Basic (quick) grilling (burgers, etc)

Unknown · July 2000

Alright BGE Users . . . [p]A simple question - looking to replace the aging gass grill with a med/large BGE but was not sure how I would like the change for basic simple (quick) cooks like burgers and chicken. We are use to the quick startup and cooking on gas, but always willing to try something new . . . [p]Thanks for your thoughts, observations, whatever.[p]-b

Tim M · July 2000

Bill Horton,[p]It isn't going to be that. The lump charcoal - which is 100% carbon unlike briquettes - will take about 20 min to be up to good burger cooking temps. If you're willing to take 40 min to do burgers rather than the 25-30 in the gass one, you will also find you can now do wonderful ribs, turkey like never before, steaks to die for and pizza like you can't beleive. But if fast and quick is the rule you need to go by, then come visit here once in awhile.[p]Tim

Mike Oelrich · July 2000

Bill Horton,[p] Being the incredibly objective BGE'er that I am ;-), I'd have to say that you'd like the switch. It will take you a bit longer to get the BGE up to temperature but not *that* much longer, especially if you stir up the coals before each cook to ensure the airholes in the firebox aren't clogged. You will have much more flexibility with the BGE as the trade-off. Plus, after you've had a burger seared at 750F on the BGE, you won't want to go back to burgers from Ol' Gassy . . .[p]MikeO

Char-Woody · July 2000

Hya Bill H..and welcome aboard even if visiting..Tim and Mike covered it pretty good so I won't.
Enjoy the forum and BGE when (not if) you get one.
Cheers..C~W

Unknown · July 2000

Bill Horton,
This past Saturday I served hamburgers off the BGE 19 minutes after I plugged in the electric starter. It was a very windy day which pushed the temperature to 500 in a hurry, but even without the wind it does not take long.

Tim M · July 2000

MikeO,[p]Carefull saying that stuff. Since I got my Egg, whenever my wife says for me to do something in the kitchen, I grab my adult beverage and tell her I need to go stir the lump and start the Egg. Works everytime, then I just hang around out on the deck. I spend alot less time in the kitchen.[p]Tim

Unknown · July 2000

Bill Horton,
I too was a gas grill owner. My last two were with me for many years. With my spouse and I working, it was easy to come home and have burgers or chicken in nothing flat. FLAT is the key word. After my purchase and use of the BGE, the gassers are a thing of the past. The lump charcoal is easy to light with the electric starter and even on a still day, I can be grillin' in about 10 minutes. The flavor and beautiful results will speak for themselves. I didn't think burgers could ever be made better but even people that tried them at a pot luck, warmed up in a microwave, wondered about the recipe. I never thought that plain hamburger could have such a wonderful flavor. You will not be disappointed.[p]

Char-Woody · July 2000

Daddy, With that kind of talk we will have to re-tag you as "Q"Dad or "Q"Daddy...:-) I agree with ya, nothing beats a lump charcoal grilled/roasted/baked/seared or low and slow piece of meat.
Cheers..C~W[p]

Basic (quick) grilling (burgers, etc)

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