Q_Done_Right
Knows what a fatty is.
- Joined
- Mar 13, 2017
- Location
- Chi-Town
Hey everyone...I (and my business partner) will be "experimenting" with a small scale vending operation at a local recurring food festival each Wednesday night near where I live this coming summer. Everyone buys dinner there and there isn't any smoked BBQ vendors at the event; I see real potential here as I'm already known for the unique specialty desserts I've been selling there the past couple summers...the event organizers are very excited about this and I know we can deliver. Here are my questions:
I've already been approved by the local health department to sell and they approved my equipment (three WSM's, Carlisle non-electric hot holding box, counter top food warmers). The menu will consist of two different smoked meats each night. While I plan to have pulled pork and/or pulled chicken sandwiches (usually pulled pork), I also want to offer wings (drums and flats) and brined chicken quarters (thighs and legs). I know that chicken will be fine right off the smoker if served immediately or within 10 minutes out of a counter top warmer that is kept around 140 degrees. But how long realistically can chicken with crisp skin hold up decently in one of those before the skin turns out soggy? I'm especially scared that if I make a lot of wings/quarters up front and have to put some of them in the insulated hot box for for 30 minutes or more (maybe over an hour +) there is no way they will be crisp. My wings (and homemade sauces) are my specialty and I especially want those to shine. I will not have the option to throw the wings/quarters back into the smoker or a kettle grill to firm up the skin due to my limited set up...once they are cooked that is it. Wings will be quickly sauced to order.
So, how long can chicken with crisp skin be hot held for before quality begins to suffer?
Would it be better to stagger my chicken cooks so I instead have "fresh" chicken coming off every hour? I'm just worried about losing customers if I don't have food ready at all times.
Will people really complain if juicy/tasty smoked chicken doesn't have crisp skin? Or is this a HUGE selling point in BBQ?
For what it's worth, I will also be rotating items in like homemade sausage and meatballs (for meatball subs) some nights to rest out different items; I know these items should also hold fine.
Thanks for any insight you could provide me!
I've already been approved by the local health department to sell and they approved my equipment (three WSM's, Carlisle non-electric hot holding box, counter top food warmers). The menu will consist of two different smoked meats each night. While I plan to have pulled pork and/or pulled chicken sandwiches (usually pulled pork), I also want to offer wings (drums and flats) and brined chicken quarters (thighs and legs). I know that chicken will be fine right off the smoker if served immediately or within 10 minutes out of a counter top warmer that is kept around 140 degrees. But how long realistically can chicken with crisp skin hold up decently in one of those before the skin turns out soggy? I'm especially scared that if I make a lot of wings/quarters up front and have to put some of them in the insulated hot box for for 30 minutes or more (maybe over an hour +) there is no way they will be crisp. My wings (and homemade sauces) are my specialty and I especially want those to shine. I will not have the option to throw the wings/quarters back into the smoker or a kettle grill to firm up the skin due to my limited set up...once they are cooked that is it. Wings will be quickly sauced to order.
So, how long can chicken with crisp skin be hot held for before quality begins to suffer?
Would it be better to stagger my chicken cooks so I instead have "fresh" chicken coming off every hour? I'm just worried about losing customers if I don't have food ready at all times.
Will people really complain if juicy/tasty smoked chicken doesn't have crisp skin? Or is this a HUGE selling point in BBQ?
For what it's worth, I will also be rotating items in like homemade sausage and meatballs (for meatball subs) some nights to rest out different items; I know these items should also hold fine.
Thanks for any insight you could provide me!