Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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!

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

24 more burgers for the freezer

RRPRRP Posts: 15,048
edited August 2013 in EggHead Forum
imageimageThis may bore some here, but I wanted to  share what works for me. I buy these 11 pound tubes of 80% ground chuck from SAMS. Stick it in the freezer for 2 or 3 hours so it stiffens up. After wiping the outer plastic with a clean clothe wetted with rubbing alcohol I then slice thru the plastic which leaves a nice thick round patty in tact. Then I remove the rings, place on a cookie sheet and freeze 24 hours. Then package these 2 to a Food Saver bag and return to the freezer. These are roughly half pound burgers and are quite handy and delicious!image
Ron
Dunlap, IL
·

Comments

  • RLeeperRLeeper Posts: 480
    Good idea. That would come in handy for large burger cooks.
    Extra Large, Large, and Mini. Tucker, GA
    ·
  • dweebs0rdweebs0r Posts: 502
    Great idea.  Thanks for sharing this.
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
    ·
  • Great tip Ron!

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

    ·
  • jaydub58jaydub58 Posts: 1,472

    As is just normal, Ron, another terrific idea, one well worth copying.

    Thanks for sharing.

    You and @Mickey should get together and write a book, for crying out loud!

     

    ^:)^
    John in the Willamette Valley of Oregon
    ·
  • TjcoleyTjcoley Posts: 3,422
    Great idea.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • ChubbsChubbs Posts: 4,958
    Nice. Going to do this.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    ·
  • StlScottStlScott Posts: 77

    Fantastic tip, Ron - thanks for sharing. 

    Have you made any of these on the egg, yet?  Wondering how the texture is.  I know they always say to "minimally handle the meat" when putting them in patties ... curious if these were overly dense, or spot on.  If they're spot on, I'm doing the same thing and throwing 'em in the freezer for a quick meal.

    StlScott

    ·
  • RRPRRP Posts: 15,048
    Scott, this is nothing new to me. I've been doing this for at least the past 6 or 7 years now. They are uniformly thick and consistent meaning they egg up just fine! I go 4/4/2 direct at 375. The last 2 is to melt slices of cheese.
    Ron
    Dunlap, IL
    ·
  • StlScottStlScott Posts: 77

    That's awesome - thanks for sharing!

    StlScott

    ·
  • ParallelParallel Posts: 412
    Nice... I like the idea of having pre-made patties in the freezer for those days when dinner is a last minute decision.

    Every time my elbow bends my mouth flies open.
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    I have done the smaller one pound packs the same way and made sliders. I do one pound packs of ground deer this way for sliders too. Works on breakfast sausage too.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • RRP said:
    Scott, this is nothing new to me. I've been doing this for at least the past 6 or 7 years now. They are uniformly thick and consistent meaning they egg up just fine! I go 4/4/2 direct at 375. The last 2 is to melt slices of cheese.

    Parallel said:
    Nice... I like the idea of having pre-made patties in the freezer for those days when dinner is a last minute decision.
    Are you putting them on the egg right out of the freezer or letting them thaw? If the later then they would not necessarily work at the last minute.
    ---------------------------------------------------------------------------------
    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
    ·
  • shtgunal3shtgunal3 Posts: 2,902
    I put the small ones on frozen.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

    ·
  • RRPRRP Posts: 15,048
    No, I always thaw mine first.  
    Ron
    Dunlap, IL
    ·
  • revolver1revolver1 Posts: 343
    Nice idea, I'd never thought of it before.
    Dan, Columbia,Mo.
    ·
  • RRP said:
    No, I always thaw mine first.  
    For 1/2 pound patties and, giving you cook times, that's what I assumed.
    ---------------------------------------------------------------------------------
    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
    ·
Sign In or Register to comment.