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burgers

Dave_MatthewsDave_Matthews Posts: 201
in EggHead Forum
I had lunch last week with my boss and clients at Tex's BBQ in Nashville, and the conversation naturally went to BBQ and grilling.  I got to talking about the BGE, one of the clients was planning to get one soon and asked some good questions.  He asked about how was the grill for simple burger cooks, and I was not really able to answer, since I hadn't done burgers before.  (I did mention that I was still a novice on the egg.)

That has changed!  My first simple burgers, elevated direct, about 400 degrees, till internal temp was about 155.   Mesquite chips, and a -very- light brush of a new BBQ sauce after the flip.  Loved the one I ate, the rest are for next week's lunches.
Dave
no, not -that- one!
KI4PSR

Comments

  • Dyal_SCDyal_SC Posts: 4,709
    Nice looking burgers! I am always up for a good BBQ conversation. :)
  • henapplehenapple Posts: 15,983
    Is Tex's still good? Loved their bologna.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • pwg56pwg56 Posts: 93
    If you're a novice, I shudder to think what I am on the egg.
  • Doc_EggertonDoc_Eggerton Posts: 5,148
    Burgers are one of the few cooks where I don't use a thermapen.  I judge by the texture of the meat and the clearness of the juices.  Yours looks good.


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

  • KennyLeeKennyLee Posts: 764

    Great burgers Dave.......I've found that the hot and fast cooks, i.e., burgers, steaks and even chicken breasts are where the Egg really excels for me over anything else.  Low and slows are great and even or slightly better than what could be expected from high-end ($1K+) smokers I have used.  But the faster cooks are miles better than anything I've done.   Hence the versatility of the Egg!

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • DuganboyDuganboy Posts: 1,118
    I always use Grill Grates when doing burgers on the BGE.  The grease drops onto those tracks and just sizzles like crazy.  Eliminates the smoking factor. 
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Great looking burgers Dave!
    ---------------------------------------------------------------------------------
    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
  • Dave_MatthewsDave_Matthews Posts: 201
    henapple said:
    Is Tex's still good? Loved their bologna.
    Yep. everyone agreed it was very good.  The smoked sausage was reported to be the best, I got the pulled pork plate, the others all got the sampler plate.
    no, not -that- one!
    KI4PSR
  • Dave_MatthewsDave_Matthews Posts: 201
    Thanks for the kind words everyone!
    no, not -that- one!
    KI4PSR
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