Originally posted by Lone Star
Can you just steam them or keep them warm in a steamer until you need to take them out for a "finishing" grill before serving?
What type of steamer? I see in CostCo disposable large aluminum trays (size of turkey roaster pan) called "steaming trays" for setup with sterno underneath. How could I use such a steamer?
Unfortunately, I lost a volunteer, so until I can recruit another, it's just me to handle the money, server food to customers, and cook.
So I can not go to the commercial kitchen during serving hours.
This week I used a teflon electric skillet on the table where I serve up the food to customers.
I fumbled with first use of equipment, which caused problems.
I bumped up against switches on the power strip...and accidently turned if off, not realizing...as I waited for next batch of dogs. Now I have brought home the equipment so I can test out possible solutions.
Here are some of my ideas:
1) Arrive early, and cooked up a batch on the grill to be done just about when I want to start serving. Then take them up to a stainless "box" with lid and place that on a warming tray. The box will hold about 25 of the 1/4 lb Hebrew Nationals. To my taste, the HN Kosher Beef Polish Sausage only improves with gentle heating. Noticeable continuous improvement for the first hour, and then I think the improvement will be more gradual. So to keep temp low enough to not burn, but high enough to be melting the fats and developing color and oiliness, I think long slow cooking will be fine.
Heating the buns is another matter. Personally, I would accept a room temperature bun. I don't want a bun that is dried out, or so soggy it disintegrates. I have had some of these jumbo buns break from being too moist when I heat them by placing them on top of the grilling dogs.
2.) There is a portable electric burner that plugs into 110 v.
The temp dial on the hot plate controls a thermostat. When it's on, it's very hot, when it's off...it's not. So I am going to dig out my old cast iron skillet I used to take car camping. That should even out the heat,and could be grilling more dogs, or warming buns.
I guess I could use a bit of water in a large stainless vegetable steamer I have. That would hold lots of buns.
3.) I have a residential bun warmer. This has a small gap between the outer pan and an inner liner. Used at home, dry, and patience to warm dinner rolls. I tried adding a bit of water to the space.
But the size, slowness, just are not up to warming 25 jumbo hot dog buns.