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Grind your own short rib burgers

allsid
allsid Posts: 492
in EggHead Forum
Found these in the archive folder but it got me wanting to get out the grinder attachment for the kitchenaid and get to some burger making. 

These were short ribs I ground coarse into burgers, but my next project is brisket point.  I am thinking a combination of brisket fat and pork fat and they should be amazing.

If you have not tried the grind at home, give it a shot.  It does not disappoint.


Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
https://instagram.com/grillingmontana

Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

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Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited June 2015
    Ground brisket is all we use for burgers anymore. Usually grind a whole packer and have never needed to add any fat. Are you thinking of doing that for flavor? Would be interested to know what your results are.
    ---------------------------------------------------------------------------------
    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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  • WeberWho
    WeberWho Posts: 11,532
    That burger looks absolutely perfect!  Perfect color 
    "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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  • THEBuckeye
    THEBuckeye Posts: 4,232
    I'm sure they're great but I wouldn't pay short rib per pound price for a burger. Ground Round is good by me. 
    New Albany, Ohio 

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  • cazzy
    cazzy Posts: 9,136
    Yep...short ribs are my go to for burgers.  Have 4 in the freezer that I'm going to sous vide.

    Just a hack that makes some $hitty BBQ....
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  • Griffin
    Griffin Posts: 8,200
    Makes me want to break out my grinder and get going. I think I'm gonna follow @TexanOfTheNorth and do a whole packer next time.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • allsid
    allsid Posts: 492
    THEBuckeye said:
    I'm sure they're great but I wouldn't pay short rib per pound price for a burger. Ground Round is good by me. 
    Back when I did the short rib burgers, they were like 4.99 a pound boneless and I had a small piece of chuck to go with it.  Having just 2 of us we don't need much to grind.  I had just got the grind attachment and was all hopped up to grind fat into the burger meat so short ribs really did the trick 


    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • allsid
    allsid Posts: 492

    TexanOfTheNorth said:
    Ground brisket is all we use for burgers anymore. Usually grind a whole packer and have never needed to add any fat. Are you thinking of doing that for flavor? Would be interested to know what your results are.
    I had a whole point from Costco so half of it was ground and the other is vac sealed and I will do a 30-40 hour sous vide experiment with that bit. I wanted to put the pork fat in only because I have a Jowel in my fridge. I did not end up using the jowel because the brisket had so much fat.  Burgers were insane good!  SWMBO said best ever, but I say best ones so far this week!
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    SmokeyPitt said:
    I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  
    I only grind once with the coarse plate. Never have a problem with them staying together. Are you sure your not going too lean?


    ---------------------------------------------------------------------------------
    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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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    TexanOfTheNorth said:
    SmokeyPitt said:
    I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  
    I only grind once with the coarse plate. Never have a problem with them staying together. Are you sure your not going too lean?


    Cool- I think I will just grind once next time as well.  I read somewhere on the interweb that grinding multiple times helps them stay together...but now that you mention it I didn't actually have any problems with single grind in the past.  I was making a big @$$ burger the last time and was worried about it falling apart.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • tarheelmatt
    tarheelmatt Posts: 9,867
    SmokeyPitt said:
    I have the KA grinder attachment.  The instructions suggest to double grind.  Do you all do this?  I did it last time and the second grind is much more of a PITA than the first.  I think it was worth it in the end because I wanted to make sure my burger stayed in one piece.  
    I only go once with the coarse plate with no issues either.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    With brisket, I assume some trimming is done of the hard fat?  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
    Instagram
    Facebook
    My Photography Site
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  • allsid
    allsid Posts: 492
    tarheelmatt said:
    With brisket, I assume some trimming is done of the hard fat?  
    I am no expert on this, but I cube to sizes that fit my grinder, spread out on a sheet, and put in the freezer for about 50 min or so. If it looks rank, I discard, but usually the thicker cuts of fat are stand alone cubes I integrate every third or fourth chunk to the grinder.
    Proud resident of Missoula, MT
    https://www.facebook.com/GrillingMontana
    http://grillingmontana.com
    https://instagram.com/grillingmontana

    Check out my book on Kamado cooking called Exclusively Kamado:
    http://bit.ly/kamadobook

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    If you are going to double grind put the first grind back in the freezer for 30-45 minutes in between grinds.
    ---------------------------------------------------------------------------------
    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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