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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. |
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09-29-2008, 01:54 AM | #1 |
Full Fledged Farker
Join Date: 11-12-06
Location: Atchison Kansas
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Reheating Oktoberfest Turkey Legs
I'm cooking 100 turkey legs for Oktoberfest this Saturday, I'm thinking it would be easier to cook them on Friday and then warm them up in my pitt on Saturday. What is this best way to do this safely and without drying them out when reheating?
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09-29-2008, 07:07 AM | #2 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I would cook them about 1/2 way, then finish the day of.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
09-29-2008, 07:35 AM | #3 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I have vended precooked turkey legs. To reheat we wrapped a few together in foil with some liquid. Put them on the cooker to heat up then unwrap and finish on the grill
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] Last edited by Sledneck; 02-27-2009 at 09:46 AM.. |
09-29-2008, 07:49 AM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Those look good!
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
09-29-2008, 11:07 AM | #5 | |
Full Fledged Farker
Join Date: 07-09-08
Location: Watsonville, CA
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Quote:
Ohmigosh, those look very delicious! Okay, now I am in the mood to get ready for the holidays and smoke a "test turkey" or two.
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Rollin' Smoke BBQ - West |
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09-29-2008, 07:03 PM | #6 |
Full Fledged Farker
Join Date: 11-12-06
Location: Atchison Kansas
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Bigdog, how do I cook them half way then finish them? I don't understand
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09-29-2008, 07:25 PM | #7 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
Sled has another good idea of spraying them and then wrapping them in foil and finish on the grill to crisp up. The key to either way is to not overcook them so when you reheat, they will be done and not dry.
__________________
Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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