Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

burgers

I had lunch last week with my boss and clients at Tex's BBQ in Nashville, and the conversation naturally went to BBQ and grilling.  I got to talking about the BGE, one of the clients was planning to get one soon and asked some good questions.  He asked about how was the grill for simple burger cooks, and I was not really able to answer, since I hadn't done burgers before.  (I did mention that I was still a novice on the egg.)

That has changed!  My first simple burgers, elevated direct, about 400 degrees, till internal temp was about 155.   Mesquite chips, and a -very- light brush of a new BBQ sauce after the flip.  Loved the one I ate, the rest are for next week's lunches.
Dave
no, not -that- one!
KI4PSR
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Comments

  • Dyal_SCDyal_SC Posts: 2,251
    Nice looking burgers! I am always up for a good BBQ conversation. :)
    2014 Co-Wing King
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  • henapplehenapple Posts: 14,083
    Is Tex's still good? Loved their bologna.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • pwg56pwg56 Posts: 92
    If you're a novice, I shudder to think what I am on the egg.
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  • Doc_EggertonDoc_Eggerton Posts: 4,276
    Burgers are one of the few cooks where I don't use a thermapen.  I judge by the texture of the meat and the clearness of the juices.  Yours looks good.

    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • KennyLeeKennyLee Posts: 667

    Great burgers Dave.......I've found that the hot and fast cooks, i.e., burgers, steaks and even chicken breasts are where the Egg really excels for me over anything else.  Low and slows are great and even or slightly better than what could be expected from high-end ($1K+) smokers I have used.  But the faster cooks are miles better than anything I've done.   Hence the versatility of the Egg!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

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  • DuganboyDuganboy Posts: 1,118
    I always use Grill Grates when doing burgers on the BGE.  The grease drops onto those tracks and just sizzles like crazy.  Eliminates the smoking factor. 
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  • Great looking burgers Dave!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • henapple said:
    Is Tex's still good? Loved their bologna.
    Yep. everyone agreed it was very good.  The smoked sausage was reported to be the best, I got the pulled pork plate, the others all got the sampler plate.
    no, not -that- one!
    KI4PSR
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  • Thanks for the kind words everyone!
    no, not -that- one!
    KI4PSR
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