or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Grilling for a crowd
New Posts  All Forums:Forum Nav:

Grilling for a crowd

post #1 of 10
Thread Starter 

Our summer party has grown from 45 to 85.  Any suggestions on holding burgers in jus so those who arrive over a few hours time will have hot burgers and we won't have to cook to order?  Of course we'll keep everything hot, but will plain jus be ok.  Should I put the burgers on a rack over the liquid and cover so they steam or what?

Thanks for any advice you can share.

post #2 of 10
Wow. Is never do burgers for such a big crowd. I find burgers and dogs to me the absolute worst and you're standing over the grill nonstop. I have no advice other than what you mentioned except to say I'd find it easier to roast a whole animals or smoke something large.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 10

Lets say you did keep them in jus - you'd still need to freshen them up on the grill so you won't be totally off the hook.  Unless you make them DIY it.  Being in Tampa you don't want meat just hanging around for hours - it's hot down there already by our standards.

post #4 of 10

You need to manage the party so people will grill their own or you need to hand off the duties to someone else after a half hour or so.  Rotate grill duty between 3-4 people.

post #5 of 10

Employee cafeteria at the casino I worked for would hold burgers on the steam table in a pan of jus. Nasty hockey pucks after 30 minutes. I would say here are the raw burgers there is the grill go for it.

post #6 of 10

Is this a back yard get together or a paid gig?

post #7 of 10

Pulled pork, jambalaya, anything but hamburgers if I have to cook for that mob.

post #8 of 10
I grilled hamburgers and hotdogs for 450 both on thursday and friday last week, but with no hold time, just a flow. Took about an hour and a half with 2 of us working easy. Holding burgers for more than a half hour at most turns them into junk. If your gas grilling, do the first guest that are there and let the late commers DIY. If your charcoal grillen just add some fresh bricketts every 15 ,20 mins to keep the fire going.
post #9 of 10

At home, we just cook'em so the last ones will come off about 20 minutes before time to eat, keeping them on a sheet pan covered with foil as I cook.  Last 15 minutes we're toasting the buns and dumping them into a box.  I'm not too concerned with how long they're going to be sitting as long as it's not over 30-40 minutes.  Just cook the meat to the "juicy stage".

They'll eat them and like them.  The taste will be fine.

Everything tastes better when someone else is cooking, particularly if it's free.

Besides, that's why tomatoes, onions, pickles, mustard, mayo and ketchup was invented.

 

When we do it, I always figure that it's a cookout, not an Iron Chef Competition.

post #10 of 10
Quote:
Originally Posted by MaryB View Post
 

At the THE HIGH SCHOOL I WENT TO  they would hold burgers on the steam table in a pan of WATER. Nasty hockey pucks after 30 minutes. I would say here are the raw burgers there is the grill go for it.

 

Fixed that for ya - but def not the same as a "dirty water" hot dog on the street.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Grilling for a crowd