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Message
Cooking for at least 70 people. I have a few questions
Posted on 6/3/16 at 2:07 am
Posted on 6/3/16 at 2:07 am
Any help would be greatly appreciated.
Not cooking anything fancy, just burgers and dogs. The grill is fairly large so I plan on grilling many burger patties at one time to cut down on the wait time.
How long, just approximately, should they cook for? I've cooked hamburger patties before but only for one or two people. Just eyeball it? I was going to wrap the mostly cooked patties in aluminum foil and set them off to the side on the grill where they still have heat but indirect heat.
I'm not worried about cooking the hot dogs, those are simple.
I just want to avoid:
A. Overcooking the crap out of these hamburger patties
and
B. I don't want anyone to get sick from undercooked food.
I bought two big bags of kingsford charcoal for this and I have back ups so I'm not worried about not having enough heat.
Any tips would be greatly appreciated.
Not cooking anything fancy, just burgers and dogs. The grill is fairly large so I plan on grilling many burger patties at one time to cut down on the wait time.
How long, just approximately, should they cook for? I've cooked hamburger patties before but only for one or two people. Just eyeball it? I was going to wrap the mostly cooked patties in aluminum foil and set them off to the side on the grill where they still have heat but indirect heat.
I'm not worried about cooking the hot dogs, those are simple.
I just want to avoid:
A. Overcooking the crap out of these hamburger patties
and
B. I don't want anyone to get sick from undercooked food.
I bought two big bags of kingsford charcoal for this and I have back ups so I'm not worried about not having enough heat.
Any tips would be greatly appreciated.
This post was edited on 6/3/16 at 2:08 am
7
Posted on 6/3/16 at 6:08 am to la_birdman
Cook the patties to 80% done and then place in an ice chest as you finish them. They will steam done in it. Season well before you grill them.
Posted on 6/3/16 at 6:16 am to la_birdman
quote:
Just eyeball it
That's what I've done the times I've cooked that many. Put them in a big oven pan and cover with foil and the steam will keep them juicy and continue to cook them.
Posted on 6/3/16 at 6:19 am to OTIS2
Get a couple of the 70 to help with the prep to allow you to stay on the grill. Prep includes wrapping the burgers and/or putting in Otis ice chest, making sure condiments, buns, etc are set out and ready, bringing ice cold beer to Birdman as he cant leave the grill. Forehead mopping is an added bonus depending on bosom.
Try to steam or grill buns or at least be sure they are fresh. A good burger is ruined by a stale or hard bun.
Do cheese to order.
Try to steam or grill buns or at least be sure they are fresh. A good burger is ruined by a stale or hard bun.
Do cheese to order.
Posted on 6/3/16 at 7:16 am to la_birdman
Cooking for anywhere from 100 to 150 here Sunday for a God's Special Children party. Are these frozen burger patties? The ones I'm doing are and there almost 6 oz. patties. I sometimes have a pan of beef broth to put the cooked burgers in to keep them warm and moist.
Posted on 6/3/16 at 8:13 am to la_birdman
Get big roaster (electric kind) fill 1/4-1/2 way with water. Turn to low. Add one bag Lipton onion soup mix. Cook patties and place in roaster. We cook a few hundred several times a year. Best method we've used.
Posted on 6/3/16 at 8:32 am to la_birdman
Cook the burgers and place them in a pan. Put some beef broth and some wostershire sauce then put foil over top. Keeps them juicy and warm.
Posted on 6/3/16 at 8:49 am to la_birdman
I'd make the patties thin so they cook quickly. How big is your grille?
Posted on 6/3/16 at 9:09 am to Lee Chatelain
A big deep alum foil roasting pan is your friend. As the parties are done, you can transfer to the pan (set on a cooler part of the grill. The idea of a nesco roaster or chafing dish on the buffet line or in the serving area is ideal, as meats will stay hot over a prolonged serving period.
Forget anything less than well done. It's too big an illness risk in a large group, as there are potentially elderly, immunocompromised, pregnant, etc. A judicious amount of BBQ sauce will cover any potential dryness--and you can layer patties and a little sauce in your warming pan(s) to keep things juicy during the holding time.
Nice condiments--brown and yellow mustard, sweet relish and dill slices, a spicy mayo and a plain version, a decent shredded cheddar---can elevate a simple burger. As will good tomatoes....
Forget anything less than well done. It's too big an illness risk in a large group, as there are potentially elderly, immunocompromised, pregnant, etc. A judicious amount of BBQ sauce will cover any potential dryness--and you can layer patties and a little sauce in your warming pan(s) to keep things juicy during the holding time.
Nice condiments--brown and yellow mustard, sweet relish and dill slices, a spicy mayo and a plain version, a decent shredded cheddar---can elevate a simple burger. As will good tomatoes....
Posted on 6/3/16 at 11:26 pm to la_birdman
Thanks for the tips everybody! These were frozen but I defrosted them and separated them into gallon ziplock bags with a little bit of beef broth in the bag to act as a marinade.
I like the grill them mostly then put in an aluminum tray and cover with foil and let the steam do the rest. That's a good tip.
Thanks everybody!
I like the grill them mostly then put in an aluminum tray and cover with foil and let the steam do the rest. That's a good tip.
Thanks everybody!
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