My boss is hosting a dinner party for 50 people. He wants to grill the hamburgers ahead of time and keep them warm, but obviously he doesn't want them to overcook or dry out.
I'm thinking that if he can keep them at 140 he should be fine, but should he add a little moisture? Maybe some diluted beef broth? Is there a "hot tub" method for burgers?
Edit: Johnsonville says there is.
http://www.johnsonville.com/burgers/rec ... t-Tub.html
Thanks! And if any of you give me advice that gets me in trouble I will hunt you down...