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Burgers for a change

Doc_EggertonDoc_Eggerton Posts: 5,148
edited August 2012 in EggHead Forum
One of the kids is visiting, so we fell off the wagon again.  Definitely not on the diet.  On the other hand, I had one.  In the old days it would would have been two, and maybe a half.  Overall we ate five between the three of us, so there are left overs.

In pic 1, note my homemade atomic dill pickles, put up in April 2011.  Lean store ground beef, raised grid, 450 for about 7 minutes a side.  French bread rolls from Publix.

Pics to follow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,148
    Pics.

    Doing a double burn out now on the XL and the Large.  Discussion and pics on that tomorrow.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • bigphilbigphil Posts: 1,390
    looks good Doc and i searched for your pickle recipe and found it gonna try this one my daughter and i love spicy stuff  
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • Doc_EggertonDoc_Eggerton Posts: 5,148
    edited August 2012
    looks good Doc and i searched for your pickle recipe and found it gonna try this one my daughter and i love spicy stuff  
    Do a couple of small batches so you can tweak the brine to your taste.  They get stronger the longer they've been in the brine.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • DuganboyDuganboy Posts: 1,118
    @Doc_Eggerton check your inbox, just sent you a PM.  Thanks
  • Doc-
    The burgers look great but I need you to elaborate on these pickles.  Do you mind sharing the recipe?

  • Doc_EggertonDoc_Eggerton Posts: 5,148
    OK, you will have to figure ingredient ratios for the container you use.

    These are refrigerator pickles, not cooked, so they cannot sit out on a shelf.  These were done in a really big pickle jar I scrounged from the local deli.

    3 cups water
    6 cups white vinegar
    4+ table spoons diced garlic
    2 table spoons mustard seed
    4 table spoons canning spice
    5 table spoons canning, kosher or sea salt
    Good dose of black pepper corns
    Several sprigs of dill from the garden

    Heat the water, vinegar, and salt slowly just until the salt goes into solution.  It will not come out again, and you want the brine no hotter than it has to be.

    Pack the cucumbers, and put the other spice on top.  Pour the brine in to cover everything.  Refrigerate for a month or so before trying.  My current batch are about 2 years old, and are really spicy and good.

    Try this same thing with onions, you will love it.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Many Thanks Doc!  Looking forward to trying this very soon.
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