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Burgers for 30

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Bluegrass_Smoke
Bluegrass_Smoke Posts: 1
edited July 2012 in EggHead Forum
Having about 30 people over tomorrow and I'm doing burgers on my LBGE.  Any tips on keeping the burgers nice and juicy until time to eat?  I plan on the last bunch of burgers coming off about 10 minutes before we eat.
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  • Outlaw77
    Outlaw77 Posts: 71
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    I use the chafing dishes from SAMs when I'm tailgating and cooking for a crowd that show up a different times.
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  • Duganboy
    Duganboy Posts: 1,118
    edited July 2012
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    If I'm tailgating like @Outlaw77 I get an aluminum foil pan and put a box of beef broth in it.  When I have thefirst couple of batches of  burgers done or slightly less than done I put them in the beef broth.

    When I'm taking the last batch off to go directly to the serving plate, I pull the first burgers out of the beef broth and throw them back on the grill for like a minute or two.  If you never tried this, try it!! The burgers soak up the beef broth and are awesome. 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    If I'm tailgating like @Outlaw77 I get an aluminum foil pan and put a box of beef broth in it.  When I have thefirst couple of batches of  burgers done or slightly less than done I put them in the beef broth.

    When I'm taking the last batch off to go directly to the serving plate, I pull the first burgers out of the beef broth and throw them back on the grill for like a minute or two.  If you never tried this, try it!! The burgers soak up the beef broth and are awesome. 
    There's your answer right there. I've done burgers for 100 and beef broth in a chafing pan was perfect. People loved them (i thought they were overcooked after a while but they were juicy). 
    Keepin' It Weird in The ATX FBTX
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  • LizzieSamps
    LizzieSamps Posts: 894
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    @Duganboy. Thanks for the tip, I'll have to try that sometime :D
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  • Bluegrass_Smoke
    Bluegrass_Smoke Posts: 1
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    Thanks everyone!  That is a huge help.
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  • Duganboy
    Duganboy Posts: 1,118
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    @Bluegrass_Smoke just sent you a PM.  Check your inbox

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  • smokesniffer
    smokesniffer Posts: 2,016
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    Thanks for the tip. 
    Large, small, and a mini
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  • BeecaveKitchen
    BeecaveKitchen Posts: 111
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    If I'm tailgating like @Outlaw77 I get an aluminum foil pan and put a box of beef broth in it.  When I have thefirst couple of batches of  burgers done or slightly less than done I put them in the beef broth.

    When I'm taking the last batch off to go directly to the serving plate, I pull the first burgers out of the beef broth and throw them back on the grill for like a minute or two. That is the best idea!!! Can't wait to try for our next pool party
    ^:)^ ^:)^
    http://www.beecavekitchen.blogspot.com
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