Any thoughts, tips or tricks for holding the following?
Stuffed mushroom 'burgers'; grilled portobello mushrooms stuffed with lemon pepper chicken/spinach & feta/garlic, bacon & mozz/ etc. My thought, so far, is to roast off the mushrooms in the oven, then hold them at 140o. To serve, stuff & grill on the bbq until the stuffing melts, pop em on a toasted & dressed bun and off they go.
Hamburgers, sausages; bake until cooked through, then hold stove-top in a pot of consume. For service, pat dry and sear on hot bbq for grill marks and a bit of char.
Chicken burgers; we likely won't have a fryer going, so I thought we could bake off the breaded chicken and hold it in the oven, then toss it in a sauce of choice before bunning it up for service. The non-breaded chicken might be held the same way as the burgers; in a pot of stock, then pat dry and quick grill for marks & char. Not quite sure how to hold the chicken without drying it out...
For equipment we'll likely just have an oven, range, and a couple bbq's. I'm working on getting a larger range with a grill and a couple more ovens. Is there anything else we should be looking for, equipment-wise? I'm used to cooking to order from fresh for people willing to sit and wait for it; this street-meat style fast service has me a bit baffled.