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Topic: Barbecuing at Altitude . . . . From: Dawn,
Subject: Backyard Wedding Reception

Hoping you can give me some guidance. I'm planning a wedding reception for around 100 guests. We want it to be like a back yard BBQ (casual & fun). How do we prepare enough chicken & ribs for that number of people without cooking all day. We are wondering if we could:

1.) Par boil the chicken & ribs the night before & either marinate them or soak them overnight in bbq sauce.

2.) Cook them about 90% on the grill the next morning.

3.) Keep them warm in oven in chafing dishes till after the ceremony. Then move the chafing dishes outside and keep warm with sterno's.

Does this sound like a good or bad idea. I certainly don't want to make anyone sick, but i'm trying to avoid having family & friends slave over a hot grill during our wedding reception, which they should be enjoying with us.

Any ideas you might have would be greatly appreciated.

Thank you,

By the way my name is Dawn O'Connor and our wedding is in Washington in August. Hopefully will be hot outside. Keep your fingers crossed :)

Oh one last thing, are baby back ribs beef or pork. What kind of ribs would be best for this type of occasion. Thanks again.

Hi Dawn,

It's too late. You have already made me sick just talking about boiling the chickens and ribs. And, cooking food 90% and expecting to hold it for finishing later is courting disaster.

Tell someone to immediately order a copy of "The Great American Barbecue & Grilling Manual" for an early wedding present. That way you and your husband will be better prepared to turn out food for 100 that is delicious and safe.

You didn't say what time the reception will start and that is important for strategy.

I would buy chicken hind quarters (thighs and drumsticks - separated if possible. That way each guest could have either one or the other. Some will eat two. But this will cut your cost (and waste down) Fifty chicken hind quarters should easily feed 100 wedding guests, that way. It will take the chickens 5 hours at 210°F, but you can boost the temp up to 250°F and baste and get done in 3 hours or so. When the internal temp. in the thickest part is 160°F, take them off and deposit in a good quality ice chest lined with aluminum foil and brush with finishing sauce. Close the lid and they will keep warm and safe for 3-4 hours.

Loin back ribs come from hogs. They are the bone in the pork chop. They should be cooked 5-8 hours at 210°F for perfect barbecue, but the meat on these ribs is tender enough to cook at 250°F and shorten the time. These can be cooked the previous evening and stored like the chicken. Just make certain that 160°F is reached internally and I would separate them into individual ribs. You can reheat over a grill with a low temperature bed of coals and baste with finishing sauce.

If you have more questions, please get back.

Have fun,
Smoky

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