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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups. |
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06-09-2009, 02:31 PM | #1 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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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 ??
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past 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, 02:36 PM | #2 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Eat faster.
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06-09-2009, 02:40 PM | #3 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past 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, 02:44 PM | #4 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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I've used beef broth - sometimes diluted with water...
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06-09-2009, 03:05 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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06-09-2009, 03:21 PM | #6 |
Got rid of the matchlight.
Join Date: 04-28-09
Location: Billings, Montana
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Use beef broth diluted with water or au jus. Works great. They stay nice and juicy and the flavor added is pretty good to.
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06-09-2009, 03:35 PM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Warm buns...
(How's that for a softball for Bubba and his blackberry?)
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
06-09-2009, 03:42 PM | #8 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Don't cook all the way maybe 85% and then add some broth!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
06-09-2009, 08:32 PM | #9 |
Babbling Farker
Join Date: 07-17-06
Location: Flushing Michigan
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Thanks Guys, Beef broth never entered my mind!!
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Mike Rubbed,Smoked, and Sauced BBQ Team Powered by Bar's Leak and Rislone RSSBBQ.COM Backwoods Competitor Backwoods Party Weber Performer Certified Moink Baller Past 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, 10:16 PM | #10 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
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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.
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06-10-2009, 01:16 AM | #11 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-07-09
Location: Southeast Kansas
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Great ideas!
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