Cedar Planked Burgers with Vidalia Onions and Gouda

[JMSetzler]

[ame="http://www.youtube.com/watch?v=zXGqrzxebVM"]Cedar Plank Roasted Burgers - YouTube[/ame]

After watching several other folks around here do something similar to this, I had to give it a try myself... they were quite tasty!

 

[Johnny_Crunch]

You took pr0n to the next level!

 

[tortaboy]

Where's the bacon?

JK..Nice cook.

 

[juslearning]

Where's the bacon?.

Hell Im with you. Did the burger cook evenly through and what did you cook it to? Well? Med well? Med?

Looks good!

 

[retired trucker]

Looks delicious JM. Your cooker is quite the versatile machine! Glad you did this on the cedar planks, as I am thinking about doing some Salmon on the UDS soon. I Judged an event in Acworth Ga. this last weekend and one of the "Anything Butt" entry's were salmon cooked on Cedar. It was Delish and Bang-O-Rang as the wife calls it.:clap:

 

[JMSetzler]

I cooked these to 165° internal, which is more than I like but the minimum my GF will eat. They were very evenly cooked. I thought about putting some bacon on and decided to save that for another cook... I wanted to do the onion slabs and gouda cheese. My mind doesn't think gouda would be the best combination with bacon... not that it wouldn't be good...

 

[tish]

JM, gouda is fantastic with bacon! Give it a try next time. I think you'll like it! :thumb:

 

[juslearning]

A bacon wrapped turd is better than a turd!!!!!!:shock::becky:

 

[TonyT]

You took pr0n to the next level!

I agree, pr0n 2.0!

 

[NorthwestBBQ]

Great job!

 

[Brian in Maine]

Thanks JM!

 

[DaChief]

Outstanding!!

 

[Bigdog]

What temp was your grill?

 

[BBQ Bacon]

Everything is better with Bacon. Great idea for a burger cooking.

 

[Hunterman95]

That looks great! Just curious, what was the benefit of using the cedar planks? Looks like maybe there was less shrinkage than you would normally get? Any issues with flare-ups and the wood?

 

[JMSetzler]

My grill was somewhere between 400-450 degrees which was my cautious approach to plank grilling. I did not know where I would have to worry about flareups, so my next cook will be 500ish.

This is the first time I have cooked burgers over indirect heat and they did not appear to ball up like the might normally over scorching hot coals. They were tender and juicy, even though I cooked them to a well-done level. I'll be cooking mine a little less next time though...