charcoal or lump coal????

Okeejohn

Tomorrow is our OPEN HOUSE for the clinic. I am going to do hot dogs and hamburgers. I am using a shallow rectangle grill that looks to be about 5 feet long. Should I use BGE or go with charcoal briquettes. If I use BGE lump coal, will be too hot? No way I can adjust the airflow.

John

The Naked Whiz

If it is just an open grill, you can use lump. I used lump on one of those grills you find in public parks and had no trouble doing burgers and dogs. Waste of lump, though, LOL!

Okeejohn

Thanks....by the way, I am going to use my thermapen...what temp should I pull off the burgers?

John

Eggtucky

Depends on how you like your burgers cooked Okee..here's some guidelines:
Fresh Beef
Medium Rare 145
Medium 160
Well Done 170

WADoug

Good burger temps maybe different from safe burger temps. I don't know for sure, but I think safe is 165. Pulling at 160 may be safe depending on how hot the grill is and the amount of carry over temp. For home, I buy a chuck roast and grind it myself. Then I cook to med-rare or less. It's a better burger, but unless you know what meat made up the burger, I think it's risky to below safe.

Ar-Cee

SAFES standard for food service is 155 f for ground beef. I eat mine med-rare, but, would only serve ground beef to the public at the 155 f mark (or higher). E Coli is not our friend and you can't ever recover from serving a "bad" food once it's happened. My 2 Cents only, but, I would go with the 155. rc