Superbowl - First Time doing Wings and Burgers - Tips/Tricks?

[chriswalters]

Hey there!  For superbowl sunday (Go Falcons!) I'm doing wings AND burgers for the first time.  Planning to follow Kona's instructions on the wings, just curious about cooking the wings and then burgers after.  I assume that a full basket of coals will be enough to do both back to back?  Any tips/tricks for burgers or things I'm not thinking of when doing two cooks back to back?  Thanks in advance!   

[Kona]

You'll have plenty of coals for the burgers following. The method I use for the wings, the coals only get screaming hot for the end of the cook which will be perfect for the burgers following. Your grate will be nice and hot as well. If you have a heat glove it will definitely help as it does get pretty darn hot when those coals are at full burn. When I do steak and the coals are at full heat, I like to drop some hickory chunks which will flame up once they catch fire. It adds some wood flavor and the flare up helps with some char on the meat. I need a shorter spatula when doing burgers, it's a little tricky trying to flip down inside the barrel lol.

[chriswalters]

You'll have plenty of coals for the burgers following. The method I use for the wings, the coals only get screaming hot for the end of the cook which will be perfect for the burgers following. You're grate will be nice and hot as well. If you have a heat glove it will definitely help as it does get pretty darn hot when those coals are at full burn. When I do steak and the coals are at full heat, I like to drop some hickory chunks which will flame up once they catch fire. It adds some wood flavor and the flare up helps with some char on the meat. I need a shorter spatula when doing burgers, it's a little tricky trying to flip down inside the barrel lol.

Awesome, thanks Kona!

[Kona]

I'll be doing wings myself on Sunday

[chriswalters]

I'll be doing wings myself on Sunday

Considering the BBQ Sauce + Sriracha combo that Noah recommends on his wings video.  Ever tried that?  I'd love to get into some of the more fancy rubs/sauces, but I'm running out of time and looking to just pickup something readily available at the big box grocery stores. 

[Kona]

I guess I'm spoiled lol, I'm not a huge fan of store bought bbq sauces, I always prefer to make my own. There are very few I'll buy. I have tried it and it's not bad, it has a nice kick depending on how much Sriracha you use. I don't usually make bbq sauced wings

[viscera912]

when ive done wings in pbc i do it a little different from kona in that i wait till the coals are fully ashed and screaming hot then throw the wings on and do the cook of them with the lid cracked. my first batch of wings the barrel temp will be always in the high 400's.  but you gotta monitor the meat and turn accordingly so it doesn't burn.  if i sauce them ill sauce them a couple min before i pull the meat otherwise you will get some blackened wings! 

I think there is a pic or 2 on this site of some of the wings ive done.  i found this yields great skin. however, as seen many times, Kona kills it with his wings methodology.  its good to experiment and use what works best for you.

as for burgers, what kona said was absolutely right about using a small spatula.  its very difficult to flip burgers in the pbc because most of grilling implements are nice and long. while the burger definitely tastes good in pbc, ive resorted to the grill just for the ease of the cook.

my wing cooks take about 20-25 min depending on size of wing. 

one last tidbit, if this is your first time doing wings/burgers on pbc, i would do a trial run tonight or tomorrow!!!  that way you will know what works and doesn't work for your real cook on sunday.

noah's bbq sauce and siricha combo is pretty darn good, i like it and definitely recommend it!

jason

[zak99b5]

Burgers I put on my Weber.

Right tool for the job.

[Tailgating is my game]

I am a Jets & Cards fan....what is the Super Bowl???


We drink plenty of beer,


When I do wings at the game I do fried & Grilled the combo works great....something for everyone.  & did I say plenty of beer.

[TentHunteR]

The #1 best tip I can suggest when cooking burgers for a group is DON'T cook individual burgers!    Load up a cookie sheet with a layer of ground beef, season & top them how you want, stick them in your grill and let them go.  You can add cheese near the end.  Then when they're done just cut them into squares, load them onto buns and serve.

I do the same thing with sliders too.





This is my go-to way for cooking burgers, especially for a group.  It's a whole lot less work & worry.  No flipping needed and since they cook in their juices, it's hard to overcook and dry them out.   

This can be done on darn near any cooker.  For your PBC you just need to use a sheet that fit's.  A Pizza Pan might even work.

The folks who attended the Ohio Gathering last year got to see burgers cooked this way.

[Subvet]

Tent, that is a really neat idea. Will give that a try next time. Flipping burgers is a challenge for me regardless of the grill. 

[Tailgating is my game]

The #1 best tip I can suggest when cooking burgers for a group is DON'T cook individual burgers!    Load up a cookie sheet with a layer of ground beef, season & top them how you want, stick them in your grill and let them go.  You can add cheese near the end.  Then when they're done just cut them into squares, load them onto buns and serve.

I do the same thing with sliders too.





This is my go-to way for cooking burgers, especially for a group.  It's a whole lot less work & worry.  No flipping needed and since they cook in their juices, it's hard to overcook and dry them out.   

This can be done on darn near any cooker.  For your PBC you just need to use a sheet that fit's.  A Pizza Pan might even work.

The folks who attended the Ohio Gathering last year got to see burgers cooked this way.

Wow that is the first time I have seen you cut corners while cooking

That is an idea I got to try LOL

[70monte]

The #1 best tip I can suggest when cooking burgers for a group is DON'T cook individual burgers!    Load up a cookie sheet with a layer of ground beef, season & top them how you want, stick them in your grill and let them go.  You can add cheese near the end.  Then when they're done just cut them into squares, load them onto buns and serve.

I do the same thing with sliders too.





This is my go-to way for cooking burgers, especially for a group.  It's a whole lot less work & worry.  No flipping needed and since they cook in their juices, it's hard to overcook and dry them out.   

This can be done on darn near any cooker.  For your PBC you just need to use a sheet that fit's.  A Pizza Pan might even work.

The folks who attended the Ohio Gathering last year got to see burgers cooked this way.

Now that is neat.  I've not seen that before.  How long are you cooking it for doing it like this or are you taking an internal temp to test doneness?

Wayne