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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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08-29-2010, 09:33 PM
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#1 |
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Babbling Farker
  
Join Date: 04-22-10
Location: NEW ENGLAND
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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! |
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08-30-2010, 12:03 AM
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#2 |
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is one Smokin' Farker
Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
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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 |
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08-30-2010, 02:09 AM
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#3 | |
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Quintessential Chatty Farker
Join Date: 12-15-07
Location: England
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Quote:
  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
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