I agreed to cook for a friend's party - they have a #9 Kamado (one big
mother). The bad news is that she already bought a bunch of Costco hot
dogs, burgers, and boneless chicken breasts.

I plan to arrive early and marinate the chicken - that will be OK. And, I
told the hostess to get some asparagus, bell peppers, and onions - the
grilled peppers and onions are good on their own or to improve the burgers.

Any suggestions on grilling/improving regular hot dogs and pre-made
burgers? If you've done them in a K or other covered grill, what dome temp
would you suggest? I'd like to grill the buns at the same time if possible.

I think I'll need a runner to bring the cooked food back to the buffet table
while I stay at the grill.

Thanks

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"

"Louis Cohen" > wrote:
> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>[ . . . ]
> I think I'll need a runner to bring the cooked food back to the buffet
> table while I stay at the grill.
>
You don't need a runner. You need a priest!

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

arrrrg pre made burgers? Like the guy said, you need a priest :-) Maybe
melt cheeze on them? I like to get whole bananna pepers and grill them for
my burgers, and of course the sliced onions with olive oil like you said.
Sauté some mushrooms? Dogs? feed em to the kids and dogs hee hee.




"Louis Cohen" > wrote in message
...
> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>
> I plan to arrive early and marinate the chicken - that will be OK. And, I
> told the hostess to get some asparagus, bell peppers, and onions - the
> grilled peppers and onions are good on their own or to improve the
burgers.
>
> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers? If you've done them in a K or other covered grill, what dome
temp
> would you suggest? I'd like to grill the buns at the same time if
possible.
>
> I think I'll need a runner to bring the cooked food back to the buffet
table
> while I stay at the grill.
>
> Thanks
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
>

"Louis Cohen" > wrote > Any suggestions on
grilling/improving regular hot dogs and pre-made> burgers?

I'm not a huge hot dog fan, but I occasionally get a craving for a chili
dog. Maybe chop up a big bowl of onions, get some good chili and some plain
yellow mustard? Maybe some shredded cheddar too.

"Louis Cohen" > wrote in message
...
> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>
> I plan to arrive early and marinate the chicken - that will be OK. And, I
> told the hostess to get some asparagus, bell peppers, and onions - the
> grilled peppers and onions are good on their own or to improve the
burgers.
>
> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers? If you've done them in a K or other covered grill, what dome
temp
> would you suggest? I'd like to grill the buns at the same time if
possible.
>
> I think I'll need a runner to bring the cooked food back to the buffet
table
> while I stay at the grill.
>
> Thanks
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
>

One suggestion:

Grill the burgers last. They are goin to spit alot of fat all over the
grill and coals. You don't want that all over the chicken and dogs.

James Emanuel

Louis Cohen wrote:
..
>
> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers?



Hot dog are best blackened a bit. Howeveryou will have some that like
them that way and some that don't so a mix of the two should take care
of the mix. Also don't grill the hotdog buns, you want them almost
steaming moist. Serve with durkees mustard (or homebrew sweet mustard
mayo mix) and slices off the grilled onion, slaw+mustard or the
mainstays of plain mustard, relish and ketchup. Also get a gallon of
nacho dip (and chips while you are at it) at sams and also make a little
chili for those that like dogs that way. The hot dog 'buffet' is a big
hit for large crowds.


(I like mustard, chili and mayo based slaw on mine-yumyum )


-CAL

In article >, "Louis Cohen"
> wrote:

> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>
> I plan to arrive early and marinate the chicken - that will be OK. And, I
> told the hostess to get some asparagus, bell peppers, and onions - the
> grilled peppers and onions are good on their own or to improve the burgers.
>
> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers? If you've done them in a K or other covered grill, what dome temp
> would you suggest? I'd like to grill the buns at the same time if possible.
>
> I think I'll need a runner to bring the cooked food back to the buffet table
> while I stay at the grill.
>
Woo Louis-that sounds like hell. Hot dogs can be improved by extra
toppings and fancy mustards (at least 4 or 5 - it's fun to watch people
who've used nothing but cheap yellow try to decide)
Pre made burgers can sometimes be pinched together and 'stuffed' with
cheese and other goodies unless they're the par cooked kind. Only
seasoning salt (burger rub?!?) can offer much hope.
Dome temp? 400-450F will be plenty hot enough and won't burn through
the lump too fast. IMO- buns are best microwaved until just warm.

monroe(oh and drink lots of the hosts' beer)

Louis Cohen wrote:

> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>
> I plan to arrive early and marinate the chicken - that will be OK. And, I
> told the hostess to get some asparagus, bell peppers, and onions - the
> grilled peppers and onions are good on their own or to improve the burgers.

Do you have one of those grill woks that keep the veggies from falling
through the grates? Besides grilled peppers, maybe also have sweet
pickled peppers as condiments.

> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers? If you've done them in a K or other covered grill, what dome temp
> would you suggest? I'd like to grill the buns at the same time if possible.

Maybe you could take two patties and sandwich some marbles of blue
cheese or a slice of havarti. Definitely use some kind of burger
rub/seasoning (Montreal steak?). Just make sure you Kook those burgers
through - use a meat thermometer.

> I think I'll need a runner to bring the cooked food back to the buffet table
> while I stay at the grill.

I like the idea from the Johnson's Brats commercial for simmering
finished brats in beer and onions to keep 'em warm.

--
Aloha,

Nathan Lau
San Jose, CA

#include <std.disclaimer>

Thanks everybody for the suggestions - the hosts also have a condo on da Big
Island, so maybe I'll make some teriyaki chicken skewers with bell pepper
and pineapple chunks - meretricious, sure, but many people will be
impressed.

I like the dogs in beer from the TV ad as well.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Louis Cohen" > wrote in message
...
> I agreed to cook for a friend's party - they have a #9 Kamado (one big
> mother). The bad news is that she already bought a bunch of Costco hot
> dogs, burgers, and boneless chicken breasts.
>
> I plan to arrive early and marinate the chicken - that will be OK. And, I
> told the hostess to get some asparagus, bell peppers, and onions - the
> grilled peppers and onions are good on their own or to improve the
burgers.
>
> Any suggestions on grilling/improving regular hot dogs and pre-made
> burgers? If you've done them in a K or other covered grill, what dome
temp
> would you suggest? I'd like to grill the buns at the same time if
possible.
>
> I think I'll need a runner to bring the cooked food back to the buffet
table
> while I stay at the grill.
>
> Thanks
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
>

"Louis Cohen" > wrote in message
...
> Thanks everybody for the suggestions - the hosts also have a condo on da
Big
> Island, so maybe I'll make some teriyaki chicken skewers with bell pepper
> and pineapple chunks - meretricious, sure, but many people will be
> impressed.
>
> I like the dogs in beer from the TV ad as well.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>

Louis:

That word meretricious is a good one. Try this one, steatopygia.

OT AFB part:

Cooking a tri-tip tonight on my K7, using Suzie Q's rub. Leave tomorrow for
a 5-day long range fishing trip out of San Diego, into Mexican waters.
Targeting longfin, bluefin, yellowtail, sea bass.

James Emanuel

The party for the hostess' daughter's high school graduation. Many cute
little booties were in evidence.

I made skewers of the chicken, with pineapple chunks and green bell pepper -
the young ladies couldn't get enough of them.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"James Emanuel" > wrote in message
link.net...
>
> "Louis Cohen" > wrote in message
> ...
> > Thanks everybody for the suggestions - the hosts also have a condo on da
> Big
> > Island, so maybe I'll make some teriyaki chicken skewers with bell
pepper
> > and pineapple chunks - meretricious, sure, but many people will be
> > impressed.
> >
> > I like the dogs in beer from the TV ad as well.
> >
> > --
>
> --------------------------------------------------------------------------
> --
> > ----
> > Louis Cohen
> > Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
> >
> >
>
> Louis:
>
> That word meretricious is a good one. Try this one, steatopygia.
>
> OT AFB part:
>
> Cooking a tri-tip tonight on my K7, using Suzie Q's rub. Leave tomorrow
for
> a 5-day long range fishing trip out of San Diego, into Mexican waters.
> Targeting longfin, bluefin, yellowtail, sea bass.
>
> James Emanuel
>
>

"Louis Cohen" > wrote in message
...
> The party for the hostess' daughter's high school graduation. Many cute
> little booties were in evidence.
>
> I made skewers of the chicken, with pineapple chunks and green bell
pepper -
> the young ladies couldn't get enough of them.
>
> --
> --------------------------------------------------------------------------
--
> ----
> Louis Cohen
> Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
>
>
> "James Emanuel" > wrote in message
> link.net...
> >
> > "Louis Cohen" > wrote in message
> > ...
> > > Thanks everybody for the suggestions - the hosts also have a condo on
da
> > Big
> > > Island, so maybe I'll make some teriyaki chicken skewers with bell
> pepper
> > > and pineapple chunks - meretricious, sure, but many people will be
> > > impressed.
> > >
> > > I like the dogs in beer from the TV ad as well.
> > >
> > > --
> >
>
> --------------------------------------------------------------------------
> > --
> > > ----
> > > Louis Cohen
> > > Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"
> > >
> > >
> >
> > Louis:
> >
> > That word meretricious is a good one. Try this one, steatopygia.
> >
> > OT AFB part:
> >
> > Cooking a tri-tip tonight on my K7, using Suzie Q's rub. Leave tomorrow
> for
> > a 5-day long range fishing trip out of San Diego, into Mexican waters.
> > Targeting longfin, bluefin, yellowtail, sea bass.
> >
> > James Emanuel
> >

HEE HEE!