Smoked Burger Recipe Big Green Egg

Smoked the ham today on my egg. Instead of high heat searing these burgers, i’m firing up my big green egg for some indirect smoking.

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Cook burgers until the internal temperature reaches between 150°f and 165°f, depending on desired doneness, 45 minutes to an hour.

Smoked burger recipe big green egg. Place the burgers on a wax paper lined sheet pan and stick them in the freezer for about an hour to firm. Prepare the big green egg for smoking. Grilling these burgers on the big green egg is a family favorite and a must try.

Add the perforated cooking grid to the indirect side. In this cook i’m using my xl big green egg and have it fired with rockwood lump charcoal. After 5 minutes, flip and cook for another 5 minutes.

This is just a direct cook on the grate at 500 degrees. Fire up the big green egg. Bbq rub or season to taste.

Fire the bge up and get it dialed into 500 degrees while you start preparing the burgers. Once cool, whisk in the eggs one at a time and add the salt, vanilla and flour. Smoked a 7 lb boneless budda ball, not spiral sliced.

Smoking turkey on the big green egg it is super easy to smoke a turkey breast on the egg. Caramelize onions with 1 tablespoon of olive oil in a. Serve hot or chilled, you can’t go wrong!

Remove the tomatoes from the marinade and place on the perforated cooking grid. Place the burgers on the bun bottoms and slather each one with barbecue sauce. These are xxl burgers, but trust me they’ll cook down on the grill.

For the burgers, drain the liquid from the. This is my favorite part as we are getting ready to smoke the turkey on big green egg. Remove conveggtor (if using a big green egg) and increase the grill temperature to 500ºf.

Turkey doesn’t benefit from low and slow cooking, and the higher temperature will give you a more crispy skin and cook the turkey faster, which results in a juicier turkey. 80/20 ground beef (80% meat, 20% fat) 2 tomatoes (sliced) mozzarella cheese (sliced) prosciutto (sliced) crumbled blue cheese. Season both sides of each burger with salt and pepper.

Line the pie crust with the chocolate chips and nuts, then slowly pour the mixture in the crust. Fire your smoker at 325 degrees f. How to prepare burgers for the big green egg burger ingredients.

Stabilize the big green egg at 375 f using an indirect heat method and bake until it is set in the center, about 45 minutes. Ignite the charcoal in the big green egg and heat, with the conveggtor and the stainless steel grid, to a temperature of 190°c. Prepare big green egg or other grill for indirect cooking at 275⁰ add chunks of hickory wood to coals for smoke flavor.

Marinate the tomatoes in the big green egg moppin’ sauce for at least 30 minutes. You can do boneless or bone in but i prefer bone in because you will get the beauty of having the bones to make turkey stock which can be used to make my smoked turkey kale quinoa soup that is a truly tasty, healthy and economical way to enjoy all that smoked turkey. Place burgers in your smoker and toss wood chunks onto the hot coals.

Best ham i ever had. Cut the bacon strips in half and separate them. Combine the ground pork, bratwurst filling, brown sugar, paprika, chili powder, onion powder, and cayenne in a large bowl.

Set the coals in the firebox of the big green egg while waiting. About 4 1/2 hrs at 250 deg. Took a little longer to heat to 140 deg.

Everything else by the recipe. On cooking or smoking the turkey, soak 2 cups of hickory wood chips in water for at least 30 minutes or an hour. Top each burger patty with a slice of gouda cheese for the last 10 minutes of cooking.

Set the big green egg smoker for indirect cooking with a conveggtor at 250°f/121°c.

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