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Return of Lucy
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HendersonTRKing
Posts: 1,803
Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche.
It's a 302 thing . . .
Comments
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Yes I would kill that brother...Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I also like to live dangerously
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Jucy even spelled right with the correct cheese. Nailed it!"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 -
Just kidding Looks fantastic! I'll take two~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Beats the heck out of that Peanuts character! Mmmmmmmm!!!!!!
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ColtsFan said:
Just kidding Looks fantastic! I'll take twoIt's a 302 thing . . . -
HendersonTRKing said:Used 1/2 short rib grind, 1/2 85/15, so it was extra juicy. Bacon, avo, sweet-hot jalapeños and pickles optional. Dukes required to hold the toppings on the brioche.
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Your Lucy was edible - this Lucy from the past wasn't!
Re-gasketing America one yard at a time. -
@Eoin -- I was at Whole Paycheck and they had something beautiful in the case labeled "ground short rib burger 80/20". Took 2/3rds of a pound of that and mixed it with 2/3rds of a pound of 85/15 chuck bc you need a cardiologist's note to make burgers out of all ground short rib.
Seriously, the short rib grind was coarse and rich and gorgeous. Added some Montreal seasoning and divided it into 6 equal-sized balls and refrigerated a few hours before forming patties, filling with cheese, combining and sealing.
It really needed those sweet-hot pickles and jalapeños to add some acid. And I was concerned that a pound and a third wouldn't be enough for 3 Lucys, but with the cheese and rich short rib, there was plenty of meat -- we were plenty stuffed (ha!).
I'm a recent convert to the Lucy and favor it over the Smash. Controversial opinion for sure. May have to ask for that doctor's note to gather more data!It's a 302 thing . . . -
Very nice!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Gorgeous cook. Always a favorite. I did them with bacon bits and bleu cheese.
Yours looked delicous just as all your cooks always do."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@HendersonTRKing those look great. Just got a meat grinder and will give that meat combo a try. Is that your favorite combo? I was debating short ribs, brisket and 80/20 chuck.Milton, GA
XL BGE & FB300 -
@GoooDawgs -- I'd never had short rib grind and judging by the way it looked (really coarse and very marbled), I thought it might be too rich by itself. You can see from the pix how it dominated the mix. It was awesome with the 85/15 -- very moist, held together well. I didn't use 80/20 to mix in bc it seemed plenty fatty as it was. I think any mix would only improve with some brisket mixed in. Looking forward to seeing what you end up doing! Keep us posted!
It's a 302 thing . . . -
I love lucy...
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