Okay, Folks, Best Burger Ever Report

TRex · April 2005

First of all, I must apologize for the lack of pictures; I just didn't get a chance to make the lions pause during their feast.[p]Anyway, I am in no way trying to boast here, but tonight I cooked THE best burgers ever. So simple, but man I thought I was going to kick the cat. [p]So, I feel obliged to tell you guys what I did - I guarantee you will be pleased.[p]First of all, started with 85/15 ground beef - that is, 85% lean / 15% fat.[p]Using 1/2 lb meat per pattie, I first folded into the center of the burgers a mixture of Dizzy Cow Lick and Lemon Pepper. I then rounded the burgers into 1" thick patties. I then coated both sides liberally with Dizzy Cow Lick and Lemon Pepper again, as well as olive oil. Stuck the burgers on a pan in the fridge.[p]Got the Egg going with a fresh load of BGE lump and stabilized at 400 degrees dome temp (no wood chunks). I left the daisy wheel completely off and closed the bottom vent enough to obtain this temperature, BUT I didn't do this until I had a nice bed of hot coals going (after ~ 15 minutes). Egg was set up in "normal" mode, that is, the cooking grid was in its normal position sitting on the firering.[p]After about 20 minutes, took the burgers out of the fridge and put them on the Egg. This caused the dome temp to drop to 350. I maintained this 350 temp by doing very little to the bottom vent, still having the top completely open.[p]After 8 minutes at 350, I flipped the burgers. Closed the bottom vent completely during flipping to control flareups.[p]6 minutes later, I added a slice of colby jack cheese to each burger. Dome temp still sitting at 350 this whole time.[p]2 minutes after that, I pulled the burgers off. That is, I cooked them 8 minutes per side at 350 dome direct on normal cooking grid level.[p]The internal temp of the burgers ranged from 145 to 150.[p]The burgers were amazing. By far the best I've cooked yet. I ate two and a half of them sans bun, ala Mad Max. I think I attribute it most to the lesser cooking time, b/c I've done burgers with this seasoning before, just cooked a little longer. Or maybe the Egg was just in a zone tonight or something.[p]Anyway, the purpose of this now long post was just to give newbies or others who are interested a step-by-step method to produce amazing burgers. I know there's nothing revolutionary or complex or "new" about any of this, but I just feel the need to share when I have what I consider a "homerun cook."[p]Cheers to all,[p]A Very Full TRex

Delaware Dude · April 2005

TRex,[p]Your burger cook sure looks interesting.[p]I do burgers your own TRex way (with Dizzy Cow Lick) and they are the best I have ever had. [p]Have you done burgers the TRex way?

mad max beyond eggdome · April 2005

TRex,
that's about how i do em. .. sometimes mix in a tablespoon of bbq sauce (like ken stone's big chief, or bonesucking sauce) as well. ...also try them with ken's witchy red. . .i usually can't decide which i like better, the witchy red or cowlick, so i solve the problem by making myself one of each (great big grinning thing here). . .haven't used a hamburger bun at home since i found out how good they were nekid!! . .

SSN686 · April 2005

Morning TRex:[p]That is very similar to the way I did eight burgers last Sunday evening and they turned out perfectly! I agree with MadMaxx on the Witchy Red, it has to be my favorite rub for just about anything![p]Have a GREAT day!
Jay

TRex · April 2005

Delaware Dude,[p]I tried this once but I got burgers falling apart and flames and it was a real mess. And as far as the rest goes, I guess it doesn't really apply as much with ground beef since you're not talking about whole muscles and fibers that are able to tense up over high heat. So I wouldn't expect that you would get the same benefit from the rest when you're talking ground beef.[p]BUT, if it's working great for you, then by all means continue. I will try it again some day now that you've inspired me.[p]Cheers,[p]TRex

TRex · April 2005

SSN686,[p]Okay, okay, where can I get this Witchy Red stuff - I've heard so much about it.[p]Thanks,[p]TRex

TRex · April 2005

mad max beyond eggdome,[p]You know, the first time you said in a post, "I prefer to eat my burgers naked," I really got a scary image in my mind for a few seconds. LOL[p]TRex

SSN686 · April 2005

Morning TRex:[p]It is available from Ken Stone (Forum handle = BlueSmoke), he doesn't have a website, but you can see a description of the various rubs he makes at Q-Babes' website (link below). You can reach him via email (the one in his profile is correct I think). I understand he does not make the sauces anymore, but all of his rubs are great.[p]Have a GREAT day!
Jay

[ul][li]Ken Stone[/ul]

Mark Backer · April 2005

TRex,[p]What max means is, he likes to wear a purple gown while he eats his burgers with no bun. [p](It seemed obvious to me...)

mad max beyond eggdome · April 2005

TRex,
nah, i keep my clothes when eatin burgers so that hot juices don't drip and hit me in the wrong places if you know what i mean. . ..now, chicken wings. ..that's a different story. ..nothing to drip, you know. ..heeeee

Okay, Folks, Best Burger Ever Report

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