Posted by Steve in KY on October 19, 2004 at 20:47:34:
Question for the caters and concession people out there
I sell a charcoal grill all beef burger. Sometimes... I can’t seem to determine the conditions... but after the burgers are held awhile (5-15 mins) in the steam table, the outside and sometimes the inside is red, raw looking. These are cooked to 160, and don’t look raw when taken off the grill. I think this a smoke ring of sorts. I put up a sign telling about the smoke ring, but this does not help. Customers think it’s raw. I have two or three customers per festival return their burgers. I have held the burgers in a beef broth and just laying them in the steam table pan, with nothing on them. I still get a red burger. It seems to be something about a lack of air... sometimes the burger laying on the bottom of the pan will be red on the bottom side.
Any ideas on what to do to stop this? If I can’t find a solution, I might just give up burgers.
Thanks in advance..
Steve in KY
Source:
0-1pool202-188.nas3.danville1.ky.us.da.qwest.net
65.134.202.188
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