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Grinding burgers

I know this has been discussed but forgive me. I would like to give grinding my own burgers a shot. Is a well marbled chuck roast going to give decent results? And as far as the KA attachment. Will it suffice for pretty much burgers or is that 50 better applied to a standalone? Thanks for the help.
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Comments

  • FurallFurall Posts: 103
    edited July 2013
    Can you use the search function using an iPhone?
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  • nolaeggheadnolaegghead Posts: 12,808
    The KA grinder works fine for burgers.  If you want to get into sausage making, save your money for a piston stuffer.  If you're going to do very large batches, a stand alone grinder is faster.

    Chuck and brisket make good burgers.  If you really want a real special juicy burger, replace the beef fat with pork fat - belly fat or some other soft pork fat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GriffinGriffin Posts: 6,757
    You can do straight chuck for burgers. I'd toss in some other kind of meat, even if it was just some bacon. Look up the burger lab on serious eats. He's got a breakdown of different cuts and what each one will all fat wise and flavor wise.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • GriffinGriffin Posts: 6,757
    And FYI...i'd pass on skirt steak. Not really a good addition to a burger blend. Sounded good when I was at the store, didn't work out so well.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • EggcelsiorEggcelsior Posts: 10,475
    edited July 2013
    I did chuck with short rib 50/50(choice meat) Super duper awesome. I actually ground the meat in my food processor; it worked really well.
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  • FurallFurall Posts: 103
    Thanks for the help guys. Looking forward to trying.
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    I did chuck with short rib 50/50(choice meat) Super duper awesome. I actually grinded the meat in my food processor; it worked really well.
    Grinded, Ground? Oh, who cares anyway?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • EggcelsiorEggcelsior Posts: 10,475
    I did chuck with short rib 50/50(choice meat) Super duper awesome. I actually grinded the meat in my food processor; it worked really well.
    Grinded, Ground? Oh, who cares anyway?
    I do, thanks.
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  • robnybbqrobnybbq Posts: 1,712
    I tried 70% sirloin and 30% chuck - did not come out that great

    Going back to my best burgers

    2lbs Brisket - 4 lbs chuck - 3 lbs pork but - Juicy and flavorful.



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


    Garnerville, NY
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