Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Thanks to Hoss and WessB my cooks came out great

2Fategghead2Fategghead Posts: 9,623
edited 12:07AM in EggHead Forum
Last Tue I tried a little eggspearmint. I made a small batch of flavor brine using:
one quart water
one table spoon of kosher salt
one table spoon of dark brown sugar
1/2 table spoon of la hossa

I warmed this on the stove top until the salt and sugar dissolved then I let it cool and placed 4 chick legs in my quick marinator by foodsaver. After cycling for 20 min's I held the vacuum and placed the legs in the marinade container in the fridge for about 6 hours.

I set my egg up for direct 400F dome with the rig extender on top of the rig. Once the egg was stable I took the legs out and dusted them with Dr. BBQ's sweet rub. I also had 4 thighs so, I dusted them with the sweet rub as well.

I'll let the pic's tell the rest of the story.

000_2539.jpg

000_2540.jpg

Here they are off the egg at 200F IT. I love them this way. I have to add that the legs had a sweet heat to them because of the dark brown sugar and la hossa. I will continue to eggspearmint with this heat delivery system.

Special thanks to Hoss for the la hassa from last fall. ;)

000_2541.jpg

Now on to last nights cook. Last night we tried our luck at hamburger sliders for the first time. While we have grilled many a large hamburgers we never mad out own flattened out crystal style burgers and buns.

This was an easy peasy cook using 2.64 pounds of 80/20 fresh hamburger meat. I crumbled the hamburger meat on a large piece of parchment paper and dusted it with DP's Raising the Steaks. We made around 12 flat burgers rolled out with a rolling pin between parchment paper and cut with a pizza cutter. WessB.com is where I got my idea.

http://wessb.com/Cooks/sliders/sliders.html

Special thanks to WessB

These little buggers were good. :P We bought a pack of ready made dinner rolls by Merita Brown & Serves and nuked them for about 10 seconds.

000_2542.jpg

000_2543.jpg

000_2544.jpg
·

Comments

Sign In or Register to comment.