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RICHIED777
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Ragtop99

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  • Re: Pepper Stout Beef gone Wrong!!!

    looks like you ran out of liquid.
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  • Re: Mastered burgers tonight, finally

    Glad you're happy, but that's a lot of work. 

    I'm about the same size patty as you (7 oz) and I find that 550* normal height for about 3 - 4 minutes a side, depending upon how cold they were before going on the grill, and they're done.  I cook to closer to 130*, so figure 5 minutes a side to get to 160*.

    I sear my steaks open lid on spider similar to what you do.  I let the fire get roaring open lid and sear open lid.  I can then shut it most of the way down (i.e. bottom vent about a 1/2" - 3/4" and  DW holes open) and hit 325* for roasting without having to remove the food and wait for the egg to cool down.  Might be worth a try if you have to make burgers under a time constraint.

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  • Re: Cherry smoked andouille sausage

    Looks great. Hard to find good andouille sausage here. 

     Impressive cold smoke set-up too.
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