View Full Version : Hamburger Holding Question
06-09-2009, 02:31 PM
Got a quick question, I cooked burgers for 40 people this past weekend. How do you hold the finished product while it is in the chaffing pan without the burgers drying out ?? I have heard that some people use 7-Up in the pan... Thoughts ??
06-09-2009, 02:36 PM
06-09-2009, 02:40 PM
Quit posting from your Blackberry!! :mrgreen:
06-09-2009, 02:44 PM
I've used beef broth - sometimes diluted with water...
06-09-2009, 03:05 PM
quit posting from your blackberry!! :mrgreen:
06-09-2009, 03:21 PM
Use beef broth diluted with water or au jus. Works great. They stay nice and juicy and the flavor added is pretty good to.
06-09-2009, 03:35 PM
(How's that for a softball for Bubba and his blackberry?)
big brother smoke
06-09-2009, 03:42 PM
Don't cook all the way maybe 85% and then add some broth!
06-09-2009, 08:32 PM
Thanks Guys, Beef broth never entered my mind!!
06-09-2009, 10:16 PM
If you cook them rare and put them in a perforated pan over steam (chafing tray or steam table) they will come out perfect. We add liquid smoke and broth to the steam source-so both flavors get steamed into the burgers. When we vend we often cook burgers----it is better to be about 10 burgers ahead than 10 burgers behind. Just do not add cheese to burgers in the steam tray---it melts and runs everywhere.
06-10-2009, 01:16 AM
Great ideas! :icon_bigsmil
vBulletin® v3.8.7, Copyright ©2000-2014, vBulletin Solutions, Inc.
Copyright ©2000-2014, The BBQ Brethren Inc. All Rights Reserved