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  • Wagyu Burger — Big Green Egg Forum
    Cooked up a killer burger last night for dinner thought I'd show it off a little I've finally found the sweet spot ( temperature wise ) to get that burger a perfectly juicy pink center Started with a room temperature ground Wagyu (kobe style) beef patty from Cubrae Farms Butcher, rubbed with some good olive oil, salt fresh cracked pepper
  • Killer Burger Rec. — Big Green Egg Forum
    Mix the following into ground beef 85% cooked and chopped bacon, roasted and smashe garlic, chopped apple, corse ground pepper, Cow lick steak rub, a touch of rosemary, and a dash of cinnamon I ocassionally add a bit of molasses as well -Joel
  • Pastrami Burger — Big Green Egg Forum
    This was my second burger from the book and I made the companion recipe for Russian dressing This burger is like a second cousin to the Reuben There is a version of the Reuben made with pastrami instead of corned beef called the Rachel So this burger is essentailly a Rachel sandwich with a hamburger patty added to the mix
  • Your best hamburger recipe technique? - Big Green Egg Forum
    Here's my basic burger Use Round 85 15 (That's the key part) Grab a handful and form it into a ball Work the meat as little as possible Press the burger slowly with the palm of your hand while working the edges with the other hand to keep the edges from splitting My patties end up about an inch thick or so Make them slightly bigger than the bun but you don't have to go crazy with it as
  • OT-minneapolis — Big Green Egg Forum
    Matts Bar in Minneapolis is the home and creator of the Jucy Lucy burger but others will tell you it's the 508 Club in Minneapolis Matts is small but full of tradition
  • Blackened codfish sandwich — Big Green Egg Forum
    April 2010 love fish sandwiches, those burger buns came out looking great place down the road from me makes nantucket ruebens with fried haddock, coleslaw, swiss, thousand islands on rye, they are killer tomorrows lunch fukahwee maine you can lead a fish to water but you can not make him drink it · Mahi-Mahi Posts: 162 April 2010
  • Cartoon — Big Green Egg Forum
    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:
  • Monsoon pies — Big Green Egg Forum
    well it’s rained for a week straight and the schools are closed due to flooding, so it was time to make a few pizzas!
  • Hamburgers. . . Whats the perfect temp to cook at? - Page 2
    In summary, there is no perfect temp and there is no average burger As a rule, though, we can say the more char you want for a given IT or the rarer you want for a given amount of char, the hotter the grill should be
  • Alternative grates? — Big Green Egg Forum
    I just ate a leftover burger from last night's cook for lunch today and it was quite tasty, so, so far, I'm pleased For everything else, though, unless you really love grill marks, I don't think the type of grate makes much difference I've been grilling and smoking for years on rusted grates, and the food's been wonderful!





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