Griddle 101: Labor Day Cookout Tips
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Hello Friends, With it being Labor Day weekend, I’m sending this one early to help you plan—and maybe I’m taking the weekend off ;) Here are my top tips for cooking for a crowd on your griddle. Prep and Plan Ahead Do anything cold the night before—lettuce, tomato, onion, pickles, sides. Delegate: let one person run the griddle, another handle the table. Grab a backup propane tank the night before. Treat it like extra beer at a party. For 20-25 people, keep the menu simple (burgers and dogs). For 8-10, feel free to add more. Keep Food Warm Use a foil pan on the griddle, another grill, or a pellet grill/oven set to 180-200°F. A crock pot works great for hot dogs, sausages, chili, or dips—just add a little water or broth and keep it on low. Build a Flavor Base Throw bacon and sliced onions down while the griddle preheats (if you’re not feeding a big crowd). Everything else cooks in that bacon grease. Onions turn rich and sweet after 30-40 minutes—great on dogs, burgers, or brats. Hot Dog Upgrades Slice the top on a diagonal for looks. Simmer in a little water on the griddle for a plain, boiled-style dog kids like. Toast the buns on the griddle with mayo or butter—takes them to another level. A Few Things to Watch Grease cup fills up fast with a crowd—have extra liners ready. A loaded griddle may need all burners on high, even if you normally stay around 400°F. Frozen burgers: start around 350°F and work up gradually. Big temp swings can warp the plate. Save Smash Burgers for Last Get everything else off the griddle first, then crank it up. Do them in small batches (I do six at a time) and hand them straight off the line as people are ready. Hope this helps make your Labor Day cookout a little easier. If you’ve got tips of your own, hit reply—I’d love to hear them. Keep on griddling, Johnny
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