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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Unread 01-26-2013, 10:09 AM   #1
bosshawgs
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Default pulled chicken for 100

Hi guys i got hired to do pulled chicken for approx 100 people. I never did pulled chicken before always wanted to. What kind of chicken do you use (parts, whole). Any idea how much chicken i would need for 100 people. Also, what temperature should i smoke the chicken at to pull. Thanks Tom
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Unread 01-26-2013, 04:45 PM   #2
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Great question and I can only partially answer since I have not cooked for 100 yet. I would do whole chickens, it will probably save a lot of money doing wholes. The pulling wont be very fun, but chicken pulls pretty easy.
Make sure you cook to 165. Chicken will be harder to pull if it cooks too long and dries out.
Also, save your drippings from some of the birds, then mix it in with the pulled chicken for added juiciness and depth of flavor.

Take some pics. I am interested to hear your results.
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Unread 01-27-2013, 09:57 AM   #3
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Are you freakin nuts? Chicken only yeilds 35% at best. 100 people at 1/3 lb = 33lbs. You will have to cook almost 100 lbs of chicken.
Cood till at least 175 if not 185. It will pull easier.
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Unread 01-27-2013, 11:00 AM   #4
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Quote:
Originally Posted by Bbq Bubba View Post
Are you freakin nuts? Chicken only yeilds 35% at best. 100 people at 1/3 lb = 33lbs. You will have to cook almost 100 lbs of chicken.
Cood till at least 175 if not 185. It will pull easier.
6lb chicken = 2lbs meat? I've never broke it down. 20 chickens be alot to cook. Nice that meat cost would only run like $80.
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Unread 01-27-2013, 12:08 PM   #5
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It is easier to pull when it comes off the smoker. Don't cool the whole chickens. I do at least 16-20 chickens a week right now and find this is the easiest way to get the meat off the bones.

I forgot to add, make sure you watch for bones. When chicken is done, the smaller bones tend to break
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Unread 01-28-2013, 06:37 PM   #6
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Boneless skinless thighs yield around 67% and would take less than 5 minutes to pull.
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Unread 01-29-2013, 09:33 AM   #7
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I usually use bone-in leg quarters. I have a couple of sources that regularly put them on sale for .39 a pound, and one that goes as low as .29 a pound sometimes. I always smoke to 175-180 and pull as soon as I can safely handle it.
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Unread 01-30-2013, 03:27 AM   #8
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Do boneless theighs...then pull ther skin off and shred..done simple..do not take a chance on whole LOTS of work and the little breast bones will haunt you!! this is cheap and very easy to do...and besides very tasty!!!
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Unread 02-09-2013, 04:30 PM   #9
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#50 case @ RD for $37

Quote:
Originally Posted by jaestar View Post
Boneless skinless thighs yield around 67% and would take less than 5 minutes to pull.
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Unread 02-10-2013, 06:06 AM   #10
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had my response in my head before i read the others.. YES... do the thighs. cheaper..easier..more moist..cheaper.. nice part about that is that for 100 people, i'd cook 175-200 thighs. sounds like a lot.. but also for 100 people you could do 25 whole chickens.. whichever. i will tell you this tho, i did pulled chix once for a large group. once. stopped offering it after that.
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Unread 02-12-2013, 06:33 AM   #11
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Quote:
Originally Posted by toadhunter911 View Post
i usually use bone-in leg quarters. I have a couple of sources that regularly put them on sale for .39 a pound, and one that goes as low as .29 a pound sometimes. I always smoke to 175-180 and pull as soon as i can safely handle it.


i agree leg quarters are the bestfor pulled chicken and a 40lb case a restaurant depot is 23 bucks!
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Unread 02-12-2013, 09:33 AM   #12
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boneless skinless thighs is the only way to go, put on smoker for 30 minutes to get a nice smoke flavor in them, then pan them with a little bit of liquid and cover tight, put back on smoker in pans until you reach 200. Out of a 40lb case you will get 22lbs of pulled chicken.
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Unread 02-21-2013, 11:38 PM   #13
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Quote:
Originally Posted by Jacked UP BBQ View Post
boneless skinless thighs is the only way to go, put on smoker for 30 minutes to get a nice smoke flavor in them, then pan them with a little bit of liquid and cover tight, put back on smoker in pans until you reach 200. Out of a 40lb case you will get 22lbs of pulled chicken.
spot on advice. i just did some tonite. 18lb 6oz of boneless/skinless thighs from RD yielded 10lb 1oz of pulled. i smoked til about 135 then pan foiled with some AJ and took to 200ish. pulling was easy - just squeezed the thigh and it broke apart - took less than 10 minutes.
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Unread 02-22-2013, 12:34 AM   #14
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the guy doing the whole chcikens is still pulling it..
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Unread 02-22-2013, 09:58 AM   #15
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thanks for the help the job is in march i will let you know how it goes
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