Hamburger Holding Question

Spydermike72 · 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 ??

Bbq Bubba · 06-09-2009, 02:36 PM

Eat faster.

Spydermike72 · 06-09-2009, 02:40 PM

Quote:

Originally Posted by Bbq Bubba

Eat faster.

Quit posting from your Blackberry!!

chambersuac · 06-09-2009, 02:44 PM

I've used beef broth - sometimes diluted with water...

Bbq Bubba · 06-09-2009, 03:05 PM

Quote:

Originally Posted by spydermike72

quit posting from your blackberry!!

lmao

TKLINE59101 · 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.

BBQ Grail · 06-09-2009, 03:35 PM

Warm buns...

(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!

Spydermike72 · 06-09-2009, 08:32 PM

Thanks Guys, Beef broth never entered my mind!!

Chuckwagonbbqco · 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.

pigglywiggly1958 · 06-10-2009, 01:16 AM

Great ideas!

06-09-2009, 02:31 PM	#1
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	Hamburger Holding Question 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 ?? __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

06-09-2009, 03:35 PM	#7
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Warm buns... (How's that for a softball for Bubba and his blackberry?) __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

06-09-2009, 03:42 PM	#8
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Don't cook all the way maybe 85% and then add some broth! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

06-09-2009, 08:32 PM	#9
Spydermike72 Babbling Farker Join Date: 07-17-06 Location: Flushing Michigan Downloads: 0 Uploads: 0	Thanks Guys, Beef broth never entered my mind!! __________________ Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Ranch Kettle,Weber Performerl Certified Moink Baller President of the Great Lakes BBQ Association For those who fought for it, freedom has a flavor the protected will never know

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06-09-2009, 02:36 PM	#2
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	Eat faster.

06-09-2009, 02:44 PM	#4
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I've used beef broth - sometimes diluted with water...

06-09-2009, 03:21 PM	#6
TKLINE59101 Got rid of the matchlight. Join Date: 04-28-09 Location: Billings, Montana Downloads: 0 Uploads: 0	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, 10:16 PM	#10
Chuckwagonbbqco Full Fledged Farker Join Date: 10-19-07 Location: Oroville, CA Downloads: 0 Uploads: 0	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	#11
pigglywiggly1958 Wandering around with a bag of matchlight, looking for a match. Join Date: 06-07-09 Location: Southeast Kansas Downloads: 0 Uploads: 0	Great ideas!