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Raised grid for burgers ?

Just got a raised grid for my large egg now.  Doing burgers tonight , any reason to use the raised grate or no? 

Comments

  • RRPRRP Posts: 22,228
    Suit yourself, but I don't see any benefit. Me thinks you have a new toy and want to play with it!  =)
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Ron
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • RRP said:
    Suit yourself, but I don't see any benefit. Me thinks you have a new toy and want to play with it!  =)
    You’se would be right 
  • bgebrentbgebrent Posts: 16,747
    It’ll work.  I like my burgers closer to the fire.
    Sandy Springs & Dawsonville Ga
  • Carolina QCarolina Q Posts: 13,208
    Ever since I did my first smashburger, I don't think I've used the grid, raised or otherwise. Sometimes a griddle on the stovetop, sometimes the Blackstone. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • ColtsFanColtsFan Posts: 2,010
    90% of my cooks are on a raised grid via the AR or Woo. In fact they rarely leave the eggs 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • lousubcaplousubcap Posts: 17,353
    I like the good solid crust from the direct (not raised) burger cook.  But it's your cook so enjoy it. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • dharleydharley Posts: 156
    +1 on cooking burgers close to the fire. If you want to use your new rig, you could spatchcock a chicken and throw it on the raised grid when the burgers are done. An hour and fifteen at 400 raised and you'll have some chicken for lunches this week.
    Second hand LBGE with New PSWOO, 36" Blackstone- Playing with fire in Three Rivers, MI

    Always do sober what you said you would drunk, that'll teach you to keep your mouth shut.  -EH
  • DoubleEggerDoubleEgger Posts: 12,458
    I prefer burgers raised direct. 
  • mEGG_My_DaymEGG_My_Day Posts: 639
    If you want to play with your new rig, do a reverse sear burger.  (Disclosure- I have never done this with a burger)
    Memphis, TN 
  • northGAcocknorthGAcock Posts: 10,508
    I often do my burgers raised as It is easier to just roll with the current set up....I mean you no if I had been doing some chops or something previously. ;)
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
  • Man I’ve kept reading on here about smash burgers and didn’t know what they were.  Just read up and I’m gonna do them instead hahaha . But thanks for the advice 
  • pgprescottpgprescott Posts: 10,684
    I like most things raised for direct cooking. A thick steak being one of the few exceptions. 
  • 20stone20stone Posts: 1,521
    Depends on how thick you do your burgers. 

    Thin - hot and fast
    Thick - raised for awhile, and seared to finish (just like reverse searing a steak) is a win. This is also the most reliable way to do sausage without hammering them
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • ScantronScantron Posts: 45
    Man I’ve kept reading on here about smash burgers and didn’t know what they were.  Just read up and I’m gonna do them instead hahaha . But thanks for the advice 
    Smash Burgers are simply the best. I haven't made a conventional burger ever since I discovered the magic of a smash burger. Got it perfected on the Blackstone. I don't think I've ordered a burger in a restaurant since either.
    Cooking on a Large Big Green Egg in North Chicagoland.
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