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Burger Advice

ty7124
ty7124 Posts: 1
edited November -0001 in EggHead Forum
I have had my egg for about 7 years and have produced some excellent burgers. BUT, I have never had to cook for so many people at one time. I have about 20 people coming over and that Large Egg just won't hold enough beef. Have any of you cooked burgers earlier and stored them, say without cheese and dropped back on grill when ready to serve and added cheese then? Have any of you been in this situation and how did you preserve that juicy flavor until ready to serve. Thanks for any advice.

Woody
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Comments

  • egginator
    egginator Posts: 569
    burgers for 20 on one egg is tough. Have you thought about a change-up to pulled pork or brisket? Meatloaf? meatballs? I think if you have tjv's adjustable rack and a few grids you could bake them indirect or go direct but switch out the lowest rack a few times, but that sounds like a lot of work and very iffy. Sorry, I'm being no help whatsoever!

    Ed
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  • kmellecker
    kmellecker Posts: 332
    You might want to try eating in shifts, like letting the kids eat first. I have a large Egg as well and the shift system has worked for us on several occasions without a problem. Good luck.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have no idea whether or not you can (or should) hot tub burgers, and I have never hot tubbed anything so I'm just thinking out loud. If I understand the concept, the meat would be at or near 100° when you take the vac bags out of the water. All you would have to do is sear one side, flip and add cheese while the other side is searing. Should be a quick cook, even if you can't get them all on the grid at the same time.

    Hopefully, someone who actually knows something about hot tubbing will chime in here.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Isolated01
    Isolated01 Posts: 157
    Burgers hold really well in a crock pot. They stay warm and won't dry out.
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
    Warming up fresh ground beef sounds scary to me with all the surface area. I understand that you are not doing it for a long time but I think it is much safer to prepare all the burgers before hand and have them all ready to go in a container by the grill. A hamburger doesn't take all that long to cook and if they were all done at precisely the same time there might be a bottleneck at the condiments. But dishing up burgers in two batches of ten is only a matter of minutes. It is my experience that there are those that are more interested in talking to someone than eating right now and others who are hungry all the time, read shorter and younger people. I say shifts.
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  • Little Steven
    Little Steven Posts: 28,817
    Michael,

    That would work. Burgers would be red inside but cooked to temp.

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Thanks, Steven. I wasn't sure if there were any issues with hot tubbing ground beef.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I don't see any. The meat wouldn't be above 40* for too long. I am going to try this week.

    Steve

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Steven, if you develop some sort of gastrointestinal :sick: distress, DO let us know! :)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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