ClayQ's Hamburger Method

Lawn Ranger

I've been remiss in posting this, but I've got to sing the praises of ClayQ's Hamburger Method....raised...indirect...over a drip pan.[p]I had the Mongul Hordes (wife's family) over this past Friday, and was instructed to cook burgers. Because I've been known to let burgers get away from me, and cook too fast, I opted for Clay's Method. Man, was I impressed...as was everyone else! The slower cooking method took some of the pressure off of me to perform,...and showed the versatility of the Egg. I used some hickory chips and followed his directions until 160 internal. [p]This man (Clay) doesn't post any recipe until he's sure it works, and works well. I like this guy.[p]Thanks, Clay.[p]Mike

egret

Lawn Ranger,
What temp. did you use & about how long did they take?

BobS

Lawn Ranger,
I tried the recipe files and a google search of the Forum and couldn't find the burger recipe. Pulled beef came up but not burgers. It would be great if you could copy the recipe or share a link.

Clay Q

Lawn Ranger,
Glad to read that the hamburgers were impressive and that your inlaws enjoyed the meal you cooked. You betcha, the egg is the best smoker and it sure is easy to cook up some great tasting burgers. Cooking indirect allows me to slow down a bit, get some wood smoke going instead of grease smoke and end up enjoying a juicy, flavorful burger.
Thanks for your kind words.
Clay

Clay Q

egret,
Setup is a flat 12" grid on top of an aluminum drip pan. The pan is resting on the main BGE grid. No plate setter, dome 325-350 or 400 degrees. (400 when cooking sirloin burgers) But gosh, the egg is so forgiving.[p]Oil the flat 12" grid so the burgers won't stick, lay on the burgers and cook away, no flipping. Tip; bring the hamburger grid in the house to lay on burgers then bring everything out to the pre-heated egg. Cooking times will vary, check with instant read.
Clay

Clay Q

BobS,
See below on my response to egret.
Clay

BobS

ClayQ,
Thanks a lot!

thirdeye

<p />ClayQ,[p]So ... Instead of smokin' a fatty, you're cookin' a flattie?? Heheee.[p]Seriously Clay, for indirect burgers I stay closer to 275° - 300°, what do you like about using 400° with sirloin? Clue me daddy. [p]~thirdeye~[p]

egret

ClayQ,
Thanks for that. I have a brisket flat thawing out in the refrig. I'm going to grind up and try this method......

Clay Q

thirdeye,
Trying to keep as much juice as possible in the sirloin with a little quicker cook and, hopefully, not over cooking. But the egg is so forgiving.... Still, I fall back on a hotter cook so the outside browns up nice and when I take a bite theres a little pink in the center of my steak burgers, thats the way I like 'em. In the past, I tried to finish with a direct sear and I got involved with kicking the heat up, flipping and just more stuff to do. I quit that, poured myself a beer and let the egg cook the sirloin burgers indirect until 140 in the center. Yummmmmm.
Clay

Clay Q

egret,
Good luck! Home grinding...the old fashion way, I did a little of that and its fun. Meat seems to taste better when you know whats in the grind.

Clay Q

thirdeye,
Ooops, forgot to mention that your cookin is amazing....take those fatties for instance, haven't made them yet but I'm always thinking about trying something new, and your often the inspiration. Keep on stirring the pot my friend.
Clay

thirdeye

ClayQ,[p]Yeah, juiciness is where it's at. I'm glad to see someone else that likes the pink centers in ground beef. I do home grinding and to play it safe, or safest, I try to do it within an hour of cooking it. You are right about not end searing or flipping when cooking indirect burgers, besides if I add cheese, it goes on for about 15 minutes, so that option is dead anyways.[p]Thank's for the kind words in your second post... You gotta try some fatties.[p]~thirdeye~