Need advice

Kronk · Posted: Aug 15 2011 Post subject: Need advice

I have a catering job in a couple weeks and I'm making 90 steak dinners. Ribeyes. I have a Bakers and Chefs 8 burner gas grill without a lid and i'm worried about flare ups. Besides patting the 1-1 1/2" thick steaks as dry as possible, is there any ather way to prevent flare ups? I cannot do chicken halves or quarters on this thing because it goes up in a ball of fire. Thank you in advance for any and all advice that you can give me.
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Big Indian BBQ
"Load it & Smoke it"

1buckie · Posted: Aug 15 2011 Post subject:

I've used full sized disposable restaurant pans, upside down, to simulate a lid/ cover...
Cuts the airflow some & helps get there, but won't totally fix the problem...
The hard part is doing the dance w/checking your cook & pulling done stuff~~~> where do you put them ? Side table, etc.?
Maybe a practice round would help?
Also, can you create some indirect area to slow the heat just a bit ??
Maybe not the best idea, but an idea...

PS: How are you healing up, OK ?

~~>K

Kronk · Posted: Aug 15 2011 Post subject:

Thanks for the ideas. I've been back to my day job for 3 weeks now and doing great. No skin grafts, I healed well enough with just the pig skin. I'm scarred up and it feels rashy but I'm doing well. Thank you for asking.
_________________
Big Indian BBQ
"Load it & Smoke it"

1buckie · Posted: Aug 15 2011 Post subject:

Great to hear !!!!
I had a fairly bad one on my shin / foot couple years ago... What a bear of a time healing !!!

Good luck on the cook, I'll pass along anything I find or think of...
~~~~>K