So on Tuesday I am cooking this for 150 people at work for lunch. We are doing half Hawaiian burgers (burgers with grilled pineapple) and half Huli Huli Chicken.
Starting with 200 thighs.
Small batch ingredients:
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)
Directions
Reserve 1-1/3 cups for basting; Marinate 8 hours or overnight.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. Yield: 12 servings.
I am taking a large vintage Cue Cart (sorry guys) charcoal grill (with adjustable charcoal height) to work. We also have a large open face (no lid) gas grill we normally use with 2 propane tanks.
Want to take 3 or 4 colored webers for the effect on the luau. However, I don't trust other cooks with the lids and adding charcoal would be a hassle when you have 30 or 40 people in line. We do start cooking an hour in advance. However, that is never early enough.
Any thoughts ?
Quote from: javahog2002 on August 24, 2013, 05:19:15 AM
So on Tuesday I am cooking this for 150 people at work for lunch. We are doing half Hawaiian burgers (burgers with grilled pineapple) and half Huli Huli Chicken.
I am taking a large vintage Cue Cart (sorry guys) charcoal grill (with adjustable charcoal height) to work. We also have a large open face (no lid) gas grill we normally use with 2 propane tanks.
Want to take 3 or 4 colored webers for the effect on the luau. However, I don't trust other cooks with the lids and adding charcoal would be a hassle when you have 30 or 40 people in line. We do start cooking an hour in advance. However, that is never early enough.
Any thoughts ?
Start a smigen earlier...........
Find a bit of trusted help......
Have Fun..........
Take Pics, if at all possible......
See this thread:
http://weberkettleclub.com/forums/grilling-bbqing/charity-cook/msg28973/#msg28973
Good luck Java! Just prep as much as possible the day before. Make it so you can roll in and start cooking fairly easy. Think of all the tools you may need(foil, basting brushes, tongs etc), any spices or sauces. Have everything organized so that you can ask someone that's not used to your cooking style grab something when you ask. Cooking for a crowd isn't super hard, but takes a ton of prep work and being organized.
In the kitchen world there is a saying in French: Mise en place or everything in its place. Those words will keep your stress levels down.
"my kettle is more powerful it will do almost anything."
Good luck on the cook. When should I be showing up?