120 Hamburgers cater question
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JohnDouglas
May 19, 2013, 11:45:57 AM5/19/13
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On a Sunday
next month we will providing meals for a church picnic. The person who
normally brings a "large" grill and does the hamburgers will be out of
town this year. Any suggestions, we have thought about having several
people cook them at home and then reheat in an oven at
church..........trying to have several people cook them that morning and
get them there on time sounds a little nerve wracking.
Thanks.
Thanks.
--
Buzz Dean
May 19, 2013, 12:35:19 PM5/19/13
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cook them the day of event and just toss them into a Nesco roaster to keep warm---maybe cook them on the rare side and let finish while resting in roaster----should work well assuming you have electricity where serving
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JohnDouglas
May 19, 2013, 1:01:51 PM5/19/13
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Thanks Buzz,
We have Nescos' and a lot of ovens available. I have been looking on the net and several people say to hold in a liquid at 140. But trying to cook ahead of time and then reheating is not looking good unless you are making hockey pucks.
We have Nescos' and a lot of ovens available. I have been looking on the net and several people say to hold in a liquid at 140. But trying to cook ahead of time and then reheating is not looking good unless you are making hockey pucks.
--
cook them the day of event and just toss them into a Nesco roaster to keep warm---maybe cook them on the rare side and let finish while resting in roaster----should work well assuming you have electricity where serving
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--On a Sunday next month we will providing meals for a church picnic. The person who normally brings a "large" grill and does the hamburgers will be out of town this year. Any suggestions, we have thought about having several people cook them at home and then reheat in an oven at church..........trying to have several people cook them that morning and get them there on time sounds a little nerve wracking.
Thanks.
handcraf...@aol.com
May 19, 2013, 1:03:01 PM5/19/13
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Bake them in the church oven on sheets pans and you can also hold them covered in a lower oven or hotel pans
JohnDouglas
May 19, 2013, 1:22:54 PM5/19/13
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I think that is also a great suggestion,
I was reading about that a few minutes ago. They will be uniform in
size so the time needed to reach a safe temp could be determined ahead
of time.
Thanks!!
Thanks!!
--
Bake them in the church oven on sheets pans and you can also hold them covered in a lower oven or hotel pans
--
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cook them the day of event and just toss them into a Nesco roaster to keep warm---maybe cook them on the rare side and let finish while resting in roaster----should work well assuming you have electricity where serving
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--On a Sunday next month we will providing meals for a church picnic. The person who normally brings a "large" grill and does the hamburgers will be out of town this year. Any suggestions, we have thought about having several people cook them at home and then reheat in an oven at church..........trying to have several people cook them that morning and get them there on time sounds a little nerve wracking.
Thanks.
Maria
May 19, 2013, 4:10:44 PM5/19/13
to smoker...@googlegroups.com
We have pre grilled burgers before for the snack bar for large events in a
school gym. Used McCormick's steak seasoning while grilling then hold in pans in
a warmer with canned beef broth poured over them so they don’t get dry. No body
has complained so far.
-Maria KY
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2013.0.2904 / Virus Database: 3162/6329 - Release Date: 05/16/13
JohnDouglas
May 19, 2013, 5:06:53 PM5/19/13
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Thanks Maria,
Another great suggestion to go with the others.
It looks like cooking at the church before noon on the day of the carnival and then holding in pans with or without some liquid.
I read one suggestion of doing a test burger and when it reaches the safe temp for eating, take an external reading with IR therm. As long as they are the same thickness that will work to also determine a time.
Does anyone have an idea of what temp to bake them, I'm guessing around 400.
Another great suggestion to go with the others.
It looks like cooking at the church before noon on the day of the carnival and then holding in pans with or without some liquid.
I read one suggestion of doing a test burger and when it reaches the safe temp for eating, take an external reading with IR therm. As long as they are the same thickness that will work to also determine a time.
Does anyone have an idea of what temp to bake them, I'm guessing around 400.
--
We have pre grilled burgers before for the snack bar for large events in a school gym. Used McCormick's steak seasoning while grilling then hold in pans in a warmer with canned beef broth poured over them so they don�t get dry. No body has complained so far.-Maria KY
No virus found in this message.
Checked by AVG - www.avg.com
Version: 2013.0.2904 / Virus Database: 3162/6329 - Release Date: 05/16/13
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�
�
I think that is also a great suggestion, I was reading about that a few minutes ago. They will be uniform in size so the time needed to reach a safe temp could be determined ahead of time.--
Thanks!!
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�
�
Bake them in the church oven on sheets pans and you can also hold them covered in a lower oven or hotel pans
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�
�
cook them the day of event and just toss them into a Nesco roaster to keep warm---maybe cook them on the rare side and let finish while resting in roaster----should work well assuming you have electricity where serving
--
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�
�
--On a Sunday next month we will providing meals for a church picnic. The person who normally brings a "large" grill and does the hamburgers will be out of town this year. Any suggestions, we have thought about having several people cook them at home and then reheat in an oven at church..........trying to have several people cook them that morning and get them there on time sounds a little nerve wracking.
Thanks.
--
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�
�
James Stewart
May 19, 2013, 7:28:59 PM5/19/13
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We cook 400 -500 burgers several times a year at church. We bring in several grills, usually a couple propane 8 burner event grills and a charcoal grill. We start cooking at 9:30 and we'll have both the burgers and 500 dogs done by 12noon.
We stack the burgers like disks, so you don't have them flat. We set a propane fired smoker to less than 200 deg, uncovered and the dogs we just stack em in pans and they stay just fine for the couple hours it has to set before serving. The biggest problem is overcooking the burgers. You just have to stop cooking them cause they are finishing sitting in the cooker, or any oven set at 175 - 200.
pigman
-----Original Message-----
From: Maria <ree...@insightbb.com>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Sun, May 19, 2013 4:11 pm
Subject: Re: [BBQ] 120 Hamburgers cater question
From: Maria <ree...@insightbb.com>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Sun, May 19, 2013 4:11 pm
Subject: Re: [BBQ] 120 Hamburgers cater question
jqu...@comcast.net
May 19, 2013, 7:48:08 PM5/19/13
to smoker...@googlegroups.com
Along those same lines, put beef broth on the bottom of hotel pans and cover with
foil to keep them moist
Paul Reddick
May 19, 2013, 7:53:45 PM5/19/13
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Recruit 10 folks to bring their backyard grills. :D
Mike Chester
May 19, 2013, 9:02:09 PM5/19/13
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John,
I hope you are not near where the tornados have hit or are scheduled to hit
tonight.
As for holding the burgers in the oven, I like the idea of broth or even
canned jus to keep them moist. set the oven to the finish internal temperature
you want. For example if you are cooking the burgers to an internal temperature
of 160, set the oven at 160. This will reduce the overcooking. You could also
sear them on grills to get the grill marks and finish in a 160 oven. If doing it
that way, make sure that they are in the oven long enough to come up to temp.
Mike
From: JohnDouglas
Sent: Sunday, May 19, 2013 5:06 PM
Subject: Re: [BBQ] 120 Hamburgers cater
question
Thanks Maria,
Another great suggestion to go with the others.
It looks like cooking at the church before noon on the day of the carnival and then holding in pans with or without some liquid.
I read one suggestion of doing a test burger and when it reaches the safe temp for eating, take an external reading with IR therm. As long as they are the same thickness that will work to also determine a time.
Does anyone have an idea of what temp to bake them, I'm guessing around 400.
Another great suggestion to go with the others.
It looks like cooking at the church before noon on the day of the carnival and then holding in pans with or without some liquid.
I read one suggestion of doing a test burger and when it reaches the safe temp for eating, take an external reading with IR therm. As long as they are the same thickness that will work to also determine a time.
Does anyone have an idea of what temp to bake them, I'm guessing around 400.
--
We have pre grilled burgers before for the snack bar for large events in a school gym. Used McCormick's steak seasoning while grilling then hold in pans in a warmer with canned beef broth poured over them so they don’t get dry. No body has complained so far.-Maria KY
No virus found in this message.
--
Checked by AVG - www.avg.com
Version: 2013.0.2904 / Virus Database: 3162/6329 - Release Date: 05/16/13
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I think that is also a great suggestion, I was reading about that a few minutes ago. They will be uniform in size so the time needed to reach a safe temp could be determined ahead of time.--
Thanks!!
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Bake them in the church oven on sheets pans and you can also hold them covered in a lower oven or hotel pans
--
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Wanna talk trash instead of barbecue? Go to the Backporch
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cook them the day of event and just toss them into a Nesco roaster to keep warm---maybe cook them on the rare side and let finish while resting in roaster----should work well assuming you have electricity where serving--
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--On a Sunday next month we will providing meals for a church picnic. The person who normally brings a "large" grill and does the hamburgers will be out of town this year. Any suggestions, we have thought about having several people cook them at home and then reheat in an oven at church..........trying to have several people cook them that morning and get them there on time sounds a little nerve wracking.
Thanks.
--
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James Stewart
May 20, 2013, 7:41:20 AM5/20/13
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Maybe I should have been clearer, they are stood on their edge so the bottom doesn't get grease soaked. This was shown to me by another bbq guy several years ago and I have used it since and it's great how well it works. Part of the idea is keep the burgers warm, but not really cooking, if that temp can be closer to 175 for the holding you are better off esp if there will be an hour or more before serve time. Still the key is not to over cook the burgers since they will sit for a while before being served. The biggest problem is when using volunteers is trying to convey to the backyard home bbq guy that the burgers will be sitting and finsihing since the home backyarder mainly wants the well done as it comes off the grill. Here in S. Fla on a hot day a black grill can read 150 deg with no fire in it<GGG>
Pigman!
JohnDouglas
May 20, 2013, 10:22:08 AM5/20/13
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I want to thank all who responded, I'm
afraid that having multiple grills and cooks would result in some
"problems." Most likely over cooking and dry burgers.
My thoughts at the moment and also the one "I think" would give me the greatest control is to slightly under cook them in a hot oven and then hold the burgers in another oven set at 150-160 depending on the length of time till serving. Stacking them sideways is an interesting thought and I also think putting them in a covered hotel pan with some beef broth will help keep them moist. We will be getting pre-shaped burgers and I plan on cooking some ahead of time to see how long it takes to reach "140 degrees?"� If it is not overkill I can then measure the outside temp with an IR therm and use that as guide to when they are done. Depending on the number of pans we can get I would not think it would take long to cook 120 burgers.
This was an interesting guide:
Mike, we dodged the bullet yesterday, but we are going to have another shot at it today. It is supposed to start around 2:00, they are saying it could form right above us today. The closest tornado yesterday was to the North of us. My house has been hit twice with tornadoes, but not major, major damage. I now have a cellar at my house, but not at Jana's. I had the cellar put in to keep plants in the winter. She has a two car garage and I have a one car garage......................so if there is time we leave her car at home and I bring her here, but yesterday that was not an option, It came up too fast. In case you are now wondering what this two house tale is all about, my office/studio is still at my house and as long as I am still working we will have to keep two houses. It's like having an office to go to, I come here in the morning and go home at night. She will be at work today, so her option is going to the basement and let the car fend for itself.
Thanks again for all the help, if you think my solution above will not work I would appreciate your further advice. I thought about offering to do pulled pork, but frankly with just a BGE that would be a lot of work. But, just for jollies, about how many 6-8 pound butts would it take for 120 sandwiches?
My thoughts at the moment and also the one "I think" would give me the greatest control is to slightly under cook them in a hot oven and then hold the burgers in another oven set at 150-160 depending on the length of time till serving. Stacking them sideways is an interesting thought and I also think putting them in a covered hotel pan with some beef broth will help keep them moist. We will be getting pre-shaped burgers and I plan on cooking some ahead of time to see how long it takes to reach "140 degrees?"� If it is not overkill I can then measure the outside temp with an IR therm and use that as guide to when they are done. Depending on the number of pans we can get I would not think it would take long to cook 120 burgers.
This was an interesting guide:
The science behind the RULE is pretty good, and is based on kill data for the involved pathogen:
�
Center Temperature (�F) |
Time For a 107 Kill�Rate |
130� 135� 140� 145� 150� 155� 160� 165� |
121.0 minutes� 38.3 minutes� 12.1 minutes� 3.8 minutes� 1.2 minutes� 23.0 seconds� 7.3 seconds� 2.3 seconds |
It's clear that the kill rate is conservative enough (seven log
factor) to
ensure that this very bad bug is effectively eliminated from the
hamburger.
You can also see how the RULE is associated with the bacterial kill
data.
The problem is, how do you measure the temperature without dissecting each and every hamburger and probing it with an digital thermometer?�
At All QA, we see the problem in very simple terms:
-
you need something simple, cheap and effective to stick into the burger to give you an immediate answer (disposable T-sticks), or
-
you need to cross-calibrate a non-contact thermometer (IR gun) so that the temperature that it gives you will have a good correspondence with the internal temperature of the burger, or
you need to cross-calibrate the temperature of your cooking surface temperature (using direct contact temperature measurement) and time the cooking of each hamburgers.��
Mike, we dodged the bullet yesterday, but we are going to have another shot at it today. It is supposed to start around 2:00, they are saying it could form right above us today. The closest tornado yesterday was to the North of us. My house has been hit twice with tornadoes, but not major, major damage. I now have a cellar at my house, but not at Jana's. I had the cellar put in to keep plants in the winter. She has a two car garage and I have a one car garage......................so if there is time we leave her car at home and I bring her here, but yesterday that was not an option, It came up too fast. In case you are now wondering what this two house tale is all about, my office/studio is still at my house and as long as I am still working we will have to keep two houses. It's like having an office to go to, I come here in the morning and go home at night. She will be at work today, so her option is going to the basement and let the car fend for itself.
Thanks again for all the help, if you think my solution above will not work I would appreciate your further advice. I thought about offering to do pulled pork, but frankly with just a BGE that would be a lot of work. But, just for jollies, about how many 6-8 pound butts would it take for 120 sandwiches?
--
Maybe I should have been clearer, they are stood on their edge so the bottom doesn't get grease soaked. This was shown to me by another bbq guy several years ago and I have used it since and it's great how well it works.�Part of the idea is keep the burgers warm, but not really cooking, if that temp can be closer to 175 for the holding you are better off esp if there will be an hour or more before�serve time.�Still the key is not to over cook the burgers since they will sit for a while before being served.� The biggest problem is when using volunteers is trying to convey to the backyard home bbq guy that the burgers will be sitting and finsihing since the home backyarder mainly wants the well done as it comes off the grill.� Here in S. Fla on a hot day a black grill can read 150 deg�with no fire in it<GGG>�Pigman!
Along those same lines, put beef broth on the bottom of hotel pans and cover with
foil to keep them moist
�
From: "James Stewart" <pigm...@aol.com>
To: smoker...@googlegroups.com
Sent: Sunday, May 19, 2013 6:28:59 PM
Subject: Re: [BBQ] 120 Hamburgers cater question
We cook 400 -500 burgers several times a year at church.� We bring in several grills, usually a couple propane 8 burner event grills and a charcoal grill.� We start cooking at 9:30 and we'll have both the burgers and 500 dogs done by 12noon.�We stack the burgers like disks, so you don't have them flat. We set a propane fired smoker to less than 200 deg, uncovered and the dogs we just stack em in�pans and��they stay just fine for the couple hours it has to set before serving.� The biggest problem is overcooking the burgers.�You just have to stop cooking them cause they are finishing sitting in the cooker, or any oven set at 175 - 200.�pigman
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�
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�
�
Gandalf
May 20, 2013, 10:35:19 AM5/20/13
to smoker...@googlegroups.com
Another approach would be to rent a grill large enough to handle the load in one or two passes. Some rental outfits carry them.
Gandalf
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of JohnDouglas
Sent: Monday, May 20, 2013 07:22
To: smoker...@googlegroups.com
Subject: Re: [BBQ] 120 Hamburgers cater question
I want to thank all who responded, I'm afraid that having multiple grills and cooks would result in some "problems." Most likely over cooking and dry burgers.
My thoughts at the moment and also the one "I think" would give me the greatest control is to slightly under cook them in a hot oven and then hold the burgers in another oven set at 150-160 depending on the length of time till serving. Stacking them sideways is an interesting thought and I also think putting them in a covered hotel pan with some beef broth will help keep them moist. We will be getting pre-shaped burgers and I plan on cooking some ahead of time to see how long it takes to reach "140 degrees?" If it is not overkill I can then measure the outside temp with an IR therm and use that as guide to when they are done. Depending on the number of pans we can get I would not think it would take long to cook 120 burgers.
This was an interesting guide:
The science behind the RULE is pretty good, and is based on kill data for the involved pathogen:
Center Temperature (°F) | Time For a 107 Kill Rate |
130° 135° 140° 145° 150° 155° 160° 165° | 121.0 minutes 38.3 minutes 12.1 minutes 3.8 minutes 1.2 minutes 23.0 seconds 7.3 seconds 2.3 seconds |
It's clear that the kill rate is conservative enough (seven log factor) to ensure that this very bad bug is effectively eliminated from the hamburger. You can also see how the RULE is associated with the bacterial kill data.
The problem is, how do you measure the temperature without dissecting each and every hamburger and probing it with an digital thermometer?
At All QA, we see the problem in very simple terms:
· you need something simple, cheap and effective to stick into the burger to give you an immediate answer (disposable T-sticks), or
· you need to cross-calibrate a non-contact thermometer (IR gun) so that the temperature that it gives you will have a good correspondence with the internal temperature of the burger, or
· you need to cross-calibrate the temperature of your cooking surface temperature (using direct contact temperature measurement) and time the cooking of each hamburgers.
Mike, we dodged the bullet yesterday, but we are going to have another shot at it today. It is supposed to start around 2:00, they are saying it could form right above us today. The closest tornado yesterday was to the North of us. My house has been hit twice with tornadoes, but not major, major damage. I now have a cellar at my house, but not at Jana's. I had the cellar put in to keep plants in the winter. She has a two car garage and I have a one car garage......................so if there is time we leave her car at home and I bring her here, but yesterday that was not an option, It came up too fast. In case you are now wondering what this two house tale is all about, my office/studio is still at my house and as long as I am still working we will have to keep two houses. It's like having an office to go to, I come here in the morning and go home at night. She will be at work today, so her option is going to the basement and let the car fend for itself.
Thanks again for all the help, if you think my solution above will not work I would appreciate your further advice. I thought about offering to do pulled pork, but frankly with just a BGE that would be a lot of work. But, just for jollies, about how many 6-8 pound butts would it take for 120 sandwiches?
Maybe I should have been clearer, they are stood on their edge so the bottom doesn't get grease soaked. This was shown to me by another bbq guy several years ago and I have used it since and it's great how well it works. Part of the idea is keep the burgers warm, but not really cooking, if that temp can be closer to 175 for the holding you are better off esp if there will be an hour or more before serve time. Still the key is not to over cook the burgers since they will sit for a while before being served. The biggest problem is when using volunteers is trying to convey to the backyard home bbq guy that the burgers will be sitting and finsihing since the home backyarder mainly wants the well done as it comes off the grill. Here in S. Fla on a hot day a black grill can read 150 deg with no fire in it<GGG>
Along those same lines, put beef broth on the bottom of hotel pans and cover with
foil to keep them moist
From: "James Stewart" <pigm...@aol.com>
To: smoker...@googlegroups.com
Sent: Sunday, May 19, 2013 6:28:59 PM
Subject: Re: [BBQ] 120 Hamburgers cater question
We cook 400 -500 burgers several times a year at church. We bring in several grills, usually a couple propane 8 burner event grills and a charcoal grill. We start cooking at 9:30 and we'll have both the burgers and 500 dogs done by 12noon.
We stack the burgers like disks, so you don't have them flat. We set a propane fired smoker to less than 200 deg, uncovered and the dogs we just stack em in pans and they stay just fine for the couple hours it has to set before serving. The biggest problem is overcooking the burgers. You just have to stop cooking them cause they are finishing sitting in the cooker, or any oven set at 175 - 200.
James Stewart
May 20, 2013, 2:11:05 PM5/20/13
to smoker...@googlegroups.com
1 -60 lb case should do, unless you build em big(that's 8 butts). But I would get 10 butts just to be sure.
And our prayers go out for you!
Pigman
-----Original Message-----
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Mon, May 20, 2013 10:22 am
Subject: Re: [BBQ] 120 Hamburgers cater question
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Mon, May 20, 2013 10:22 am
Subject: Re: [BBQ] 120 Hamburgers cater question
I want to thank all who responded, I'm afraid that having multiple grills and cooks would result in some "problems." Most likely over cooking and dry burgers.
My thoughts at the moment and also the one "I think" would give me the greatest control is to slightly under cook them in a hot oven and then hold the burgers in another oven set at 150-160 depending on the length of time till serving. Stacking them sideways is an interesting thought and I also think putting them in a covered hotel pan with some beef broth will help keep them moist. We will be getting pre-shaped burgers and I plan on cooking some ahead of time to see how long it takes to reach "140 degrees?" If it is not overkill I can then measure the outside temp with an IR therm and use that as guide to when they are done. Depending on the number of pans we can get I would not think it would take long to cook 120 burgers.
This was an interesting guide:
The science behind the RULE is pretty good, and is based on kill data for the involved pathogen:
|
Center Temperature (°F)
|
Time For a 107 Kill Rate
|
|
130°
135°
140°
145°
150°
155°
160°
165°
|
|
121.0 minutes
38.3 minutes
12.1 minutes
3.8 minutes
1.2 minutes
23.0 seconds
7.3 seconds
|
2.3 seconds
|
It's clear that the kill rate is conservative enough (seven log factor) to ensure that this very bad bug is effectively eliminated from the hamburger. You can also see how the RULE is associated with the bacterial kill data.
The problem is, how do you measure the temperature without dissecting each and every hamburger and probing it with an digital thermometer?
At All QA, we see the problem in very simple terms:
-
you need something simple, cheap and effective to stick into the burger to give you an immediate answer (disposable T-sticks), or
-
you need to cross-calibrate a non-contact thermometer (IR gun) so that the temperature that it gives you will have a good correspondence with the internal temperature of the burger, or
-
you need to cross-calibrate the temperature of your cooking surface temperature (using direct contact temperature measurement) and time the cooking of each hamburgers.
Mike, we dodged the bullet yesterday, but we are going to have another shot at it today. It is supposed to start around 2:00, they are saying it could form right above us today. The closest tornado yesterday was to the North of us. My house has been hit twice with tornadoes, but not major, major damage. I now have a cellar at my house, but not at Jana's. I had the cellar put in to keep plants in the winter. She has a two car garage and I have a one car garage......................so if there is time we leave her car at home and I bring her here, but yesterday that was not an option, It came up too fast. In case you are now wondering what this two house tale is all about, my office/studio is still at my house and as long as I am still working we will have to keep two houses. It's like having an office to go to, I come here in the morning and go home at night. She will be at work today, so her option is going to the basement and let the car fend for itself.
Thanks again for all the help, if you think my solution above will not work I would appreciate your further advice. I thought about offering to do pulled pork, but frankly with just a BGE that would be a lot of work. But, just for jollies, about how many 6-8 pound butts would it take for 120 sandwiches?
--
Maybe I should have been clearer, they are stood on their edge so the bottom doesn't get grease soaked. This was shown to me by another bbq guy several years ago and I have used it since and it's great how well it works. Part of the idea is keep the burgers warm, but not really cooking, if that temp can be closer to 175 for the holding you are better off esp if there will be an hour or more before serve time. Still the key is not to over cook the burgers since they will sit for a while before being served. The biggest problem is when using volunteers is trying to convey to the backyard home bbq guy that the burgers will be sitting and finsihing since the home backyarder mainly wants the well done as it comes off the grill. Here in S. Fla on a hot day a black grill can read 150 deg with no fire in it<GGG>
Along those same lines, put beef broth on the bottom of hotel pans and cover withfoil to keep them moist
From: "James Stewart" <pigm...@aol.com>
To: smoker...@googlegroups.com
Sent: Sunday, May 19, 2013 6:28:59 PM
Subject: Re: [BBQ] 120 Hamburgers cater question
We cook 400 -500 burgers several times a year at church. We bring in several grills, usually a couple propane 8 burner event grills and a charcoal grill. We start cooking at 9:30 and we'll have both the burgers and 500 dogs done by 12noon.We stack the burgers like disks, so you don't have them flat. We set a propane fired smoker to less than 200 deg, uncovered and the dogs we just stack em in pans and they stay just fine for the couple hours it has to set before serving. The biggest problem is overcooking the burgers. You just have to stop cooking them cause they are finishing sitting in the cooker, or any oven set at 175 - 200.pigman
JohnDouglas
May 20, 2013, 5:38:52 PM5/20/13
to smoker...@googlegroups.com
Thanks for the additional input, I am
beginning to lean toward the pulled pork. I have done it for another
function and they loved it. It will be a little more work, but very
predictable.
There has been a possible side problem crop up, something I can't share online, but it could make cooking hamburgers at the church a problem. This just came up after I volunteered and had I known it in advance I would have run from this cook. I still feel using the oven is the best option if I stay with the burgers. A friend suggested to broil them, maybe I could do a combination of both......................but again, the bottom line is I am more concerned with food safety than a great burger. If they are on the overdone side, so be it, this is a side benefit to the carnival and not gourmet hamburgers.
There has been a possible side problem crop up, something I can't share online, but it could make cooking hamburgers at the church a problem. This just came up after I volunteered and had I known it in advance I would have run from this cook. I still feel using the oven is the best option if I stay with the burgers. A friend suggested to broil them, maybe I could do a combination of both......................but again, the bottom line is I am more concerned with food safety than a great burger. If they are on the overdone side, so be it, this is a side benefit to the carnival and not gourmet hamburgers.
--
1 -60 lb case should do, unless you build em big(that's 8 butts). But I would get 10 butts just to be sure.And our prayers go out for you!Pigman
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JohnDouglas
May 20, 2013, 5:41:26 PM5/20/13
to smoker...@googlegroups.com
Oops, forgot to thank you Jim. I read
some of your older posts and 10 butts was what I had also come up with.
I'm with you in having too much rather than too little...............I
could easily cook 5 butts at a time in the BGE.
--
1 -60 lb case should do, unless you build em big(that's 8 butts). But I would get 10 butts just to be sure.And our prayers go out for you!Pigman
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James Stewart
May 20, 2013, 11:25:12 PM5/20/13
to smoker...@googlegroups.com
Anytime you are cooking for church groups there is always some piece that will come up to surprise you!
pigman
-----Original Message-----
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
JohnDouglas
May 21, 2013, 10:49:56 AM5/21/13
to smoker...@googlegroups.com
You can say that again, I am amazed how
some people volunteer and do nothing and others volunteer to do things
they know nothing about and really make a mess.....................how
do you FIRE volunteers?? :)
--
Anytime you are cooking for church groups there is always some piece that will come up to surprise you!pigman
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Oops, forgot to thank you Jim. I read some of your older posts and 10 butts was what I had also come up with. I'm with you in having too much rather than too little...............I could easily cook 5 butts at a time in the BGE.--
Sherman Watkins
May 21, 2013, 11:00:13 AM5/21/13
to smokeringbbq
I've worked with volunteers a lot over the years and found that I often have to remind myself that they are volunteers. You can only expect to get from them what you get and no more. The other side of the coin, however, are the volunteer,s we all know, where there isn't enough money in the nonexistent budget to pay them for all the work they do.
--
Sherm
Smoking in Montana's Banana Belt
Sherm
Smoking in Montana's Banana Belt
Frank Boyer
May 21, 2013, 12:14:04 PM5/21/13
to smoker...@googlegroups.com
I was cooking at a gradation over night party and we were doing bbq. I asked one dad if he knew how to cut meat. He said yes. I asked him what he did and he said that he was a surgeon. The slices were perfect. It looked like he used a slicer.
Frank
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Sherman Watkins
Sent: Tuesday, May 21, 2013 8:00 AM
To: smokeringbbq
Subject: Re: [BBQ] 120 Hamburgers cater question
I've worked with volunteers a lot over the years and found that I often have to remind myself that they are volunteers. You can only expect to get from them what you get and no more. The other side of the coin, however, are the volunteer,s we all know, where there isn't enough money in the nonexistent budget to pay them for all the work they do.
ParkAQ
May 21, 2013, 12:53:39 PM5/21/13
to smoker...@googlegroups.com
Frank that’s what I call high end cutting…..from a knowledgeable volunteer.
Nick
Park it! Grill it! Eat it!
From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Frank Boyer
Sent: Tuesday, May 21, 2013 9:14 AM
To: smoker...@googlegroups.com
Mike Chester
May 21, 2013, 2:34:47 PM5/21/13
to smoker...@googlegroups.com
John,
How close did the tornados come to you? Hope you and yours are all
OK.
Mike
From: JohnDouglas
Sent: Tuesday, May 21, 2013 10:49 AM
Subject: Re: [BBQ] 120 Hamburgers cater
question
James Stewart
May 21, 2013, 10:18:22 PM5/21/13
to smoker...@googlegroups.com
I want the ones that are trying, they often will accept direction and the project will get done. Those who stand around will still be standing even after you show them how they can help. Pigman
-----Original Message-----
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Tue, May 21, 2013 10:50 am
Subject: Re: [BBQ] 120 Hamburgers cater question
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Tue, May 21, 2013 10:50 am
Subject: Re: [BBQ] 120 Hamburgers cater question
Merrill
May 21, 2013, 11:12:07 PM5/21/13
to smoker...@googlegroups.com
John,
It's not easy, but occasionally it's necessary to part ways with a volunteer. Then there are the volunteers that want to fire me. My hair is standing on end just thinking about the look I got from Mr. Wiviott when he cooked prime rib for my guys and I took a well done piece from the end of the roast! :)
Merrill
It's not easy, but occasionally it's necessary to part ways with a volunteer. Then there are the volunteers that want to fire me. My hair is standing on end just thinking about the look I got from Mr. Wiviott when he cooked prime rib for my guys and I took a well done piece from the end of the roast! :)
Merrill
phil wingo
May 22, 2013, 8:50:14 AM5/22/13
to smoker...@googlegroups.com
I am cooking for 255 people
hamburgers & hot dogs
|
Merrill
May 22, 2013, 9:22:17 AM5/22/13
to smoker...@googlegroups.com
I would let them build. I'm finding a huge number of people do not want buns. At my last cook for 100, about 20% took meat only.
Merrill
From: Merrill <capta...@comcast.net>
Subject: Re: [BBQ] 120 Hamburgers cater question
To: smoker...@googlegroups.com
Date: Tuesday, May 21, 2013, 10:12 PM
It's not easy, but occasionally it's necessary to part ways with a volunteer. Then there are the volunteers that want to fire me. My hair is standing on end just thinking about the look I got from Mr. Wiviott when he cooked prime rib for my guys and I took a well done piece from the end of the roast! :)
Merrill
From: JohnDouglas <JohnD...@cox.net>
To: smokeringbbq <smoker...@googlegroups.com>
Sent: Tue, May 21, 2013 10:50 am
Subject: Re: [BBQ] 120 Hamburgers cater question
<mime-attachment.jpg>
phil wingo
May 22, 2013, 9:29:04 AM5/22/13
to smoker...@googlegroups.com
this for corp. down town after 5k race
thur. night 255 peeps
its a drop off gig. not cooking on site
phil |
James Stewart
May 22, 2013, 10:37:12 AM5/22/13
to smoker...@googlegroups.com
I only put them in buns IF I have to. Mostly we have people there and someone with a pair of food service gloves and the buns and a pair of tongs and you don't have the time of placing, and storing then serving. It's one motion put em in buns and serve. Just my .02
Pigman
James Stewart
May 22, 2013, 10:41:03 AM5/22/13
to smoker...@googlegroups.com
Unless you cannot or do not want to, I make every effort to be there when my food is being served. You see how it's done and it is done right. I don't like drop offs because I am never sure where the food goes or how it's presented or handled.
Pigman
-----Original Message-----
From: phil wingo <ph...@tailgatecharters.com>
To: smokeringbbq <smoker...@googlegroups.com>
From: phil wingo <ph...@tailgatecharters.com>
To: smokeringbbq <smoker...@googlegroups.com>
jqu...@comcast.net
May 22, 2013, 12:30:37 PM5/22/13
to smoker...@googlegroups.com
Let them build, otherwise things will get soggy. Nobody likes soggy buns or saggy for that fact :)
From: "phil wingo" <ph...@tailgatecharters.com>
To: smoker...@googlegroups.com
Sent: Wednesday, May 22, 2013 8:29:04 AM
From: "phil wingo" <ph...@tailgatecharters.com>
To: smoker...@googlegroups.com
Sent: Wednesday, May 22, 2013 8:29:04 AM
JohnDouglas
May 22, 2013, 6:57:17 PM5/22/13
to smoker...@googlegroups.com
Mike,
Not that close, we are fine, but what a tragedy, especially for the families who lost young children
Not that close, we are fine, but what a tragedy, especially for the families who lost young children
--
John,How close did the tornados come to you? Hope you and yours are all OK.MikeFrom: JohnDouglasSent: Tuesday, May 21, 2013 10:49 AMSubject: Re: [BBQ] 120 Hamburgers cater question
You can say that again, I am amazed how some people volunteer and do nothing and others volunteer to do things they know nothing about and really make a mess.....................how do you FIRE volunteers?? :)--
You can say that again, I am amazed how some people volunteer and do nothing and others volunteer to do things they know nothing about and really make a mess.....................how do you FIRE volunteers?? :)--
JohnDouglas
May 22, 2013, 7:01:13 PM5/22/13
to smoker...@googlegroups.com
I was doing a cook at the church one
morning and all some of the volunteers had to do was occasionally stir
the spaghetti sauce.....................I would double check on
them, have you stirred lately................err no, but I will now,
some had even left the area or were in the other room chatting, so I
just did it myself.
--
I want the ones that are trying, they often will accept direction and the project will get done. Those who stand around will still be standing even after you show them how they can help. Pigman
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Tuesday, May 21, 2013 9:49 AM
You can say that again, I am amazed how some people volunteer and do nothing and others volunteer to do things they know nothing about and really make a mess.....................how do you FIRE volunteers?? :)--
JohnDouglas
May 22, 2013, 7:15:18 PM5/22/13
to smoker...@googlegroups.com
The more I thought about it and after
the "complication" was thrown into the mix, I am trying to get them let
me serve pulled pork. All but one has replied and said that sounds
great. One of the members on the committee is an associate
minister and she had the pork when I served it two weeks ago while they
were working on a house...........she loved it!
I know the oven method will work for the hamburgers, but I think from past experience the pork will not only be a better choice, but a better sandwich.
Several years ago I served the pork at a luncheon and the ministers wife came to me after the meal and said her son did not know what he ate for lunch, but it was great! :) Any time you can get an unsolicited complement from a teenager you must be doing something right. :)
I know the oven method will work for the hamburgers, but I think from past experience the pork will not only be a better choice, but a better sandwich.
Several years ago I served the pork at a luncheon and the ministers wife came to me after the meal and said her son did not know what he ate for lunch, but it was great! :) Any time you can get an unsolicited complement from a teenager you must be doing something right. :)
--
Mike Brown
May 22, 2013, 9:59:31 PM5/22/13
to smoker...@googlegroups.com
I cooked hamburgers 3-4 years for our sports banquet then switched to bbq pork sandwiches. Pork is
much easier and better.
much easier and better.
Subject: Re: [BBQ] 120 Hamburgers cater question
Gary Wiviott
May 25, 2013, 6:56:28 AM5/25/13
to Porch
John,
In reading through this thread it occurs, once again, you have an very active mind and tend to over complicate things. :) One point I would like to stress, if you decide to cook the burgers in the church oven times will be very different when doing one test burger and a full load of burgers in the same oven. Thermal mass and all that Harold McGee type stuff.
And no, I never wanted to "fire" Merrill even though he likes well-done/over-done beef, but there is one volunteer that shows, a well meaning putz of a fellow, that has zero kitchen skill and is a royal pain in the a**. He means well though (maybe) In reading through this thread it occurs, once again, you have an very active mind and tend to over complicate things. :) One point I would like to stress, if you decide to cook the burgers in the church oven times will be very different when doing one test burger and a full load of burgers in the same oven. Thermal mass and all that Harold McGee type stuff.
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Paul Reddick
May 25, 2013, 5:10:16 PM5/25/13
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Mike, keep a list and don't call on them again. Just like here, you will go through a ton of folks before you get a reliable crew. We've gone through over 100 people to get the 25 we now have. They make a fine crew.
Paul
JohnDouglas
May 25, 2013, 7:13:56 PM5/25/13
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Good Point Gary,
Mass and all that stuff does make a difference...................the good news is they agreed to let me do pulled pork yesterday. More work on my part, but one that I can control. I think my biggest concern was having my name on something and it not being done well.
Have not heard in a long time, how is the restaurant cooking business treating you?
Mass and all that stuff does make a difference...................the good news is they agreed to let me do pulled pork yesterday. More work on my part, but one that I can control. I think my biggest concern was having my name on something and it not being done well.
Have not heard in a long time, how is the restaurant cooking business treating you?
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GaryRegards,John,And no, I never wanted to "fire" Merrill even though he likes well-done/over-done beef, but there is one volunteer that shows, a well meaning putz of a fellow, that has zero kitchen skill and is a royal pain in the a**. He means well though (maybe)
In reading through this thread it occurs, once again, you have an very active mind and tend to over complicate things. :) One point I would like to stress, if you decide to cook the burgers in the church oven times will be very different when doing one test burger and a full load of burgers in the same oven. Thermal mass and all that Harold McGee type stuff.
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I cooked hamburgers 3-4 years for our sports banquet then switched to bbq pork sandwiches. Pork is
much easier and better.
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The more I thought about it and after the "complication" was thrown into the mix, I am trying to get them let me serve pulled pork. All but one has replied and said that sounds great. One of the members on the committee is an associate minister and she had the pork when I served it two weeks ago while they were working on a house...........she loved it!
I know the oven method will work for the hamburgers, but I think from past experience the pork will not only be a better choice, but a better sandwich.
Several years ago I served the pork at a luncheon and the ministers wife came to me after the meal and said her son did not know what he ate for lunch, but it was great! :) Any time you can get an unsolicited complement from a teenager you must be doing something right. :)
Let them build, otherwise things will get soggy. Nobody likes soggy buns or saggy for that fact :)
From: "phil wingo" <ph...@tailgatecharters.com>
To: smoker...@googlegroups.com
Sent: Wednesday, May 22, 2013 8:29:04 AM
Subject: Re: [BBQ] 120 Hamburgers cater question
JohnDouglas
May 25, 2013, 7:19:45 PM5/25/13
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Mike, keep a list and don't call on them again. Just like here, you will go through a ton of folks before you get a reliable crew. We've gone through over 100 people to get the 25 we now have. They make a fine crew.Paul
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Mike,--
Not that close, we are fine, but what a tragedy, especially for the families who lost young children
Merrill
May 25, 2013, 11:23:51 PM5/25/13
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Gary,
I have pulled myself up to a higher standard and my last steak was
cooked medium-rare. Prime rib is still not my favorite cut, so I'm not
totally in your good graces. I was raised on well done meat and old
habits are hard to break.
Merrill
I have pulled myself up to a higher standard and my last steak was
cooked medium-rare. Prime rib is still not my favorite cut, so I'm not
totally in your good graces. I was raised on well done meat and old
habits are hard to break.
Merrill
ni...@parkaq.com
May 25, 2013, 11:41:36 PM5/25/13
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Small miracles Merrill. You're one of them :)
Voice DROID ... voice typos....
Voice DROID ... voice typos....
-----Original message-----
From: Merrill <capta...@comcast.net>
To: smoker...@googlegroups.com
Sent: Sun, May 26, 2013 03:23:51 GMT+00:00
Subject: Re: [BBQ] 120 Hamburgers cater question
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