- Joined
- Jul 11, 2011
- Location
- Tuscaloosa Alabama
I have been asked to cook for a group
Of men at my church called..."the band of brothers" Dr Ross Bunch owns a bunch if land and once a year brings all the guys up to his hunting camp for a 2 day hunt... So here it is Dr bunch will make gumbo.. ( he's a Cajun ) i will do the smoking .... A couple questions.. They want chicken.... Should i do half chickens.... Or leg quarters.... If i do the half chickens ... Should i brine them since breast meat is involved... If i brine .. What is your brine that you use??? I am planning for 35 men.... I will also cook baked beans... And the lady's will send potato salad and desserts.... I am also going to supply the beef ribs and cook them.... I am not hung up on bite thru skin and all that so i will not be cooking as hot as some would... Bite thru skin is overrated to me... I can handle the cook no problem.... What would be your timeline say for the thighs... Then what would be your timeline for the half chickens.... Prolly cooking at 300 degrees... Kinda feel goofy asking all this but i am not real prideful just want some of y'all's input.... Because i value it... I am leaning toward the leg quarters....
Of men at my church called..."the band of brothers" Dr Ross Bunch owns a bunch if land and once a year brings all the guys up to his hunting camp for a 2 day hunt... So here it is Dr bunch will make gumbo.. ( he's a Cajun ) i will do the smoking .... A couple questions.. They want chicken.... Should i do half chickens.... Or leg quarters.... If i do the half chickens ... Should i brine them since breast meat is involved... If i brine .. What is your brine that you use??? I am planning for 35 men.... I will also cook baked beans... And the lady's will send potato salad and desserts.... I am also going to supply the beef ribs and cook them.... I am not hung up on bite thru skin and all that so i will not be cooking as hot as some would... Bite thru skin is overrated to me... I can handle the cook no problem.... What would be your timeline say for the thighs... Then what would be your timeline for the half chickens.... Prolly cooking at 300 degrees... Kinda feel goofy asking all this but i am not real prideful just want some of y'all's input.... Because i value it... I am leaning toward the leg quarters....