Putting together a menu for our Super Bowl™ party, and we’re think of having a slider bar. But I don’t want to have to deal with cooking up sliders during the game, so I’m thinking of cooking up the patties about an hour before the game and then putting them in a crockpot on warm. Would that work? What’s the best way to keep them from drying out?
I’ve done this to keep rolls warm:
Wet and wring out a small kitchen towel and put it in the bottom of the crockpot. Construct a kind of “trivet” of aluminum foil to put over that. I just roughly crinkle up the foil a bit and ensure that it’s a rough fit around the circumference of the pot and that it’s structurally rigid enough to support a little weight.
Keep the crockpot on low and pile your sliders on top of the foil and leave the lid ajar so it doesn’t get too steamy and damp inside.
I use the crock pot to keep tamales warm.
TB’s idea sounds like a good one.
In my experience crockpots on low are around 300 degrees, and will continue to cook your sliders past the edible point.
After cooking, I would set the oven to 200 degrees and keep them in there.
Either that or cook them beforehand like you said, set them aside, then put them in the crockpot about 10 mins before the game starts. Then they’ll be warm enough to eat, but not get overcooked and tough.
Most crockpots have a ‘warm’ setting. I would use that, but probably not ‘low’. I know you are making them just an hour before game time, but they will have to keep several hours after that as folks will likely graze afterwards.
And I like Teela’s idea, but I might use a metal rack with a half inch or so of beef broth warmed underneath.
In any event, I would do a trial run before the Big Game.
mmm