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Burger redemption
Comments
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Burgers you've already bought, or grind your own?
I buy a nice big chuck roast, grind it through a course plate(1/2") and then run it through a smaller one to bind it. Form into patties....I have a press for that.
As far as cooking....I just salt and pepper & cook them at about 450-500 or so till med rare.
Have you been getting bad tasting burgers?
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Try the umami burger recipe that's on this forum! It is really great!HOTTY TODDY!
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I followed the instructions shown in the Instructions...- 650 degrees in the BGE- Cook burger on direct heat for 2 minutes- Flip & cook burger on direct heat for another 2 minutes (at 650)- Flip again & shut all the vents and let the burgers set for 5 minutes on the grill while the temp dropsBurgers have always turned out great for me.
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I followed the instructions shown in the Instructions...
Etxagg, glad this is working out for you but we see more people saying that their burgers taste like soot and almost every single time we trace it back to this technique (as it is written in the BGE cookbook). You should really never shut the vents and let your burgers drip grease into a dying fire. It gives off a very acrid smoke.- 650 degrees in the BGE- Cook burger on direct heat for 2 minutes- Flip & cook burger on direct heat for another 2 minutes (at 650)- Flip again & shut all the vents and let the burgers set for 5 minutes on the grill while the temp dropsBurgers have always turned out great for me.I would do as Ale Brewer says and do 450-500 until your desired temp.Keepin' It Weird in The ATX FBTX -
Exactly what I've been doing with poor results. Or as my wife calls them, chemical burgers....easttexasaggie04 said:I followed the instructions shown in the Instructions...
- 650 degrees in the BGE- Cook burger on direct heat for 2 minutes- Flip & cook burger on direct heat for another 2 minutes (at 650)- Flip again & shut all the vents and let the burgers set for 5 minutes on the grill while the temp dropsBurgers have always turned out great for me.
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Keep it simple. Ground chuck. Get mine usually from a local butcher for convenience. Minimally press to about a 1/2" thick, doesn't have to be perfectly round. Those ridges and imperfections get seared and create more surface area for the cheese to melt.
1/4 - 1/3 lb for each patty. A cast iron skillet and parchment paper works great here. Salt, pepper, smokin' hot CI griddle. Couple of minutes a side. American cheese, bacon.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
It's closing the vents all the way to finish that's probably causing the bad taste. I have always been told to leave the top vent wide open on previous smokers. I never completely close my daisy wheel while there is food in the egg. I did once, the first time I cooked a steak....I ate it, but it wasn't very good.I followed the instructions shown in the Instructions...
Exactly what I've been doing with poor results. Or as my wife calls them, chemical burgers....- 650 degrees in the BGE- Cook burger on direct heat for 2 minutes- Flip & cook burger on direct heat for another 2 minutes (at 650)- Flip again & shut all the vents and let the burgers set for 5 minutes on the grill while the temp dropsBurgers have always turned out great for me.
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Cen-Tex nailed the "chemical" source (reinforced by AleBrewer)- Etxagg, glad this is working out for you but we see more people saying that their burgers taste like soot and almost every single time we trace it back to this technique (as it is written in the BGE cookbook). You should really never shut the vents and let your burgers drip grease into a dying fire. It gives off a very acrid smoke.
This taste comment manifests itself when people do the same thing cooking steaks (or anything else with the above mentioned process). I would cook without the "shut the vent" step-but just an opinion-and we all know what those are worth:)
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I've closed the vents on steaks and burgers and haven't ever tasted a bad chemical taste. But I can see your point. From here on out I'll leave the daisy wheel slightly cracked.It might be the quality of your meat? Not sure.
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Closing the vents never has affected my steak but I will know if it was causative of the bad burgers here in a couple hours
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Keep it simple. Ground chuck. Get mine usually from a local butcher for convenience. Minimally press to about a 1/2" thick, doesn't have to be perfectly round. Those ridges and imperfections get seared and create more surface area for the cheese to melt.
1/4 - 1/3 lb for each patty. A cast iron skillet and parchment paper works great here. Salt, pepper, smokin' hot CI griddle. Couple of minutes a side. American cheese, bacon.
What's the parchment for? I don't see it in the picture.
My couple of times doing burgers, I cooked them in the low 400's and didn't bother shutting any vents. Turned out great.
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I wouldn't do it on burgers, steaks, or anything else. Fat dripping on a dying fire = no bueno for CentexIt's clearly printed in the BGE cookbook and it's on the DVD I got 8 Years ago with mine so almost every new egger starts off doing it that way. I would say it's the #1 question we see from new eggers other than "Help MY FIRE WENT OUT!!!!!!!!" or other temp control issues.Keepin' It Weird in The ATX FBTX
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Anyone T-Rexed a burger?
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yeah, C~T:
ribeyes (fattier steaks) will do it. strips less so, and tenderloin even less.
but burgers (if they are decently fatted up) will do it too.
the soot is pronounced (and bad), because the fire is dying, the fat does not burn well (because there's no oxygen to fully combust it), and the kicker is that the smoke has nowhere to go but to settle on the steak.
i didn't have much experience with steaks and grilling, other than with a gasser, before using the egg. i didn't notice how bad the steaks tasted using the sear and dwell method, because they were so much better than off the gasser. an improvement is an improvement.
but after a few months of time on the BGE, and getting educated about one steak vs another (say strips vs ribeyes), and i started to wonder what the heck the flavor was. why the ribeyes had that 'flavor' to them, but a tenderloin filet did not
thought about it, and realized the fat was not burning well when shut down, and tried it without doing it that way. was immediately cleaner.
ever since it's been a recurring them on the forum. some dude with the same problem, and we offer the same solution. 99 times out of 100 it's a fix
ed egli avea del cul fatto trombetta -Dante -
Keep it simple. Ground chuck. Get mine usually from a local butcher for convenience. Minimally press to about a 1/2" thick, doesn't have to be perfectly round. Those ridges and imperfections get seared and create more surface area for the cheese to melt.
1/4 - 1/3 lb for each patty. A cast iron skillet and parchment paper works great here. Salt, pepper, smokin' hot CI griddle. Couple of minutes a side. American cheese, bacon.
What's the parchment for? I don't see it in the picture.
My couple of times doing burgers, I cooked them in the low 400's and didn't bother shutting any vents. Turned out great.
I no longer dimple the patties and press them thinner and larger, compensating for the shrink up during the cook. That way I no longer get the two inch thick monster patties that are too much when bun and condiments are applied.
parchment cut into sqaures keeps the patty intact when pressed with one square on each side. Grab a patty, peel the top square, just "slap" it on the griddle and peel the second piece of parchment off the top.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I usually only buy ribeyes, usually from the same butcher too. I knew right away on the first one that the funky taste was from closing the vent. I should have known better, but I closed it anyway. I've been cooking on charcoal for about 15yrs now, used to use an old New Braunfels, and more recently a Weber Kettle.....I never closed the top vent on those with food inside.
They really should stop telling people to do it....at least where there is a possibility of fat dripping directly onto the coals.
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Thanks Stike. That would explain why my steaks haven't been affected. Both times were beef tenderloins and another I cooked a London broil. No more shutting everything down for me and to the guy who made this video I watched. Thanks for nothing!
http://www.youtube.com/watch?v=k3kGzDRD3Nc&feature=youtube_gdata_player
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I've allways done burgers in the 500-600 degree range. The last couple of times I did turkey burgers, and did them in the 400 range at normal grid height. They really came out good, picked up more of the hickory flavor that I used. I'm not sure if the lower temp would work as well with beef burgers, but I am going to try it next time.
I also did the close the vents method on one of my first steak cooks. Probably the worst steaks I've ever bbq'ed.
George
George -
Read my comments in this thread for a "no-fail" technique:
http://eggheadforum.com/discussion/comment/1179279/#Comment_1179279
HTH,
Rob
Don't get set into one form, adapt it and build your own, and let it grow, be like water. Empty your mind, be formless, shapeless — like water. Now you put water in a cup, it becomes the cup... Now water can flow or it can crash. Be water, my friend. - Bruce Lee -
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Nice Egg location!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Hey George- You can certainly cook beef burgers at that temp but if it's extra smoke you are after, it may not make a huge difference (although more time over smoke would allow them to absorb a little more). It was not the temp that caused the Turkey to pick up more smoke. Poultry is much more sensitive (not a great descriptor but stay with me) to smoke than beef. you do a beef burger and a turkey burger side by side over smoke for the exact same time and the Turkey will be smokier every time.I've allways done burgers in the 500-600 degree range. The last couple of times I did turkey burgers, and did them in the 400 range at normal grid height. They really came out good, picked up more of the hickory flavor that I used. I'm not sure if the lower temp would work as well with beef burgers, but I am going to try it next time.
I also did the close the vents method on one of my first steak cooks. Probably the worst steaks I've ever bbq'ed.
George
I love doing turkey burgers as well. I love the smokeKeepin' It Weird in The ATX FBTX -
Cooked mine on standard grate direct and over charred them. 500 is too hot for me but I guess it could be my cast iron grate
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distance to lump is more important than dome temp. if you are too close, you will char
350 dome but with the lump close to the grid is hotter than dome 600 and the lump further away
ed egli avea del cul fatto trombetta -Dante -
Who would think burgers would be suck a challenge? Most everything else I've perfected. Great flavor with no chemical taste. Just sent my wife to get some more meat and I'm cooking again now to fix this even though my wife loved the char crust
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Well heck I was so confident in my method earlier today (650 and shutting it off). Tonight my steaks had that bad taste.
What's the overall consensus on grilling burgers/steaks? 350 and 5 minutes per side like my old propane grill? I'll miss that sear!! -
I'm excited about no chemical taste!! Flavor profile was awesome! Round two with worchester sauce and emeril's rub. Raised and seared with a 600 degree dome start. Update to follow. Beer great and my sexy wife and her entourage of North Carolina house wives look stunning in scantily laced bikinis. Life is good...
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You won't have to miss any sear. Do them at 500+. Use an internal thermo to get to your doneness. If you have a cast iron grate, even better. You can also Trex or reverse sear or hot tub. You'll get the best sear and flabor you've ever had. It's all on here and we are glad to help if you want more info.easttexasaggie04 said:Well heck I was so confident in my method earlier today (650 and shutting it off). Tonight my steaks had that bad taste.
What's the overall consensus on grilling burgers/steaks? 350 and 5 minutes per side like my old propane grill? I'll miss that sear!!Keepin' It Weird in The ATX FBTX -
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We're still waiting for the bikini pictures. Just an oversight I'm sure.
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