Just wanted to see how everybody else prepared large amounts of chicken for an event. I get asked all the time to do large amounts chicken and aways tried to stay away from it because of how much work (at least with the cooker I just sold) was involved. Now that being said, and not trying to sound modest, I have no problem cooking a damn good chicken which usually involves brine or inject and a rub but I don't see this being a feasible or profitable method when it comes to cooking 1,2, or 3 hundred lbs. I was thinking rinse, sprinkle with a good seasoning and cook which now will be done on a Lang 84. Also, what do you like using as far as parts, quarters, thighs, or both? My only fear is dry tasteless chicken with my name on it. Thanks, Chris
Large amounts of chicken
- Thread starter cooknhogz
- Start date
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Chris, morning...... Brining the birds will keep them moist and add flavor is you put seasoning in the brine.... I like 1/2 birds to accommodate white and dark meat eaters.... You will need a walk-in cooler or something to keep a big tub of chicken cold... Dave
Thanks Dave I do have a walk in cooler available on site. I strive for excellent product every time but also have to make a profit. I also was thinking of a simple salt, sugar brine for a few hrs or as long as it take to get the pit up to temp then sprinkle with my chic rub and cook. Over the years I tried to stay away from large chicken cooks because there a pain in the a$$ and a lot more work than pork. Flippin a ton of chicken ain't no fun. lol, Again, thanks.
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