Question of catering,

[oldschoolbbq]

I have-or-HAD a chance to do a Wedding for about 300 persons. I had catered a 3 meat party for the Father of the Bride, and was informed they wanted me to do the Wedding party.

Now he, 'Jamie', had me do Pulled Pork Brisket and Chix Quarters(20# ro about 30 piecies I did it and feel I got lucky with the Chix.I'm a little intimidated with the handling of Poultry. I don't have the capacity for 300 chicken Quarts.Nor do I have sufficient storage capability.

So, I called and more or less told him I couldn't do the Chix thingy(and that I don't have the Liability); but I would still do the Pig and Cow.I asked him to ask the Daughter.

My question is: with a party of 300 , the Meats being Ribs(20 racks-for Family only),Brisket(he has 6 10# to 12#), and that darn Chix Quarts.

Can I do Chix ahead of time, chill and reheat(or will it get rubbery)? Chix is better fresh cooked, I know, and I can hold the other meats easily but...I don't want a bad Bird to screw my Party up and someone get sick.

Are there any suggestons? Or should I just it go?

Thanks and,

 

[bmudd14474]

If you did the chicken early and chilled id reheat in on a hot grill to crisp skin. Just not sure how well that will work. One thing you can do is get the pork and beef done about 4 hours before hand and hold them in coolers while doing the chicken. Do you have the ability to do 150 quarters at a time?

 

[scarbelly]

Like Brian said you could do the meats ahead of time and hold them, then do the chicken closer to the party. Just one question but it is an important one - do you have the sanitation and the insurance necessary to pull this off? If someone was to get sick, even if your food did not cause it in the end it could cost you a lot of money.   I used to have a small catering company and would not do it again without insurance. A friend of mine nearly lost his house over something like this.

I am not trying to scare you but there are several guys on here that do catering and I think they would be right there with me on something this big - small gathering are much easier to control and there is less risk    

 

[bbally]

Know anyone with some cambros?

If you can find a place to borrow or rent cambros you will be happy and can handle all the food with no problems.

Coolers will work, but cambros allow you to pan it, and store it, and remove it for service.

I would reheat the brisket before I would reheat the chicken.  Brisket and ribs reheat well with water in a pan below them and low heat.

Chicken does not ever reheat well, it is edible when reheated but never as good as off the grill.

 

[oldschoolbbq]

Well,thanks Fellers. As I said I'm not taking that kind of Liability.

No, I don't have the capacity for 300 Qrts. but could borrow the equipment.I had (pretty much already made up my mind to not take it and ya'll convinced me.

What was at the beginning ,was a Graduation Party gift(the prep.) turned into a monster

Oh, well, it's good to be wanted........

Have fun and,