BBQ chicken for a crowd
elba1
4 years ago
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Comments (47)
elba1
4 years agoRelated Discussions
Stainless steel chicken barbequer
Comments (0)Looking to build a stainless steel bbq chicken cooker. One you would slide the chicken on a rod and it would rotisserie the chicken, dip it in the sauce and cook it all in one easy step. Anyone have any ideas where I could get plans for such a project? I would like it to cook about 100 chicken halves....See MorePlease help. ? re: crock pot bbq chicken breast.
Comments (17)I don't like the taste of dark meat poultry, so I usually substitute breasts for dark meat in chicken recipes. But the last time that I tried boneless skinless breasts in the crockpot they ended up being overcooked; there was a lot of liquid in the curry recipe, so they weren't technically 'dry,' but the texture was not tender and it was quite disappointing. The crockpot that I used tends to run 'hot' so they overcooked really fast (about 2 hours on high). In contrast, I've used that crockpot to make the exact same curry recipe with bone-in chicken breasts, pre-browned on the stove, and those breasts were very tender although I cooked them longer than 2 hours. So if you are using boneless/skinless breasts I'd recommend that you keep a close eye on them to make sure you take them out before they're overcooked....See MoreMake-ahead chicken for a crowd?
Comments (13)Does it need to be refrigerated or can I make it the same day and let it cool to room temp (obviously would have to be eaten or reheated within 2 hours of coming out of the roaster)? I really don't have room to put the pan in my fridge - not sure how big the fridge is at the club. I can buy prunes and probably olives when I get the chicken at BJs but I don't know about capers. How do you think it would be with Kalamata olives instead of green olives/capers? I have a jar and a half (opened Easter) of K. olives. Oh, and Merlot instead of white wine? I've got an opened bottle of Casillero del Diablo (one of my favorites, but it's going to a good cause!) in the fridge and don't really have room for another bottle of wine (the kids *insist* on milk and OJ!) if I open a white. I'm using my really big ziploc bags for ice now (been making ice for days), but can fit quite a few thighs in a gallon bag, and can stack those in a 9x13 pan in my fridge for marinating (or use a Foodsaver so I know it won't leak). Looks like if I double the marinade ingredients from Silver Palate recipe it should do about 18 lbs of thighs? Thanks - getting down to the wire now (I told DH I thought I should get chicken and lemonade tomorrow, not today, just b/c I really don't have much room in fridge. Might have to stick the lemonade directly in a cooler....See Morelooking for: tt bbq beef or other inexpensive crowd pleasers
Comments (11)Here's a recipe that woodie posted a while back. BEEF BRISKET Posted by: woodie2 (My Page) on Wed, Dec 8, 04 at 17:00 My never fail brisket from Sara Moulton: 1 Beef Brisket, any size Salt & Pepper Thinly sliced onion Minced garlic Mix together: 1/2 cup ketchup 1/2 cup chili sauce 3 TBL brown sugar 1 bottle beer Lay meat in oven going baking dish. Salt & pepper it, spread garlic over top, spread onions over the garlic. Pour sauce over the meat. Cover tightly with foil and roast at 300* for 3 hours if small 1/2 brisket or 4 hours if large, whole brisket. Uncover, let meat rest, and pour gravy into a saucepan. Puree with handheld blender, or pour carefully into blender and puree. Slice meat across grain and serve with gravy. (The gravy comes out nice) If you think it needs more BBQ sauce, have a bottle of Masterpiece handy. Excellant recipe! Nancy...See Morenancyjane_gardener
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