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  #1  
Old 07-09-2017, 01:34 PM
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Default 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?


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  #2  
Old 07-09-2017, 01:38 PM
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Beef broth will work, in a catering pan with heat... foiled.
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Old 07-09-2017, 01:50 PM
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We use au jus it gives it a bit extra flavor.
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Old 07-09-2017, 02:31 PM
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Quote:
Originally Posted by Ryan View Post
We use au jus it gives it a bit extra flavor.
Yep do that.... you be fine....
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Old 07-09-2017, 03:43 PM
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Left hand. Right holds beer.
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Old 07-09-2017, 04:06 PM
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Originally Posted by Richtee View Post
Left hand. Right holds beer.
At the risk of sounding like an odd-ball I agree with Rich...
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Old 07-09-2017, 05:13 PM
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Keep at 140 + for safety.
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Old 07-09-2017, 06:17 PM
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Quote:
Originally Posted by Richtee View Post
Left hand. Right holds beer.


Rich,

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


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Old 07-09-2017, 07:14 PM
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Quote:
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 cant one hand them. I hate setting down the beer. I just eat 2
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Old 07-10-2017, 03:17 PM
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Quote:
Originally Posted by Richtee View Post
Left hand. Right holds beer.
Quote:
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.
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Old 07-10-2017, 03:47 PM
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@rich


Now you can make bigger burgers :-)
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Old 07-10-2017, 03:52 PM
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@rich


Now you can make bigger burgers :-)

Curious Aardvark for the win...
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Old 07-10-2017, 03:58 PM
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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 :-)
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Old 07-10-2017, 04:29 PM
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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...
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Old 07-10-2017, 05:19 PM
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Quote:
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 Id have gone this route. They are pretty but...
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Old 07-10-2017, 07:03 PM
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Last time I left the extra burgers on the smoker in a foiled aluminum pan they just dried out.

Since I had a full kitchen today the pans of beef broth worked great!!!


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Old 07-10-2017, 08:32 PM
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Mmm! Nice work!
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Old 07-10-2017, 08:34 PM
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Quote:
Originally Posted by HawgHeaven View Post
Beef broth will work, in a catering pan with heat... foiled.
X4 by now.....

Back in the 1980's I agreed to help my dad and his Kiwanis club man a food venue at the Nascar race at Atlanta Motor Speedway. We ended up with one of the main food buildings and worked our butts off. That is where I learned the hold them in beef broth trick. I was tasked with cooking the burgers on a very large commercial flat top. Between the wrecks, we would stock up a couple of hotel pans of broth which stayed on one of the sides of the flat top. After a wreck, the mad rush to food & beer hit us. Just flip 'em back on the flat top for a few seconds to crisp the outer surface back up, drop a cheese and onto a bun and out they went. We did the same thing with their big beef hotdogs. Worked great.
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Old 07-10-2017, 08:43 PM
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I never, in all my cooking experience, would consider dunking a grilled hamburger in hot water.

These are the tricks to learn from others?


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