Burgers over the coals.

zwylde1 · 04-13-2011, 11:56 AM

Hey All....well I have been cooking burgers on my gasser for ever. Now with all of the advice here I have begun doing things on a kettle and love it. Been doing alot of indirect cooks. Well this weekend I want to do up good old burgers over charcoal. What is the best way to grill them up? Hot and fast...low and slow?

Phubar · 04-13-2011, 11:58 AM

Hot n Phast!
...with a bit of smokewood if you like that.

*edit*....move indirect aPhter grilling.

farklf · 04-13-2011, 12:02 PM

I like to start out fast and move to slow.

mwmac · 04-13-2011, 12:03 PM

Sear both sides, move to indirect until desired doneness

Midnight Smoke · 04-13-2011, 12:05 PM

Get the coals started good, nice white ash covering before throwing the Burgers on. To soon and they will burn. Give yourself a safe zone (cooler) to move the Burgers to if cooking to fast. Good Luck!

eddieh70301 · 04-13-2011, 12:08 PM

I prefer low and slow with pecan or oak wood.
Juicy, tender and great flavor.

Groundhog66 · 04-13-2011, 12:09 PM

Quote:

Originally Posted by mwmac

Sear both sides, move to indirect until desired doneness

Yup, that is what I do. Definitely much better flavor than doing them on a gasser.

TactTm1 · 04-13-2011, 12:24 PM

I read a WSJ book review of some gigantic multi-volume set of recipes that have been prepared by top chefs (a pet project of some billionaire, as I recall).....and their take on the ultimate burger was: ground meat from short ribs, formed into a patty with NO filler or spice, then grilled at 450 degrees until done.

That being said, I do mine hot to sear, then move them over just a bit and close the BGE lid to cook through. Like any meat, I let them rest before serving. I haven't used smoking woods with burgers, will have to give that a try.

Marck · 04-13-2011, 12:28 PM

One side of the kettle - hot coals to sear, few coals plus wood on the other side to smoke. After a bit of smoking, I put diced green chilis on the burgers and melt cheese on top, meanwhile I toast the buns on the hot side of the kettle.

Carbon · 04-13-2011, 12:38 PM

Hot and fast on my little cast iron hibachi...:)

zwylde1 · 04-13-2011, 01:53 PM

Thanks all. From what I got here I am going to go with a hot and fast until almost done. Then move to the rear and load up with cheese, bacon, cheese. Also thinking of some fresh sliced and maybe grilled a bit jalapenos! Is it Saturday yet??

Phubar · 04-13-2011, 02:02 PM

Quote:

Originally Posted by zwylde1

Is it Saturday yet??

Phark saturday...all this talk got me hungry for burgers!:
Burgers are smoking in the WGA right now and gonna grill them aPhterwards.

Thanks alot!

zwylde1 · 04-13-2011, 02:05 PM

Hey Phu.....wish I could do just that myself. Work LONG days. By the time I get home the kids want to know whats for dinner. If I told them they had to wait for the charcoal to get going they would hang me high!

smknhotmama · 04-13-2011, 02:47 PM

I am officially grilling burgers for dinner tonight!!!

zwylde1 · 04-13-2011, 02:55 PM

Quote:

Originally Posted by smknhotmama

I am officially grilling burgers for dinner tonight!!!

I can be to Va beach in 5 hours or so. Can you keep 1 warm for me??

04-13-2011, 11:56 AM	#1
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Burgers over the coals. Hey All....well I have been cooking burgers on my gasser for ever. Now with all of the advice here I have begun doing things on a kettle and love it. Been doing alot of indirect cooks. Well this weekend I want to do up good old burgers over charcoal. What is the best way to grill them up? Hot and fast...low and slow?

04-13-2011, 11:58 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Hot n Phast! ...with a bit of smokewood if you like that. edit....move indirect aPhter grilling. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador Last edited by Phubar; 04-13-2011 at 12:18 PM.. Reason: was to hasty with posting comment

04-13-2011, 12:03 PM	#4
mwmac is one Smokin' Farker Join Date: 10-13-08 Location: boise, id	Sear both sides, move to indirect until desired doneness __________________ 22" WSM, 18" WSM, 26" Weber, Weber Performer, MBH's, WGA

04-13-2011, 12:05 PM	#5
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Get the coals started good, nice white ash covering before throwing the Burgers on. To soon and they will burn. Give yourself a safe zone (cooler) to move the Burgers to if cooking to fast. Good Luck! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

04-13-2011, 12:08 PM	#6
eddieh70301 is one Smokin' Farker Join Date: 03-30-10 Location: Thibodaux, LA	I prefer low and slow with pecan or oak wood. Juicy, tender and great flavor. __________________ Bubba Keg / Stumps Baby / Super Fast Yellow Thermapen / Lodge Cast Iron Grill / Smoke Vault

04-13-2011, 12:02 PM	#3
farklf is one Smokin' Farker Join Date: 10-11-08 Location: south bend, in	I like to start out fast and move to slow.

04-13-2011, 12:24 PM	#8
TactTm1 On the road to being a farker Join Date: 04-24-10 Location: New Orleans, LA	I read a WSJ book review of some gigantic multi-volume set of recipes that have been prepared by top chefs (a pet project of some billionaire, as I recall).....and their take on the ultimate burger was: ground meat from short ribs, formed into a patty with NO filler or spice, then grilled at 450 degrees until done. That being said, I do mine hot to sear, then move them over just a bit and close the BGE lid to cook through. Like any meat, I let them rest before serving. I haven't used smoking woods with burgers, will have to give that a try. __________________ "St. Michael the Archangel, defend us in battle!"

04-13-2011, 12:28 PM	#9
Marck On the road to being a farker Join Date: 04-02-11 Location: Frisco, TX	One side of the kettle - hot coals to sear, few coals plus wood on the other side to smoke. After a bit of smoking, I put diced green chilis on the burgers and melt cheese on top, meanwhile I toast the buns on the hot side of the kettle. __________________ Black Weber 22.5" OTS (refurbished) & Copper Weber 22.5" OTS w/Hover grill

04-13-2011, 12:38 PM	#10
Carbon is One Chatty Farker Join Date: 08-24-08 Location: Los Angeles	Hot and fast on my little cast iron hibachi...:) __________________ ....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....

04-13-2011, 01:53 PM	#11
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Thanks all. From what I got here I am going to go with a hot and fast until almost done. Then move to the rear and load up with cheese, bacon, cheese. Also thinking of some fresh sliced and maybe grilled a bit jalapenos! Is it Saturday yet??

04-13-2011, 02:05 PM	#13
zwylde1 Take a breath! Join Date: 12-17-10 Location: Cape Cod, MA	Hey Phu.....wish I could do just that myself. Work LONG days. By the time I get home the kids want to know whats for dinner. If I told them they had to wait for the charcoal to get going they would hang me high!

04-13-2011, 02:47 PM	#14
smknhotmama is One Chatty Farker Join Date: 07-02-09 Location: Virginia Beach, VA	I am officially grilling burgers for dinner tonight!!! __________________ ~Shawn~ Big Green Egg: Eggamemnon- Greek for "working slowly"

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