|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
02-14-2017, 11:19 AM | #1 |
Found some matches.
Join Date: 01-31-17
Location: Lake Franci
|
New Griddle Owner - Looking to Improve My Griddle Burger Process for Parties
Hello Everyone-
I'm new here, but I recently set up my first griddle. A Camp Chef flat top grill/griddle. I've made some of the best burgers I've every made, but I'd like to do better on turning out burgers for a crowd. I'd like for the burgers to finish at roughly the same time. Here's my process for 12 burgers: Prep Steps
Cooking Steps
Things I want to fix:
I'd love to hear your tips for churning out burgers for a crowd. I love this new griddle. I used to hate making burgers on my weber gas grill, I couldn't consistently make good burgers. |
|
02-14-2017, 11:27 AM | #2 |
Babbling Farker
Join Date: 12-07-15
Location: Wernersville, PA
|
When cooking for a crowd i don't do smash burgers takes to long per burger. Till you get done smashing the first one is normally done. I like to make all uniform patties and throw on at once.
__________________
Matt |
|
02-14-2017, 11:53 AM | #3 |
Got Wood.
Join Date: 04-30-16
Location: houston, Tx
|
(still working on the right tool to steam the cheese on 6 burgers)
Disposable aluminum pan with a neodymium magnet on one side and a magnetic hook on the other. Total cost: couple of bucks. |
1 members found this post helpful. |
02-14-2017, 12:32 PM | #4 | |
Full Fledged Farker
Join Date: 12-04-13
Location: Cincinnati, OH
|
Quote:
Was gonna suggest disposable pan also but what's the magnet and hook for? Also for big crowds I'd precook the onions. They hold well and it's one less thing to shuffle around. |
|
|
Thanks from:---> |
02-14-2017, 12:45 PM | #5 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
Welcome to the forum!
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
|
02-14-2017, 12:58 PM | #6 |
is one Smokin' Farker
Join Date: 01-29-10
Location: Oklahoma
|
What is the benefit of "smashing" the burgers? Is it simply to shorten the time required to create a crust?
|
|
02-14-2017, 01:01 PM | #7 |
is One Chatty Farker
Join Date: 07-30-15
Location: Fort Wayne, in
|
For cheese melting, I'd get a squirt bottle with super fine tip. Squirt a fine line of water right down the middle of each row of burgers. Not too much. It melts the cheese in a hurry, no topper needed. Unless you are using super thick cheese.
|
|
02-14-2017, 01:35 PM | #8 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
|
Pre-form all your burgers ahead of time and pre-cook your onions. I remember from my time at McD's as a kid, I could cook 48 at a time. They'd be frozen so it was easier to put them on the grill. We'd put down 2 rows of 6 burgers at a time. By the time you got burger 47 & 48 down, the first rows were ready to flip. By the time you get to the end again, they were ready for you to start taking them off the grill.
__________________
Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
|
Thanks from: ---> |
02-14-2017, 02:29 PM | #9 |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
|
|
|
02-14-2017, 04:39 PM | #10 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
|
If this is going to be something you do often, why not get a steamer pan set. You can use the lid for the "steaming". I am sure you can use the pan itself for something too.
I'd go look at Restaurant Depot.
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
|
02-14-2017, 05:19 PM | #11 |
Got Wood.
Join Date: 04-30-16
Location: houston, Tx
|
This. Don't really need it though.
Last edited by arbkab; 02-14-2017 at 06:41 PM.. |
|
02-15-2017, 11:31 AM | #12 |
Quintessential Chatty Farker
Join Date: 06-08-12
Location: Columbia, TN
Name/Nickname : Robb
|
I cook LOTS of burgers quite often on my Blackstone. As far as melting the cheese... right as the burger comes up to the desired temp, I will flip and immediately place cheese on the side that just came off the hot griddle surface. Melts beautifully within a minute or so, even if you remove the patty from the griddle.
__________________
MAK 3 Star — Camp Chef FTG 900 — 26.75 Weber kettle — Weber Q3200 Follower of Jesus, Husband of 1, Father of 9, Lover of people "Ya don't win friends with salad!" Come follow my adventures on Instagram: @rwaltersbbq |
|
02-16-2017, 02:59 PM | #13 |
Found some matches.
Join Date: 01-31-17
Location: Lake Franci
|
Thanks everyone. I might try the roasting pan idea for melting the cheese. I'd like to still be able to smashburgers for a crowd, but I realize why mattmountz94 doesn't like doing them for that many.
I might pre-cook the onions, but the smell is awesome on a nice day outside. |
|
Tags |
camp chef, griddle |
|
|