We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Just received my Thermapen and happen to be doing some burgers on the egg. I looked at the chef-recommended chart that came with the thermapen and it said 160 degrees for minimum done? (for food safety)
As I was cooking the burgers them seemed like they were done but I was waiting for 160 so I left them on. After a few min afraid of overcooking I pulled the burgers off at 130. When eating the burgers they were too cooked for my taste, they were not even a little pink. We like them medium to medium rare
and was wondering what temps to use. I am new to the BGE and after reading the forum and hearing its all about the temp and years of just going by feel
on the gas grill not sure what to do. Should I pull them next time at 110 to get medium? sounds low.
Just throwing it out there for the experts to show me the way