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Grilling Burgers and Pizza

Thank you in advance for any advice!! I am a brand new egg owner. I have been smoking for a long time and this past weekend smoked 4 Boston butts. It was so easy and worked great- 17 hours at 225 and they were awesome!!

I am used to grilling in a weber. I know the egg is great for grilling. If I grill burgers, how high do you typically get the egg for a good sear. Also, since it cooks so high, how long so you leave the burgers on to get to medium?

Last question, any good advice for baking the pizza. My wife makes her own dough and I want to use the egg to bake the pizza. Thanks!!!

Comments

  • nolaeggheadnolaegghead Posts: 11,024
    Welcome to the forum!

    I do burgers around 450-550 direct.  I like my burgers on the MR side, and I use an instant read thermometer to check the internal temp....I usually pull around 125.  Medium pull at 140.  The time depends on a lot of factors - how thick the patty is, the temp, how far the grate is from the fire, etc.  You can do it by touch...a medium burger is firm.  MR is pliable.  WD is hard.

    Pizzas are a little technical...temp depends on the type of pizza and dough you're making.  I use Tipo 00, which can take some heat.  I cook them at 650-ish.  I put the plate setter in legs up, then a grate, then a few bricks, then another grate with the stone or steel on it.  Lots of different ways to do it.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • KennyLeeKennyLee Posts: 529

    I've done burgers lots of different ways, but my preferred method is similar to nolaegghead.  I like to do mine at 450ish direct for about 3.5 minutes per side, the flip again and shut the Egg down and let them sit for about another 4 minutes, adding any cheese if wanted for the last minute or so.  They've been turning out medium well and cooked all the way through yet still very juicy with this method. 

    Pizza took a bit longer to get the hang of and finding a method that works.  We now do it indirect with legs up around 550 on a cast iron pizza pan for about 10 minutes.  As nola points out, lots of different ways to do either and still get great results. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • For the burgers, the kid to the egg stays down right?? Thanks!!!
  • EggcelsiorEggcelsior Posts: 8,540
    For the burgers, the kid to the egg stays down right?? Thanks!!!
    For me, yes. Some don't. If you are maintaining temp(450-550) then yes.
  • nolaeggheadnolaegghead Posts: 11,024
    I always keep the lid down unless I'm manipulating food.  The fire goes berserk when the lid is up.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • KennyLeeKennyLee Posts: 529
    Plus keeping the lid closed for burgers, steaks or whatever else is what keeps the moisture in the Egg and in the meat.....the benefit of the Egg.  Enjoy!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • Kenny, I can't wait!! I love to smoke and grill and just got this awesome Egg!! Thanks for all the help!!
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