Pre-cooking for a weekend at the lake. Can I do Chicken too?
We have a family lake weekend next weekend and I was thinking of pre-cooking some ribs then finishing them on site. We are feeding 8 large mouths, so I am also thinking on doing some chicken quarters.
Does anyone know if pre-cooking chicken will hold up as well as pre-cooked pork?
If you have a grill there I would suggest doing the chicken there. There's nothing quite like freshly grill chicken with a nice crispy skin. Plus it doesn't take very long at all to grill chicken quarters.
Last edited by Breadhead; July 15, 2017, 08:27 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Honestly I wouldn't with chicken. You'll be serving leftovers and it'll be hard to get the skin crispy...unless you go through the same motions reheating as just cooking it on site. If skinless chicken, I'd say yeah you probably could w/o much quality loss. Ribs, yeah, they reheat very well IMO.
Comment