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finally
henapple
Posts: 16,025
I've been on the road for a while and finally got to cook. Burgers. Ground my own chuck, brisket and short rib. Went low with hickory till 130 then amped up till 165. Topped with cheddar, bacon and avocado. Not bad. Props to @cazzy for teaching me how to grind my meat.
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Burger looks awesome!! Are you weighing the mixes or just freeballin?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Looks good. Little overcooked for me, but you met USDA guidelines.
Cazzy is an expert meat grinder. His mother would be proud. And now yours too.
______________________________________________I love lamp.. -
You know what they say about grinding your meat! Your gonna need a razor for your palms? :O)Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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@henapple Looks good from my neck of da woods. I like mine a bit on the rarer side. But, I'd still tear dat up man.
>- LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I went to 165 for the wife...it was still tender. The short ribs are loaded with fat. @Mattman3969 ...about 1 lb chuck, 1 short rib and 1/2 brisket.Green egg, dead animal and alcohol. The "Boro".. TN
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Using the term "freeballin'" talking about meatgrinding? That ain't a softball, that's a beachball!Mattman3969 said:Burger looks awesome!! Are you weighing the mixes or just freeballin?
Flint, Michigan -
You cooked?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). Plus a couple Pit Boss Pellet Smokers.
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:-\" @Fred19Flintstone that's just to easyLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I'm just bustin' yer balls. That sounds like a good combination. I usually just grind brisket and pork belly for my burger meat.henapple said:I went to 165 for the wife...it was still tender. The short ribs are loaded with fat. @Mattman3969 ...about 1 lb chuck, 1 short rib and 1/2 brisket.
______________________________________________I love lamp.. -
I just have a brisket ground.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). Plus a couple Pit Boss Pellet Smokers.
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@henapple
Looks and sounds incredible brother! =D>Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Try chopping the meat with a cleaver next time. Steak burger.
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@Fred19Flintstone beat me to the combination of meat grinding and freeballinXL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
Nice! You cook some decent stuff when you're not sober.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks fantastic!!!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
That does look good!I'm like @Mickey, just grind my own whole brisket. I used to run it through the coarse and then the fine grind but now just do one pass on course.---------------------------------------------------------------------------------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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Do you grind just the flat, or the point too? Any trimming?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I grind both. I usually trim as much fat off as I can, including the fat between the point and the flat. I then go with an 80/20 mix of the trimmed brisket and fat. Probably works out to more of a 75/25 mix when all is said and done.---------------------------------------------------------------------------------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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Those look mighty tasty!
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Thomasville, NC
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caliking said:Do you grind just the flat, or the point too? Any trimming?
If the store grinds it I am not sure. But like @TexanOfTheNorth I do both. At home my wife ( thin RN) lot of the good fat gets canned. She thinks I am over weight. I'm just short.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). Plus a couple Pit Boss Pellet Smokers. -
That looks great._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Is that the same as "under tall"?Mickey said:caliking said:Do you grind just the flat, or the point too? Any trimming?
If the store grinds it I am not sure. But like @TexanOfTheNorth I do both. At home my wife ( thin RN) lot of the good fat gets canned. She thinks I am over weight. I'm just short.---------------------------------------------------------------------------------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 -
I just bought a half lb of flat. The short ribs are plenty fat enough.Green egg, dead animal and alcohol. The "Boro".. TN
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Thanks for the tips. Once been craving burgers for a while, so I want to try this.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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