All the burger posting got me.......


 
G

Glenn W

TVWBB Guru
That looks great. One of the local stores had ground chuck on sale this week, and real tomatoes are available just about everywhere, so this is definitely burger season at our house!
 
Awesome! Awesome!! Awesome!!!

I've never had yukons on the grill either...seen them many, many times on Lampe's posts. Bone in rib eyes tonight. Think I'll pick up a yukon or two for a side!
 
I can see that there's gonna be a run on ground beef tonight after seeing your cook Glenn!

Super job on everything!!
 
Thanks for the kind words! The Yukons are a must on the grill! Do em whole, do em halved, do em qtr'd, just do em on tha grill and ya won't be sorry! If you don't believe me ask Jim the Yukon Lampe!

He started it!
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Looks great! I have been extremely bored with burgers lately, but these make me want to try some new things and get back to one of our staple foods!
 
Holyroses, i've been grillin' Yukons for ages, that ain't a new trend.
Butt as Glenn says, "Do em whole, do em halved, do em qtr'd, just do em on tha grill and ya won't be sorry"
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Looks great! I have been extremely bored with burgers lately, but these make me want to try some new things and get back to one of our staple foods! </div></BLOCKQUOTE>

I done these indirect till 140 then reverse seared to 155. Grill temp was 350ish. Also used pecan for flavor. I had let the patties come almost to room temp as well.

They were quite tastee!
 
Great looking plate u got there Glenn!

Tim L :Looks great! I have been extremely bored with burgers lately, but these make me want to try some new things and get back to one of our staple foods! -Sorry i do my best
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Well done!

//Me
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What's the best way to do the Yukons?

Direct? Indirect? Temp? How long do they take to cook when halved/quartered? </div></BLOCKQUOTE>

I typically do the indirect then reverse sear for qtrs and halves. I also use the toothpick test for done, depends on grill temp. I usually see 30-60min for halves if in the 250-300 range. Qtrs like last night where 30 when the grill was 350ish.
 
I do the same as Glenn.

And rather go for feel then time.

For halves or whole indirect gives them a good finnish without having to go direct in the end.

Bless
 
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