Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

charcoal or lump coal????

Okeejohn
Okeejohn Posts: 297
edited November -0001 in EggHead Forum
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
· Share on FacebookShare on Twitter

Comments

  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    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!
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Okeejohn
    Okeejohn Posts: 297
    Thanks....by the way, I am going to use my thermapen...what temp should I pull off the burgers?

    John
    · Share on FacebookShare on Twitter
  • Eggtucky
    Eggtucky Posts: 2,746
    Depends on how you like your burgers cooked Okee..here's some guidelines:
    Fresh Beef
    Medium Rare 145
    Medium 160
    Well Done 170
    · Share on FacebookShare on Twitter
  • WADoug
    WADoug Posts: 191
    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.
    · Share on FacebookShare on Twitter
  • Ar-Cee
    Ar-Cee Posts: 105
    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
    · Share on FacebookShare on Twitter

Categories