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Juicy (Jucy) Lucy

TWags15
TWags15 Posts: 71
in EggHead Forum
Here’s a first with the caveat I’m not from Minneapolis and I’ve never had a Juicy/Jucy Lucy when I’ve visited.

But here’s my Egg-ified attempt after some toggling thru YouTube:

1. Mixed 2 lbs. of 80/20 with a few glugs of Worcestershire and a palmful of salt/pepper.

2. Rolled into even-size balls, flattened to 1/4-inch patties with parchment/skillet pressure and quartered 2 squares of cheese (I used cheddar and colby jack, though there’s a camp that swears by American in a wrapper).



3. Put another flattened patty on top and pinch-sealed them together and seasoned both sides with Holy Cow.



4. Grilled direct, but elevated at 450 for 6 minutes/side. (I use the bricks/second grate method often on my Large BGE.) That got me to internals of 124 and 127 and a nice char. I finished them off to 160 on a cookie sheet to prevent torching the outside. Let ‘em rest for 10 minutes.



5. Got ‘em into a hearty bun with pickles and gave ‘em a slice.





Key takeaways: Incredibly delicious (I went in with onions and mustard after pics). Definitely too big; could cut beef by 25-40% easy. Think I’ll pull/rest at 150-155 next time. Plenty juicy, just a touch beyond my medium preference.

All in all, a fun build ‘n cook.

Here’s to a weekend full of blue smoke!

Tim
Tim
Large BGE (2020), Outdoor Kitchen (Summer 2021)
Aurora, IL
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