Posted by StL Mike on November 12, 2006 at 20:08:02:
Guys,
I've been asked to cook 80 strip steaks for a function. I plan on grilling them on a pretty large charcoal grill, well-done first, then medium, then rare. I'm struggling with how to hold them so that I can serve all of them at the same time and keep them at the right temperature? I have access to a full kitchen where I will be serving. Any ideas would be appreciated.
Mike