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 ??
Hamburger Holding Question
- Thread starter Spydermike72
- Start date
Bbq Bubba
somebody shut me the fark up.
Eat faster.
Quit posting from your Blackberry!! :mrgreen:
I've used beef broth - sometimes diluted with water...
Bbq Bubba
somebody shut me the fark up.
lmao
TKLINE59101
MemberGot rid of the matchlight.
Use beef broth diluted with water or au jus. Works great. They stay nice and juicy and the flavor added is pretty good to.
Warm buns...
(How's that for a softball for Bubba and his blackberry?)
(How's that for a softball for Bubba and his blackberry?)
Don't cook all the way maybe 85% and then add some broth!
Thanks Guys, Beef broth never entered my mind!!
Chuckwagonbbqco
is one Smokin' Farker
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.
P
pigglywiggly1958
Guest
Great ideas! :icon_bigsmil
