The last hurdle...

Unknown · May 2006

I am oh-so-close to dropping the dough on a large BGE- but after looking at one in person today, was concerned that the placement of the grill grate several inches below the top of the rim would make turning foods (burgers, fish- anything delicate) with a spatula nearly impossible.[p]Do you all have solutions to get around this? I would say at least a third of our grill time is spent on the quest for the ultimate burger- and looking at the egg it seemed that this might be made more difficult by its design. Please prove me wrong ('cause I really want one). [p]Thanks in advance,[p]Jeff

Eggtuary · May 2006

J Brown,
I usually don't find it to be much of a problem. However, you can always use the grill extender to get a cooking surface more even with the rim. A lot of us cook on a raised grate for foods that we don't want too close to a direct fire (like chicken).[p]But if I'm cooking something that I want closer to the flames (like a steak), and I ever have any problems getting a good angle, I just use the Grill Gripper to rotate the whole grate. You can simply spin the whole thing around until the meat is at an angle where it's easier to get the spatula under it.[p]Let us know if you get the Egg. We'd love to hear about your first cook!

dhuffjr · May 2006

J Brown,
If your worried a Lawn Ranger "The Char~Woody Angled Spat" will do the trick. The Egg is most certainly a mean green hamburger machine. I hear some even put slabs on onion in their burgers........

The Virginian · May 2006

J Brown,
I have never had a problem with flipping things using a spatula, mostly because I rarely have burgers right at the near edge where it would be a problem. For most foods besides hamburgers,I avoid the issue altogether by using tongs to move things around. [p]Brett

Sundown · May 2006

J Brown,[p]For some odd reason I never thought about I've always used tongs when I cooked even on the old gasser. The only time I even thought of using a spatula was with fish then I still used the tongs as an assist. First tiem I've ever heard someone voice that concern.

Haggis · May 2006

J Brown,[p]I had the same thought when I got my first Egg and, quite frankly, have encountered those situations where I wish the grill were flush with the lip. One could use a raised grid, and I often do, but that moves the food further from the coals. But like the others say, one learns to adapt whether its a Weber kettle or an Egg. My wife's only complaint with the Egg is that my steaks don't have that burnt carbon taste anymore and she misses it!

RRP · May 2006

Haggis,
that reminds of the guys who think the smell of burning charcoal lighter fluid is what BBQ is all about and then smother everything with that gawd awful A-1 sauce!!!

EddieMac · May 2006

We cook hamburgers for nieces and nephews all the dang time and ain't had nary a problem grippin' and flippin' those rascals.....Drink the Kool-Aid.....and join the cult...and then you'll be addin' spare ribs, baby back ribs, ABTs, prime ribs, pork loins, spatchcocked chickens, chicken wings, beer can chickens, turkeys and on and on and on to your repertoire......[p]Don't let a hamburger stand in your way........[p]Ed McLean....eddiemac
Ft. Pierce, FL

Spincycle · May 2006

J Brown,
I've never thought about it as it has never been a problem to flip. You could always raise the grill if you wanted.

The last hurdle...

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