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Post Fri Aug 31, 2012 8:55 pm
Davedray medium-rare
medium-rare

Posts: 67
Location: Philly, PA

For my anniversary I received the Kitchen Aid meat grinder attachement. I am going to finally give it a whirl this weekend. I was going to start with some hamburger. I was thinking half chuck and maybe half sirloin, or just all chuck. I am not sure. I also thought it might be neat to throw in some bacon fat if the meat needed a little extra fat in it. Just a crazy, tasty sounding thought. :lol:
I would love to see what others have done in the past, and if you had any tips for me to get off on the right foot with my first homemade hamburger.

Thanks and Happy Labor Day Weekend!
- Weber 22.5" Platinum One Touch
- Weber Genesis E-310
- A big box propane smoker (I forget the name)

Post Fri Aug 31, 2012 10:45 pm
smokin'gal well done
well done

Posts: 1541
Location: Seattle, WA
I've ground and used the following:

1. chuck
2. tri-tip (stuffed with cheese for "jucy lucy")
3. dry aged ribeye with homemade beef bacon cut in
3. 1/2 dry aged ribeye & 1/2 dry aged NY strip
4. 1/2 dry aged chuck & 1/2 dry aged short rib, with beef bone marrow for added fat

The dry aged bugers were sublime, but I'm thinking you can't go wrong with a good chuck bacon blend. :) 8)

Post Sat Sep 01, 2012 12:54 pm
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

I'll be interested to see some of the responses you get for this thread. I am actually in the same boat as you. I was given a KitchenAid stand mixer in July and I picked up the grinder attachment for it. I have yet to use it myself. I can say I've had my butcher grind up tr-tip for me and it makes for a wonderful burger. Although where you're from Pennsylvania, tri–tip might not be easiest thing to get. it is almost unheard of around here.

Good luck with your new toy! Please post some pictures and tell us about your results. I'll be extra curious to see how you make out.

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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Post Sat Sep 01, 2012 8:57 pm
Davedray medium-rare
medium-rare

Posts: 67
Location: Philly, PA

Thanks Smokin'gal, I will take that all into consideration. And Jim, tri tip shoes up sometimes, I will keep an eye out for it. And I will be sure to post some Pics. Thanks!
- Weber 22.5" Platinum One Touch
- Weber Genesis E-310
- A big box propane smoker (I forget the name)

Post Sun Sep 02, 2012 12:30 am
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

I've tried a few blends, but am still looking for the Holy Grail of burger blends. Don't bother mixing in skirt steak. Short ribs add a nice flavor. Bacon is good for adding fat, but have never added enough to change the flavor. Most places outside of Cali take tri-tip and grind it into their burger mix....that's why its hard to find outside of that area. Oxtail really adds a nice flavor. Yet to add brisket to my burger blend....but will try it soon. I'd skip the sirloin. Lean meat and doesn't add much flavor from what I've read.

Check out this post for tons of info

http://aht.seriouseats.com/archives/200 ... ?ref=title

Post Sun Sep 02, 2012 9:51 pm
Davedray medium-rare
medium-rare

Posts: 67
Location: Philly, PA

Griffin, thanks for the article. It'll come in very handy. Tomorrow I'm planning on going to Sam's Club and picking out some meat, grinding it, and cooking it up. I will be sure to post pics afterwards. Thanks
- Weber 22.5" Platinum One Touch
- Weber Genesis E-310
- A big box propane smoker (I forget the name)

Post Mon Sep 10, 2012 4:46 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5856
Location: Central Alberta, Canada
jfm0830 wrote:
I'll be interested to see some of the responses you get for this thread. I am actually in the same boat as you. I was given a KitchenAid stand mixer in July and I picked up the grinder attachment for it. I have yet to use it myself. I can say I've had my butcher grind up tr-tip for me and it makes for a wonderful burger. Although where you're from Pennsylvania, tri–tip might not be easiest thing to get. it is almost unheard of around here.

Good luck with your new toy! Please post some pictures and tell us about your results. I'll be extra curious to see how you make out.

Jim


Tri-tip is also labeled as "bottom sirloin" in some markets. That might make it easier to find, although it may be sliced up rather than whole. If it's for burgers, though, that won't matter.

I don't have a KitchenAid mixer yet, but I might try to pick one up after Christmas when all the hyped-up foodie stuff goes on clearance. :D Currently I use a manual sausage grinder and it works fairly well. I've also tried chuck, sirloin, and tri-tip in various proportions and they're all great. However, I've only used a couple of my rib-eye and striploin steaks for burgers. The last were good, but I'll be keeping them as steaks from now on - too precious to grind up.

Two other cuts I've tried are brisket (which dries out quick and is a bit tough) and flank steak (good in a mix if you're cooking it to medium-rare). But I've also parted with a few chuck-eye steaks (aka cross-rib steaks) and they make great burgers. Once again - too good for me to grind up, though.

One really odd ingredient I've heard mentioned from various relatives and a few chefs was trimmed beef heart. I've tried it and it really does bring out some of the flavor. I try to keep it under 25% in the mix, though, as too much of it gives the burger a sort of liver-y taste.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Sep 11, 2012 8:38 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
I've had ground beef that included heart and tongue, and it was pretty good.

Post Tue Sep 11, 2012 9:01 am
Davedray medium-rare
medium-rare

Posts: 67
Location: Philly, PA

Thanks for all of the replies. I think my burgers and ground beef turned out well. I used ground chuck, next time I will use a mix. I did put a little chill on the meat, but once I made it into cubes, I think it was a little too warm. The fat kind of got stuck a few times. Next time after I cube the meat, I will put it back in the freezer for a bit.
- Weber 22.5" Platinum One Touch
- Weber Genesis E-310
- A big box propane smoker (I forget the name)

Post Mon Sep 01, 2014 7:58 pm
BchrisL User avatar
medium-rare
medium-rare

Posts: 52
Location: Northern Virginia
I would like to bump this thread up for more discussion.

Tonight, being Labor Day, we decided to stay home and cook on the grill. I got a pound of hamburger,Tator Tots, and the makings of a salad for dinner.

I had choices when I bought the hamburger. There were several fat to meat ratios that are available. Most were running around 90% lean with some as high as 97%. I passed on these as I have found, over the years, that hamburger that is too lean doesn't grill as well as the hamburger that has a little more fat mixed in it.

I got usually buy 80/20 hamburger ( usually labeled 80% lean) and it seems to cook quite well on the grill. There is fat for dripping into the coals for smoke flavor and fat for that extre tasty flavor of the grilled burger. Tonight's burgers were no exception. They were flavorful and juicy.

I did a little looking and found, according Uwe Hestnar and Michael Ruhlman of the CIA, the ideal accepted ratio of fat to lean for sausage is 3 parts meat to one part fat. That works out to 75% 25% or 75% lean. I suspect that ratio is also good for hamburger on the grill too. One other curious note, a Boston Butt averages about this percentage of lean to fat naturally, well imagine that!

So if you are making your own burger, try separating the fat and meat and blend it together around the 75/25 rate by weight for the grind. See what you get.

Grill on brother!


Ratio: The Simple Cods Behind the Craft of a Everyday Cooking
by Michael Ruhlman
eISBN-13: 978-1-4165-6612-0

PS: I also tried an experiment. I sprayed the spatula with vegetable oil and heated it over the grate for a while before flipping the burgers. It slid under them without any problem and they flipped over whole and with the grill marks intact, FYI
Chris
Gustatus Similis Pullus

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Post Tue Sep 02, 2014 10:36 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5856
Location: Central Alberta, Canada
BchrisL wrote:
I did a little looking and found, according Uwe Hestnar and Michael Ruhlman of the CIA, the ideal accepted ratio of fat to lean for sausage is 3 parts meat to one part fat. That works out to 75% 25% or 75% lean. I suspect that ratio is also good for hamburger on the grill too. One other curious note, a Boston Butt averages about this percentage of lean to fat naturally, well imagine that!

So if you are making your own burger, try separating the fat and meat and blend it together around the 75/25 rate by weight for the grind. See what you get.


I find I get too many flareups with a 75/25 mixture, so I try to keep it at 80/20 or leaner. Doctor's orders, too. :D

But if it works for you, then go for it. :cheers:
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Wed Sep 03, 2014 12:25 pm
scorched_porch User avatar
well done
well done

Posts: 400
Location: Redwood City, California

I'm a fan of grinding my own as well. I found that 1/3 Short Ribs to 2/3 chuck roast makes a nice mix that has a good combination of fat to beefy flavor. Adding a little bacon doesn't hurt either :) .
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WSM, Pit Barrel Cooker
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Post Mon Sep 08, 2014 11:03 am
BubbaQue well done
well done

Posts: 650
Location: Panama City Beach, Fl.

Several years ago my sons challenged me to a burger throw down. I got my butcher to gring together a brisket and a pork shoulder. Greaqt flavor.
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Post Mon Sep 08, 2014 9:17 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7466
Location: Stoughton, WI
That's a nice-sounding blend, Bubba.

I could never figure out how the lean-fat ratio was calculated until one day it hit me: separate and weigh the 2 components first! :lol:

For me anything from 80% on down works pretty good, although as CG said at some point there's going to be enough fat to make flareups an issue.

I wonder how well a lean piece from the round would work if some extra fat was added in. Usually the cheaper, off-brand bacons I see have lots of fat, which would be perfect.

Post Thu Sep 11, 2014 11:36 am
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5856
Location: Central Alberta, Canada
ScreamingChicken wrote:
That's a nice-sounding blend, Bubba.

I could never figure out how the lean-fat ratio was calculated until one day it hit me: separate and weigh the 2 components first! :lol:

For me anything from 80% on down works pretty good, although as CG said at some point there's going to be enough fat to make flareups an issue.

I wonder how well a lean piece from the round would work if some extra fat was added in. Usually the cheaper, off-brand bacons I see have lots of fat, which would be perfect.


I've found that the round doesn't have a lot of flavor (especially the eye). I prefer chuck if I can get it at a good price because it tastes great. And since it seems that up here a lot of folks don't like chuck or the time it takes to cook it, I find it on sale a lot.

The other reason I like chuck is because it's very easy to separate the meat from the fat and weigh it out. Even something as simple as one of those $20 digital scales will work fine for this, and you can get your meat-to-fat rations just right.

Scorch - good idea about the short ribs too as these have a lot of flavor. If I can get these at a decent price I'll try them. I still use beef heart, too, but I think I'll try tongue sometime too.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

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