Keeping warm ???

My wife and I are semi retired and starting a concession trailer. I will be grilling hambugers on a propane gril under a small canopy outside and my wife will do the serving. If I want to try and get ahead on the grilling, what is the best way to keep them warm so they won't get all dried out.

This is all new to us so any help and suggestions will be appreciated. Thanks a lot.

Mike S.

http://www.basequipment.com/Food_Warming_s/11.htm

Here is one site that has food warming equipment, one of many. You can probably also walk into a restaurant supply house in your area and find equipment that will take care of your problem. RJF

quote:

Originally posted by konnie

My wife and I are semi retired and starting a concession trailer. I will be grilling hambugers on a propane gril under a small canopy outside and my wife will do the serving. If I want to try and get ahead on the grilling, what is the best way to keep them warm so they won't get all dried out.

You need to do two things: 1. minimize air movement. 2. keep items warm without further cooking.

Alto Shaam makes the best equipment which will accomplish both. It can be pricey stuff, so look on Ebay and other equipment sites for used pieces. Ebay has a specific section devoted to restaurant and food handling equipment: http://tinyurl.com/2uxadp

OR
http://business.ebay.com/Food-Service-Retail_W0QQcatZ11874QQsspagenameZMOPS5Q3aHBU04

Konnie.. I've watched you ask this same question several times now. And I have mixed reactions, so I've kept my trap shut. It can be done, and is done alot at many high volume concession stands (zoos, parks, amusement parks).. And if your going to do it, don't look for any praise or possibly risking return customers. We had a discussion here a year or so about this.. When I worked for a national concession company, we would pre cook the burgers prior to the events end (always knew when we would get slammed). We held them in a hotel pan on the steam table, with some water added, then the entire pan wrapped in foil. Soon as we knew the rush would come, we did the cheese and condiments, wrapped them in wax paper and put them on a heating pad. Needless to say, it worked.. Food was cooked, bun and toppings where somewhat fresh, but that meat still had a 'hold' flavor to it. Someone in the discussion experimented using some beef base with the water and reported good results at the time.
IMHO, if you need a quick turnaround, and avoiding the mess of holding, make sliders... use 1/8lb patties pre flattened then toss on the grill when they order. These will cook in a minute or so over an open flame (flip once). Customer then can order what level of burger they want (1/8, 1/4, 1/3lb burger etc). You just quick cook the # of patties (to make up the weight) to order and stack them up on a bun.

One thing about doing the hold thing, your in an open area and your customers will see what your up to. Could risk selling nothing... If they see you doing everything fresh, word of mouth could help you greatly down the road.

Found the discussion on holding burgers: http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=16194

Another option: http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=6998

Uncle Vic: Sorry if I'm not using your forum correctly. I initially made a post in the restaurant section then got told to go to the hot dog section and the hambuger section so I went there and posted. I apologize if I'm screwing up your forum with similiar post but I'm new at this.

Mike S.

Mike, your doing good! Just keep the pro ?'s to the pro section. Hot dog section is for good dog stand and cart finds, burger section is the same (And we're talking Roadfood style stands.. Your cart or setup may make a review here someday also!). Keep posting, and remember to share the good and bad down the road (a unofficial requirement, sort of a give and take deal here, or as some say 'pay it forward'). This way there's more input here for people in your same shoes down the road. (Same way you gathered info, just expanding the database here). Either way, keep posting!

quote:

Originally posted by konnie

Uncle Vic: Sorry if I'm not using your forum correctly. I initially made a post in the restaurant section then got told to go to the hot dog section and the hambuger section so I went there and posted. I apologize if I'm screwing up your forum with similiar post but I'm new at this.

Mike S.

Mike, sent you an email.. There will NEVER be a need to apologize to me. You can take my input, and take it or leave it. Keep posting my friend! And remember to share your experiences down the road for others to learn from. Pay it forward...

No problem, I just don't want to offend. I'm a 63 year old farmer that just started using forums a few months back so I don't always know the correct procedure. As to holding hambugers, it doesn't make a lot of difference now anyway. The turkey from the State Health Dept told me today I can't do any outside cooking. If I want hambugers I'll have to put in a commercial vented grill/hood. That's a bunch of $$$ so we are dropping hambugers and getting a steamer for the hot dogs and adding a slushee machine. I thought grilling outside would bring in a lot of people (with the smell and all) but what do I know, I don't work for the State.

Mike S.

Mike... I'm one of those Green Acres nuts here! Work an organic farm during the summer (and even have a pot belly pig that either loves me or hates me.. Friggin critter keeps trying to nip me). I see your from Neodesha, KS.. I'll do a little digging for ya tomorrow and see what I come up with. Normally, a vented grill / hood setup is for a contained unit (either a concession wagon or fixed operation). You mentioned running a tent operation, so your probably exempt. Let me get back to you on this one... But I'm pretty sure you'll be in the clear.

Interesting quandary there, I'll bet there are times when a pro. concessionaire knows the local regs are wrong. How to tell your local Health dept. that they are wrong ? You would not want to "Cheese " them off ( pun intended). They could make your life miserable., but what to do if they are wrong and you are right ? Konnie please keep us updated on your progress !

I'm still waiting on an answer here from the Wilson Health Department. I did receive an email earlier from a Todd Durhman, RN, BSN, an administrator there.. Told me he'll forward my question to the inspection department (thus the red tape and run around starts).

quote:

Originally posted by UncleVic

I'm still waiting on an answer here from the Wilson Health Department. I did receive an email earlier from a Todd Durhman, RN, BSN, an administrator there.. Told me he'll forward my question to the inspection department (thus the red tape and run around starts).

I appreciate your help and I haven't rolled over and played dead yet. The State inspector works out of Chanute, KS. I contacted him about getting my trailer certified and he was verbally telling me about the triple sink, hot/cold water requirements and most of the things I already knew. He then asked what I was going to serve and I told him I planned on sitting up a small tent at the back of the trailer and grilling the hamburgers & hot dogs. He said "We don't like outside cooking. Any cooking you do will have to be inside with a vented hood." I asked him about the BBQ operations operateing a large smoker outside. He said those were OK because you sit them and leave them alone until the food is done. That shows how little he knows about smoking meats. You don't just sit them and forget them. He said, "What we don't want is someone standing there flipping bugers then running in and out of the trailer".

I'm 63 years old and know, you can't win getting cross ways with any bureaucrat, let alone an inspector that can approve or disapprove your operation. So, I didn't argue or disagree with him. I just politely told him, "Sir I want to make sure I am doing everything right. I will come up to your office in a few days and maybe I could get copies of the regulations so I can set up everything correctly. He said to get with him Friday or first of next week and I will. Once I get something in writing and not just his 'opinion' I let you know.

They way I understand the regs is that if I didn't own a trailer, I could cook and serve usine a tent so I don't see the problem in using both in combination with each other. However, I'm being super nice (butter wouldn't melt in my mouth) but I haven't given up by any means. I'm going to politely ask him to show me in the regs where it says I can't do it, just so I can do it right. I don't think he will be able to do it. I'll keep you posted.

Mike S.

I wonder if outside grilling was done on a NSF approved outdoor grill, if that would help ? I can see the inspectors concern or should I say, His perception of a problem, The inspector is going to inspect your trailer,eventually approve it, then He "sees" you going outside the approved trailer and cooking on a coleman grill. Look at it from his view. Sounds like you've got a cool head about it though. I would also approach it from a work together attitude. If you think about it, I've never seen (in Mich.) outside grilling at a carnival..but I have seen it (on a 55 gal. oildrum) at rib events. Hmmm. Keep posting !

quote:

I asked him about the BBQ operations operateing a large smoker outside. He said those were OK because you sit them and leave them alone until the food is done. That shows how little he knows about smoking meats. You don't just sit them and forget them.

What do you mean, Mike? My shoulders and briskets go in my pit and I don't disturb them until they're done, typically 15-17 hours.

quote:

They way I understand the regs is that if I didn't own a trailer, I could cook and serve usine a tent so I don't see the problem in using both in combination with each other.

Usually the concern centers on insect and dirt control. Another biggie is the location of a hand-washing station right at the area where you are preparing food. In fact, I would bet that his concern is that you plan on depending on the hand wash sink in your trailer, which is not generally permitted. You cannot have your food preparation area located apart from your handwashing area.

Also consider that you may not be interpreting the regulations correctly. The inspector may also be looking at the type of tent you're using, which may be completely different than a properly screened or walled tent. Your best bet is to locate a tent where someone is licensed to do grilling, take some pictures, ask the owner some questions, and try to determine what significant differences there are between your proposed operation and what licensed vendors are doing.

quote:

However, I'm being super nice (butter wouldn't melt in my mouth) but I haven't given up by any means. I'm going to politely ask him to show me in the regs where it says I can't do it, just so I can do it right. I don't think he will be able to do it. I'll keep you posted.

Your best approach is to ask him just what you would need to do in order to grill outside. I will bet he will be able to tell you just what to do.

I wonder, how about keeping the burgers in a hot pan of beef broth? Kept hot and juicy. RJF