Cooking Burgers, and lots of them?

Pa_BBQ · 01-23-2012, 08:17 PM

We want to finally venture out with our business, we have been licensed for a while now but have been busy with my photography business so have only done some small jobs.

We want to vend at a burger festival in May and trying to plan out how we can cool volume burgers.

I have the Meadow Creek TS120, a reverse flow offset that by all means is not ideal for this, but I wonder if its doable.

I really want to use wood or lump to get a different flavor than all the other vendors who are using propane. However at an event like this where there is likely to be lines, this may not be the best idea.

I also have a Large and XL BGE, a couple WSMs and a Meadow Creek BBQ 26S

If you were doing an event like this would you use what I have assuming there is the possibility of selling 1000 burgers over a weekend or would you get something made more for the task?

If there is something that is made for this kind of job, would love to hear some ideas.

BigBellyBBQ · 01-23-2012, 08:27 PM

done the burger festivals using the backwoods one year then th e Sounthernpride after that..we make em up 400 to 600 per day..and have them ready to go in, just placed in the pans and cook to interanl temp of 140/150
if you want to be better, mix your spices into the meat before forming, we had a buddy at local butcher shop grind our meat combo and then he formed in his production machine for only a few cents, only draw back is it did not look like a homemade burger as it was perfect stamped boughten look..

Pa_BBQ · 01-23-2012, 08:37 PM

Thanks, ideally the TS120 will work, you can sure fit a ton of burgers on that thing.

I will play with it and see how long it will take to cook them, this way I can stagger putting them on at different times.

BBQ Bandit · 01-23-2012, 08:56 PM

Place the burgers on a screen (hotel tray) inserts - shortens the times with the doors being open/losing heat.
Wouldn't want to add burgers by hand one at a time. Does your 250 have a warmer? How hot have you run it at?

Pa_BBQ · 01-23-2012, 09:16 PM

Quote:

Originally Posted by BBQ Bandit

Place the burgers on a screen (hotel tray) inserts - shortens the times with the doors being open/losing heat.
Wouldn't want to add burgers by hand one at a time. Does your 250 have a warmer? How hot have you run it at?

Great idea about the hotel tray making adding burgers quick.

Its not a 250, its a 120 and yes it has a warmer usually it stays at 140-160.

I know once I get it hot, and I keep feeding it hardwoods it can run a long time with out having a problem with ash build up.

I see your from Harrisburg, right down there in Meadow Creek territory.

IamMadMan · 01-23-2012, 10:18 PM

Quote:

Originally Posted by Pa_BBQ

Great idea about the hotel tray making adding burgers quick.

Its not a 250, its a 120 and yes it has a warmer usually it stays at 140-160.

I know once I get it hot, and I keep feeding it hardwoods it can run a long time with out having a problem with ash build up.

I see your from Harrisburg, right down there in Meadow Creek territory.

Sounds like you are working on your answers.. But if I were searching for a burger, I would go to where I could smell real smoke...

The Pigman · 01-24-2012, 10:32 AM

Sams club 8 burner event grill

captndan · 01-24-2012, 11:38 AM

You need a flat top like the Sam's Club one or bigger. You can rent them. Precook the burgers on the flat top then put them on your off set as needed. A few seconds of reheat and serve.

01-23-2012, 08:17 PM	#1
Pa_BBQ Full Fledged Farker Join Date: 11-29-09 Location: Warren, Pa Downloads: 0 Uploads: 0	Cooking Burgers, and lots of them? We want to finally venture out with our business, we have been licensed for a while now but have been busy with my photography business so have only done some small jobs. We want to vend at a burger festival in May and trying to plan out how we can cool volume burgers. I have the Meadow Creek TS120, a reverse flow offset that by all means is not ideal for this, but I wonder if its doable. I really want to use wood or lump to get a different flavor than all the other vendors who are using propane. However at an event like this where there is likely to be lines, this may not be the best idea. I also have a Large and XL BGE, a couple WSMs and a Meadow Creek BBQ 26S If you were doing an event like this would you use what I have assuming there is the possibility of selling 1000 burgers over a weekend or would you get something made more for the task? If there is something that is made for this kind of job, would love to hear some ideas. __________________ FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4

01-23-2012, 08:27 PM	#2
BigBellyBBQ is one Smokin' Farker Join Date: 11-15-08 Location: Lake View, New York Downloads: 1 Uploads: 0	done the burger festivals using the backwoods one year then th e Sounthernpride after that..we make em up 400 to 600 per day..and have them ready to go in, just placed in the pans and cook to interanl temp of 140/150 if you want to be better, mix your spices into the meat before forming, we had a buddy at local butcher shop grind our meat combo and then he formed in his production machine for only a few cents, only draw back is it did not look like a homemade burger as it was perfect stamped boughten look.. __________________ TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..

01-23-2012, 08:37 PM	#3
Pa_BBQ Full Fledged Farker Join Date: 11-29-09 Location: Warren, Pa Downloads: 0 Uploads: 0	Thanks, ideally the TS120 will work, you can sure fit a ton of burgers on that thing. I will play with it and see how long it will take to cook them, this way I can stagger putting them on at different times. __________________ FEC-100, Meadow Creek TS120 & BBQ26S, Large BGE, Weber WSM 22", Weber Genesis Gold (NaturalGas), Stoker, Guru ProCom4

01-23-2012, 08:56 PM	#4
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA Downloads: 1 Uploads: 0	Place the burgers on a screen (hotel tray) inserts - shortens the times with the doors being open/losing heat. Wouldn't want to add burgers by hand one at a time. Does your 250 have a warmer? How hot have you run it at? __________________ Bacon should be capitalized as a pronoun for pork! A BBQ Servant; cooking for the Troops, Churches, and Charity Operation BBQ Relief founding member Lang 84 Deluxe Kitchen known as "The Glamazon" Custom Klose Backyard Chef... of Snot, 22.5 WSM Former smokers; Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, and Bubba Keg Grill - RIP

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
FIRST BRINE AND iQUE 110 RUN, Grilled Peppers, Burgers and lots of Pron	Downtown Smokeout	Q-talk	5	06-23-2011 07:28 PM
Lots of burgers	Two Bears	Catering, Food Handling and Awareness	12	06-14-2011 02:40 AM
Lots of cooking this weekend.	tjus77	Q-talk	2	04-05-2010 07:15 AM
What I've been cooking (lots of photos)	cmcadams	Q-talk	17	03-04-2009 10:10 PM
What do YOU do when the family wants burgers? (lots 'o pics)	smooookin	Q-talk	7	03-01-2009 08:56 PM

01-24-2012, 11:38 AM	#8
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	You need a flat top like the Sam's Club one or bigger. You can rent them. Precook the burgers on the flat top then put them on your off set as needed. A few seconds of reheat and serve.