Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Grinding Meat for Burgers??
Comments
-
I'm eyeing the grinder from Northern Tool. As soon as it goes on sale again I'll jump on it. It has great reviews.
Chrisc133, just be advised the grinder that Northern Tools sells is the Kitchener #12 which comes with carbon steel plates. The knife is stainless but the plates are not. The carbon plates rust very quickly so when cleaning them you must quickly dry them and put a coating of oil on them to prevent them for rusting. I used that grinder for years with good results. I did change the plates to stainless once I saw how quickly the carbon steel rusted.Everyday is Saturday and tomorrow is always Sunday. -
Retired RailRoader said:
I'm eyeing the grinder from Northern Tool. As soon as it goes on sale again I'll jump on it. It has great reviews.
Chrisc133, just be advised the grinder that Northern Tools sells is the Kitchener #12 which comes with carbon steel plates. The knife is stainless but the plates are not. The carbon plates rust very quickly so when cleaning them you must quickly dry them and put a coating of oil on them to prevent them for rusting. I used that grinder for years with good results. I did change the plates to stainless once I saw how quickly the carbon steel rusted.
Thanks for the heads up. Where can I find the stainless plates?
Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
I have the Kitchenaid attachment and grind my own meat from time to time. I like doing it but when I'm trying to get dinner on the table in the middle of a work/school week I don't have time to go through the whole grind process. I've thought about grinding in bigger batches but obviously that means I'd end up freezing the meat. I'm not sure I'm a fan of freezing my own hamburger meat when the Central Market by me grinds their own meat every day and I can just stop in and grab some real fast.
XL BGE
Plano, TX -
I also have the Kitchen Aid attachment. I use it to grind short ribs and mix that into store-bought ground chuck.
Great tasting burger.
I just took two out of the freezer for tonight!Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Thanks for the heads up. Where can I find the stainless plates?
For the Kitchener you want the 10/12 plates. The two places I buy all buy sausage seasonings, casings and equipment are: Sausagemaker.com Here are their plates http://www.sausagemaker.com/grinding-plastes-s/1910.htm And Lemproducts.com Here are their plates http://www.lemproducts.com/category/butcher-grinder-plates/2Everyday is Saturday and tomorrow is always Sunday. -
How about a grinder like this? A friend of mine has one.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Retired RailRoader said:Grinding your own chop meat for burgers or everyday everyday use is the only way to go. Usually for everyday use I double grind chick roasts once through a coarse plate and then through a fine plate. For burgers I like to make what I call a steak burger. I start with a chuck roast and then grind what I have available. Usually I grind brisket and sirloin with the chuck. I do a double coarse grind as we like the texture that the coarse grind provides. As for a grinder I started out with the KitchenAid attachment. I found it just OK and quickly moved onto a Kitchenair #12 grinder. I used that for several years before moving onto a LEM #12 BigBite grinder. While the LEM is costly it's one beast of a machine. Here is a batch of steak burgers that I made recently using chuck, 45 dry aged RibEye trimmings and brisket.
Here is the LEM grinder
Chunks of chuck, brisket and RibEye ready for grinding
This is the 1st grind
And after the 2nd grind.
The meat all portioned out and made intLEMburgers with a couple of 1lb. bundles for tacos. Most were vacuumed sealed for later eats but I did cook some for dinner.
Cooked and ready to eat. YUM!!! -
Nicely said sirEveryday is Saturday and tomorrow is always Sunday.
-
@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
chrisc133 said:@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?
Regarding your attachment getting stopped up - I've never had that problem with my kitchenaid. How big of cubes are you putting in there? I'd probably aim for 1" cubes. And make sure your mixer is running on high enough speed so it has enough power to push the meat through the grinder. And what kind of meat are you using? Chuck? Make sure any pieces of really hard fat are trimmed off, those aren't any good even if they make it through the grinder. They aren't going to render at all when cooked.
XL BGE
Plano, TX -
chrisc133 said:@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?Everyday is Saturday and tomorrow is always Sunday.
-
jimithing said:chrisc133 said:@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?
Regarding your attachment getting stopped up - I've never had that problem with my kitchenaid. How big of cubes are you putting in there? I'd probably aim for 1" cubes. And make sure your mixer is running on high enough speed so it has enough power to push the meat through the grinder. And what kind of meat are you using? Chuck? Make sure any pieces of really hard fat are trimmed off, those aren't any good even if they make it through the grinder. They aren't going to render at all when cooked.
Is there an affordable grinder that you guys recommend?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
^ are you putting the grinder itself in the freezer (as well as the meat)?
-
J-dubya said:^ are you putting the grinder itself in the freezer (as well as the meat)?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
Try freezing all the grinding components as well, it helps a lot IME
-
I bought one @ Harbor Freight for $54.00....Certainly not an LEM but for an entry level it works great...No complaints and it plows through everything I have given it with no issues
Visalia, Ca @lkapigian -
Wow...that one is $44 bucks with the harbor fright super coupon.
Any other experiences with this machine?Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
500 said:How about a grinder like this? A friend of mine has one.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
chrisc133 said:Wow...that one is $44 bucks with the harbor fright super coupon.
Any other experiences with this machine?Visalia, Ca @lkapigian -
lkapigian said:
I bought one @ Harbor Freight for $54.00....Certainly not an LEM but for an entry level it works great...No complaints and it plows through everything I have given it with no issues
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
chrisc133 said:@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?
I don't think I've ever done a 2nd grind. I read a lot about this - one school of thought is that the second grind makes sure the meat is completely ground properly, the other school feels that once is enough so that you don't overprocess your meat- unless you want to make it like a paste.
I started out with a kitchenaid a couple of years back and while it was great for small batches, the sinew on the shoulder was too much do deal with- it constantly wrapped around the blade and I spent more time cleaning the dang thing than actual grinding, and I didn't want to take the time to remove all the sinew from the meat prior to grinding. way too much for my lazy you know what.
so, I did research and found the BIG BITE was the way to go. I'd even like to get a LEM hand grinder and go old school just to prove to myself that I can do it. But the big bite #12 is money. I also got a 5 LB and then a 15 LB canister style piston driven sausage stuffer which really makes the process of making sausage that much more enjoyable.
On the burger front, I am not sophisticated enough to tell chuck from sirloin or short rib from brisket. But, what I did learn is that buying meat on sale, using brisket fat trimmings from packer cooks has resulted in burgers better than any preground store bought hamburger I've ever gotten.
Grind on, Stuff on, and most of all EGG ON!
-
One of my favorite shows of all time:
Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
westernbbq said:chrisc133 said:@westernbbq should you always grind twice? I'm new to this and mostly grind to make burgers. I've had nothing but trouble with my kitchenaid attachment getting stopped up...even when partially freezing the meat. Should I grind first to a larger consistency and then to a smaller?
I don't think I've ever done a 2nd grind. I read a lot about this - one school of thought is that the second grind makes sure the meat is completely ground properly, the other school feels that once is enough so that you don't overprocess your meat- unless you want to make it like a paste.
I started out with a kitchenaid a couple of years back and while it was great for small batches, the sinew on the shoulder was too much do deal with- it constantly wrapped around the blade and I spent more time cleaning the dang thing than actual grinding, and I didn't want to take the time to remove all the sinew from the meat prior to grinding. way too much for my lazy you know what.
so, I did research and found the BIG BITE was the way to go. I'd even like to get a LEM hand grinder and go old school just to prove to myself that I can do it. But the big bite #12 is money. I also got a 5 LB and then a 15 LB canister style piston driven sausage stuffer which really makes the process of making sausage that much more enjoyable.
On the burger front, I am not sophisticated enough to tell chuck from sirloin or short rib from brisket. But, what I did learn is that buying meat on sale, using brisket fat trimmings from packer cooks has resulted in burgers better than any preground store bought hamburger I've ever gotten.
Grind on, Stuff on, and most of all EGG ON!
I'm going to take a look at the LEM grinders. I experience the same problems with the kitchenaid as you describe. I could sink another $130 bucks or so into something cheap that I won't be happy with...or spend a little more for something that will last me a lifetime.
I just spent $300 on a globe slicer...and I find that I need to grind meat as often as I need to slice...so I'm leaning towards getting a legit one.Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
Kitchenaid grinder here, use it to do 3-4 pounds at a time. I usually do a mix of short rib, brisket, and whatever steak cuts I have in the freezer. I have a lot of meat in the freezer (perks of my job) so I like to experiment with different cuts. I have found that mixing a tougher cut with a steak cut yields the best results.LBGE 2015 - Atlanta
-
Any one ever grind up a corned beef brisket for burgers
-
A buddy of mine got the harbor freight unit and he loves it, no issues. I hadnt used it yet but will feel like an idiot (wont be the first time...) if it handles similarly to the LEM. The lem was 450 but between the amazon prime deal, credit card points, a promo going on from lem at the time, i think i am into it for less than 370. Plus prime got free shipping
Wife hates harbor freight as whenever poppa goes there he comes home with too much stuff! -
I bought this on for about $60 I think. So far, so good for light use.
-
westernbbq said:A buddy of mine got the harbor freight unit and he loves it, no issues. I hadnt used it yet but will feel like an idiot (wont be the first time...) if it handles similarly to the LEM. The lem was 450 but between the amazon prime deal, credit card points, a promo going on from lem at the time, i think i am into it for less than 370. Plus prime got free shipping
Wife hates harbor freight as whenever poppa goes there he comes home with too much stuff!Augusta, GA
#BGETEAMGREEN member
MiniMax, Large, XL BGE
Featured on Man Fire Food Season 7 -
A got a gift card and with amex points got either amazon prime bonus points or amex plus prime membership enrollment ended saving about 60 or so extra bucks as i recall. I think it had something to do with buying an amazon gift card for 1000 and getting it for 5 % off if it was purchased with an amex card. Then siging up for prime membership amd using amazon gift card got an extra ten bucks off. All of this combined with lem promo and amazon free shipping resulted in me being pretty happy with the results.
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
- 164 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