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Burgers..Direct or raised direct?
I'm getting ready to throw some on and was curious as to how others do it.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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Raised dome direct on first side then close the lid on the second side. Do steaks that way too.
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I like them raised direct. Further from the fire if you get flare ups. Easier to get to and work with when they are up high as well. And it's plenty hot to get a sear. Unless I want to sear a thin piece of meat quickly, I always do raised.Have fun!Chris
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I do direct not raised direct. My burgers turn out fantastic!Louisville, GA - 2 Large BGE's
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Direct on the cast iron grill -- good grill marks without overcooking the burger -- large egg here.
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Raised direct. Only thing I do lowered is steaks.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
raised direct. gives you a little more margin for error and handling the burgers with the grill at grid level is really an advantage.
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I went raised direct. Raised with three 1/2 bricks brought it to felt line. Threw some bacon on too.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Direct mostly, but sometimes cast iron griddle, direct.
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usually raised direct..I can have a little hotter fire that burns the grease better. That's my theory and I'm sticking with it!
______________________________________________I love lamp.. -
Last two burger cooks went the reverse sear route, They stayed juicy, were cooked the way we like and the finish sear provided a nice crust.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Start low, finish high. Here I just traded places with the sweet potato fries. Best of both optionsLarge & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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@solson005 I want that grid you got
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Ceramic Grill Works Swing Rack I love it, it works with the platesetter and swings out of the way easy to get to things like wings when you need to flip mid-cook.Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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Raised direct. Longer cook = more smoke.
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Surprised that more people don't just go direct. I'm in the direct camp, never done one raised. Guess I should try it.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Part of my decision to cook direct has to do with the choice of ground meat. I usually use course ground round and when i cook them raised grid, i end up overcooking them by the time they look decent? We like a meduim rare burger with a crisp outside.
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I'm direct, too, I cook 80/20 burgers and don't get bad grease fires. Cook at 450-500. For the mini, 4 minutes one side, 3 the other for medium. Don't often do burgers on the large.Just cooked three for lunches and start to finish they took a 25 minutes on the mini. Dusted with just a bit of rub, they got a nice sear even with the short times.*******Owner of a large and a beloved mini in Philadelphia
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I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Thanks for all the responses.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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When you guys are doing burgers raised direct what temp do you run the egg?
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Lmao... sweet bump. It's like 350 or 400
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Wow. This is an old old one.
I go direct raised with the woo. Egg temp 400-450 nowadays.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Smashed in cast iron.
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Smoked at 250 on foil (indirect). 1.5 hours with hickory, and your guests will rave how moist and flavorful they are.
If I want them with grill marks or smash burgers, then they get cooked on Blackstone. -
Powak said:When you guys are doing burgers raised direct what temp do you run the egg?
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Direct on a GrillGrate. Yum!
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