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Grinding Cooked Meat

Doc_Eggerton
Doc_Eggerton Posts: 5,321
in EggHead Forum
OK, last Friday I started an overnight marinade of a couple of London Broil cuts for the next day.  The next day turned into the following Monday.  They were just fine, but really spicy, and are destine for the automatic leftover cache in the freezer.  Today is the first chili weather day of the year here, and I'm thinking of making some.

Have any of you ground already cooked meat?  I'd rather freeze this than waste it trying to make chili, if it is going to be disappointing.



XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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Comments

  • Mickey
    Mickey Posts: 19,696

    For chili I always use cubed (not ground ) meat.

    IMO grinding COOKED meat sure sounds like what I might expect in the HOME.....

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • bigphil
    bigphil Posts: 1,390
    never have but why not cubed it up small for a different shot at chilli . i've always used ground meat but have wanted to try cubed at sometime 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • bigphil
    bigphil Posts: 1,390
    edited October 2012
    @Doc_Eggerton you inspired me Doc, had  a flat iron left over from dinner the other night so tossed together a quick chili for lunch Thanks for the idea 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • fishlessman
    fishlessman Posts: 33,532
    beef i would cube for chili. ive tried adding pulled pork to things like soupe and it shreds like hair, definatly grind pulled pork. pot roast beef i think i would grind after my experience with pulled pork as well
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,136
    no different than making a chopped beef sandwich out of cooked brisket. It's done all the time and absolutely nothing wrong with it.There are places here that actually grind their cooked brisket for chopped beef so I say go for it. 


    Keepin' It Weird in The ATX FBTX
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  • GrannyX4
    GrannyX4 Posts: 1,491
    Cubed or ground would be wonderful. If the steak is tender throw it in last for a short amount of cooking time.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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