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Maple, Bourbon and Bacon Burgers with Bacon Jam

HotchHotch Posts: 3,326

So looking for another flavor profile I went for my favorites. So go for broke we did. Also topped toasted buns with caramelized onions. I went a little over on temp to well done. But still moist and full of flavor. And of course "Honey" gets all the credit for a job well done.



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Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
BGE Chiminea
Prosper, TX

Comments

  • henapplehenapple Posts: 15,986
    You gotta give more details. .sounds awesome.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • HotchHotch Posts: 3,326

    @henapple Will do.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • FLbobecuFLbobecu Posts: 309
    Yes please!! :D
  • yzziyzzi Posts: 1,793
    Bacon jam? Gotta fill me in on that
    Dunedin, FL
  • HotchHotch Posts: 3,326

    @yzzi @henapple We got the Bacon Jam recipe from the web. Rachael  White gets the credit for it. It is amazing. She has a lot of great ideas and you just need put your spin on them and adapt them to the Egg.

    We have the grandkids over making homemade cinnamon rolls, buns and pizza dough. Henapple, I will have Shelly post the start to finish of the Maple Bourbon Burger in a little while, after swimming.


    http://rachaelwhite.me/maple-bourbon-bacon-jam/

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • HotchHotch Posts: 3,326

    @henapple @FLbobecu @Mickey


    henapple said:
    You gotta give more details. .sounds awesome.

    Maple Bourbon Bacon Burger

    Basically, this is a hamburger (80/20) with candied bacon with brown sugar and cayenne, bourbon, grade A Maple Syrup and general ground beef spices for burgers.  The key is make a Maple Bacon Jam to use on your buns and topping with sautéed onions with cumin, butter, oregano and salt and pepper for some added flavor really puts it all into perspective.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • MickeyMickey Posts: 18,746
    Hotch said:

    @henapple @FLbobecu @Mickey


    henapple said:
    You gotta give more details. .sounds awesome.

    Maple Bourbon Bacon Burger

    Basically, this is a hamburger (80/20) with candied bacon with brown sugar and cayenne, bourbon, grade A Maple Syrup and general ground beef spices for burgers.  The key is make a Maple Bacon Jam to use on your buns and topping with sautéed onions with cumin, butter, oregano and salt and pepper for some added flavor really puts it all into perspective.


    Sign me up coach
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • GeorgeSGeorgeS Posts: 955
    @Hotch‌ LOL you guys with two eggs suck! Lighting up the second egg to toast your buns!!
    Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
  • HotchHotch Posts: 3,326
    @georges  I am thinking a third may be required for baking. We do home made cinnamon rolls, pizza dough and buns with the grand kids yesterday and had so much fun.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • GriffinGriffin Posts: 7,674

    That's it. I quit. I'm coming over to yourhouse for dinner from now on.

     

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Those sound fantastic!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Oops. Did a google search for maple bacon jam (to find a recipe) and the first several links dealt with this.

    Guess it's always a good idea to remind everyone how important safe food handling is.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • HotchHotch Posts: 3,326

    TexanOfTheNorth I do agree and you are 100% correct. We all should practice good food safety. I do not compromise when it comes to food prep or storage. 

    The fact is 99% of the food we cook is for our family and friends.

    In your news story they found that "Our investigation suggests that inadequate refrigeration of the maple bacon jam at multiple points before serving to the customer" to be the cause.

    That said we all should heed the warnings of others who have been ill from poor food handling and or preparation.

    Myself and 5 others of my family were victims at a National Chain from cheese served on nachos. My result was surgery, the others had days of recovery at home.

    Safety first. Allows check the temps often.

     

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    edited April 2014
    @Hotch, just to be clear... I was not in any way questioning your preparation or handling of the food you served. I was just surprised to see a recent incident involving the maple bacon jam... something that, until I read your post, had never heard of it; and plan to try myself.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • HotchHotch Posts: 3,326

    TexanOfTheNorth I did not take it that way at all. All is good.

    But I do agree we all must be vigilant about food safety. We tend to leave food out for serving. This and improper prep is when most contamination occurs.

    I just cooked Baja Wave Tacos at the Athens Egg Fest. I needed a way to keep all of the sauces and aioli chilled during the building of the tacos. We used a 5 compartment bartenders condiment tray, with a lid, that allowed for ice in the bottom to keep it all chilled.

     We can all do better. Just think about it and a solution is out there.


    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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