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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-15-2010, 07:38 AM | #1 |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Holding Chicken - HELP!!!
Let’s say you have to cook a bunch chicken tomorrow because when your daughter called and asked if you could do it, you were on your cell phone and heard her say 8 lbs of chicken and you said "yea, no problem" . But, you JUST found out, she said 80 lbs of chicken .
You have 2 Webber 22.5” grills, 1 – UDS with 2 racks and 1 gasser. You think that it will have to be cooked in batches because of space. Would you cook and then put into aluminum pans, foil them and hold them at temp in the oven or would you pre-heat coolers and hold them in the coolers? Maybe both, hold in the oven and then transport in coolers?? Transport time is about 20 minutes. How long do you think is OK to hold them before serving? This is purely hypothetical you understand (as he gets into the truck to go buy charcoal, propane, aluminum pans………) Thanks for any help!! Scott |
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04-15-2010, 07:48 AM | #2 |
Is lookin for wood to cook with.
Join Date: 02-19-10
Location: Tampa FL
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I am in Brooksville... I can loan you a WSM if you want? Let me know...
What's your time frame?
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Proud member of the Stumps Nation GF223 |
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04-15-2010, 07:54 AM | #3 | |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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Quote:
I appreciate the offer!! |
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04-15-2010, 05:47 PM | #4 |
On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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I know that chicken should be served right off the smoker, but I can't. How about ideas on holding it for transport? How long do you think would be OK?
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04-15-2010, 07:37 PM | #5 |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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What cuts of chicken are we talking?
White meat, like breasts will dry out before you can serve them with a 20 min transport time, unless they are sitting in liquid. (then you get mush chicken). Dark meat like legs, wings & thighs will do slightly better 80 lbs of bird is a lot of bird to cook & transport period (in pieces) Maybe get 15 large whole chickens & spatchcock them? I dunno.. I would not even consider it, but i am not a caterer either, maybe some of those folks could give you a better answer.
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John |
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04-15-2010, 08:02 PM | #6 |
Full Fledged Farker
Join Date: 01-31-10
Location: San Diego CA
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I recommend doing whole chickens halved. They could hold their moisture for quite a while as well as their temp. As long as you crisp the skin, you would be good to go. If you were in my area, we could throw them all in my FEC in one batch and be done with it.
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04-15-2010, 08:27 PM | #7 |
On the road to being a farker
Join Date: 09-29-08
Location: Audubon, IA
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I would definitely post this question on the catering board. Those guys will know.
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22" WSM, 22.5" Weber Kettle |
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