Camperman
Found some matches.
Ok, looking for some tips or tricks. I have about 100-120 people comming to the open house. Party starts at 3 but I didn't plan on eating or putting
Food out till 5. However I would like to have it all cooked by 3. I'm doing pulled pork and was thinking chicken breasts. My concern is keeping the chicken warm and not getting dried out. Will chicken stock in the chaffing dish work? Also how much pork butt do you suggest for 110 people with another meat option? I have a good friend that's a meat supplier so any cuts/sizes isn't a problem. And if not chicken any other suggestions? Thanks.
Food out till 5. However I would like to have it all cooked by 3. I'm doing pulled pork and was thinking chicken breasts. My concern is keeping the chicken warm and not getting dried out. Will chicken stock in the chaffing dish work? Also how much pork butt do you suggest for 110 people with another meat option? I have a good friend that's a meat supplier so any cuts/sizes isn't a problem. And if not chicken any other suggestions? Thanks.
