MCS - More Chicken Suggestions help. Smoking larger pieces of meat during my day stint (mon-fri) where I set up is not a possibility given I only operate from about 9am to around 3pm. I do smoke ribs for take home customers on occasions. I have smoked chicken pieces and they were a hit. The problem I have is the different cuts and sizes and weight’s cooking time. Monitoring 20 or 30 different pieces to pull at the right time is challenging. I am thinking of cooking the pieces for a period to take on smoke and then finishing the cook by deep frying. Is this workable or does anyone have any suggestions or methods I could use. It would be a bonus if the pieces could be fried with a coating of some sort. I am thinking of trying out Meathead’s version of Big Bob Gibson’s white BBQ sauce on the finished chicken pieces. I am creating a curiosity among my customers for smoked food and trying to introduce some variety to my usual menu that is made up of hamburgers wor’s rolls cheese grillers….
Any suggestions for smoked meats that can be done in the time constraints I have (serving time between 12 and 2pm).
Any suggestions for smoked meats that can be done in the time constraints I have (serving time between 12 and 2pm).
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