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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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09-21-2011, 06:55 PM
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#1 |
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On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA
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Holding Chicken and Dogs
This weekend I am committed to cooking 150 pieces of Chicken Thighs and 150 Hot Dogs. yes, I said Hot Dogs. I dont eat them but a friend hired me to cook them. My question is this. I will be using my Jumbo BDS with two racks but it will take at least 2 loads per meat. How can I keep the first batch warm while the second batch is cooking? I will have the finished meat in disposable pans for pick-up. I do have a Carlisle I can keep the meat in but I guess my question is should I be adding any liquid to the pans as they hold the Chicken and Hot Dogs?
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The Midnight Smoker BBQ |
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09-21-2011, 06:58 PM
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#2 |
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somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Is there anyway to borrow another Smoker? Hot dogs and Chicken get old real fast. You could get steamer trays to hold them:
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09-21-2011, 06:59 PM
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#3 |
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Knows what a fatty is.
Join Date: 08-01-11
Location: Oklahoma City. OK
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We use beef broth to hold both burgers and hotdogs when working the concession stand for the baseball booster club.
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09-21-2011, 07:01 PM
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#4 |
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is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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Nesco or a large crock with a steam rack.
If it's a well sealed cater hold, it will be good for hours. In my experience the more hot stuff you put in ( four pans full of cooked dogs) the hotter and longer it will hold.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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09-21-2011, 07:01 PM
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#5 | |
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On the road to being a farker
Join Date: 04-07-10
Location: Antelope, CA
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Quote:
I just purchased a used Lang 60 Deluxe but I have to give it a real good cleaning before I can use it. Doubt I will have time before Saturday.
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The Midnight Smoker BBQ |
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09-21-2011, 07:03 PM
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#6 | |
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is one Smokin' Farker
Join Date: 01-28-06
Location: Tha' Boo
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Quote:
This is a good suggestion if they are not swimming in it. I guess I don't know what type of dogs. If they are high quality skin on smoked dogs, take care. If they are Ball Park beef franks, they are infinitely more flexible. Forgot, Sam's and Wally's have steamer table set ups with the pans, stands and the sterno, everything you need all in one. I think I paid like 20 bucks for one with six pans.
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So here we are in my paisley crib, what you want to eat? "Ribs"...ah, Latoya, I don't serve ribs. Better be happy that dress is still on, I heard the rip when you sat down. |
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