Searing Hamburgers on #2 egg

2Fategghead · February 2010

Here is my first cook on our second egg purchase.

After wiping the inside of the egg out and burning used lump in it all day I took off the daisy wheel and opened the bottom half way. I also stirred the burning lump and poked up from the bottom I reached 600° in no time. 15 min later I was putting on some big hamburgers and seared them 5 min per side and pulled them at 150° I cooked Cindy's till 160°

After I pulled the burgers off I decided to do a clean burn with the remaining lump.

Here goes with Cow Lick from DP

We were fortunate enough to get the CI grate with the deal.

How bout that first flip! :woohoo:

Grandpas Grub · February 2010

All said and done they are pretty nice looking burgers!

Congratulations you will love having 2 eggs.

GG

Bacchus · February 2010

Glad to see you getting some immediate use out of the "Deuce".

triehle98 · February 2010

after seeing that first flip , i think ill get some tongs about 24" long before i try to stick my hand in an egg doing that. Burgers look great

Hoss · February 2010

Tim,congrats on the find.Great lookin burgers.Tip-When doin burgers turn the CI grill "flat side up" makes em a lot easier to slide a spatula under.Turn the CI "Pointed side up" for steaks and other things when you want thin pretty searmarks.

2Fategghead · February 2010

Thanks Kent. The burgers were great! I'm in hog heaven! :woohoo:

2Fategghead · February 2010

Yea Ron, I'm having fun now! Thanks, Tim

2Fategghead · February 2010

triehle98, Thanks! This is one cook I use a long turning spatula.

Tim

2Fategghead · February 2010

Hoss, Thanks. You got me on that one!

I did realized my dilemma as soon as I started reaching under the first one. Lucky for me I did not fumble. I hope to remember the next time. I am having a lot of fun though! :woohoo: Tim

Eggsakley · February 2010

Hadn't thought of that. Thanks for the tip Hoss. As always, a treasure trove of wisdom. :laugh:

Hoss · February 2010

Far from it.But that tip does work.

Beli · February 2010

Looks Great Tim Felicidades!!!!!!

2Fategghead · February 2010

Thanks Beli. I am humble and happy at the same time! Have a good viernes.

Tim

I don't know how to string the words together so, I hope you know what I mean.

Dos Chicas Heuvos Verde · February 2010

These burgers look fabulous! I am a few weeks out from making my first egg purchase.....getting the large. Needless to say I have been spending all of my free time researching and reading the forum. Now for my question, why the all day burning of used lump? Is it to season the egg? Also did you remove the daisy wheel to raise the temp of the egg?

JLOCKHART29 · February 2010

Thats one of the MANY things I need for my Medium. A cast iron grill. Did great! Nothing ruins lump like burgers or chicken. :laugh:

2Fategghead · February 2010

Dos Chicas Heuvos Verde, Most of the others here seen my other post earlier today where I had recently purchased a used large egg. What I was doing was slowly bring this egg up to temp and cooking any extra moisture out of it because It was moldy and wet. I had already wiped the mold out of it and I did cook a lot of water out of it. Then, when it was supper time all I had to do was open it up and in no time my egg was up to and past 600°. For 600° I left the daisy wheel off and the bottom damper was half closed.

Tim

2Fategghead · February 2010

J, Cast iron been very very good to me!

2Fategghead · February 2010

Here are my go to food handling egging tools.

Tim

rrgator · February 2010

When I am cooking burgers, I have found that raising the grid to the level of the BGE opening makes it easier and safer to flip/take off.

2Fategghead · February 2010

rrgator, That is how I grill my chicken parts and I even raise the grid higher but, in order to get the sear that I was going for I would have to have a bunch of lump in the fire box if I were to raise the CI grid.

Tim

Dos Chicas Heuvos Verde · February 2010

Makes sense now! Thanks for the info!

Searing Hamburgers on #2 egg

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