Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Too funny- Admit it, this is you...

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Comments

  • WolfpackWolfpack Posts: 886
    Ragtop99 said:
    The problem has been solved by the fact we seem to host most BBQ events. Family members now set up summer events for my house on the assumption that  is where it is going to be if it involves the BBQ.

    Unless asked, the only time I say anything is if the grillmaster is taking the spatula and squeezing the life out of the burgers.  No matter what your cooking style or grill type, that's a universal no-no.  Other than that, I figure I can have an extra couple beers and then I won't care as much about what I'm eating.
    According to the Burger Lab on Serious Eats, you can smash the burger without loosing moisture (and moisture is prolly mostly fat) as long as you do it in the first 30 seconds to minute of cooking.  Fascinating site, Griffin I think mentioned it and i did a little reading there earlier today.  Premise was, why are there so many "smashed" burger joints where the burgers taste good?  Good scientific methodology.

    Makes sense- the fat hasn't melted yet if you do it early enough. Smashing after fat melt pushes irrecoverable juice out.
    Greensboro, NC
  • TUTTLE871TUTTLE871 Posts: 1,302
    Everyone I know usually will ask me to help right off hand because they have all eaten at my place and they know they can't replicate it.
    If I ever get to go to @griffin or @travisstrick for BBQ I'm bringing a lawn chair and a frosty beverage and sit back and relax.

    "Hold my beer and watch this S##T!"

    LARGE BGE DALLAS TX.

  • BigGreenBamaGrillerBigGreenBamaGriller Posts: 467
    edited July 2013
    It is soooo hard not to be this guy at my family's gatherings. Our grandmother buys filet mignons and my wife's uncle puts them on a gasser that is set as low as it will go. He seriously grills them for about 25-30 minutes then puts on Kraft BBQ sauce (again, we're talking about the most expensive cut of meat here). Did I mention that they pour bottled water on them to keep them from being complete jerky...

    One last thing, he cuts into each steak to make sure that they are all complete toast
    Birmingham, AL
    XL, Small, and Mini BGEs
  • FoghornFoghorn Posts: 1,485



    I'll watch what's going on at the grill and when something's done, I'll grab it for me or SWMBO.  I'd rather eat off the vegetable tray than try to choke down a medium well ribeye that tastes like it was dragged through a camp fire.

    In a similar but decidedly different vein, I won't cook any red meat (except for burgers) for my in-laws. They like everything medium-well to well done and I just can't make myself do it!

    Have you tried cooking them steaks that are progressively, but nearly imperceptibly more rare over time? I've done that to a few friends and relatives. It works about half the time.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • CeeGeeWCeeGeeW Posts: 38
    It's not a BGE, but this is still one of my favorites.  (no fingering involved).

    Los Angeles, CA
  • hapsterhapster Posts: 4,483
    CeeGeeW said:
    It's not a BGE, but this is still one of my favorites.  (no fingering involved).

    You owe me 4 minutes...
  • BYS1981BYS1981 Posts: 1,485
    that is not me. I am laid back at bbqs and only help if asked - my dad for instance always wants me to cook at his BBQs, but otherwise I'm hands off
  • DMurfDMurf Posts: 479
    So when we go to my MIL she leaves the kitchen and has me cook. When we lived close there was not a holiday gathering that I did not end up working the line. 

    When we first started dating my wife was in the med-well to well done camp. Over the years she has moved into the med-rare camp and will even go for steak tartar. Now we prefer to eat at home due in large part to the EGG although we do go out just to spend time with each other. 
    David
    BBQ since 2010 - Oh my, what I was missing.
  • AdamdAdamd Posts: 159
    I'll watch what's going on at the grill and when something's done, I'll grab it for me or SWMBO.  I'd rather eat off the vegetable tray than try to choke down a medium well ribeye that tastes like it was dragged through a camp fire.
    In a similar but decidedly different vein, I won't cook any red meat (except for burgers) for my in-laws. They like everything medium-well to well done and I just can't make myself do it!
    I agree. I end up never cooking it "well done" enough because I find myself just not being able to do it. If there is just no pink left i feel like I failed the cook. 

    I get a kick out of how some people grill. What determines when they think the food is done is very interesting. When it is char black and smoking some people think the meat is done. Yet when you go to a restaurant no meat ever comes out like that. I rather grill at everyone's house. I just don't because I am a good guest haha. 
  • Ragtop99Ragtop99 Posts: 1,087

    According to the Burger Lab on Serious Eats, you can smash the burger without loosing moisture (and moisture is prolly mostly fat) as long as you do it in the first 30 seconds to minute of cooking.  Fascinating site, Griffin I think mentioned it and i did a little reading there earlier today.  Premise was, why are there so many "smashed" burger joints where the burgers taste good?  Good scientific methodology.
    I think their point was it was ok to smash to get an even maillard reaction when cooking on a flat metal surface.  It then goes on to say:
        "So when is it not a good idea to smash? Well there's the obvious: you can't smash a burger on a grill."

    I see most people doing it on a gas grill well after the first minute, trying to achieve the flare-up.  

    The moisture loss chart was very interesting. 

    The flip side of the smashing is that is adding extra handling which they say is no no in other places.  I guess a good maillard reaction is king. 

    Cooking on an XL and Medium in Bethesda, MD.
  • nolaeggheadnolaegghead Posts: 10,867
    Foghorn said:
    I'll watch what's going on at the grill and when something's done, I'll grab it for me or SWMBO.  I'd rather eat off the vegetable tray than try to choke down a medium well ribeye that tastes like it was dragged through a camp fire.
    In a similar but decidedly different vein, I won't cook any red meat (except for burgers) for my in-laws. They like everything medium-well to well done and I just can't make myself do it!
    Have you tried cooking them steaks that are progressively, but nearly imperceptibly more rare over time? I've done that to a few friends and relatives. It works about half the time.
    I wish there was a rub that made the meat look well done but otherwise taste like it was cooked properly - like you could cook a steak to 125 and it would taste exactly like a medium rare/rare steak except it would be that dull dead grey of medium well.   That invention would make a fortune.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Foghorn said:
    I'll watch what's going on at the grill and when something's done, I'll grab it for me or SWMBO.  I'd rather eat off the vegetable tray than try to choke down a medium well ribeye that tastes like it was dragged through a camp fire.
    In a similar but decidedly different vein, I won't cook any red meat (except for burgers) for my in-laws. They like everything medium-well to well done and I just can't make myself do it!
    Have you tried cooking them steaks that are progressively, but nearly imperceptibly more rare over time? I've done that to a few friends and relatives. It works about half the time.
    I wish there was a rub that made the meat look well done but otherwise taste like it was cooked properly - like you could cook a steak to 125 and it would taste exactly like a medium rare/rare steak except it would be that dull dead grey of medium well.   That invention would make a fortune.
    It would also need to keep any "juices" from showing on the plate!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • WolfpackWolfpack Posts: 886
    It is soooo hard not to be this guy at my family's gatherings. Our grandmother buys filet mignons and my wife's uncle puts them on a gasser that is set as low as it will go. He seriously grills them for about 25-30 minutes then puts on Kraft BBQ sauce (again, we're talking about the most expensive cut of meat here). Did I mention that they pour bottled water on them to keep them from being complete jerky...

    One last thing, he cuts into each steak to make sure that they are all complete toast
    ouch-
    Greensboro, NC
  • travisstricktravisstrick Posts: 4,196
    It is soooo hard not to be this guy at my family's gatherings. Our grandmother buys filet mignons and my wife's uncle puts them on a gasser that is set as low as it will go. He seriously grills them for about 25-30 minutes then puts on Kraft BBQ sauce (again, we're talking about the most expensive cut of meat here). Did I mention that they pour bottled water on them to keep them from being complete jerky...

    One last thing, he cuts into each steak to make sure that they are all complete toast
    He better have lots of free/good beer or I wouldnt go. 
    Be careful, man! I've got a beverage here.
  • henapplehenapple Posts: 10,472
    I stay away from the cook to prevent pulling my hair out. I never take anything unless asked er either... Bad to show up and dis the cook.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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