Group Function?

[RiversideSm0ker]

Hey everyone,

I have a question for those of you who have done a large cook and taken your food to share with a group. I would like to cook up a bunch of chicken for the people I work with to share with may 30 or so people. The challenge is that there is no oven in the building to rewarm the chicken. Since it will have been cooked on the vortex, I would like to have a decent texture to the skin. Microwaves will just make that floppy. Any suggestions about how to get the chicken rewarmed without an oven?

G

 

[ososmokeshack]

When are you cooking it? Night before and then reheating or cooking in the morning and bringing to work?

A cooler will keep it moist, hot and intact if you cook it in the morning and bring to work. As for cooking the night before and reheating, I got nothing there.

 

[Lonzinomaker]

I take the skin off then I don't have to worry when holding that it will go mushy.

 

[RiversideSm0ker]

When are you cooking it? Night before and then reheating or cooking in the morning and bringing to work?

A cooler will keep it moist, hot and intact if you cook it in the morning and bring to work. As for cooking the night before and reheating, I got nothing there.

This is a really good suggestion. I'm not sure about keeping it hot for 4 hours or so though. Something about that feels dangerous to me. I suppose if it's hot enough no germs can form. I'd love to be able to have two or three kettles at work. That would make it easy. It could just be cooked on site. Not sure anybody would be willing to go for that idea though. Plus I'd need more vortex cones. Thanks for the suggestion.

G

 

[RiversideSm0ker]

I take the skin off then I don't have to worry when holding that it will go mushy.

I'd really like to be able to leave on the skin. It's a big part of what makes vortex chicken so awesome. I guess I can consider going skinless though. Thanks for the suggestion.

G

 

[chilerelleno]

I've either brought the smoker/grill to work or have the okay to stay home and cook, then either way it's hot and fresh.

 

[RiversideSm0ker]

I've either brought the smoker/grill to work or have the okay to stay home and cook, then either way it's hot and fresh.

Chili this is the best suggestion by far. Unfortunately my little Corolla isn't going to haul my grill and it's a pandemic and I am essential IT personnel so I doubt they would allow me to kick it at home for a couple of hours to get that cooked. That would be outstanding though. It's just a 10 minute drive to work and the chicken could easily be hot out of some foil pans that way. I'll find a way though.

G

 

[Bearcarver]

Hope you have a big place or a big outdoor area, so everybody can stay 6' + apart.
Not a good time for a "Group Function"!!

Bear

 

[wbf610]

i haven’t done chicken this way, but brisket and pulled pork. Cook it, let it cool, and vacuum pack it day before, fridge over night, freeze if longer. Take an electric roaster, put some water in it, plug it in and set for 200 initially to get water temp up. Once water gets hot, dial back to serving temp for the chicken. Starting with hot water would be quicker, if you can boil water somewhere. Place the sealed vacuum bags in and let them heat up. Basically making a large sous vide. Works well for pork and beef, and tastes like it just came off the smoker.

 

[RiversideSm0ker]

Hope you have a big place or a big outdoor area, so everybody can stay 6' + apart.
Not a good time for a "Group Function"!!

Bear

Ha! It's a 5 story building with staff spread over all 5 floors. It would end up being a grab from a counter and go kind of situation where people would eat at their respective desks. Definitely more than 6 feet apart.

G

 

[JckDanls 07]

Myself... I'm not seeing any way it would work without an oven for reheat... In my experiences, anytime you try to hold chicken in any kind of vessel the skin always softens back up... from the heat making a steam inside the vessel and therefor softening the skin back up... that's why I hate to get anything in the Styrofoam containers to go... especially chicken wings or french fries ...

 

[Bearcarver]

Ha! It's a 5 story building with staff spread over all 5 floors. It would end up being a grab from a counter and go kind of situation where people would eat at their respective desks. Definitely more than 6 feet apart.

G

 

[Murray]

Does it have to be chicken? Roast beef cooked and chilled for sandwiches?

 

[RiversideSm0ker]

I was just thinking that chicken is very affordable and since I am doing this myself it would be the easiest thing to supply but I have to agree with many of your comments. Chicken from the vortex is best served hot and fresh. I think I am going to go for pulled pork instead. That's something I can easily reheat with a crock pot that people can serve themselves. Maybe I will get two pork butts and do one for work and one for myself. I really appreciate the input and feedback from everyone. You have been a lot of help in my decision making. Take care everyone.

G

 

[Lonzinomaker]

Your coworkers will love the free BBQ no matter if it is chicken or pork. Pulled pork would be my vote for easy and less messy for cleanup at work.