First Event, looking for advice.
I am finally officially doing my first event, its a burger festival and I am keeping it simple by offering pulled pork, pulled beef and burgers along with chips and canned drinks.
I really am pretty comfortable with the pulled beef and pork, and I keep all meats 135-140 and mix in apple juice to keep it moist. I also know I can re heat these and get a great flavor when re heating.
What I am unsure about is the burgers, I do not think I can keep up cooking to order at an event like this.
Anyone want to give some advice on cooking burgers for a crowd and how long can you hold them and still have a good juicy burger.
I will have chafing dishes and a holding area on my offset that will keep the food warm, just not sure how long I can hold the burgers before they should be trashed.
Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4