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Grinding my meat
henapple
Posts: 16,025
Burger night. Chuck, ribeye and beef rib
Ground up
Indirect with JD chunks till 160...no sear
Ground up
Indirect with JD chunks till 160...no sear
Green egg, dead animal and alcohol. The "Boro".. TN
Comments
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Just the Kitchenaid attachment....Green egg, dead animal and alcohol. The "Boro".. TN
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So long as that's not mustard in the photo, that may be the best looking burger I've ever seen.Slumming it in Aiken, SC.
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That Kitchenaid works ok if you're not in a hurry. Looks great with just the right fat content. What's the story on your method? Indirect without a sear is a bit unusual for a burger.Flint, Michigan
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What do you use for a grinder?Fred19Flintstone said:That Kitchenaid works ok if you're not in a hurry. Looks great with just the right fat content. What's the story on your method? Indirect without a sear is a bit unusual for a burger.Jacksonville FL -
I hesitated a nanosecond before opening this one. That's a gorgeous burger!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL I giggled like I was 12 when I seen this too. Only on this site is this serious business.
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Kitchenaid Grinder attachment
Flint, Michigan -
I use the kitchen aid grinder and it works fine. What fails me miserably is the sausage stuffer. Even when I get a good stuff, the casings always pop. Maybe it's me.- Jamaican living in rural Western Washington
- Got my first egg (XL) in October 2015 -
Son! You did goodSalado 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). Just given a Mini to add to the herd.
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You made me proud Unc.
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. -
Fred19Flintstone said:That Kitchenaid works ok if you're not in a hurry. Looks great with just the right fat content. What's the story on your method? Indirect without a sear is a bit unusual for a burger.
Just went Indirect at 220, then went to 350 with Jack Daniel chunks till 165.
Green egg, dead animal and alcohol. The "Boro".. TN -
WOW that was some great looking burger!
I'd be interested in more detail on the method: indirect for how long, or to what internal temp at 220, and then was it 350 still indirect?
That burger looked AMAZING! -
Damn fine job brother!
Now you've been called son, uncle, and brother all in the same post.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Awesome! Your Mid Tenn team sure pissed off a lot of folks around here defeating the Spartys. This pleases me because my Wolverines have been whooped by them on the court and the gridiron.Flint, Michigan
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I had same issue with casings being overstuffed. It takes practice but feed casings a little quicker and understuff them. Also prick them with a pin wedged ina cork to let some air out. It takes practice, patience and some luckannjamaican said:I use the kitchen aid grinder and it works fine. What fails me miserably is the sausage stuffer. Even when I get a good stuff, the casings always pop. Maybe it's me.
Keep at it, it is worth it... -
Great looking burger!
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