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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Ginding meat for bugers/meatloaf

We want to try grinding some meat for hamburgers and meatloaf later in the week.  Wasn't much at the grocery store so we got ~2lb brisket flat , ~4 lbs of chuck.  Does this sound like a good mixture?  Do I need anything more?  Anything to add to the meat as we are grinding?

When grinding I am going to make ~1 inch cubes of the meat.  Should I alternate the meat as its being ground?  Example is 2 cubes of chuck for 1 cube of brisket then repeat?  Or do all chuck then all brisket then hand mix them?

Thanks

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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

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