I know this board has at least a few others that are part of the BGE cult. . . .

When I do burgers, I usually set up with the grid on top of the fire ring sitting a couple inches below the lip of the egg / or where the conveggtor would set the grid at. It seems too low. . . especially when the fat starts dripping and the flames start kicking up.

Does anyone here use a second fire ring to pull the grid higher?

I leave the kamado covered and cook them on a blackstone griddle. Burgers on a flat top can't be beat.

Bayside Tiger Ag said:

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I leave the kamado covered and cook them on a blackstone griddle. Burgers on a flat top can't be beat.

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Big Green Egg - Burgers

I sous vide them then sear and melt cheese on the cast iron (sometime in a smoky egg)

I got a set of Grill Grates for my BGE a couple of years ago, and these have been my favorite accessory.

Especially on burgers, the semi solid bottom catches the drippings to eliminate the flare up while leaving nice grill marks on the burgers. I've also flipped them over and used the flat side for smash burgers.

I use these on just about every cook I do, cant recommend them enough.

Grill Grates

I have the pswoo from the ceramic grill store. It works great for raising the grid to be able to cook "raised direct" like you are talking about.

It also holds the plate setter drip pan and grate together for indirect so you can lift everything in and put together.

Oh, and I second burgers on the black stone over the egg but do them both ways.

GtownRAB said:

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I have the pswoo from the ceramic grill store. It works great for raising the grid to be able to cook "raised direct" like you are talking about.

It also holds the plate setter drip pan and grate together for indirect so you can lift everything in and put together.

Oh, and I second burgers on the black stone over the egg but do them both ways.

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Agree here. I have an adjustable rig from Ceramic Grill Store and love the flexibility. Well worth the cost if you BBQ, cook a lot of chicken, or just want to raise the grid to different levels. Well built products. I've spent a lot of money with them.

Also, are you closing the lid between flipping burgers? You shouldn't have too many flare ups with the lid closed.

You sous vide a burger??

Definitely it's excellent for lower fat content burgers because you are cooking it in its own fat and to 130
degrees, let it rest then sear. It's also great for cooking in volume I can cook a bunch of burgers in the cooler the and hold them for up to 2 hours befor finishing in a flash. It best for 3/8 lb patties and up.

https://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

FriedTex said:

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You sous vide a burger??

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They're amazing. Don't vacuum seal them though...loose ziplock works much better.

investorAg83 said:

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FriedTex said:

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You sous vide a burger??

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They're amazing. Don't vacuum seal them though...loose ziplock works much better.

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This is a no brainer, as it allows hydrogen and oxygen to to better penetrate the meat.

Well for some people it was trial and error.

FriedTex said:

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You sous vide a burger??

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Ha. Amazing some can't cook a decent burger

LCE said:

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FriedTex said:

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You sous vide a burger??

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Ha. Amazing some can't cook a decent burger

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If someone sous vides a burger and it tastes great, then that person is making a decent burger.

GtownRAB said:

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I have the pswoo from the ceramic grill store. It works great for raising the grid to be able to cook "raised direct" like you are talking about.

It also holds the plate setter drip pan and grate together for indirect so you can lift everything in and put together.

Oh, and I second burgers on the black stone over the egg but do them both ways.

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That looks like it would be perfect - thanks!

Also, sous vide burgers sounds like sacrilege . . . like turkey bacon or skim milk. After a little internet research, I think I may have to re-think this position though. Sous vide burgers is officially on the list of things to try!

LCE said:

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FriedTex said:

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You sous vide a burger??

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Ha. Amazing some can't cook a decent burger

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I'd venture anyone can cook a decent burger. Grabbing a bag of frozen pre made patties and grilling to well done makes a decent burger.

What many can't do is create an amazing burger. That should be the goal.

All that matters is the end result. The method to getting there doesn't matter. A sous vide is just another tool for cooking, no different than an oven, grill or smoker.

FtBendTxAg said:

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investorAg83 said:

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FriedTex said:

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You sous vide a burger??

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They're amazing. Don't vacuum seal them though...loose ziplock works much better.

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This is a no brainer, as it allows hydrogen and oxygen to to better penetrate the meat.

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There has to be some truth to this. I used to cut whole steaks from subprimals and would then vac seal and freeze. When I would layer sous vide they steaks would be this odd bland grayish color even though they were cooked to medium rare. Found out the oxygen was sucked from the meat and the myoglobin wouldn't turn as red. So now I sit out to thaw and then sous vide in a zip lok. Color problm solved.

FriedTex said:

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You sous vide a burger??

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Sous vide is like the crossfit of cooking. You dont have to ask id somebody cooks sous vide, give them 30 seconds and they will tell you.

And i am convinced these people will sous vide fuggin cereal if they can, and they cannot comprehend that not everytbing needs to be boiled first.

I love sous vide but like all things in the kitchen, it's good for some things and not for others. It's simply a tool or method. I read some guy on here the other day trying to sous vide a brisket and I was like WTF?

I love how triggered people get over sous vide cooking.

Bayside Tiger Ag said:

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I love sous vide but like all things in the kitchen, it's good for some things and not for others. It's simply a tool or method. I read some guy on here the other day trying to sous vide a brisket and I was like WTF?

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Yep. But there are those that gran onto it like it is the only way to cook anything and everything, and,like bowhu ters and fly fishermen - they get all uppity about it.

Its a friggin burger folks. You dont need slow low heat, you need hot and fast. Grill or flat iron, both work well. If it takes more than a couple of minutes to make a really good burger patty, you are doing it absolutely wrong.

Start with good meat, dont over work, keep seasoning simple, cook hot and fast and leave the middle pink. Simple and effective. Leave complicated long cooking processes for things that need it there are plenty of those out there.

If it turns out great, how is cooking sous vide wrong?

Bruce Almighty said:

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If it turns out great, how is cooking sous vide wrong?

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Because you're doing it wrong.

Honest question - how well does the meat hold up when you take it out of the bag to sear them? Seems like it would fall apart and be a gross mess

Bruce Almighty said:

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If it turns out great, how is cooking sous vide wrong?

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It's not. It's kolache dork in a different form.

Best burger I've ever had was a medium rare sous vide burger seared on cast iron.

It holds up just fine. Way more beefy flavor and juicy.

I get excellent results at the normal grill level. Just make sure it's really hot and keep the air off the fire and you should have a very quick cook with no flare ups.

No problem

If it isn't too late, when you order the pswoo for a large egg, they have a 16" round drip pan that fits perfectly inside the platestter and work well as a unit lifting everything in and out together.

It isn't very deep pan but it also covers more area then just the platestter so you it increases your indirect cook surface.

I took a 16" cast iron skillet and cut the handle off with a grinder. Fits perfectly in the BGE for searing burgers.

Much like Bayside, my Blackstone has pretty much put my BGE out of business when it comes to burgers. Dick's has the 36" on sale for $199 right now.

Is it the new version with the grease collector in the rear? I hate how mine drips down the front sometimes.

Bayside Tiger Ag said:

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Is it the new version with the grease collector in the rear? I hate how mine drips down the front sometimes.

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It's the side drain version.

Here's an easy $15 Fix

Prewarning 2 trolls coming up, 1 serious statement

Lolpoors who can't afford a $50 dollar sous vide so they ***** about.

But seriously a sous vide is 100% cheating which makes it great for the week nights. You don't need to pay attention to it except for the 1 min you sear.

My guess is the people that won't stand in line at Franklins and the people who talk **** about a sous vide and the people that wear cargo shorts have a pretty big overlap in the Venn diagram