Semi OT -grinding burgers with my new toy

Retired RailRoader · January 2016

I finally got around to using a new toy I picked up during LEM's after Christmas sale, a #12 Big Bite grinder with foot switch.

I wanted to make burgers so I picked up 4 1/2 lbs. of Chuck roast and I decide to mix it with a 2 lb. brisket flat I had cut up in the freezer along with 1 1/2 lbs. of 45 day dry aged ribeye scraps I had leftover from trimming a ribeye roast (Thanks RRP for telling us about UMAI bags) I Frenched last month.
The brisket and ribeye are in the left container and the chuck in the right.

All meat mixed together and ready for the grinder.

I wanted a coarse grind for the burgers so I used a 6mm plate. This is the 1st grind and I have to say this grinder is a beast. It took 3 minutes to do the 1st grind.

Here is the 2nd grind which took all of 4 minutes and that's only because I couldn't feed the grinder fast enough. There was no need to stomp the meat into the grinder. I just dropped the ground meat into the horn and off it went.

With the meat all ground I made 24 - 4 oz. burgers along with 2 small bags of ground beef for other uses. The burgers ,all except the ones for tonight's dinner, and bags are in the freezer for a few weeks of burger cooking.

Now the money shot, burgers cooked on my egg just S&P and a slice of cheese.I must say the burgers were great. Thanks for looking.

RRP · January 2016

Cool! And I love the "foot accelerator" - just put the petal to the metal and ZOOOOMMMMM!

johnmitchell · January 2016

@Retired RailRoader I have the exact same one, you are set for life... it is a horse.. Love your money shot pic..

blasting · January 2016

Thanks for posting. I'm anxious to do this for myself.

I missed the sale, but I've it on an alert list now.

johnmitchell · January 2016

Not to hijack your great thread, but we will make 120lbs at a time and having the right equipment is what it's all about..

Thatgrimguy · January 2016

That's a monster!!! And looks like it's serving it's intended purpose beautifully! That burger has my mouth watering. I'm gonna have to grind me some beef this week!

Retired RailRoader · January 2016

johnmitchell said:

Not to hijack your great thread, but we will make 120lbs at a time and having the right equipment is what it's all about..

What kind of sausage did you make?

YEMTrey · January 2016

Nice. Home ground burgers are the best, and yours looks mouth watering! Excellent new toy.

johnmitchell · January 2016

@Retired RailRoader I am an expat from South Africa, the sausage in the pic is called "Boerewors" the direct translation from Afrikaans would be "Farm sausage"..It is 60% beef 30% pork 10% pork fat.. The spices we bring in from SA, it is a made up of coriander, cloves, salt, pepper and a bunch of other fillers etc... Very traditional and is cooked over an open fire and consumed by all red blooded South Africans

blasting · January 2016

johnmitchell said:

Not to hijack your great thread, but we will make 120lbs at a time and having the right equipment is what it's all about..

@johnmitchell between the camera and the paper towels, there is a clear bucket with inlets on either side. What is this if you don't mind?

Photo Egg · January 2016

Have the same grinder...its amazing...especially after using the kitchenaid attachment. Lol

johnmitchell · January 2016

@blasting.... Just a plastic ice bucket with water in..

FearlessTheEggNoob · January 2016

I watched this BBQ with Franklin episode the other day that you might like.

https://youtu.be/sCI116xVVv8

Chubbs · January 2016

That is really cool. I need to upgrade my grinder. Have the kitchen aid but would like to get a unit like this one day-- when I grow up.

northGAcock · January 2016

Retired RailRoader said:

I finally got around to using a new toy I picked up during LEM's after Christmas sale, a #12 Big Bite grinder with foot switch.I wanted to make burgers so I picked up 4 1/2 lbs. of Chuck roast and I decide to mix it with a 2 lb. brisket flat I had cut up in the freezer along with 1 1/2 lbs. of 45 day dry aged ribeye scraps I had leftover from trimming a ribeye roast (Thanks RRP for telling us about UMAI bags) I Frenched last month.
The brisket and ribeye are in the left container and the chuck in the right.
All meat mixed together and ready for the grinder.I wanted a coarse grind for the burgers so I used a 6mm plate. This is the 1st grind and I have to say this grinder is a beast........Thanks for looking

What is the clean up like with that bad boy? Nice looking burgers and sausage by other poster.

blasting · January 2016

@Retired RailRoader or @johnmitchell - I'm wondering as well about the clean up with these units?

Semi OT -grinding burgers with my new toy

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