Chicken in foil pans

Buster Dog BBQ · 10-14-2009, 07:16 PM

I am going to cook about 100 thighs on Sat. Usually when I do thighs I have a cambro half pan that is plastic I put them in. Will it alter the flavor if I put these in a full aluminum pan for a day or two in the fridge? Just wanting to get things all trimmed up and ready to go from the fridge to the smoker.

Thanks.

Bbq Bubba · 10-14-2009, 08:04 PM

Your trimming 100 thighs???

I've panned them overnight with no problems, not sure if another day will hurt.

Why do you trim your thighs? Just curious.

Buster Dog BBQ · 10-14-2009, 08:27 PM

I am just going to square them up a little is all so they look more uniformed.

Learnin Querve · 10-14-2009, 10:04 PM

For a day or two in the fridge, I'd just bag them in 2 gallon zip bags and then toss them when they go onto the smoker.

Chris

Cabntmkr1 · 10-15-2009, 08:50 AM

Quote:

Originally Posted by Learnin Querve

For a day or two in the fridge, I'd just bag them in 2 gallon zip bags and then toss them when they go onto the smoker.

Chris

Me, too!

big brother smoke · 10-15-2009, 08:53 AM

Quote:

Originally Posted by Buster Dog BBQ

I am just going to square them up a little is all so they look more uniformed.

Catering customers don't care if your thighs are uniformed. They only care if they are tasty! Why increase your labor? However, if that floats your boat, then so be it!

Jerk Pit Master · 10-15-2009, 09:56 AM

As long as there is no acid/vinegar in your rub/marinade, you should be fine.

Bbq Bubba · 10-15-2009, 11:00 AM

That's all I was sayin.

Quote:

Originally Posted by big brother smoke

Catering customers don't care if your thighs are uniformed. They only care if they are tasty! Why increase your labor? However, if that floats your boat, then so be it!

Buster Dog BBQ · 10-15-2009, 08:20 PM

I really dont want to do much work, but this is a friend's business and other friends have talked up the bbq so I just want to really knock the socks off. If it was someone I didnt know, maybe not so much.

10-14-2009, 07:16 PM	#1
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	Chicken in foil pans I am going to cook about 100 thighs on Sat. Usually when I do thighs I have a cambro half pan that is plastic I put them in. Will it alter the flavor if I put these in a full aluminum pan for a day or two in the fridge? Just wanting to get things all trimmed up and ready to go from the fridge to the smoker. Thanks. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

10-14-2009, 08:04 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Your trimming 100 thighs??? I've panned them overnight with no problems, not sure if another day will hurt. Why do you trim your thighs? Just curious. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

10-14-2009, 08:27 PM	#3
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	I am just going to square them up a little is all so they look more uniformed. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

10-15-2009, 08:20 PM	#9
Buster Dog BBQ is One Chatty Farker Join Date: 07-20-08 Location: Clive, IA	I really dont want to do much work, but this is a friend's business and other friends have talked up the bbq so I just want to really knock the socks off. If it was someone I didnt know, maybe not so much. __________________ FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]

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10-14-2009, 10:04 PM	#4
Learnin Querve Full Fledged Farker Join Date: 04-25-09 Location: Des Moines, IA	For a day or two in the fridge, I'd just bag them in 2 gallon zip bags and then toss them when they go onto the smoker. Chris

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Jerk Pit Master Knows what a fatty is. Join Date: 07-24-09 Location: Orlando, Fl	As long as there is no acid/vinegar in your rub/marinade, you should be fine.