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Re-heating and transporting Chicken legs

Unknown
Unknown
edited November -0001 in EggHead Forum
My wife is cooking chicken legs following the recipe in one of Dr. BBQ's books. So was thinking of cooking them a couple hours ahead of time and them letting them cool off.
Then we can transport them and keep them cool. When it's time to eat we would be finishing the legs on a gasser (finishing off with the bbq sauce glaze). [p]Is there anything we need to be careful of letting the chicken cool and then re-heating?
Or is this just a bad idea?

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Comments

  • Matt
    Matt Posts: 103
    BBQInMilwuakee,[p]I see no problem with your proposal. What I would be careful of is if there are any leftovers -- you don't want to chill and reheat more than once. Also, make sure they are cooked all the way through the first time and then just reheat to 140-150.[p]Matt
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