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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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11-27-2011, 06:29 PM | #1 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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300 burgers
I have a lunch gig in a couple of weeks that calls for 300 burgers. I can smoke them or grill them. I can hold in my smoker, cambro, or pans.
Service will be buffet with potato salad and slaw. My current plan is to grill them, then hold in the smoker... I would love your suggestions...
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
11-27-2011, 07:32 PM | #2 |
Babbling Farker
Join Date: 07-19-11
Location: Live Oak, Florida
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I think you have a great idea, grill them and you can keep them warm in the smoker. Depending on the type of smoker as to how low you can hold the temps you might take them off just short of cooked, they should carry over and finish off nicely in the smoker and be ready to go.
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Char-Griller Akorn, Webber 22.5 grill, performer, UDS. |
11-27-2011, 07:34 PM | #3 |
Babbling Farker
Join Date: 08-20-05
Location: Indio Ca.
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hold em in a pan with beef broth
tastes dang good
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Catering, Contests, and Community Service Team What Wood Jesus Que? Www.bbqthom.com |
11-27-2011, 08:10 PM | #4 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Grill them and make a bath in a roaster with onions, peppers and beer.
http://www.bbq-brethren.com/forum/sh...ht=burger+bath
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
11-27-2011, 08:45 PM | #5 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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I agree with most, cook them and cambro. Leave the smoker home.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
11-27-2011, 09:35 PM | #6 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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What size grill are you cooking on? If you cook 30 at a time by the time you get to the last batch you are talking an hour later. The first batch might be dried out holding. I would use a very fatty burger if you are going to hold
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
11-27-2011, 10:07 PM | #7 |
Full Fledged Farker
Join Date: 08-05-06
Location: Amarillo Tx
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Cook the first couple of batches until almost done, put in large disposable aluminum pans and add beef broth and a little worcestershire sauce. When you are getting closer to being finished cook the burgers a bit more and hold in the smoker til serving time.
fil
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BBQ "Primitive summertime rite at which spirits are present, hunks of meat are sacrificed by being burnt on braziers by sauce-smeared men wearing old hats and aprons with cabalistic slogans, and human flesh is offered to insects." --Henry Beard |
01-19-2012, 04:42 AM | #8 | |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Quote:
With my party, it is a 4-5 hour affair and people gradually show up, so i don't need all at once so i can just keep churning them out. When I do need a big pile at once i pull them off the grill, toss them into a pan, cover, and stack pans on a far side of my grill with the burner underneath it off. I use a crown verity mcb72 6ft long grill with 2 3ft roll domes, so i have plenty of space to do all that, so ymmv. Cheese is the other issue, stacking cheeseburgers does not work, and the cold cheese slice thing is lame. You can whip up a cheese sauce or use cheese whiz and have people squirt it on. A cheeseburger on a kaiser with fried or raw onions and whiz is pretty damn tasty actually. |
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01-19-2012, 06:16 PM | #9 |
is Blowin Smoke!
Join Date: 08-17-06
Location: Washington, Missouri
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We cater whole hog pork burgers and they always please! We grill until just done, then pan in sauce.
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01-21-2012, 05:16 PM | #10 |
is one Smokin' Farker
Join Date: 02-03-06
Location: tulsa oklahoma
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The event went great.
My buddy Mike Hays(Smokedelic on this forum) helped me out, which was money well spent. We did the 300 dogs in pans in the smoker and 300 burgers on a 2x5 charcoal grill(40 burgers at a time, 10 minutes per cycle). We had all the dogs and 200 or so of the burgers ready at 1120 as planned. Mike kept the burgers coming and 3 girls and I ran two lines. They had a low turn out, 220 or so. We packed up leftovers for them and were on the road a little before 1pm.
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Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale) |
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