Grilling for 30 + people this weekend, never for this many before...doing links, burgers, boudain...guest will be arriving off and on all day...how do you go about grilling meat and keep it warm, without drying out, and how would you handle "Burger build" ingredients buns ..lettuce, tomato, sliced cheese and onion etc...??while keepin the offering sanitary from flies?
thank you for your help, wolfie
ps, using a weber dome grill, no room for warming there
I grilled for 25 people at my wife's 40.5 B-day party last summer (her birthday is 12/31).
I debated about setting up 2 grills, charcoal and propane but decided it was a BBQ, go with the charcoal flavor. I was able to get all of the dogs and burgers done in 2 batches. I did the first and my bro did the second so I could eat and socialize. Afterwards, if people were hungry, I just threw what they wanted on the grill. If you are doing Sausage as well, I would add the 2nd grill since they take longer to cook.
The condiments I put on trays and covered them. If they needed to be cold I put them in with some ice.
I also firmly believe that a BBQ is a BBQ, not a 4 star restaurant. If some meat burns or a fly checks out the potato salad.....Oh well. As long as you are with friends it will be a good time.
Matt O 2006 Skyline Nomad 27' travel trailer. Previously owned 1986 Coleman Columbia / 1992 Coleman Senecca / 1989 Born Free Class C RV.
If you are doing smoked sausage (not the fully raw kind), fill one of those aluminum foil pans with beer. Set that on the edge of the grill and put the sausages in there after they are cooked. If doing raw, par-cook them first. Put them in a pan of beer, cider, etc. Boil them until cooked. Then grill those. No need to worry about he middle of the sausage being raw and the outside being burned.
We do lots of large events, so learned a lot of the catering tricks.
When doing a ton of burgers and you need them over a long period of time, what we do is on the grill cook only one side of the burger. When you are ready to flip, remove the burger from the heat. Then as need we put the burgers undone side back on the grill, this finishes the cooking and reheats the burger without it looking like a hockey puck.
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