Chicken for 30

Jeronamo

We are having a 3rd birthday party for our oldest son on the weekend and I want to cook bone-in chicken (thighs, drums and quarters) for about 30 people on my large egg, mainly adults. When cooking for fewer people I do an indirect cook then take out the platesetter and finish direct to crisp up the skin. In this case I'm thinking of using my 3 tier rack to cook indirect and then finish them off on the gasser. Thoughts? Alternatively does anyone have guidance on how to cook indirect and end up with crisped skin?

pantsypants

There are a few things you can do. You can leave your chickens out in the fridge to dry out for 24 hours ? or you can also kick the temp of the egg (cook your chickens @ 450-500)
also add cornstarch  to your rub ( this works like magic) I do a 3 rub to 1 Cornstartch

Jeronamo

Thanks! I'll do a trial run on that tomorrow.

Richard Fl

This works for me.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=993397&catid=1

Little Steven

You don't have to take the platesetter out for crispy skin. Just raise the heat. I would do what @pantsypants said, both the fridge and the starch. You are going to need a drip pan.