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Finally made some good burgers last night

Sorry no pics as I forgot and I was hungry.

I used the kitchen aid grinder - mixed Bottom Chuck Roast, Brisket, uncooked bacon and some cheddar cheese in the grinder.  Made 1 inch thick pressed patties.  Sprinkled a little DP Cowlick rub on them (not allot) Grilled at 350-400 top of the fire ring for ~ 7 min a side. 

Best burgers so far. 

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • Griffin
    Griffin Posts: 8,200
    Well all right! There you go. I have asked this before and not gotten clear responses, when you say brisket, is that the flat, the point or the whole thing?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • robnybbq
    robnybbq Posts: 1,938
    flat only with the fat.

    I get a normal brisket flat from the grocery store.  Just basic old flat - I do not think its prime or anything. 

    Next time I will ad short rib meat as well. (I forgot this time)

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Eggcelsior
    Eggcelsior Posts: 14,414
    Do sirloin, brisket, and short rib next time. Awesome beef flavor.
  • robnybbq
    robnybbq Posts: 1,938
    OK will do that.  I did Sirloin and something else (not sure if it was chuck or lean meat) but it was too dry.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • Hotch
    Hotch Posts: 3,564
    Do sirloin, brisket, and short rib next time. Awesome beef flavor.
    At what ratio do you recommend?
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX