tomfrazier
Wandering around with a bag of matchlight, looking for a match.
I'm not a caterer but daughter is having a baby shower with 100 guests in attendance and my wife wants to serve food.
I am doing 4 smoked pork shoulders the day before the event for pulled pork that will be kept in a Chafing tray in the fridge until the next day.
She also wants me to smoke or BBQ about 80 chicken quarters. The chicken will be marinated the night before the event and grilled the morning of the event.
I can only fit about 20 chicken quarters on the Brinkmann Limited Edition offset smoker that I have. This means 4 cooks.
I'm wondering how I should proceed? Direct grilling will probably be the fastest at about an hour to an hour and a half per cook
Should I maybe precook the raw marinated chicken in chafing trays in the oven and finish them off on the grill? This would cut grilling time in half.
Lastly how do I keep everything warm? I can probably only fit 20 quarters in a large chafing dish which means 4 chafing dishes. I don't think I can fit 4 in my oven however. Wondering if those Sterno flames will keep it warm without over cooking the chicken?
The oven will also be tied up to reheat the pulled pork which will likely take over an hour.
Sausages and hot-dogs will also be served but I can handle them on my Weber...
I need everything hot and ready by 3pm... What do you guys suggest?
Thanks...
I am doing 4 smoked pork shoulders the day before the event for pulled pork that will be kept in a Chafing tray in the fridge until the next day.
She also wants me to smoke or BBQ about 80 chicken quarters. The chicken will be marinated the night before the event and grilled the morning of the event.
I can only fit about 20 chicken quarters on the Brinkmann Limited Edition offset smoker that I have. This means 4 cooks.
I'm wondering how I should proceed? Direct grilling will probably be the fastest at about an hour to an hour and a half per cook
Should I maybe precook the raw marinated chicken in chafing trays in the oven and finish them off on the grill? This would cut grilling time in half.
Lastly how do I keep everything warm? I can probably only fit 20 quarters in a large chafing dish which means 4 chafing dishes. I don't think I can fit 4 in my oven however. Wondering if those Sterno flames will keep it warm without over cooking the chicken?
The oven will also be tied up to reheat the pulled pork which will likely take over an hour.
Sausages and hot-dogs will also be served but I can handle them on my Weber...
I need everything hot and ready by 3pm... What do you guys suggest?
Thanks...
