So I'm cooking for a work BBQ, going all out. Got a couple of shoulders, a brisket and about 20 lbs of hind quarters. Now, the trick of this is, the BBQ is about 40 miles away from my rig, which is sadly unmoveable at the moment. No prob for the pork and beef, they want to be resting in the cooler for at least an hour anyway, but I have to cook the chicken on site. I've been thinking about brining the chicken first, but it would be a whole lot easier to rinse at home. WIll it be ok to pack the chicken in a cold cooler after being rinsed for about an hour? It'll take me about that long to get there and get set up. I could rinse there, but that would be a pain. Thanks!
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7/3/10 at 3:40pm