The weekend is here and a big chicken special in the market. So I filled my 24 quart cooker full of thighs, wings and gizzards. I will be taking them out at different times, but have the temperature set at 145F/63C.
There are 8 thighs in two gallon bags seasoned with Korean BBQ sauce, just what stuck to the pieces.
There are 3 pounds of gizzards seasoned with a mix of Korean BBQ and Sriracha.
Six pounds of wings seasoned with Harry and David Pepper and Onion Relish.