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

Rib-eye Burgers

cazzycazzy Posts: 4,928
edited January 13 in EggHead Forum
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As you may recall, my wife brought home these the other day:
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@skiddymarker suggested I make rib-eye burgers and everything about that just sounded right.  After all, I just bought myself a grinder for a stocking stuffer.   :D  
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Seasoned the meat with onion powder, garlic powder, and black pepper.  1/2 teaspoon each
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Yielded two 8oz patties and five 4oz patties
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I tossed the formed patties into the freezer while I got both my eggs up to temp.  450 on the large with the baking steel and 225 on the small.  Both elevated.  Hickory wood on the small
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The five 4oz patties are being cooked on the flat top while the two 8oz are starting off on the small.
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I removed the big boys from the small when they hit 110 internal
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I made a small mistake and overshot my temp cause I thought it would be a cool shot with the cheese fully melted on the flat top.  Next time (there most definitely be a next time), I will put my cheese on immediately after I flip and pull when it's melted.  This burger was still juicy and was the best tasting burger i've made...so no harm, no foul.
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Sliders for the kids   ;)
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imageThe big boy...with some loaded fries the wifey madeimage
As mentioned...juicy as hell!    B-)
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