Thanks for your work! I've been an outdoor griller for decades but it's only thanks to videos like this one that I've really learned the ways to do it right. Great info.
Thanks for the video! How do you clean the sear grate? I did not see you cleaning before using it, just light up the fire and put the meat on? I just bought one sear grate and trying to figure how to clean / keep it clean. Thanks
how many burgers could you do with that set up? How many waves of four burgers? I am doing a cook out 15 to 20 ppl would the coal last long enough you think? thanks brother
Yes it will work for that many folks. It will take a little longer as temp comes down so just have a thermometer on hand to temp them and you’ll be good..
I did not squish the burgers. Just used enough pressure to ensure the entire burger was making contact with the seer grate. Thank you for watching my video.
Thanks for your work! I've been an outdoor griller for decades but it's only thanks to videos like this one that I've really learned the ways to do it right. Great info.
I used your grilling technique on my weber kettle tonight (did not have a chimney). Burgers and hot dogs were OUTSTANDING! Thank you very much!!!
Great informative video. To the point wjth every step in the process shown.
Great job.
Hi Ken... great video on cooking perfect burgers. Wish you would make more videos, I learn a lot about grilling from you.
that's great video, straight to the point, thanks!
Wow, really like this setup. Going to give it a try next time.
Great job, buddy!
Hey from Crossville! Awesome video buddy!! Vortex is a beast for sure!
I have the same grill love the way it cooks
Great job on context plus video work.
I enjoyed the video, I hope you make some more.
That’s what’s up brother! Nice setup.
This looks great! Can’t wait to try this at home!
damn, you're probably driving your neighbors crazy with the awesome smells!! Looks awesome!!
Great vid and great tips!
Great video brother!
Really nice job! I am all about searing first and go off direct to cook the rest of the way
Tried this method with 1/4 patties and they came out medium rare. For medium well to well done I had to go 8-10 minutes in the cool zone.
Great cooking Sir!!
Thanks for the tips. Looks great.
Damn…. Those burgers are well well well done.
Just need the money shot taking a bite out of one. Good video.
I trust this guy already
My hero!
Very helpful, thank you!! Cheers!
Thanks for the video! How do you clean the sear grate? I did not see you cleaning before using it, just light up the fire and put the meat on? I just bought one sear grate and trying to figure how to clean / keep it clean. Thanks
Great technique.
Amazing content
method works perfectly. thanks for upgrading a rookie
Love the video but especially the music!
It's a shame this is the only video on this channel. I bet you can make plenty of other good stuff! Those burgers look great.
Thanks 🙏 They look great.
It looks great ! Does it gives you an well done or medium well done ?
Do you cook with both vents wide open the entire time?
You can tell by his beard and accent he knows how to grill!
That looks really good. I guess putting the lid on helps to control flare ups?
Yes cuts down on flare ups but also holds in the heat to finish off the burgers in the cool zone. They need extra time to finish cooking.
"By the time they come off. They'll be done" - Ken Madden
Just got the vortex. Thanks. But where u get the grate with insert??
Amazon is where I got mine
how many burgers could you do with that set up? How many waves of four burgers? I am doing a cook out 15 to 20 ppl would the coal last long enough you think? thanks brother
Yes it will work for that many folks. It will take a little longer as temp comes down so just have a thermometer on hand to temp them and you’ll be good..
Shouldn't the burgers e between the hot zone and the exhaust vent?
Doesn't really matter with this short of a cook
What do you mean "done"? I like med rare.
For burgers, that is disgusting. You are asking for e. Coli. Good luck with that.
#bbqforce Great video Ken. Great method. You can see the flavor sealed inside the burgers.
What temp should it be at
Thanks for linking your setup. Where did you get that sear grate?
Rookies!
What did you say these were roughly? About 5/6oz patties ? Made 8oz MF were too big lol but still came out decent. Good stuff here pal!
Standard burgers are either 1/4 lb (4 oz) or 1/3 lb (5.3 oz). Those look like 1/3 lb burgers.
I’m not too far from you in Louisiana.
Curious...what happened to your channel?
Hey Bro where are the Hot Dogs?
Mine wants to plump up like a football?
@TwinTurbo Ray I would like for them to stay flat
@TwinTurbo Ray thank you
Put a thumbprint in the middle before cooking.
Rule #1 don't press on your burgers when on the grill. Rule #2. refer to rule #1
Nice beard
tip, dont squish them, this actually releases juices, so it may have less flavor but i do recommend dimpling it so it doesn't curl into a football.
I did not squish the burgers. Just used enough pressure to ensure the entire burger was making contact with the seer grate. Thank you for watching my video.
you forgot the cheese.
Showing the meat after cooking would have helped.
Putting the patties on each other in a container will ruin everything
What’s the advantage to doing them this way vs a “reverse sear” method?