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Eat More Chikin'......

Ha, I fooled the cows and made burgers.

Direct, raised grid, 400, about 5 minutes to a side, then set way to the edge for cheese and onions to soften up.

Served with fries, and as they say in Ireland, salad.



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

Comments

  • MickeyMickey Posts: 16,885
    Looks good. We went to egged pizza tonight. 
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • AviatorAviator Posts: 1,550
    Stella!!! My fav. For that Doc, yu win.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • Mickey said:
    Looks good. We went to egged pizza tonight. 
    Doing pizza for eight tomorrow.  First time I will actually have pies going on two Eggs (XL and MBGE, just because they are the two I have pizza rigs for.)

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

  • hey Doc, as always, looking good. 
    The other night I tried burgers at 200, indirect some hickory smoke. took about 20 minutes to get the internal to 130. 

    Pulled the setter and reverse seared. The family raved. Juicy, great smoke flavor and a charred outside. The burgers also held their shape. Ever tried this? 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • I've never tried the reverse sear on any cut. 

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

  • TjcoleyTjcoley Posts: 3,453
    You got me Doc. From the subject I thought this was going to be a great example of a Mother and Child Reunion (chicken and Egg). Great looking burgers.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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