02:39 PM

Quote:

Originally Posted by bbqchicken

glad it worked out for you

I love chicken btw

It was a huge hit. We also made potato salad, crock pot beans, collards (using smoked neck bones for flavor), fruit salad, and homemade brownies. Next week we're making Pasta e fagioli with a garden salad and fresh bread sticks.

bbqchicken · 10-16-2011, 02:48 PM

stop making me jealous

gtr · 10-25-2011, 11:22 AM

Nice! I think that cooking on site helps add to the event as well - people love smelling that smell and being around the grill - that's the kind of stuff you remember.

10-10-2011, 04:58 PM	#1
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi Downloads: 0 Uploads: 0	Chicken for 40 My church is in one of the more desperate neighborhoods in Detroit. We do a "neighborhood" service after the traditional service every Sunday. After the service we serve a lunch (Feeding body and soul). I'm going to smoke leg quarters for next week, but have a question. I'm debating weather to borrow a trailer and take ole smokey to church, and cook "live", or to smoke at home Saturday and put the chicken into foil trays and reheat at church. Worried what will happen to the skin. __________________ Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17

10-10-2011, 06:31 PM	#2
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	We do 1200 chicken halves every fall over a large charcoal pit. We do 600 halves per day, I recommend cooking onsite! The food is hot and juicy. That is what I would do. __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

10-10-2011, 10:38 PM	#3
PCDoctor_1979 Full Fledged Farker Join Date: 11-01-09 Location: West Des Moines, IA Downloads: 0 Uploads: 0	+1. Almost every catering gig I do with chicken is cooked on site. __________________ Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law

10-16-2011, 02:24 PM	#6
toadhunter911 is one Smokin' Farker Join Date: 06-22-09 Location: Eastpointe, Mi Downloads: 0 Uploads: 0	Lunch went off without a hitch. Hauled the chargriller down to church this morning and set-up before church. Got the fire burning about 9:45. Had to cook two batches 'cause there wasn't enough grill space. I may have convinced my wife I really need that new Lang 48. Anyways here's a little phone pron from this morning. The first one is from the first batch, about half way done. The second is the second batch, right after saucing. __________________ Craig...Chargriller Pro w/SFB, 2001 Weber 22.5 OTP, Weber OTS 18.5, Broilmaster gasser "The Lord your God is with you, he is mighty to save. He will take great delight in you, he will quiet you with his love, he will rejoice over you with singing.” Zephaniah 3:17

10-25-2011, 11:22 AM	#10
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	Nice! I think that cooking on site helps add to the event as well - people love smelling that smell and being around the grill - that's the kind of stuff you remember. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

10-11-2011, 06:25 AM	#4
Tennessee Jed Is lookin for wood to cook with. Join Date: 02-02-10 Location: Knoxville, TN Downloads: 0 Uploads: 0	I have a job coming up where they've requested chicken for 40 also. My issue is their event falls on the same weekend as "the jack" and we always go down to volunteer. I was planning on cooking leg quarters at home then pulling and vacuum sealing it all (approx 10 lbs cooked). Never done it that way... hoping it doesn't turn into a mushy mess.

10-16-2011, 02:30 PM	#7
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	glad it worked out for you I love chicken btw

10-16-2011, 02:48 PM	#9
bbqchicken is One Chatty Farker Join Date: 07-23-11 Location: Moreno Valley Ca Downloads: 1 Uploads: 0	stop making me jealous

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