FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Chicken Help

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering
View previous topic :: View next topic  
Author Message
CraigE
BBQ Fan


Joined: 07 Apr 2014
Posts: 152
Location: Sandusky, OH

PostPosted: Sat Mar 26 16 11:00 am    Post subject: Chicken Help Reply with quote

This may be an old topic, but here it goes. I understand cooking for comp, but for catering it's different. At comp, I'd cook in foil pan with butter etc, but that would get expensive for half chickens for 30-40 people.

Should I just cook straight on grate in my smoker and just baste them often?
_________________
Smokin Heifer BBQ
In God We Trust!

Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker
Back to top
View user's profile Send private message
Mr Tony's BBQ
BBQ All Star


Joined: 01 Aug 2010
Posts: 5059
Location: Fredonia Wi

PostPosted: Sun Mar 27 16 2:43 am    Post subject: Reply with quote

I usually do a short brine, rub 'em, smoke em until done. Apply sauce at end if desired, smoke just long enough to firm it up, just like comp.
_________________
Money Maker
Scrapper
Mr Tony's Kitchen http://www.thesmokering.com/forum/viewtopic.php?t=67601
Being Blessed with income from my passion!
WWW.MRTONYSBBQ.COM
Back to top
View user's profile Send private message Visit poster's website
CraigE
BBQ Fan


Joined: 07 Apr 2014
Posts: 152
Location: Sandusky, OH

PostPosted: Sun Mar 27 16 8:17 pm    Post subject: Reply with quote

That's clear. Thank you!
_________________
Smokin Heifer BBQ
In God We Trust!

Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker
Back to top
View user's profile Send private message
Geronimo
BBQ Super Pro


Joined: 29 Jul 2007
Posts: 2896
Location: Montgomery, Texas (and lovin' it)

PostPosted: Fri Apr 01 16 1:08 am    Post subject: Reply with quote

When I was catering, I would pour a little oil in a large bowl, dump chicken in bowl, toss to coat, place oil coated chicken on tray and season then place in smoker @ about 300-325 until done.

The oil helps to crisp the skin and helps to keep skin from becoming rubbery.

I did it this way because I did all my prep and cooking at the event so no time to brine
_________________
Where rumors end and legend lives forever...
Back to top
View user's profile Send private message
CraigE
BBQ Fan


Joined: 07 Apr 2014
Posts: 152
Location: Sandusky, OH

PostPosted: Fri Apr 01 16 8:29 pm    Post subject: Reply with quote

Great, thank you. I'll give it a try! Well the first cook turned out pretty good. I didn't achieve the exact color I wanted, but I attribute that to the wood and/or but having enough paprika in my rub. Everyone loved it, but I'm going to add a little more salt next time.
_________________
Smokin Heifer BBQ
In God We Trust!

Meadowcreek TS250 w/Insulated firebox
Modified OK Joe's Highland Smoker
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Catering All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group