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Old 05-07-2014, 09:59 PM
 
12,932 posts, read 19,837,337 times
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For the better part of my life, I've been under the impression that you don't leave meat out for any length of time. I've thrown out plenty because of that mandate I followed. Now, I see this. Could you do it?

The Brilliant Grilling Trick That You'll Wonder How You Ever Lived Without
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Old 05-07-2014, 10:19 PM
 
Location: San Antonio/Houston
33,673 posts, read 51,926,526 times
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Sure, I could, and I would. Actually, I do it quite often. Never had any problems...
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Old 05-07-2014, 10:28 PM
 
Location: Illinois
3,168 posts, read 4,162,156 times
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I thought that this article would have been about bringing meat down to room temp before grilling.

Though I believe 4 hours to be a tad long I don't see a real issue with it. As long as you reheat it to a safe temp it should be fine.
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Old 05-07-2014, 11:24 PM
 
4,424 posts, read 5,217,014 times
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I used to work at BK and thats pretty much what they do. Put the patty through the griller machine, stick it inside the matching bun and put it in the steamer tray. When its ordered, it gets nuked for a few seconds, toppings added, and sent out to customer.
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Old 05-08-2014, 12:15 AM
 
Location: Chicago - Logan Square
3,396 posts, read 5,983,021 times
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I'm sure it's safe, but I'd be worried about the burgers getting dry from sitting around that long.

In general I think it's idiotic to cook burgers for a large crowd - way too much work. It makes a lot more sense to grill, roast, or smoke large cuts of meat for large crowds - pork loins, briskets, whole chickens, pork butts, legs of lamb, etc. You have to cook them at lower (roasting) temps, which means you don't have to be hovering over them all the time worrying about them burning. Give them a good sear after they're done roasting. You also only have a few pieces of meat to handle, instead of dozens.

If you are hell bent on doing burgers just grill them all at once at a low temp (250-300) for about 30 minutes and then throw them on a high temp grill to quickly sear just before serving. The slower cook also lets you get a good smokey flavor in the burgers.
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Old 05-08-2014, 12:25 AM
 
Location: Finland
6,319 posts, read 5,239,346 times
Reputation: 10156
I'm sure its safe, I remember the four hour rule from food hygiene courses. I wouldn't do that grilling trick myself though because grilling the burgers is OH's job and I don't mind him being stuck at that grill
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Old 05-08-2014, 06:34 AM
 
Location: Philaburbia
31,230 posts, read 57,405,335 times
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It's perfectly safe. Although at my age I might forget where I put the burgers between grillings ...
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Old 05-08-2014, 07:01 AM
 
4,878 posts, read 4,576,988 times
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That was a good tip about adding mayonnaise.
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Old 05-08-2014, 09:09 AM
 
Location: Cody, WY
9,198 posts, read 10,164,019 times
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I eat Steak Tartare frequently and have never had a problem. Grilled ground meat: yuk ; raw ground meat:: yummy . Be sure to break a raw egg or two over the top. If you're in a hurry just put a hunk on your plate; cover with raw egg; add salt and pepper to taste .

Last edited by Happy in Wyoming; 05-08-2014 at 09:23 AM..
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Old 05-08-2014, 06:32 PM
 
Location: San Antonio/Houston
33,673 posts, read 51,926,526 times
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^^^ I use raw egg YOLK - not the whole egg...
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