I am having a fund-raiser. LOTS of family hopefully will be coming, and we advertised grilled chicken as the entree. Big problem, it take a LONG time on the grill. It's not advisable to precook it all the morning of the event (too much). Could we cook it adjectives the night in the past and simply warm it up on the grill and stain with BBQ sauce? I would love to hear from someone who have done this before!
Answers:
Pre cook it the darkness before, cook it until it is going on for 3/4's done. It will finish cooking off on the grill. After pre-cooking it, be sure to refrigerate you chicken.
Yup, you can precook, and after put in the refrigerator over dark.
Then on low to medium flame, a moment ago put it on the grill, brush it occasionally with barbeque sauce, and turn it roughly speaking every 10 minutes. Works great. I have done this near pork chops too.
Have fun!
My father in imperative was within charge of the annual barbeque for the fire department for over 20 years, he also did it for the masons for longer than that. Our fire department starts at 5 am the morning of. They are ready to put on the market by 11:30 a.m. and they do 500 halves of chicken. They pull the cooked chicken from the grill and save it in coleman coolers to hang on to warm while they get rid of it. Of course, they have a immense pit to accommodate this much chicken. If you can get some volunteers to back you the morning of the event, it would be great if they can also volunteer their grills if you don't have a pit. It IS advisable to cook it on alike day you flog it for health code reason. Start the chicken raw on the grills, when you engineer the first turn begin swabbing near your sauce. Just make sure it's fully cooked to the proper warmth so invest in meat thermometers, you don't want to create anyone ill. Good luck. Despite ably intended advice, DO NOT somewhat cook the chicken the night beforehand, because you are serving to the public you don't want to to create an atmosphere where microbes can grow rampantly.
A couple of years ago we did for a church fund raiser and borrowed a huge grill from one of the local banks and only started early resembling around 8:00am est. We had to hold 100 plates ready by 10:45 am. Then we have people come throughout the day to pick their plates up. I don't see why you could not cook it and later warm it final up as long as you warm it slowly so it doesn't find tough. Come to think of it I did precook some of the chicken for going on for 30 min and then put it on the grill. We have so many relations coming out that we had to do something to speed it up. Well, may you hold a great time and make lots of dough.
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Answers:
Pre cook it the darkness before, cook it until it is going on for 3/4's done. It will finish cooking off on the grill. After pre-cooking it, be sure to refrigerate you chicken.
Yup, you can precook, and after put in the refrigerator over dark.
Then on low to medium flame, a moment ago put it on the grill, brush it occasionally with barbeque sauce, and turn it roughly speaking every 10 minutes. Works great. I have done this near pork chops too.
Have fun!
My father in imperative was within charge of the annual barbeque for the fire department for over 20 years, he also did it for the masons for longer than that. Our fire department starts at 5 am the morning of. They are ready to put on the market by 11:30 a.m. and they do 500 halves of chicken. They pull the cooked chicken from the grill and save it in coleman coolers to hang on to warm while they get rid of it. Of course, they have a immense pit to accommodate this much chicken. If you can get some volunteers to back you the morning of the event, it would be great if they can also volunteer their grills if you don't have a pit. It IS advisable to cook it on alike day you flog it for health code reason. Start the chicken raw on the grills, when you engineer the first turn begin swabbing near your sauce. Just make sure it's fully cooked to the proper warmth so invest in meat thermometers, you don't want to create anyone ill. Good luck. Despite ably intended advice, DO NOT somewhat cook the chicken the night beforehand, because you are serving to the public you don't want to to create an atmosphere where microbes can grow rampantly.
A couple of years ago we did for a church fund raiser and borrowed a huge grill from one of the local banks and only started early resembling around 8:00am est. We had to hold 100 plates ready by 10:45 am. Then we have people come throughout the day to pick their plates up. I don't see why you could not cook it and later warm it final up as long as you warm it slowly so it doesn't find tough. Come to think of it I did precook some of the chicken for going on for 30 min and then put it on the grill. We have so many relations coming out that we had to do something to speed it up. Well, may you hold a great time and make lots of dough.
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