Good job with the video and the detailed explanations. I plan to try the potato fries. Suggestion: Only flip the burgers once. Judging by the size of the burgers, 2 minutes was too early to flip the burgers. Consider the 4 minute mark before flipping. After 3 minutes on the other side, you can check the temperature. Ground beef continues to cook internally after it comes off the grill. Removing them at 160-161 F. will get you to 165. It also helps you prevent from burning the burgers. That LID has got to stay close. :-) It was opened way too much. Remember the "Rule" - If you're looking, you're not cooking!. It was a great video though! Just my opinion and suggestion. Go Braves!!
I’m not expert but I was thinking the same thing you were and tell me if I’m wrong but I thought the ideal temp for your grill is around 420-450. 550 is way to hit isn’t it?? Them burgers looked over done an burnt to me. If I got that at a restaurant I’d be sending them back to be honest.
Just what I needed. Cooked burger last night and thought I was doing something wrong with the flame and smoke control. I see from this I was spot on for both to of these. Good job!
No you are not spot on. Lots of things wrong with this video. Way too much smoke creating acrid taste and the burger is way overcooked and burnt. There's an easy way to get 150-155 without producing all those nasty smoke. Go indirect with a drip pan first at 300, especially with that many patties. At 300, the drip fat on the pan will not be hot enough to produce nasty burnt smoke. Pull at 125-130 and remove heat deflector and finish grilling it direct to about 150. It should only take another 90 seconds on each side. Enough time to get a nice crust and not enough time for fat to drip and create lots of nasty smoke.
I like your enthusiasm. But this to me is an example of how not to do it. Grill on your gasket, grate full of burnt food residue (occasional cleaning wouldn't be a bad thing) and the burgers are completely burnt on the outside. A maillard reaction is really something else. If these were offered to me at a party, I would politely skip them,
Dude you way overcooked those burgers, damn? REMEMBER CARDINAL RULE: Worst thing you can do to any piece of meat is overcook it! Europe too chefs and US chefs everything is rare, not even medium rare,, not sure why so many hangups in US about well done meats, and especially burgers, medium rare is the max. But great job otherwise. 👍
@@youngd12ify beef is done at 145 , 165 is like poultry. I would only cook a burger to 165 if I mixed in ground pork, maybe if you use egg as binder would justify 165 but still that would be a well done burger for sure
Great video. I've never heard of adding mayo to the meat. Getting ready to cook my first burgers for dinner. GO BRAVES!!!
Good job with the video and the detailed explanations. I plan to try the potato fries. Suggestion: Only flip the burgers once. Judging by the size of the burgers, 2 minutes was too early to flip the burgers. Consider the 4 minute mark before flipping. After 3 minutes on the other side, you can check the temperature. Ground beef continues to cook internally after it comes off the grill. Removing them at 160-161 F. will get you to 165. It also helps you prevent from burning the burgers. That LID has got to stay close. :-) It was opened way too much. Remember the "Rule" - If you're looking, you're not cooking!.
It was a great video though! Just my opinion and suggestion. Go Braves!!
I’m not expert but I was thinking the same thing you were and tell me if I’m wrong but I thought the ideal temp for your grill is around 420-450. 550 is way to hit isn’t it?? Them burgers looked over done an burnt to me. If I got that at a restaurant I’d be sending them back to be honest.
Great post. Thanks for the info!
Great video!
Go Braves! Thanks for the video!
Just what I needed. Cooked burger last night and thought I was doing something wrong with the flame and smoke control. I see from this I was spot on for both to of these. Good job!
Thank you!
No you are not spot on. Lots of things wrong with this video. Way too much smoke creating acrid taste and the burger is way overcooked and burnt. There's an easy way to get 150-155 without producing all those nasty smoke. Go indirect with a drip pan first at 300, especially with that many patties. At 300, the drip fat on the pan will not be hot enough to produce nasty burnt smoke. Pull at 125-130 and remove heat deflector and finish grilling it direct to about 150. It should only take another 90 seconds on each side. Enough time to get a nice crust and not enough time for fat to drip and create lots of nasty smoke.
Nice such a soothing voice
Great video. There are a lot of good tips.
Cool video. They looked delicious. Thank you
Great video! Thanks for the tips. Bit cold for BBQ here in London UK at moment but Spring is just round the corner
Great video bro. Keep em coming!
Thanks! Will do!
just got a BGE thanks for the video and explanations.
Good Video; Thanks!!
What size egg is that? and is it necessary to use the cast iron grate or can I use the grate that came stock with the egg?
Do you use the "plate setter" when grilling or just direct heat with the grate?
I usually grill direct and only use the plate setter for low n slow cooks. I have had some good results using the plate setter with wings though.
7:15 i never put anything that hot on my gasket.
Great with mayo ingrediant
I'm going to have to try those fries. I just don't know how many to make. My family can kill fries lol.
Burgers waaaaay overdone for me. Enjoyed the video tho, thanks!
Overdone??? Burned!! Also that grate, full of burned stuff.
You want an excellent seasoning for almost everything potatoes or meat, Webbers New Orleans Cajun. Sprinkle on the potatoes after baking or frying.
That kamado was smokin like a train. I gotta get one of these. I wonder what size egg is this.
That's a Large.
How to light BBQ. Demo for potato peeling. Recipe somewhere between Paris, France & Paris, Texas. Overall, this guy's video's naive. NFI.
😬
Cool video but I would have waited for the nasty smoke to die down and wait for the clear blue smoke
Yep, very good point.
I'm waiting for a veggie burger video on the grill. :)
Coming soon!
If you looking, you ain’t cooking
Got to close the dome
Go Braves
Medium rare burgers are the only way
I like your enthusiasm. But this to me is an example of how not to do it. Grill on your gasket, grate full of burnt food residue (occasional cleaning wouldn't be a bad thing) and the burgers are completely burnt on the outside. A maillard reaction is really something else. If these were offered to me at a party, I would politely skip them,
There's no way you go to parties
@@ashcosmo3854 😂😂
Dude you way overcooked those burgers, damn? REMEMBER CARDINAL RULE: Worst thing you can do to any piece of meat is overcook it! Europe too chefs and US chefs everything is rare, not even medium rare,, not sure why so many hangups in US about well done meats, and especially burgers, medium rare is the max. But great job otherwise. 👍
What temp do you prefer to pull them at? 130-135? Any rest?
Too many things went wrong in this video bro, the best thing you could do is delete it, and do it all over again and this time do it correctly.
“You don’t want to overcook your burgers”
Goes to 165 degrees. Bruh.
That's not overcooked 😐😐😐
@@youngd12ify beef is done at 145 , 165 is like poultry. I would only cook a burger to 165 if I mixed in ground pork, maybe if you use egg as binder would justify 165 but still that would be a well done burger for sure
Damn burgers over cooked