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Burger technique

Unknown
Unknown
edited November -0001 in EggHead Forum
Going to do burgers Sat. on my new Lg Egg and was wondering what different ways you all fix them. Not really looking for a recipe just the different ways to cook them. I'm also thinking of doing the Dizzy Pig wings Sat. for a new years eve party Sun night. Will these taste ok warmed up or do you just serve them without heating them up.
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  • thirdeye
    thirdeye Posts: 7,428
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    <p />Mayberry Smoker,[p]I like the DP crunchy wings hot off the cooker. In fact I sneak ones to test in the last 10 minutes of the cook to make sure they are perfect when they hit the table. This is a top notch recipe, but I do go a little farther on the prep.[p]2d0efe56.jpg[p]
    I looked over my burger notes from Egg cooks and came up with this:[p]1/3 to 1/2 lb burgers, chopped green onion, peppers or mushrooms mixed into meat. Dark beer mixed in for moisture. If mixing pork use 2 parts beef to 1 part pork. I know it is not recommended to eat burger cooked below 155°-160°, but I do.[p]Cooking info
    1. 600° direct - cook for 2 minutes, flip and shut vents for 15 or 20 minutes.[p]2. 300° indirect - cook for 20 minutes, turn and cook until 150° which takes 10 to 15 minutes longer.[p]3. 250° raised direct - cook about 45 minutes, no need to turn. Pull off at 150°[p]BISON - Best results at 350° direct or raised direct. The thicker the better. 150° is usually too dry for me, I pull sooner.[p]<font size="3.5" color="green">~t<html><font size="3.5" color="red">h<html><font size="3.5" color="blue"><font size="3.5" color="blue">i<html><html><font size="3.5" color="orange">r<html><font size="3.5" color="green">d<html><font size="3.5" color="red">e<html><font size="3.5" color="blue">y<html><font size="3.5" color="orange">e<font size="3.5"<font size="3.5" color="red">~<html><font size=3.5" color="black"><html>[p][p]

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • bsfd806
    bsfd806 Posts: 24
    Mayberry Smoker,
    I bought some Ground Chuck at the local meat market and it worked much better than meat bought at Kroger. There was hardly any shrinkage. All I put on it was salt, pepper and garlic powder.[p]Good luck to you!
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  • fishlessman
    fishlessman Posts: 34,956
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    <p />Mayberry Smoker,
    i like to cook them on a raised grill direct at med high temps, 350 to 450 and remove them med rare to medium. i dont like them cooked to the recomended 160 degree internal. these had slices of salami and cheese from one of those store bought cheese rolls
    i form the patties thick and dimple the centers before cooking and also partially freeze them for about a half hour before they go on the grill. bluesmokes witchy red rub goes good with burgers. dont squeeze them with a spatula and only flip once and then again when cheese is added
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Memphis
    Memphis Posts: 144
    Mayberry Smoker, Some one here has a recipe for the onion burger. Where the onion is formed into the patty and grilled !! These are awesome. I'm sure someone will chime in with the recipe.

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  • gdenby
    gdenby Posts: 6,239
    Mayberry Smoker,[p]I've been mixing rubs into the ground meat, and adding a bit of something, BBQ sauce, ketchup, mustard or such for extra moisture. Then I let the mix set for about half an hour so, to let the salt, sugar and spices blend into the meat. Then cook them 350 direct till done.[p]gdenby
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  • Sigmore
    Sigmore Posts: 621
    thirdeye, Next time for the burgers try some Blues Hog Sauce for the moisture and drink the beer. Really good!

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  • AZ Traveler
    AZ Traveler Posts: 664
    sigmore,[p]I keep hearing about Blues Hog Sauce. Where does one get it? Thanks a lot. AZ
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  • AZ Traveler
    AZ Traveler Posts: 664
    thirdeye,[p]Good recipes. Thanks alot for all of your help on the forum.
    AZ
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  • Wardster
    Wardster Posts: 1,006
    Mayberry Smoker,
    Please do yourself a favor and get a full brisket and have the butcher grind it twice. I will never have a burger any other way. One plus to this is that the meat is freshly grounded and you don't have to worry about how long it sat out or if it was scooped up off the floor of some meat plant. The obvious is the flavor.[p]Also, it may be a lot of ground beef, but if you buy it whole, it should be half the price of lesser ground beef...IMO.[p]Good luck.
    Apollo Beach, FL
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  • Unknown
    Unknown
    AZ Traveler,
    i bought mine in st. charles, mo. i also bought some on the internet with straubs. their in st. louis, mo. but they ship ups im sure you can get some there if you are out of st.louis area. also if you pull up blues hog on internet they have a list of dealers. cant go wrong with the sauce. best i have used
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  • Sigmore
    Sigmore Posts: 621
    AZ Traveler, Hawgeyesbbq.com has just about any rub and sauce you have heard of and a lot you ain't!!

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  • AZ Traveler
    AZ Traveler Posts: 664
    new egg,[p]Alright. Thanks, AZ
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