ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Catering, Food Handling and Awareness > Catering, Vending and Cooking For The Masses.

Notices

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.


Reply
Thread Tools
Unread 08-29-2010, 09:33 PM   #1
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Downloads: 0
Uploads: 0
Default holding wings

hi guys,
hope this question is in the right place.
i need to serve ALOT of chicken wings over maybe a 2 hour time period.
my wings take @ 1.25 hours to cook.

i have 1 weber 22.5 WSM and a 22.5 "kettle".

any thoughts on starting early and coolering(either cold or hot)and throwing on the kettle as i need to finish?

never tried to "hold" wings, so any thoughts would be appreciated.
thanks!
boogiesnap is online now   Reply With Quote
Unread 08-30-2010, 12:03 AM   #2
grillfella
is one Smokin' Farker
 
grillfella's Avatar
 
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
Downloads: 0
Uploads: 0
Default

get a hold of a cambro it will hold temp and keep food hot. or use chaffing dishes.

check it out
http://www.google.com/products/catal...CAcQ8wIwADgA#p
grillfella is offline   Reply With Quote
Unread 08-30-2010, 02:09 AM   #3
Dr_KY
Quintessential Chatty Farker
 
Dr_KY's Avatar
 
Join Date: 12-15-07
Location: England
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by boogiesnap View Post
hi guys,
hope this question is in the right place.
i need to serve ALOT of chicken wings over maybe a 2 hour time period.
my wings take @ 1.25 hours to cook.

i have 1 weber 22.5 WSM and a 22.5 "kettle".

any thoughts on starting early and coolering(either cold or hot)and throwing on the kettle as i need to finish?

never tried to "hold" wings, so any thoughts would be appreciated.
thanks!
New England old England it's all the same, just have the wife hold them.



When cooking on site we hold them in a chafing dish. Get plenty of them packed in there so they stay warm longer. I would cook them at a higher heat and get through faster trying to serve big numbers.
__________________
www.drsweetsmoke.com

Slappin that bass like some delerious funky preist!!!


UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla
*250 gallon cooker- 'The Meat Beast!!'*


British BBQ Championships
Grand Champion 2008
~~~~
British BBQ Society - Southern Championship
Grand Champions 2009
Dr_KY is offline   Reply With Quote
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Rub Co/HDD Hot Wings.....Yes, wings AGAIN Groundhog66 Q-talk 22 01-03-2012 11:58 PM
Asian Wings & Jerk wings (pron) razrbakcrzy Q-talk 5 11-08-2011 12:09 PM
Good chicken wings? How not to buy fatty wings? Dexter Porkbutt Q-talk 2 06-22-2011 03:49 PM
Hot wings/bbq wings Butcher BBQ Q-talk 16 05-12-2011 09:58 PM
Wings - first run with smoker and types of wings rehab6 Q-talk 5 08-29-2010 09:36 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:17 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts