So here's my situation...I'm smoking and frying a couple of birds for Thanksgiving with the family. I live in NC, the feast is in Maryland and we're set to arrive in MD on Wednesday night (day before T-day), so I'm gonna cook at home and travel with the birds.
My plan is to cook wednesday morning, let em' rest and then wrap them somehow for travel in a cooler for consumption on the next day.
Questions are:
1: Has anyone done this?
2: What's best to use to wrap the cooked birds?
3: Will taste be affected?
4: If I slice and store in foil pans, will quality be affected?
5: How do I re-heat?
Sorry for the barrage of questions, but I want this to go as smooth and easy as possible. I figured with all the collective knowledge here, someone has been through this at least once (or twice) and could give me some pointers.
My main concern is that I'd like to present the birds whole, but if it makes more sense to pre slice, then so be it.
Though, now that I think about it, the birds usually hit the serving table sliced anyway, so maybe I've just answered my own question..
Thanks in advance for your help
B-F
My plan is to cook wednesday morning, let em' rest and then wrap them somehow for travel in a cooler for consumption on the next day.
Questions are:
1: Has anyone done this?
2: What's best to use to wrap the cooked birds?
3: Will taste be affected?
4: If I slice and store in foil pans, will quality be affected?
5: How do I re-heat?
Sorry for the barrage of questions, but I want this to go as smooth and easy as possible. I figured with all the collective knowledge here, someone has been through this at least once (or twice) and could give me some pointers.
My main concern is that I'd like to present the birds whole, but if it makes more sense to pre slice, then so be it.
Though, now that I think about it, the birds usually hit the serving table sliced anyway, so maybe I've just answered my own question..
Thanks in advance for your help
B-F