Portions?
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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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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!processhead sure thing
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Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired.
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Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired. -
Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired. samspade good work making it special for him! Did you get good comments on the franks? That’s what I’d have been noshing on!
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Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired. samspade nice! Looks like everyone was enjoying it.
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samspade good work making it special for him! Did you get good comments on the franks? That’s what I’d have been noshing on!
Dave in AZ sure did. I used the frank and baloney seasoning from waltons. Almost everyone made a positive comment. Wish I could have had flame controll on the grill but even got some positive feedback on the taste of the burgers made with better burger seasoning.
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Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired. samspade Great post thank you for the pics.
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Thanks everyone for the advise given here. It turned out great. Made 30 hamburgers and 40 hotdogs for 21 people. Had 7 burgers and 12 hotdogs left over. The propane grill they had was either on or off no adjustment. Kinda chard the first few but just covered em up with cheese lol.
The last pic is the friend who retired. samspade great job. I knew you had it all the way. Congrats
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Discovered something else also, my room mate has a sensitive gut and even Ballpark 100% beef sometimes upset his stomach. I kept about 40 franks that he has been eating almost daily. The Frank and Baloney seasoning does not bother him at all.
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Discovered something else also, my room mate has a sensitive gut and even Ballpark 100% beef sometimes upset his stomach. I kept about 40 franks that he has been eating almost daily. The Frank and Baloney seasoning does not bother him at all.
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