Different Way To Cook Burgers

Unknown

A few days ago some of you were talking about a new way to do burgers, it was either indirect at about 350 degrees, or direct at a low temps. Does anyone remember this? Also, when baking bread in the egg, do you put the bread on a baking stone, or in a pan?

BrianP

Zee,
Can't remember when the burger discussion took place - I would say maybe 2-3 weeks ago. You could search the archives for 'hamburger'. Some folks cook them low and slow but I can't remember the details.
Regarding your other question. You can bake bread both ways - in pans or directly on a baking. There are a couple of us that bake bread on the egg and have achieved very nice results both ways. Pans are nice if you want a conventional loaf shape. On the other hand, forming a boule and baking diretly on a stone makes for an impressive presentation.[p]Brian

edbro

Zee,
I copied the text to a note. I do not remember who posted it so I can't give credit where it is due, sorry. Anyway, here's what I copied but I haven't tried it yet:[p] Do a half pounder with what ever you like Lo n Slo. That's a 250 dome on a raised grid for 45 min. Turn half way thru and add cheese 3 or 4 min before removing. smoke it with some kinda fruit wood. I like cherry...... to die for!!