cb25
Full Fledged Farker
- Joined
- Nov 12, 2013
- Location
- Phoenix, AZ
So, it seems as if I’ve been tasked with manning the grill at my wife’s company picnic tomorrow, and could use some tips/encouragement. Haven’t cooked on charcoal in awhile, let alone for 50-150 people for a couple years.
Most things out of my control - someone else is getting the meat (burgers and brats). I’m expecting frozen patties but have requested otherwise. I’ll be grilling on those standard community grills they put in parks. Can’t bring our own.
Now the bar has been set pretty low - previous years, everything tasted like lighter fluid and was either burnt, raw or both.
I’ll bring my own tools and seasonings, so I can at least control that. Will have my pen thermometer to double check until I get the hang of the grill. Im bringing lump and briquette charcoal and my chimney to start the fires. Im thinking about a beer bath for the brats too, but to be determined tonight.
Any thoughts, tips or pitfalls that I should know - especially on a community style grill with no lid??
Most things out of my control - someone else is getting the meat (burgers and brats). I’m expecting frozen patties but have requested otherwise. I’ll be grilling on those standard community grills they put in parks. Can’t bring our own.
Now the bar has been set pretty low - previous years, everything tasted like lighter fluid and was either burnt, raw or both.
I’ll bring my own tools and seasonings, so I can at least control that. Will have my pen thermometer to double check until I get the hang of the grill. Im bringing lump and briquette charcoal and my chimney to start the fires. Im thinking about a beer bath for the brats too, but to be determined tonight.
Any thoughts, tips or pitfalls that I should know - especially on a community style grill with no lid??