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Thread: Chicken

  1. #1
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default Chicken

    Guys, been tasked with smoking 20 chicken halves for a Steak / Chicken dinner this Friday at the local VFW / American Legion Hall (member of both). Never done so many at one time, and I dont have the time to do them Friday afternoon.

    My question, I want to smoke them Thurs afternoon/evening, and then reheat them for Friday's dinner. Thinking of putting them in full pans, cover with foil, and put them in my second frig for the evening, and reheating them at the Legion Hall Friday late afternoon. Is this kosher with you catering guys out there? Or how would you go about this. Dont want to screw this up!!!!! Any advice would be greatly appreciated.

    Thx

    Geoff "CrewDawg52" Crewe
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

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    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    In Oklahoma, the Health dept won't allow you to keep intact chicken parts overnight, but that doesn't really mean anything.

    Your biggest problem is in chilling the meat quickly. If you fill up a pan, the stuff in the middle might take hours to cool.

    the other big part is that reheated chicken is just generally not very good, breast meat especially.

    If you can get your cooker up to 350*, you can have those breast halves done in less than an hour. I would try to rethink cooking on site.

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