100ish drumsticks

hoofaloos

Looking to cook a large quantity of chicken legs.  I do tons of briskets and butts but the party i'm cooking for would like drumsticks.  I'm sure I can fit a lot on an xl with stacked grids but I've never cooked drumsticks.  From what I've read, a lot of folks recommend 350-400 indirect for roughly an hour rubbed down with what you like.  Does anyone have any experience with FTC for drumsticks.  Party is not at my house so I'd like to keep these fairly warm for about an hour

WeberWho

I believe @Ladeback69 has done something similar. Maybe he can chime in with some hints

johnnyp

The issue with FTC is that the humidity will impact skin texture.  Other than that solid plan, will work fine 

milesvdustin

Can you move the egg to the party location?

hoofaloos

milesvdustin said:

Can you move the egg to the party location?

I probably could but I'm also doing a few overnight packers and would rather be at home.  That would solve that issue though 

hoofaloos

johnnyp said:

The issue with FTC is that the humidity will impact skin texture.  Other than that solid plan, will work fine 

Good point.  Would probably be the same issue if I just put them in a covered pan to transport as well.  

Ladeback69

WeberWho? said:

I believe @Ladeback69 has done something similar. Maybe he can chime in with some hints

hoofaloos said:

johnnyp said:

The issue with FTC is that the humidity will impact skin texture.  Other than that solid plan, will work fine 

Good point.  Would probably be the same issue if I just put them in a covered pan to transport as well.  

I have only FTC'd a whole chicken and that was just for an hour or so.  It was still hot and juice, but I think @johnnyp's idea of a pan would be better.  They would also be ready to serve by just taking the foil off.  

Sounds like a great party, take lots of pictures for us to see, please.

hoofaloos

Ladeback69 said:

WeberWho? said:

I believe @Ladeback69 has done something similar. Maybe he can chime in with some hints

hoofaloos said:

johnnyp said:

The issue with FTC is that the humidity will impact skin texture.  Other than that solid plan, will work fine 

Good point.  Would probably be the same issue if I just put them in a covered pan to transport as well.  

I have only FTC'd a whole chicken and that was just for an hour or so.  It was still hot and juice, but I think @johnnyp's idea of a pan would be better.  They would also be ready to serve by just taking the foil off.  

Sounds like a great party, take lots of pictures for us to see, please.

Thanks.  Certainly will be pics to come

minniemoh

I've done 30+ drumsticks for a neighborhood party every Christmas. A couple of years ago, my wife was getting ready and they had to sit on a tray for an extra 45 minutes. I had them foiled with a towel over the foil to keep them warm. The skin got too rubbery for me but everyone liked them. 

Would you have an opportunity to hit them with a little direct heat (maybe on a gasser) when you get there? You could make sure the skin crisped up if they get a little soft. I have warmed up leftover drumsticks the next day this way and worked out OK. 

WeberWho

@Ladeback69 Didn't you cook a crap ton of legs for some party not long ago? Maybe I'm losing my mind.....

hoofaloos

minniemoh said:

I've done 30+ drumsticks for a neighborhood party every Christmas. A couple of years ago, my wife was getting ready and they had to sit on a tray for an extra 45 minutes. I had them foiled with a towel over the foil to keep them warm. The skin got too rubbery for me but everyone liked them. 

Would you have an opportunity to hit them with a little direct heat (maybe on a gasser) when you get there? You could make sure the skin crisped up if they get a little soft. I have warmed up leftover drumsticks the next day this way and worked out OK. 

no gasser but an oven.  maybe a couple of minutes under a broiler?

Ladeback69

WeberWho? said:

@Ladeback69 Didn't you cook a crap ton of legs for some party not long ago? Maybe I'm losing my mind.....

Not me, I have cooked some regular chicken legs, but nothing like 100 or wings either.  Sorry.  I guess you are losing your mind.  

johnnyp

hoofaloos said:

minniemoh said:

I've done 30+ drumsticks for a neighborhood party every Christmas. A couple of years ago, my wife was getting ready and they had to sit on a tray for an extra 45 minutes. I had them foiled with a towel over the foil to keep them warm. The skin got too rubbery for me but everyone liked them. 

Would you have an opportunity to hit them with a little direct heat (maybe on a gasser) when you get there? You could make sure the skin crisped up if they get a little soft. I have warmed up leftover drumsticks the next day this way and worked out OK. 

no gasser but an oven.  maybe a couple of minutes under a broiler?

Yes!!!! Or just bake setting on hot 400+

hoofaloos

johnnyp said:

hoofaloos said:

minniemoh said:

I've done 30+ drumsticks for a neighborhood party every Christmas. A couple of years ago, my wife was getting ready and they had to sit on a tray for an extra 45 minutes. I had them foiled with a towel over the foil to keep them warm. The skin got too rubbery for me but everyone liked them. 

Would you have an opportunity to hit them with a little direct heat (maybe on a gasser) when you get there? You could make sure the skin crisped up if they get a little soft. I have warmed up leftover drumsticks the next day this way and worked out OK. 

no gasser but an oven.  maybe a couple of minutes under a broiler?

Yes!!!! Or just bake setting on hot 400+

Perfect!  Thanks