Portions?
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Ok, I got tasked with making hotdogs and burgers for about 20 people. I was thinking 7 lbs of each . Others are bringing food and drinks. Does the amounts sound about right?
. .samspade I would have said you have too many dogs & only need maybe 4 pounds of those, but more burger, say 10 pounds. However, I have tried a number of the mold methods, both commercial & rigged & just always seem to go back to hand formed burgers. I have a habit of probably making mine a little larger & event though I will calculate 1/3lb burgers, after it is all said & done, they get bigger, BIG BOY BURGERS. The seven would probably be about right if you can keep them to just over 1/3 pound.
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for 20 people you would need about 1/2lb of protein per person when you consider the other food there
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Will post pics when done . Thanks all
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Making a plan now… since the Frank’s will be smoked, going to lightly vac pack and hold in fridge.
Burgers are confusing me. I have to make them 6 days before cooking. Once formed into patties should I freeze them and throw em on the grill frozen or any body have a better way? Seems silly to freeze them for 4 days but afraid to hold in the fridge 6 days. -
Making a plan now… since the Frank’s will be smoked, going to lightly vac pack and hold in fridge.
Burgers are confusing me. I have to make them 6 days before cooking. Once formed into patties should I freeze them and throw em on the grill frozen or any body have a better way? Seems silly to freeze them for 4 days but afraid to hold in the fridge 6 days. -
Making a plan now… since the Frank’s will be smoked, going to lightly vac pack and hold in fridge.
Burgers are confusing me. I have to make them 6 days before cooking. Once formed into patties should I freeze them and throw em on the grill frozen or any body have a better way? Seems silly to freeze them for 4 days but afraid to hold in the fridge 6 days. -
Making a plan now… since the Frank’s will be smoked, going to lightly vac pack and hold in fridge.
Burgers are confusing me. I have to make them 6 days before cooking. Once formed into patties should I freeze them and throw em on the grill frozen or any body have a better way? Seems silly to freeze them for 4 days but afraid to hold in the fridge 6 days.samspade one thing we do also is we mix in ultimate steak and roast rub before we patty and freeze. All you need to do is throw them on the grill
hey vegetarians, my food poops on your food!
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samspade one thing we do also is we mix in ultimate steak and roast rub before we patty and freeze. All you need to do is throw them on the grill
kyle thanks that’s what I was leaning towards. I have never had to prepare food a week before the cook. I’m a home guy so if friends wat to come over I throw it together. First time taking my stuff someplace to cook there and also not wanting to kill my co-workers.
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Put me down for a burger and dog and then if there’s any left i’d graze another dog or 2
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Put me down for a burger and dog and then if there’s any left i’d graze another dog or 2
Ridley Acres you got it.
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kyle thanks that’s what I was leaning towards. I have never had to prepare food a week before the cook. I’m a home guy so if friends wat to come over I throw it together. First time taking my stuff someplace to cook there and also not wanting to kill my co-workers.
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Making a plan now… since the Frank’s will be smoked, going to lightly vac pack and hold in fridge.
Burgers are confusing me. I have to make them 6 days before cooking. Once formed into patties should I freeze them and throw em on the grill frozen or any body have a better way? Seems silly to freeze them for 4 days but afraid to hold in the fridge 6 days.samspade If you have to make everything that far in advance, definitely freeze. Use Ground Chuck at a minimum. We regularly get ground meat or grind our own & form into hamburgers or hamburger steaks, par freeze, pack, & freeze, then thaw before cooking. Make sure you par freeze first to keep them separate. It has worked real well for years. You can pre-season them too with spices or Worcestershire or your choice & I think for these things, it has no negative impact. Also, try mixing chopped onions & garlic with your burger for extra flavor & moisture, you will like it. Just try not to handle.
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samspade let us know how it goes, I’m sure it will be great. Good luck and make your meatgistics brothers and sisters proud.
kyle will do!
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Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
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Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
-
Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
samspade I am sure all will go great. Looks like you are ready for the final push and you prepared a great meal.
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Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
-
Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
samspade It’s Showtime! You’ve got this!
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Ok. Frank’s are holding 12 hours.
Burgers are vaced and packed in the freezer.
Burgers
20 lbs of 75/25 ground chuck.
Formed with patty maker.Hotdogs
20 lbs chuck/pork with best burger seasoning, super bind and cure.Made about 40 burgers and 75 hotdogs. Guess we will see how many survive the cook.
Thanks to all who helped keep my wits when I undertook this. Confidence level sure went up.
samspade You’re going to have a bunch of happy will feed folks!
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samspade For the benefit of those of us who may be planning an event in the future, please let us know how many people showed up and how much of each kind of protein they ate.
Thanks!Paul
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