100 pieces of chicken...Please help

Unknown

On saturday I am having my son's second birthday party. We are having about 70 people (adults and children). I am doing burgers and dogs on teh gas grill. I have about 100 pieced of chicken that I want to do on the BGE (thighs, legs and wings). I have a large egg and grill extender. Here are my questions:
(1) What temp. should I cook at?
(2) Indirect or direct?
(3) I would like the chicken to be done by 1:00PM - What time do I need to start putting the chicken on.
(4) About how many pieces do you think I can cook at one time?[p]Any advice is greatly appreciated.

Unknown

Hi gugshie,[p]I don't know the answers to your questions but I'll tell ya what I would do.[p]I would find a large container or a whole bunch of gallon sized zip lock baggies. I would put the chicken pieces into there with some italian dressing overnight. This should help keep the meat moist when you are holding it, after cooking. Just remember to add a rub before you put it onto the grill.[p]I would cook the thighs and legs first, direct, without the raised grid at around 350°. You won't be able to get as much on without the raised grid but you will be able to get to them parts easier to flip them as needed. [p]I would probably start cooking around 9:30 in the morning. As the chicken gets mostly done (a few degrees shy of where you think it should be) I would pull it off and put it into an aluminum pan (maybe with some sauce). This pan can either go into a preheated oven (maybe 225°) or even off to the side of your gas grill. Just make sure that if you use the gasser that it isn't to hot under the pan.[p]This should allow you to get a decent amount cooked before the guests arrive and you can finish the remiander up while they are there.[p]As far as how many pieces, that it kind of hard to say. It all depends on the size of the pieces that you are starting with. The same princeple goes for how long to cook them.[p]Lastly, I am not a professionaly advice giver so anything I said maybe wrong, especially if my wife hears about it.[p]Good luck,
Matt.

Unknown

I'm still looking for a litle help. Thanks

aka mr. Earl

gugshie,[p]I've never cooked 100 chicken pieces on a BGE, but I have done that many on other commercial cookers. And I hang out with a few professional caterers. [p]Here are some tips from my catering buddies.[p]1. try and do as much as stuff as far ahead of time as possible. Let's assume you can cook 20-30 chicken parts at one go with the grill extender. That's three to four loads. I'd start cooking on Friday as soon as possible. I'd cook direct at 300 (but you may want to check with Mad Max - he uses his grid extender a lot and he is a go to guy on direct vs indirect). I'm guessing each load will cook within two hours tops. If you start cooking right after dinner on Friday, you can get two loads in Friday night and two loads in on Saturday morning. After you cook each load refrigerate. Either re-heat your chicken in an indoor oven - or on some other cooker, or stream your 4 loads onto your BGE as you grill the dogs and other stuff. You just want to warm them up and maybe 'burn' a glaze into them. [p]I may be off on the load estimates, but the more you can do Friday night, the better off you'll be.[p]good luck.

mad max beyond eggdome

aka mr. Earl,
i agree with mr. earl. . .after cooking chicken parts many ways, i'm finding best results going direct on a raised grid at about 300 degrees. .. will take about 1 to 1 1/2 hours. ..i'd be tempted to really load up the grid, and just keep turning em and flipping them till done. ..you might be able to do 100 pieces in 3 loads that way. ...and like mr. earl said, do some or all the night before, refrigerate, then finish them up before the party. . . .