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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Pan Seared Smoked Burgers

JMSetzlerJMSetzler Posts: 75


I decided to give the Myron Mixon "Whistler Burger" technique a try this weekend and was pleasantly surprised with the results.  These burgers had a fantastic flavor and a single chunk of peach wood in the kamado provided the perfect level of smoke.  I typically don't cook my burgers to a well done status because I prefer medium.  In this video, these burgers are well done.  If you wanted to go to a medium level on these, just let them smoke at 300 degrees for 20 minutes or so or until you have a good medium temp reading from an instant read thermometer...


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Comments

  • ChubbsChubbs Posts: 4,958
    Interesting! I am going to give that a try this weekend. Thanks for posting.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • EggcelsiorEggcelsior Posts: 11,048
    Nice work buddy!
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  • Hi54puttyHi54putty Posts: 1,554
    nice cook
    XL,L,S 
    Winston-Salem, NC 
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  • SmokeyPittSmokeyPitt Posts: 6,132
    edited April 2013
    Looks good!  Sort of a reverse sear for the burger.  Do you cook indirect at 300?  I couldn't quite tell if there is an indirect piece in your kamodo.  

    Never mind...went "full screen" and now I see the indirect piece.  ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • JMSetzlerJMSetzler Posts: 75
    Yes... indirect over the heat deflector.  I'm excited about trying this method again also. 
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