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1st time beer can burgers
JagerMan
Posts: 11
3rd cook on the egg!! Decided to try some beer can burgers. Having a difficult time getting my temp up over 300. Oh well slow and low I guess. However I need them done soon. Put some corn in too to see how it turns out. Used Apple wood.
Comments
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Mmm. Looks good!Amy
Hope Mills, NC
LBGE, and the only one on the block. My neighbor just got a new gas grill...let the games begin!! -
Watched those on BBQ Pit Boys last week--very low calorie and tastyVisalia, Ca @lkapigian
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Damnnnn.. You got it going on there..Good eats await for sure.Greensboro North Carolina
When in doubt Accelerate.... -
Egg not getting over 300 is not normal. You have problem with fuel or air. Need to clean fire grate holes likely.
I was was planning these a few weeks ago until someone posted them. Unhealthy as **** but look goodColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Temp over 300f on the dome should not be a problem before you put all that cold food on there. Once you load it up with refrigerator temp beer can burgers and corn of course the dome temp is going to reduce as all that 212f steam hits the probe.
Set your vents to 350-400 and it will get there. (two fingers wide at the bottom)
Nice looking dinner, nicely crowded egg real estate too!!
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Looking good!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Looks good. Please post a finishing shot.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
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Just watched a YouTube video on the Beer Can Burgers and at first, I wasn't impressed.....but the finish and when he cuts one open. Wow! I'm definitely doing these. Can't wait to see your finish.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Saw the video. Definitely going to try this. I won't grill the veggies before however. Putting them in raw, after an hour or so, it should all be good. Can't wait.Kennebunk, Maine
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Wow. That looks outstanding. What did you stuff in those burgers? I'm doing this for sure. I'm going to grind my own burger too since I haven't done that yet.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Are you using an indirect setup?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
My OPINION for Corn is to Soak 'em in Salted water.
OH! Leave the husk ON. Soak 'em good and maybe a couple hours.
I put them on first and near the EDGE where it is coolest. As long as they are wetted, they won't go above 212f.
Once the husk starts 'crisping', you're golden.
My Latina wife likes doing what you appear to be doing which can end up with minor burning to the corn. Yummy, too. Too bad we can't get the variety of corn it seems you can get in Mexico. -
Burgers had spinach, cheese and mushrooms. Before I had a bge I would do corn in the grill. I would leave the husks on. These were soaked prior to putting on and yes I was using indirect.
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Yum-o!!!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
I tried this last night - disaster - so no pictures. Next time I will half cook the bacon before wrapping the burger, and maybe bbq sauce in the bottom with the chopped onions to cool the bottom, which got really overcooked.
320f for an hour was too long for the beef, not long enough for the bacon, so I had raw looking bacon surrounding overcooked burgers.
Failure is a necessary step before achieving greatness.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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@DieselkW... were you cooking indirect? How long was your cook?
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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Indirect 320f for an hour. Cast iron grate, platesetter legs up, cast iron pan to catch drippings on the platesetter.EggHead_Bubba said:@DieselkW... were you cooking indirect? How long was your cook?
Surprised me too, but I'll work it - like I said I can pre cook the bacon and cool the burger bottom with sauce.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
-
@DieselkW... Sounds like you almost the same thing I did except I used a water pan. Check my separate thread documenting my first Beer Can Burger cook.
Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump
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1st time I did them they were ok. Did them again Saturday nite and they were awesome. Did 250 indirect for about 45 minutes then 15-20 minutes bumped up to a little over 300. They were juicy, cheese was awesome. This is how I will do them for now on!!
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