Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day! We can’t wait to fall into cooler weather with you!

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

Best burger yet

JBJB Posts: 510
edited 5:30AM in EggHead Forum
Stopped and picked up a couple of new goodies on my way home from the airport. Got a cast iron grate for my large, picked up some nice wood, and because they have been so highly recommended on this forum, several Dizzy Pig rubs as well. Been a while since I've coooked on a cast iron grill grate, forgot how well they transferred heat. Used some worcestershire and Raising the Steaks on some fresh ground chuck roast, nice and fatty, that turned into the best burger in recent memory.

Ground chuck roast, note the "white" content, worcetershire and RTS
BGECIburgers7-17-09006.jpg

Seared 2 mins/ side on CI grate @ 650-700F
BGECIburgers7-17-09007.jpg
BGECIburgers7-17-09008.jpg

Dwelled for about 4 mins, toasted the buns, served with grilled onions and swiss cheese
BGECIburgers7-17-09009.jpg

For me, perfect burger, nice crust, moist & juicy on the inside, great flavor
BGECIburgers7-17-09011.jpg

Comments

  • ProdigyProdigy Posts: 10
    How much RTS did you use, and did you mix it in or just sprinkle on top?

    I'm actually making these tomorrow for guests, so a few tips would help :)
  • Marc  from ILMarc from IL Posts: 499
    That look outstanding JB......
  • JBJB Posts: 510
    Didn't mix it in. Just "stain" each side with worcestershire and sprinkle on the RTS to coat each side lightly. You'll love em.
  • ProdigyProdigy Posts: 10
    So just a touch of Worcestershire sauce and RTS on each side, and good to go? Sounds easy enough!

    Thanks, they look great.
  • JBJB Posts: 510
    You got it. Just add a hot a$$ fire and you're good to go!
  • USDA PrimeUSDA Prime Posts: 89
    Your post "Best Burger Yet" reminds me of a story......

    You see, once upon a time there was a whole street of burger joints in New York City. The further you went down the street, the more boisterous the claims were for the "Best Burger".
    On the corner was a restaurant that had a sign in the window that said "Best Burger In Manhatten".
    The next joint's sign said "Best Burger In Town".
    A door down the sign said "Best Burger In The State Of New York".
    The next sign said "Best Burger North Of The Mason-Dixon Line"
    Next door the sign said "Best Burger On The East Coast".
    The next said "Best Burger In The United States".
    One door down the sign said "Best Burger In The World".
    And the next said "Best Burger In The Universe".
    And finally, the last restaurant on the block was a little Mom & Pop place on the corner that had a small, faded yellow sign at the bottom of the window that stated "Best Hamburgers On This Block"!!!
  • Gator Bait Gator Bait Posts: 5,244
    .

    A great burger made of ground chuck is hard to beat, nice job!

    Gator
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great looking burger there JB. I bet those onions really added to the burger.

    GG
  • Ross in VenturaRoss in Ventura Posts: 6,841
    Great looking cook JB

    Ross
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Now thats a slab of beef on that burger!!
Sign In or Register to comment.