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

First cook: burgers

I decided on simple plain old hamburgers. 80/20 ground beef, sautéed diced onions mixed in and salt/ pepper. I learned yesterday and from reading on here that its easier to get the temp up than down, so I got it up to about 400 and let it ride for about an hour waiting on my wife to get home. Grilled them direct not raised for about 20 minutes. Which was about 5 too long. Oh well. They turned out ok. Had a very smokey flavor, and I don't think she (wife) was very pleased. But at least I'm not a virgin anymore! Maybe I'll attempt the spatchcock chicken next...

Oh and sorry about the sideways pics.
Aiken, SC

Comments

  • AcornAcorn Posts: 98
    BEEF, its whats for dinner. Good show, burgers do cook very fast. You'll get it.
    Atlanta, GA  - LBGE -
  • SkiddymarkerSkiddymarker Posts: 5,362
    edited August 2013
    Suggest if you spatchcock - the first one or two, do them indirect at 400º. Make sure you have a drip pan raised off the setter with an air gap to avoid any burning drippings. More forgiving set-up. The skin will not be as crispy, but the chicken will be great. No acrid taste from drips in case the bird is fatty and do not use any smoke wood. The smoke from RO or BGE lump is just fine. Put the feet to the rear, the egg is often hotter there, cook to 155 breast and around 170 leg/thigh. 
    Good luck. Burgers look OK to me, or maybe it is your choice of beer.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • TjcoleyTjcoley Posts: 2,764
    Burgers were one of the more difficult cooks to master on the Egg. Once you get it, they are fantastic. Spatchcock chicken will win the wife over. Just wait til the smoke smells good before putting it on.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • onedbguruonedbguru Posts: 345
    I used to cook burgers at 350-400. Now I crank it up to ~550-600, 4-6 minutes a side (no pink). They turn out great! Sometimes I will throw a few mesquite or hickory chips on to get a more smokey flavor.  Anything is better than that "fuel-oil" flavor of briquettes. 
  • I always recommend burgers. It's true they're not the easiest cook, but I've never had a burger from the egg that was not significantly better than any burger from a gas grill. It's the delta that matters.

    Cheers, and welcome aboard.
    B_B
    Badger at heart, living in SoCal

    Carlsbad, CA
  • yumdingeryumdinger Posts: 171
    The Smoke flavor was likely caused by putting them on too early.  Make sure you have clear smoke prior to adding meat.
  • Jeremaih said he had the egg going for an hour before cooking.  Surely that would be enough time to burn off the VOC's.  Maybe it's that funky taste some people have reported on their maiden cook.  Just a thought.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • I did burgers this weekend as my 2nd cook (got my egg for my bday last Monday night).  I had a little bit of trouble keeping the temp stable and thought I had overcooked them.  According to the thermapin they should have been closer medium well or well done but they were still very juicy and tasty.  I just rubbed them with a little bit of dizzy pig and worcheshire.  If they were that tasty when I didn't really have a clue what I was doing, I can't wait to see what I can pull off when I actually learn how to use the egg properly.
  • onedbguruonedbguru Posts: 345
    I am not a big fan of worcester sauce on my burger.  just sayin...  
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