Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Burger redemption

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Comments

  • RubmyrockRubmyrock Posts: 266
    It got a little out of control last night. Not sure if the pics are forum appropriate. Anyone familiar with the rules befor I post the pics?
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  • ncbbqncbbq Posts: 257
    Sounds like a good time was had by all.
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  • alyndalynd Posts: 97
    Just post them and we'll let you know if you broke any rules.
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  • We're still waiting for the bikini pictures. Just an oversight I'm sure.
    ditto...
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
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  • ccpoulin1ccpoulin1 Posts: 386
    As simple as a burger is, try and get a good one.  I never eat a burger unless i cook it myself!  I do mine down low and hot.  The problem is wifey is a well done, and i am a med-rare.  But i have been able to time them very well so far.  I only add a little sea salt, and fresh groud pepper.  The egg does the rest!

    "You are who you are when nobody is looking"

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  • Why doesn't all the smoke the meat comes into contact with during a 12 hour smoke give the meat that same funny taste that 5 minutes of exposure does with a burger?  Seems like after 12 hours of smoking the meat should taste horrible.  (I realize it doesn't)
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  • ncbbqncbbq Posts: 257
    I am certainly no expert but I think the difference with what is being discussed here is the smoke when the egg is closed up. During a low and slow you have a constant air flow and the fire can burn efficiently, just small since there is limited air. When you close the whole thing up the fire is actually dying out and starts to emit partially unburned particles. These particles taste bad. Again I am no expert so if someone has a better theory (or fact) I am open to it.
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  • lousubcaplousubcap Posts: 5,685
    ncbbq's explanation hits the essence of all that has been mentioned above.  Cooking over an air-starved fire is not good.
    Louisville
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  • I cooked burgers tonight on 500... 5 minutes on each side, pulled... Werent done. Put back on for another 2 minutes and they ended up not tasting well at all

    Dang. I suck
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  • I cooked burgers tonight on 500... 5 minutes on each side, pulled... Werent done. Put back on for another 2 minutes and they ended up not tasting well at all Dang. I suck
    man, all I can tell you is to go get an internal thermomenter. You cannot cook by time. Once you get that out of your melon and you start to cook by temp you will be fine. Get a thermapen if you can. They are on sale right now for $69. it will change your life on the egg. When you go to a reataurant, they never ask you how long you want your steak cooked. They ask you what temp you want it. There is a reason for that. Stop with the time, go with the temp.

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  • I got a maverick. At what temp do you like your burgers cooked?
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  • ncbbqncbbq Posts: 257
    I like medium well to done for burgers. I guess 155 - 160 or so. I never check the temp on burgers, I can usually just tell. I go until the juice runs clear. I am afraid of the ecoli and such in ground beef. Now a steak is a different story. I had one down right rare last week. Seared on each side and the middle was red. It was great.
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  • I got a maverick. At what temp do you like your burgers cooked?
    OK- A maverick is not really instant read but it's a start. Once you see what it can do, get you a quick read and you'll be hooked

    I pull mine at 130 and let them rest. they should be medium/med rare after the rest. If you like them a little more done (no pink) pull them at 140 and let rest

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  • RubmyrockRubmyrock Posts: 266

    ncbbq said:

    We're still waiting for the bikini pictures. Just an oversight I'm sure.

    ditto...
    As promised. Here are a couple pics. Didn't get any shots of the ladies that tapped out early but they were much more stunning than the ones pictured.... Here is the first pic at 10:30 pm and the second after several glasses of wine at 1:00 AM.. Notice my egg in the background. Mind you this was a Thursday night. Im the dude i the sandwich. Enjoy.


    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

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