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timely holiday poll, when do you cheese 'em

tjvtjv Posts: 3,471
edited 8:32AM in EggHead Forum
Did burgers and brats last night, well actually needed cheeseburgers. While the burgers grilled I thought, the cheese slices are gonna be way bigger than the burgers. Next thought was, if I put the cheese on the grilling burgers, I'm gonna end up with a cheesy grill mess. That did not excite me, can't brush off cheese easily.


xlwoo2burgers.jpg

Since, both hands were busy, one holding a cold beer, the other a turner, I had no way to make cheese slice modifications. Grilling at 102 outdoor temp, I'm not letting go of the cold one(s). My third thought was: I wonder how or when other folks make the change.....burger to cheeseburger. After serious contemplation and couple beer swigs, I concluded my options are:
A. add cheese on the grill and deal with the mess,
B. add cheese when I pull the burgers and hope it melts, or
C. add cheese when building the burger and it won't melt.

So, went plan B, when I pulled and plated the burgers I dropped on the cheese and foiled, letting the trapped burger heat melt the cheese. Here is how the cheeseburgers ended up.......well the lone leftover, the others looked just like it

xlwoo2burgers1.jpg

So when do you cheese............

t
www.ceramicgrillstore.com ACGP, Inc.

Comments

  • vidalia1vidalia1 Posts: 7,091
    Here is a good answer...it depends....and yes I have done all 3... :) ;)

    Have a great 4th of July!!!!
  • Rezen73Rezen73 Posts: 356
    I too have done all three. If I think about it ahead of time, I'll make it a juicy lucy... e.g. two thin patties sandwhiched around a glob of cheese. Really good ;)
  • mxdadmxdad Posts: 47
    I have doe all of them as well, the important thing is that you don't drop the beer and it seems like you have a handle on that one.
    Here is what I usually do when the burgers are ready for the cheese I take them off the grill an place them on a aluminum platter, tray etc. I usually use one of the disposable aluminum trays so I dont have to worry about cleaning it later. Put cheese on burgers and place the tray back on the grill with top down for a minute or so to melt the cheese. You get the melt you want with no cheesy mess on your grate. With the egg doing this is best in my opinion because it assures that non of the cheese will drip down on the coals since you will most likely be using the coals on another cook.
  • fishlessmanfishlessman Posts: 19,313
    maybe the problem is with the orange cheese :laugh: ive never ever used that. ;) bigger burgers, cabots cheddar, pile of blue cheese, orange cheese never leaves the deli up here :laugh: this works, helps to trap the cheese

    88641236.jpg
  • WeberWhoWeberWho Posts: 3,546
    Juicy Lucy

    A possible option. Neighbors might think a little different.

    thumbnailCA2CMS5X.jpg
  • Spring HenSpring Hen Posts: 1,535
    use a smaller piece of cheese........
    Judy
    Co-Proprietor and Madam of The Chicken Ranch
    Spring, Texas USA
  • gdenbygdenby Posts: 5,206
    I've escaped this quandary. I've only bought pre-sliced cheese once in maybe 2 decades. Right after I make the patty, I cut lots of little cheese slices. Place on the burgers after the last flip. Rarely have any drips onto the grill.
  • Austin  EggheadAustin Egghead Posts: 3,549
    Great Idea with nice presentation. Will try that next burger grill, although some in my family enjoy my Yosemite Sam impression while the cheese drip through the grate. :laugh:
    Large, small and mini SW Austin
  • gdenbygdenby Posts: 5,206
    What are those curly-Qs? Thin slices of salami? Never seen that before.
  • fishlessmanfishlessman Posts: 19,313
    its one of those italian meat and cheese logs you see in a gourmet cheese section for slicing on crackers, i think its sopressata and mozz but not sure on that one
  • loco_engrloco_engr Posts: 3,673
    Tom:

    Perhaps a different approach!

    umangib.jpg

    Qt mason jar lid & and a small prescription bottle works great! ;)

    HTH
  • meat03manmeat03man Posts: 83
    I did burgers last night as well and in the same predicament as you went with option a. I added the cheese on the grill closed the dome for about 3 minutes let the pepper jack cook in real good and pulled the burgers. Let the egg burn with nothing on it about 5 minutes at around 500 degrees and there is no cheese mess left stuck to my grill.
  • RipnemRipnem Posts: 5,511
    Tom,

    I cheese during the patty making process. :)

    21efd466.jpg

    And sometimes add some extras.

    7f21fff5.jpg
  • BigTBigT Posts: 385
    I just let it get all over the grill, but if I was going for presentation points, I would take a biscuit cutter to the cheese slices...
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