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  • Holding burgers

    I'm cooking the frozen patties for 150 tomorrow and I can only get about 30 on the grill each turn, so it's probably going to take over an hour to get them all done.

    I ran into some Knights of Columbus guys at Sams that were cooking for a golf tournament and they hold them in a pan of beef broth.

    How can I keep them warm & moist?


    Sent from my iPhone using Tapatalk

  • #2
    Beef broth will work, in a catering pan with heat... foiled.


    Drinks well with others



    ~ P4 ~

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    • #3
      We use au jus it gives it a bit extra flavor.
      sigpic

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      • #4
        Originally posted by Ryan View Post
        We use au jus it gives it a bit extra flavor.
        Yep do that.... you be fine....
        Brian

        Certified Sausage & Pepper Head
        Yoder YS640
        Weber Genesis
        Weber 18.5" Kettle
        Weber Performer
        Misfit # 1899

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        • #5
          Left hand. Right holds beer.
          In God I trust- All others pay cash...
          Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
          Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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          • #6
            Originally posted by Richtee View Post
            Left hand. Right holds beer.
            At the risk of sounding like an odd-ball I agree with Rich...
            Craig
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            • #7
              Keep at 140° + for safety.

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              • #8
                Originally posted by Richtee View Post
                Left hand. Right holds beer.


                Rich,

                I'm grilling burgers...
                Not brats!!!


                Sent from my iPhone using Tapatalk

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                • #9
                  Originally posted by HornedToad View Post
                  Rich,

                  I'm grilling burgers...
                  Not brats!!!

                  Ahhh big burgers. I try not to make mine so big I can’t one hand them. I hate setting down the beer. I just eat 2
                  In God I trust- All others pay cash...
                  Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                  Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                  • #10
                    Originally posted by Richtee View Post
                    Left hand. Right holds beer.
                    Originally posted by SMOKE FREAK View Post
                    At the risk of sounding like an odd-ball I agree with Rich...
                    +2...

                    As far as holding temperature in a pinch a hot box made up of an old cooler with disposable aluminum pans and foil for cover has worked well for me in the past. If the foil cover is crimped down tight all you need is a 1/4 cup of broth added to retain moisture.

                    I'll even add a few handfuls of dying coals to a smaller pan at the bottom of the cooler sitting on top of a trivet and then stack on top 4 deep. Keep the lid closed to preheat the space and choke down the coals at the same time, and have your trays ready to place in as you go. The brief moment it is open will give the coals an extension and you won't lose too much heat since the cooler walls will be retaining the majority of it.
                    ==============

                    Drinking is like playing golf... you'd best be prepared to play every club in your bag.

                    Steve the Bartender


                    There are no bad briskets... only poorly executed ones.

                    Steve the Food Man



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                    • #11
                      @rich


                      Now you can make bigger burgers :-)
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #12
                        Originally posted by curious aardvark View Post
                        @rich


                        Now you can make bigger burgers :-)

                        Curious Aardvark for the win...
                        ==============

                        Drinking is like playing golf... you'd best be prepared to play every club in your bag.

                        Steve the Bartender


                        There are no bad briskets... only poorly executed ones.

                        Steve the Food Man



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                        • #13
                          for holding food at heat I use chafing dishes:
                          https://www.amazon.com/TigerChef-Sta...s=chafing+dish

                          Cheap, easy to use and do a good job. Also don't require an electrical outlet.
                          Use cheap gas camping stove to boil your water: https://www.amazon.com/Portable-Sing...camping+burner

                          Those little gas stoves are great. Mine goes fishing with me for coffee and hot lunch :-)
                          Made In England - Fine Tuned By The USA
                          Just call me 'One Grind'



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                          • #14
                            Off the grill, into a pan, foiled, into a cooler to rest. just like resting a brisket. keep the cooler full of towels to reduce the internal airspace and increase insulation. just remove towels as you need to add addition pans.

                            When ready to serve, just take out as many pans as you need to keep serving. You will need to do the math and bring enough coolers to accommodate the volume of hamburgers you are cooking. 30 burgers at a time/ total 150 burgers=5 pans total. how many pans could you get in your cooler? maybe three? probably will need two coolers and a bunch of heavy foil. You might even consider the chafing dish option as other have mentioned. I have seen some rather disposable variations at Sam's Club. Toss out the pans when you are done...
                            sigpic

                            Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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                            • #15
                              Originally posted by jwbtulsa View Post
                              I have seen some rather disposable variations at Sam's Club. Toss out the pans when you are done...
                              I have 3 EXPENSIVE ones... kinda wish I’d have gone this route. They are pretty but...
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                              Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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