The trick is to smoke the meat and not make the meat smoke


  Date: August 07, 2012
  Favorite: Burgers
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Like I did for several of the first meals I made on my BGE, I wanted to make not just any burger, I wanted to make a special burger. So for the meat I had the butcher grind up a tri-tip roast which made some of the tastiest burgers I've ever had. While at the butchers I got some thick sliced Vermont cheddar cheese and some thick sliced premium bacon. For the buns, only homemade would do and I planned to try baking them on the Egg. The baked rolls have their own picture entry, so I will jump to the burgers. The first step was to grill up the bacon. I installed the cast iron grill grate and heated the Egg up to 400 degrees. I used a cast iron pan and I was a bit surprised how long it took to get the fist batch of bacon sizzling. Once the pan heated up the bacon cooked up nicely. I then took the Egg up to 600 degrees for the burgers. The burgers were simply seasoned with salt and pepper and I gathered the other ingredients and headed back to the grill. The burgers cooked up very quickly at 3 minutes per side. They stayed on for an additional 30 seconds to melt the cheese. Next came the 8 bun halves. I am glad I got them on the grill quickly, because when the eighth bun half went on the first was done. As I mentioned, my previous tri-tip bacon cheeseburgers were some of the best burgers I've made. These burgers topped my previous efforts. They had a tasty, crispy, almost bark-like outer skin and the meat inside was nice and juicy. The cheese and bacon from the butcher's shop were excellent and the homemade buns made a truly tasty wrapper.
Recipe Source:
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GS Website

My Own Concoction:

This is a basic burger, except for the ground tri-tip. You can reverse engineer it from the pictures & descriptions.
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • BGE Cast Iron Grill Grid
  • 12" Cast Iron Skillet
  • 19" Grill Spatula
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal