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Return of Lucy

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HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche. 


It's a 302 thing . . .
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Yes I would kill that brother...
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
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    Looks delicious!

    Brandon - Ohio

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  • Eggdicted_Dawgfan
    Eggdicted_Dawgfan Posts: 1,896
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    Perfection!
    Snellville, GA


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I also like to live dangerously

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • WeberWho
    WeberWho Posts: 11,025
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    Jucy even spelled right with the correct cheese. Nailed it!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • ColtsFan
    ColtsFan Posts: 6,335
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    Just kidding  =) Looks fantastic! I'll take two
    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • pgprescott
    pgprescott Posts: 14,544
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    Beats the heck out of that Peanuts character! Mmmmmmmm!!!!!!
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    ColtsFan said:


    Just kidding  =) Looks fantastic! I'll take two
    LOL. I love RARE but went medium for this crowd. 
    It's a 302 thing . . .
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  • Eoin
    Eoin Posts: 4,304
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    HendersonTRKing said:
    Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche. 


    Look amazing. Please explain the meat content.
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  • RRP
    RRP Posts: 25,888
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    Your Lucy was edible - this Lucy from the past wasn't!


    Re-gasketing America one yard at a time.
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    @Eoin -- I was at Whole Paycheck and they had something beautiful in the case labeled "ground short rib burger 80/20". Took 2/3rds of a pound of that and mixed it with 2/3rds of a pound of 85/15 chuck bc you need a cardiologist's note to make burgers out of all ground short rib. 

    Seriously, the short rib grind was coarse and rich and gorgeous. Added some Montreal seasoning and divided it into 6 equal-sized balls and refrigerated a few hours before forming patties, filling with cheese, combining and sealing. 

    It really needed those sweet-hot pickles and jalapeños to add some acid. And I was concerned that a pound and a third wouldn't be enough for 3 Lucys, but with the cheese and rich short rib, there was plenty of meat -- we were plenty stuffed (ha!). 

    I'm a recent convert to the Lucy and favor it over the Smash. Controversial opinion for sure. May have to ask for that doctor's note to gather more data!
    It's a 302 thing . . .
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  • SciAggie
    SciAggie Posts: 6,481
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    Very nice!
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • YukonRon
    YukonRon Posts: 16,989
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    Gorgeous cook. Always a favorite. I did them with bacon bits and bleu cheese.
    Yours looked delicous just as all your cooks always do.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    @HendersonTRKing those look great.   Just got a meat grinder and will give that meat combo a try.   Is that your favorite combo?  I was debating short ribs, brisket and 80/20 chuck.
    Milton, GA 
    XL BGE & FB300
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
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    @GoooDawgs -- I'd never had short rib grind and judging by the way it looked (really coarse and very marbled), I thought it might be too rich by itself.  You can see from the pix how it dominated the mix.  It was awesome with the 85/15 -- very moist, held together well.  I didn't use 80/20 to mix in bc it seemed plenty fatty as it was.  I think any mix would only improve with some brisket mixed in.  Looking forward to seeing what you end up doing!  Keep us posted!
    It's a 302 thing . . .
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  • westernbbq
    westernbbq Posts: 2,490
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    I love lucy...
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