View Full Version : Benefit advice

08-01-2011, 01:27 PM
Hey all,

I was recently asked to grill for a cancer benefit for a family friend. I've never done anything like this before so I was just looking for ANY advice I can get.

I don't think this is anything I'll be doing in the future either. Kind of a one time deal. Although I am pretty flattered that they asked me to be their cook. I must be doing something right.

All the meat will be provided for me, typicals... Brats, burgers, and hot dogs. But obviously for that many people, I can't really do the made to order... I'll have to do some stock-piling. That's my main concern. Do I put them in a bath of some sort to keep them hot? Should I season the burgers? How many should I keep in "inventory"?

There will probably be a few hundred people coming through the benefit.

ANY advice will be gladly taken!

I just want everything to be just right. I have a personal sore spot for cancer, it's what took my mom; so I want to get this right for them and do what I can.


08-01-2011, 02:18 PM
I'm sure more experienced folk will chime in.
What do you have to cook on?
Do you have access to chaffing dishes? Brats and dogs can be kept in them pretty well. Burgers, CAN, but not as easily. Season with minimal seasoning (salt/pepper) but have some that people can add as needed/wanted.
What is your serving time frame?
Blessings on the event.

08-01-2011, 05:31 PM
I will be supplying my own grill. I was thinking about using my gas for convenience and the ease of just swapping tanks, but I'm sure everyone would prefer taste my charcoal. I have a Char-griller, so I have a fair amount of cooking area.

I'm not sure if they will provide chaffing dishes, but I'm sure I can get a hold of some if I need.

To my understanding, they want the food available from 1pm to 6pm.

Thanks for the blessings! I'll need it! LOL.

I just want to make sure everyone is fed. Fed people are happy people. Happy people spend more. The more donations, the more successful the benifit is. :clap2:

08-01-2011, 09:37 PM
if they are providing the meat, watch out for those nasty really cheap hamburgers from walmart, too cook them over charcoal is almost impossible with all the flare ups with grease (same thing cancer fundraiser they supplied) I no longer cook anything someone else supplies. we season our burgers with our brisket rub, we do some events with 200 plus people, we have one guy grilling burgers and dogs, trying to keep 12-18 burgers going at a time constantly to keep them fresh, when holding, add some beef stock to the pan to keep them moist, they will dry out if you don't.