![]() Room temperature cheese was added just as they finished so it could melt on top. Once the burgers were finished on the smoker, they went directly on the cast iron grate of the sear box for about a minute each side or just long enough to give them a good sear. Just place the buns in a bowl covered with foil until you need them so they won’t dry out. You can do the buns an hour or two ahead of time. Pick them up and turn them 90 degrees and leave them another 15 seconds or so to get perfect grill marks. I fired this up and just before the burgers were done, I grilled the onions and the buns.īutter the inside of the buns then place them on the grill for about 20-30 seconds depending on how hot your grill is. Note: If your Woodwind has the sidekick griddle, that will work great for this also. It runs on propane and has the capability of getting up to about 900☏. My Woodwind has a sear box that attaches to the right side of the unit. Just use your imagination and the sky is the limit.īefore the burgers get done smoking, get a nice gas or charcoal grill going so you can really put a sear on them. There’s a number of other things that you can have available at the table if you like such as pickles, jalapeños, sautéed mushrooms, blue cheese, chili, etc. Just before grilling them, mix about ½ cup of olive oil with 1 tablespoon of the Texas style rub and brush that onto the top side of the onions. These also keep well if you place them in a lidded container or ziptop bag and into the fridge until you are ready to use them. ![]() You can poke a toothpick through the sides so that it goes through all of the rings to hold everything together easier but I have found just a little tender touch will do the trick as well. Be sure to keep all the rings intact if you can. Get you a big ol’ red onion (my favorite) and slice it into ¼ inch slices. I like raw onions, strong flavor and all but charring those onions on the grill just can’t be beat. In my opinion, this is the main vegetable on the burger. You can tear it into right-sized pieces and put it into a lidded container or ziptop bag ahead of time to make things easier. I like butter lettuce but you can use romaine, iceberg, baby spinach, whatever greenery you like on your burger. Once they are sliced, place them into a lidded container and into the fridge until you need them. I think I want the 700° that charcoal in a Weber kettle produces.Go ahead and slice the big, vine ripened tomatoes at about ¼ inch thick. I'll soon try four more with the controller turned a couple of notches past straight up. The other recteq pellet grills are mid to low and slow smokers first, but do a good job at most hot and fast grill cooks also. ![]() The Bullseye is a hot and fast grill that can do a good job on shorter smoker cooks like chickens, ribs, etc. They were good burgers but they need to be better to move me from my current charcoal preference. The answer to that question depends a lot on what your needs are. ![]() recteq RT-B380X Bullseye Deluxe Wood Pellet Smoker Grill Electric Pellet Grill Reach Temperatures Up to. Grill marks aren't very important to me, especially on a hamburger, but I believe that the slight sticking to the grates and the minimal sear and grill marks indicated that more heat and/or more time is required.įlavor wise.I didn't notice a campfire-like cooked over a wood fire flavor that I was hoping for. Rec Tec Bullseye TableEtsy Common questions. They were done through but were only light brown with weak grill marks. They were just barely releasing from the grates.Īfter four minutes on side two I took them off. I flipped them at four minutes as I do when grilling ¼-pounders over charcoal. At the 3-minute point I could see grease smoke. The temperatures dropped because the lid had been opened but quickly climbed back to 472° at the grate and 480° on the lid thermometer. I waited a half-hour and took the burgers out of the refrigerator and put them on. The temperature went right up to 526° at the grate and 575° on the lid thermometer and held there. When the pellets flamed, I installed the diffuser and grate and set the controller at 12:00 O'Clock. I put a small handful of pellets in the Bullseye firepot and turned the igniter on. I made them with this thing so I know it's the same burger that I usually cook over charcoal. ![]()
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