I make these little smokies wrapped in bacon and with brown sugar on them for a few family get togethers. I have made as many as 200 at a time, but it can get very difficult to make that many and keep them warm, without cooking them more and making more grease.
I have been asked to make 800 of them for a realtives wedding in a few weeks. I can't imagine how long it will take to wrap that many, store them, How long to bake that many, then try to get them to a wedding 20 miles away. Then try to keep warm till wedding. We have to be there middle afternoon for pictures, wedding at 7. I will be in a very dressy dress, so don't want to be in kitchen to get grease on my dress. Plus more you handle these they can come unwrapped. For one family gathering I made 200 we put them after baking in a crockpot, they kept cooking and bottom ones wasn't so good as there was grease from the bacon and they were over cooked and rubbery. ANY IDEAS? This is making me ill, having a panic attack! The are to be made to serve on a plater, passed around with toothpick. Relative wants them to be put in a buffet server (which will have to be refilled from time to time) ANY SUGGESTIONS greatly appreciated. I think this is too much for one person to make.
Thanks for all the help and suggestions that was made. I got a friend to come over and help me wrap 800 little smokies wraped in bacon for this wedding,with her help we wrapped them in 3 hours. The brides mom decided that someone else could cook them at the church before the wedding about 5 for the wedding at 7. To make story short, My husband and I ended up cooking them at our house. We started cooking at 12:30 and took last batch out at 4:00. 3 1/2 hours to cook 800 cookies, we did 8 pans. NO way could they have done it in the time frame at the church. We cooked the smokies than put into other tin pans with lids adding just a little of the liquid (grease with brown sugar) for flavor and put in a cooler that we had added some boiling water too, just a little, set the pans in on top of each other in these tin pans. They were a hit, only about 50 maybe left over, they stayed nice and warm in that cooler. All they had to do was take out and put in a buffet dish. When we went home that night they water in that cooler was still nice and hot.
WE DID IT! Thanks for so many suggestions, this worked so much better than putting in a crockpot, in a crockpot they kept cooking and adding grease to them. This worked so well.
It's a relief to have this done. We were asked if we would do it again for another party. NO THANK!
I would forget wrapping them in bacon just put them in crockpots on slow with barbeque sauce over them.Just as good as with bacon.
Hi Janet,
Coming from Alabama, weenie-wraps are a biggy. I agree this is a tall order for one person, but I hope this helps.
I am just going to add to the other ladies suggestions.
Wrap them and cook them with the toothpicks already in them, utilizing the big aluminum pans bake them in the oven at home. Most of these are sold with covers, so they will stay warm on the travel. Then as the other lady suggested buy the little catering bunsun/butane warmers that fit under the pans--you will need to have a lift to place under them at the reception; and/or place them in a warm oven as an alternative.
The trick to watch the grease, because unfortunately it is unavoidable unless as she stated placing a drip pan under the weenies, is to keep stirring the dogs. What most people do not realize though, is most of the "gravy/seasoning/sauce" comes from the drippings(as gross as the added calories are) and the grease is what keeps the weenies moist.
I hope this helps. Unfortunately I do not know of a crock pot big enough for 800 weenies, unless you actually purchase a caterers bunsun deep pan. Good Luck and God Bless.
M. N.
I think the crock pot option was a good idea, you just need to improve on it a little. Maybe put them on a wire rack so that the grease can drip off and they are not sitting in it. You might also get a couple of those aluminum roasting pans and just keep them in the oven (if there is one at the facility) at a really low temp just to keep them warm. Once again, I would put them on something to raise them up so they are not sitting in the grease and probably cover them to keep them from getting dried out. If you have a little bit of time, may try a small batch at home and try a couple of options so you can figure out what works best. Good Luck with the wedding!
The crock pot sounds like a good way to transport them. IF you could use a crockpot that has a keep warm setting maybe that would work. I do not think that one crock pot would be enough for 800. If this is a family wedding maybe you could check with relatives going and borrow the crockpots. The only other idea I have to offer is to use aluminum pans. You can buy at Sams for sure, probably Costco. The downside is you have to purchase a bag,large quantity of them. If you don't need that many maybe you could find someone who uses them and share the cost with them. We use them for BBQ, parties, cake if we are going to a function then you do not have to worry about getting your pan back. I hope you enjoy the day. Good Luck
i have made these and they are very good, but very time consuming. how about you have the grandkids help roll the bacon and put in the toothpicks. it can be a party with their kind of music and snack breaks. maybe even put in a dvd while you work. this could be done a day or so ahead and wraped on the tray with press and seal. does the place holding the reception have an oven? you could get there a little early and let them cook. or cook them the night before, half the time. then put in crock pots for the remainder of the time to fininsh cooking. better yet cook them partially, freeze and put in crockpots to finish when you get there. just a suggestion.
the other option is that you can tell the bride that you can't do it, or do less, and don't feel stressed.
good luck with whatever you decide. it sounds like if you go through with it the "swiss cheese" method is the best. you know, a little at a time.
crock pot is a good idea.
Another idea is to get a large (or more than one) aluminum pan. Then get one of those little portable catering burner candles under there. They are one time use and you can get them at food supply stores, ect. I cannot for the life of me remember the name, but it is like a portable burner/candle thing intended to keep catered food warm.
Hi Janet, first sit down and take a deep breath!! This is do able, I promise. I am a Chef, I've been cooking for about 14yrs. First off do this in batches, don't try to roll 800 wienies in one day, do this over a week. You say the most you've done is 200, so do it in batches of 200. Crock pot is not a good idea for this large of a batch. If at all possible, bake them on sheet pans, the kind with sides, and then stack them in layers for transport, I suggest large aluminum pans with lids. These will need to either be baked on location, or baked at home and then reheated on location, it is not really safe to keep them hot for that long of a time. Also the grease factor, I definately suggest transfering from cooking pan, to serving pan, but yes the longer they heat the more grease they are going to produce. Who is catering the rest of the event? What kind of hall is it? I would call ahaed and see if there is someone there that would be able to help. If not, buy an apron, you don't want to risk wienie grease on your dress. My biggest piece of advice is ask for help. Don't try to take this all on alone if you don't have to. I don't know where you are but if you don't have a friend to help you, I would be happy to help if you are near here. I'm in St. Charles, send me a personal message if you would like my help. I'm just a regular gal with lots of food experience. Good Luck!! I'm sure it will turn out just fine.
I've made those before so I know how hard they are to make, and I've only made one package of little smokies. I can't imagine making 800! We always put them in a crockpot on low to hold them. We've never had trouble with them burning, but then they really don't last that long either! They sell little burners that go under the buffet servers, so maybe they'll keep warm in those. I'm sure they'll be a big hit no matter what.
If you decide you definitely have to go ahead with this - skip the crock pots - skip the large aluminum pans with a sterno burner (they do not heat evenly and burn - you would need to rent a heavy duty cartering pan that fits into a a pan of water and then watch the water level closely - this will be the buffer server they're talking about). Go with the electric roaster. You could use a rack across the bottom - be sure to Pam the inside of the whole roaster) cover the rack with heavy duty foil and poke small holes in it to let the grease drip through and not the little smokies.
If you are getting there in the middle of the afternoon and the wedding isn't until 7, I don't know how this is going to work unless you have an oven there to do them in closer to the time of the reception - and then put them in the roaster to keep them warm, right before the wedding. (You could use the large foil roasters for cooking them in the oven). The buddy idea to help you with all of the this is a good one.
Lastly, call a local caterer and ask what she or he would do. You'd probably be surprised at how willing they might be to offer suggestions.
Whoa Momma. ;) Good Morning Janet! How about enlisting the aid of a few of your friends, ( other Grma's ) to help you get them wrapped, covered and ready for transporting. I am thinking there is a oven at the place for the reception etc.
I am also hoping you were not asked to cater the entire buffet.
I would NOT cook them before taking them to the reception, cause you are definitely correct they dry out, get chewy and just yucky if allowed to set and reheat.
If you have a really close girlfriend best bud so to speak, ask her if she would be willing to attend with you and take care of the baking, refilling the steamer, etc. You could pay her back with a Super lunch out together. I have done this before, ( not with the smokies THATS a BUNCH) when I have made wedding cakes, I have a great girlfriend In TX, so when our son got married there, she came to the church @ midnight, and helped me set up the reception area and decorate the cake. Try it Janet you might be surprised how many of your friends are willing to help out.
If I were closer I sure would, I love doing stuff like that!!
Let me know how it goes.
K.
Another stay at home Gr ma ( Nana ) of 5
____@____.com
I haven't made these and they sound delicious. I wanted to suggest a method of decreasing the bacon grease I saw on America's Test Kitchen. Put the strips of bacon between paper towels to absorb the excess grease and microwave them for 30 seconds before you wrap the lil smokies and sprinkle on the brown sugar.
I would try this out beforehand though, to make sure it works.
It also sounds like they may be asking too much of you. Perhaps you should offer alternatives, like meatball appetizers, or lil smokies in sauce (without the bacon).
If the wedding locale (or reception locale) is at a hotel or banquet hall with a kitchen, is there a possibility of cooking them there? They shouldn't take that long to cook in an industral oven, and the place may have the storage.
My other suggestion is to use large tin roasters (like the disposable turkey ones) and get some canned heat, you can get those at party supply stores, the wide base of foil can be covered for transport, and the canned heat is supposed to heat evenly. Can you stick a toothpick through the entire thing and have it not come unwrapped? That should be safe in the tin with the canned heat....
Good Luck! That's a huge request!
yesi can give you one idaea first they dont have to behot second what about freeze them and hope they are paying you to
do them get you grankid they would love ot do it just tellthem you have a somthing for them to do if the wedding is on a sat make them fri night and them put them in bag no toopick put them fridge then if you have to micro them before they have to be put on platter then you have them wrm if not just serve cold they aint going to mind it
If you have one available, use an electric roaster. Use a rack in the bottom to avoid the last ones being too greasy. The heat in most roasters comes from the sides for even heat distribution, and the temperature is adjustable.
Hi Janet!
Have you ever used a roaster oven? Most of them come with a wire rack that you can put in the bottom to keep the food from soaking in that grease. The dial has degree settings, so you can set the temp as low as you want. They cost around $35-40, or you may be able to borrow one from a friend or church (our church has several for larger dinners). If you have any left over, let me know :)
Is there a way you could show other family members how to make them, practice once or twice and then split how many each person can make? Will there be an oven any where around to keep them warm?Maybe get a few large (cannot think of the name of them sorry) aluminum pans and put them in those with foil over them and put them in an oven on warm. I am not sure if that will continue to cook them or not. Just a suggestion.
Hi Janet, I love those weenies!!! I've made them many times myself and they are the hit of the party! I ran into the same problem over 4th of July. The only suggestion i can think of is maybe not letting them cook as long in the over first, then put them in a crock pot (not slow cooker. OR if your lucky enough to have a wonderful friend like I have, ask her to bring them out to you at the wedding. You could do the prep work the night before then a girlfriend could bring them to you as time got closer. That's the only thing i can think of worth wild. OR you could use one of the baking roasters (usually can find at walmart) and use those for large quanity needs. FYI- if you have not tried the crock pot liners yet from I think Reynolds wrap, you HAVE to try it!! The work wonders!! Not good for everything, but for most things they are great! Good luck!!
I have made this same recipe for family get-togethers, never 800, but when I have made them. I usually bake them and then transfer them out of the greasy pan and into my pyrex glass pan that comes with the zippered carrying case with the pouch that you microwave to keep the dish warm. I usually fit two 16 oz. packages of little smokies in the 9 x 13 pyrex pan. I would assume that you don't have more than one of these if you even have one of them, but maybe you could ask around to friends and family to borrow as many of these as you would need to takes all of your little smokies. I find that they stay pretty warm in this and they are not sitting in the grease for an extended period of time. You could also consider a large electric roaster. If you don't own one of these, they are only about $25 at Walmart. Again I would say to bake them beforehand and just use the roaster to keep them warm, but with my experience, you have to watch the temperature really close on those roasters. They can get pretty hot even when you are trying to keep it low and end up scorching the bottom of your food. Good luck to you!
Where is the reception? Is it possible to prep and pan them at home and then bake them at the reception? Alot of churches and reception halls have kitchens that you can use.
I'm a grandmother also. And I learned how to say NO. You need to give it a try, tell them NO, and moveOn with your life.
why not make them and give them to your relative to cook at the reception in small batches when the server needs refilling. Surely they don't expect you to attend the wedding, and cook while you are there. I'm not sure how these are made, so this may be horrible advice, but it seems to me that you are a guest, not a worker at the wedding.
I am a part-time caterer, my advice actually combines a couple of things some of the other ladies have said. First, I would do the brief microwave pre-cook of the bacon between paper towels. Not long enough to crisp, just long enough to render a lot of the extra grease out. Then when you wrap the smokies, I'd secure them with a toothpick in each, all the shuffling would probably dislodge them. I would assemble them completely, but not cook. I would place them in a chafing pan (either rent a chafing dish set complete with water pan or you can buy a cheap wire set at Party City or another party store-you will probably need 2 or at least 2 food pans). The idea of putting a drain rack in the bottom to protect the bottom layer was a good one.
At the reception location during the wedding, have someone fill the water pan to the right mark with hot water and light the burner, and simultaneously heat the pan of weiners in the oven then put the pan of hot weiners into the chafing dish over the hot water to keep warm right before serving. If you use 2 food pans, you can switch them out when the first pan empties.
