chicken service. please help!

boogiesnap · 05-19-2011, 10:21 AM

hi everyone,
i need to serve @ 300 pcs(thigh, wing, drum)in 2 hours.
i'm plan on having @ 50 pcs chafed for start of service and continue cooking to replenish.

my question is, and i searched and searched, what is the best method for finishing the product?

into chafing pan unsauced, and dunk each pc in warm sauce and serve?
dunk each pc in sauce and into chafing pan?
or fill pan with sauce and have chicken sit in it?

if anyone could offer any thoughts they would be greatly appreciated.

some of y'all will know what this is for so i might just be

for even asking...

BBQ PD · 05-19-2011, 11:26 AM

We don't sauce at all. We just put squeeze bottles of sauce so the folks and sauce if they want.

boogiesnap · 05-19-2011, 07:36 PM

thanks dave, that is a good thought.

but in this case might not be the way to go...

it's a PC contest, but, they're paying us, so i want to serve the patrons proper to hold up "my end of the bargain", as though it were vending/catering.

thus the question posted here for the pro's.

i'd like to win, but more interested in just presenting quality que....to the masses.

maybe i posted in the wrong forum, now that i think about it

HawgNationBBQ · 05-19-2011, 08:03 PM

"kfc"

boogiesnap · 05-19-2011, 09:00 PM

Quote:

Originally Posted by HawgsGoneSmokin

"kfc"

i'm not smart enough to understand.

HawgNationBBQ · 05-20-2011, 03:04 PM

Kentucky Fried Chicken

My attempt at humor

Ford · 05-20-2011, 05:31 PM

I'd have 100 ready at start, another 100 ready 30 mintues later and the final hundred out at the hour mark.

For vending I would sauce in the smoker then move to a pan to hold. That or use a big grill and smoke all 300 before and then pull 50 at a time and dip in sauce and 10 minutes on the grill and sell. Get that grill char most folks like esapecially Yankees.

jbrink01 · 05-22-2011, 10:27 PM

Ford stole my answer........

Torch · 05-22-2011, 11:56 PM

Just did 100 thighs boneless skinless marinated grilled for marks first, then panned and smoked. Always a major hit, and moist! and flavorful.

boogiesnap · 05-23-2011, 09:39 AM

thanks guys. all that helped ALOT!

TheMidnightSmoker · 05-23-2011, 02:36 PM

Quote:

Originally Posted by Torch

Just did 100 thighs boneless skinless marinated grilled for marks first, then panned and smoked. Always a major hit, and moist! and flavorful.

Any Sauce at all?

05-19-2011, 10:21 AM	#1
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	chicken service. please help! hi everyone, i need to serve @ 300 pcs(thigh, wing, drum)in 2 hours. i'm plan on having @ 50 pcs chafed for start of service and continue cooking to replenish. my question is, and i searched and searched, what is the best method for finishing the product? into chafing pan unsauced, and dunk each pc in warm sauce and serve? dunk each pc in sauce and into chafing pan? or fill pan with sauce and have chicken sit in it? if anyone could offer any thoughts they would be greatly appreciated. some of y'all will know what this is for so i might just be for even asking... __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

05-19-2011, 11:26 AM	#2
BBQ PD is one Smokin' Farker Join Date: 10-17-10 Location: Livermore, CA Downloads: 0 Uploads: 0	We don't sauce at all. We just put squeeze bottles of sauce so the folks and sauce if they want. __________________ Dave CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.

05-19-2011, 07:36 PM	#3
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	thanks dave, that is a good thought. but in this case might not be the way to go... it's a PC contest, but, they're paying us, so i want to serve the patrons proper to hold up "my end of the bargain", as though it were vending/catering. thus the question posted here for the pro's. i'd like to win, but more interested in just presenting quality que....to the masses. maybe i posted in the wrong forum, now that i think about it __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns

05-19-2011, 08:03 PM	#4
HawgNationBBQ Full Fledged Farker Join Date: 05-17-09 Location: Phoenixville, PA Downloads: 0 Uploads: 0	"kfc" __________________ Michael KCBS, Certified Judge# 31757, MABA member -- JAMBO / J-3 -- Backwoods Competitor -- Ugly Drum Smoker -- XL BGE HAWG Nation on Twitter: @HawgNationBBQ www.TheBestMeatRub.com

05-20-2011, 03:04 PM	#6
HawgNationBBQ Full Fledged Farker Join Date: 05-17-09 Location: Phoenixville, PA Downloads: 0 Uploads: 0	Kentucky Fried Chicken My attempt at humor __________________ Michael KCBS, Certified Judge# 31757, MABA member -- JAMBO / J-3 -- Backwoods Competitor -- Ugly Drum Smoker -- XL BGE HAWG Nation on Twitter: @HawgNationBBQ www.TheBestMeatRub.com

05-20-2011, 05:31 PM	#7
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	I'd have 100 ready at start, another 100 ready 30 mintues later and the final hundred out at the hour mark. For vending I would sauce in the smoker then move to a pan to hold. That or use a big grill and smoke all 300 before and then pull 50 at a time and dip in sauce and 10 minutes on the grill and sell. Get that grill char most folks like esapecially Yankees. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

05-22-2011, 10:27 PM	#8
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Ford stole my answer........ __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

05-22-2011, 11:56 PM	#9
Torch Got Wood. Join Date: 11-19-09 Location: Leawood KS Downloads: 0 Uploads: 0	Just did 100 thighs boneless skinless marinated grilled for marks first, then panned and smoked. Always a major hit, and moist! and flavorful.

05-23-2011, 09:39 AM	#10
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	thanks guys. all that helped ALOT! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training current avatar by N8, prior avatars by grillman.thanks! CLICK HERE to visit the BBQ Brethren Throwdowns