Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

80 pounds of chicken

RufusRufus Posts: 13
edited 2:44PM in EggHead Forum
I offered to have a little gathering of friends from work and family. I thought maybe 20-30 people. But people have heard of the Egg and now 80 are coming. I have 40 pounds of wings and 40 pounds of hindquarters cut into thigh and leg. People are coming at 1:00 Saturday. I am cooking many pounds of spare ribs Friday and these will need a final turn in the egg. Any suggestion for cooking that much chicken and still be able to put the ribs back on for their final 30-45 minutes?



  • ShedFarmShedFarm Posts: 499
    Got an oven? I'm thinking the wings will be the least receptive to any sort of reheating or holding to temp, so they need to be cooked last.

    If I were in your situation, I would finish the ribs first, then hold them in disposable, aluminum trays on the bottom rack of the oven, set to a low temp.

    Cook the legs and thighs next, then again, put them in aluminum, disposable trays, and put them on the middle/top racks of the oven.

    Finally, cook the wings, and serve them directly from the egg, as you have a helper pull everything else out of the oven.

    If you run out of room in the oven, you can pull the ribs, wrap them in heavy-duty foil and towels, and keep them warm in a cooler. As long as their temp stays above 140, you should be good to go.
    BJ (Powhatan, VA)
  • Capt FrankCapt Frank Posts: 2,578
    Quick, go buy 4, maybe 5 more large eggs!! :laugh: :P :evil: :laugh:
  • mxdadmxdad Posts: 47
    Capt. Frank wrote:
    Quick, go buy 4, maybe 5 more large eggs!! :laugh: :P :evil: :laugh:
    That is the best idea LOL
  • gdenbygdenby Posts: 5,192

    What's your set up? A fellow who hasn't posted here for awhile, "Celtic Wolf," did catering, and I believe he had dual Xls.

    I'm not a caterer, but I'd suppose the solution might be lots of warm holding containers. Cook the maximum amount of chix you can all morning, and hold.

    Oh, and I salute you for your number of friends and family you have. Maybe next time ask them to cook for you.
  • loco_engrloco_engr Posts: 3,673
    :laugh: :laugh:

    Maybe ask your local dealer to bring over a couple of BGE's and he might have a chance of selling them on the spot!

    Good Luck!
  • 'Q Bruddah'Q Bruddah Posts: 739
    This is very similar to another post awhile back. The short answer is that if you have one egg and 80 people coming, DON'T cook chicken. Pulled pork can be prepared with sides to feed that many. Chicken takes 40-45 minutes per load. Holding chicken takes special utensils to hold safe temps and they are made for catering and quality could suffer. If you are not a caterer, you are in over your head.
    Change the time, change the guest list, change the menu or all three. This could be a very unpleasant day especially if someone or many get sick.
    I am normally a 'can do' guy but there is no easy answer that pops out to me.

    I have 18 years in restaurants. Need a second opinion? ping little chef
Sign In or Register to comment.
Click here for Forum Use Guidelines.