Has anyone ever made a HUGE quantity of chicken on the grill?!
Has anyone ever made a HUGE quantity of chicken on the grill?
I am having a fund-raiser. LOTS of people hopefully will be coming, and we advertised grilled chicken as the entree. Big problem, it takes 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 all the night before and simply warm it up on the grill and glaze with BBQ sauce? I would love to hear from someone who has done this before!
Additional Details2 weeks ago
also, it's supposedly only safe to partially precook if it goes directly to the grill, so I don't think i can partially precook the night before
Answers:
2 weeks ago
also, it's supposedly only safe to partially precook if it goes directly to the grill, so I don't think i can partially precook the night before
Pre cook it the night before, cook it until it is about 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 then put in the refrigerator over night.
Then on low to medium flame, just put it on the grill, brush it occasionally with barbeque sauce, and turn it about every 10 minutes. Works great. I have done this with pork chops too.
Have fun!
My father in law was in 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 sell by 11:30 a.m. and they do 500 halves of chicken. They pull the cooked chicken from the grill and keep it in coleman coolers to keep warm while they sell it. Of course, they have a large pit to accommodate this much chicken. If you can get some volunteers to help 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 the same day you sell it for health code reasons. Start the chicken raw on the grills, when you make the first turn begin swabbing with your sauce. Just make sure it's fully cooked to the proper temperature so invest in meat thermometers, you don't want to make anyone ill. Good luck. Despite well intended advice, DO NOT partially cook the chicken the night before, because you are serving to the public you don't want to to create an atmosphere where bacteria 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 just started early like around 8:00am est. We had to have 100 plates ready by 10:45 am. Then we had people came throughout the day to pick their plates up. I don't see why you could not cook it and then warm it back up as long as you warm it slowly so it doesn't get tough. Come to think of it I did precook some of the chicken for about 30 min and then put it on the grill. We had so many people coming out that we had to do something to speed it up. Well, may you have a great time and make lots of dough.