Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Meat Grinder?
Options
TarHeelBBQ
Posts: 317
my brother gave me a meat grinder for my birthday. has anyone on here ground their own meat? i'm thinking about doing brisket, fat back, and sirloin. i've never done this before. any and all suggestions would be appreciated
thanks!!
Comments
-
Don't think my message got sent so I would keep it oiled and put the meat in the freezer for half an hour before grinding. You don't want it too hard but you don't want it too soft either
-
Use a 1/4" plate and do not second grind it, keep it "fluffy". For brisket, add a bit of fat.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Skiddymarker said:Use a 1/4" plate and do not second grind it, keep it "fluffy". For brisket, add a bit of fat.Gerhard
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum