Ribeye Burger

Gunnar

I thought these were pretty tasty. My wife thought the texture was different. I ate a second one and thought it may have been more palatable than the first. I have been using the larger of the two disks that came with the KA grinder. Would the small one make a difference? The large is smaller than course ground at the store. The steaks were "Select" on sale for $3.97/lb. If the cut was any better I wouldn’t grind them. Trimmed with some Worcestershire and raising the steaks.

Did I remove too much fat?



I'm still getting into this grinding thing......

Unknown

Maybe you should have added that tasty looking fat that you trimmed

Nature Boy

I noticed the fat you trimmed off is about to be discarded?? You need that stuff IN the burgers!

The large plate is fine, you just need some fat. Thinking they could use a little char too. Are those indirect?

Nothing like fresh ground boigahs. Looks good!
Chris

emilluca

Why did you trim and grind? This does nothing for the flavor especially with the fat removed?
E

Gunnar

There was some fat in them, but probably leaner than most would do. I'm not sure at home how to judge 90/10, 80/20 etc. at home. Yes, indirect this time. I was searching the forum and found a previous post where they were done indirect to keep the fat from dripping on the fire. My though was "Hey, I can do Tater Tots at the same time". Actually I gave the tots a head start.

Gunnar

I guess I'm looking for a happy medium. An average ribeye has 60 plus fat grams and I wouldn't eat the fat (most of it) if I just cooked it. Removve the big hunks and leave all the rest????

Desert Oasis Woman

G, thanks for the photos with tots! Hubby wants me to do cheese-stuffed burgers on the EGG tonight :woohoo:
BUT he wants to do buns and fries in the oven
Hopefully YOUR pics will help :side:

Nature Boy

Hey Gunnar.
You can tell a lot about the fat percentage by looking at the steak and estimating. This steak looks to be about 20 or 25% fat. (looks like less than 1/4 of the surface area is white). I would grind the whole thing.



Indirect is nice and safe, but you won't get that additional flavor you get from searing direct.

Just some idears.
Chris

Gunnar

Live and learn.....I must of made the Jenny Craig version.

Nature Boy

LOL!

Weekend Warrior

Another trick to a great burger is not to overwork the meat. Grab a ball of burger, flatten to a pattie, season and grill. No one cares that the burger isn't perfectly round and symmetrical once it's under the bun. You can ruin the texture aspect of a great burger by playing with it too much. Mark

deerbutcher

I can't believe you made ground meat out of ribeyes. I've been butchering for 27 years and never had anyone ask me to grind rib eyes. Does it taste that much better?

AzScott

Nature Boy wrote:

Hey Gunnar.

Where in the world is the drool smiley? I am buying a great 2" thick steak and then I am going to let the Egg make sweet love to it for Valentines day.

Lawn Ranger

Looks great, Buddy! Nice Tots!

Mike

Gunnar

Had I not cut too much of the fat out. I'll try it once more with about 20% fat and then decide. I want to try it with brisket, but the stores are still to proud of the price for a whole packer.

Gunnar

Yep, and I can thank you for getting me started on them. :laugh:

vidalia1

Wrap those tots in maple bacon and sprinke with DP raging River or your favorite DP rub...you will love them...it is like eating candy..

Craig

I'm someone who's had major flareup issues with fatty burgers cooked direct. I haven't tried doing them indirect yet.

What temp did you use, and would you do them indirect again?

Thanks!

R&R Futures Trader

I would have done about the same with the meat. I hate very much fat on a steak, but yes I know with burgers and stuff you need fat for flavor, but..... So it is good to know what others think.

The tater tots look great

ross

Blue Ridge Smoke

I've gotten to the point that I won't cook a burger at home if I don't grind the meat. I like a course grind with chuck and sirloin. Many days prefer the fresh ground burger to the solid, and wonderful, hunk of meat. [pat]

Gunnar

Grid was at 400*, will try one more time at 450*. If It doesn't work I'll go back to direct. Went indirect because of the tots.