Need some help figuring out how to hold BBQ Chicken.

smokeit · Joined: 17 Aug 2010 Posts: 12

Thinking about purchasing a Meadow Creek Chicken cooker to serve Fire Company style Chicken at my restuarant.
I pretty much have the cooking part covered. It’s the holding and the reheating that i need some help with. We already serve Hickory Smoked BBQ Brisket, Pulled Pork and Pit Beef.
Just never have done Chicken.
Open to any and all the help I can get.

Smokehouse Tavern BBQ, Lloyd Freeburn
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RodinBangkok · Posted: Feb 28 2018 Post subject:

Your best option from my point of view is look into a cvap, not only for your chicken, but I think you'd be surprised at its ability to hold your other items. Do some searches in this forum and you'll find some posts about cvap's.
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Pit Boss · Posted: Mar 02 2018 Post subject:

CVAPs are great. Once you get it dialed in, they work wonders. They are also very expensive. Your budget WILL come into play.

Regular holding cabinets will work. I wouldn't want to be holding chicken for hours on end, but a few isn't bad.

Chicken is such a "fast" cook, have you thought about cooking in batches throughout the day (at least two if not three)? That and a regular holding cabinet might suit you well.

I'm not a fan of reheating chicken. Come up with a plan to use the leftovers...brunswick stew, bbq chicken salad, pulled chicken, chicken tacos, etc. But the original barbecued chicken should be served fresh.
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slippery chicken · Joined: 15 May 2010 Posts: 16 Location: Clearwater Florida

Don,t think about it, don't walk, run to the nearest Meadow
Creek dealer and buy that chicken cooker. It is the best thing you will ever do. Makes the best chicken in town and you really cant mess it up. Just Sprinkle on Meadow Creek spicy bbq seasoning and thats it. One hour later you will have perfect chicken every time.
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