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-   -   Ground brisket makes outstanding burgers!!! (http://www.bbq-brethren.com/forum/showthread.php?t=153073)

CarolinaQue 02-03-2013 07:05 PM

Ground brisket makes outstanding burgers!!!
 
So, I had a 4 lb flat left in the freezer that I didn't turn into pastrami. Seeing as I knew that brisket at one time was very popular as ground beef, I figured I'd give it a go.

So, I ground up a 50/50 ration of brisket flat and chuck roast for burgers tonight. And to top it off, I ground up bacon trimmings I had in the freezer to throw in with the ground beef because I knew that I'd eventually find a use for them and I couldn't stand to waste it.

Let's just say I could have likely eaten half a dozen of these burgers! Now I know why so many on here use ground brisket for burgers! The texture and taste was unreal!

Sorry, no pics.

yakdung 02-03-2013 07:07 PM

Once upon a time before Brisket was discovered and became popular, it was tossed into the grinder and became ground beef.

bbqwilly 02-03-2013 07:11 PM

Sounds great.

HeSmellsLikeSmoke 02-03-2013 07:14 PM

What size plate did you use for the grind?

CarolinaQue 02-03-2013 07:15 PM

Quote:

Originally Posted by yakdung (Post 2353579)
Once upon a time before Brisket was discovered and became popular, it was tossed into the grinder and became ground beef.


So I've read many times!!!

CarolinaQue 02-03-2013 07:20 PM

Quote:

Originally Posted by HeSmellsLikeSmoke (Post 2353586)
What size plate did you use for the grind?


I only have 2 plates for my kitchen aid grinder attachemnt. It's the larger of the 2 and they call it a course grind plate. I like it because it leaves a little texture to the meat. Almost gives the burger a steak type feel texture wise.

nucornhusker 02-03-2013 07:22 PM

Quote:

Originally Posted by CarolinaQue (Post 2353576)
...Sorry, no pics.

Didn't happen. :tongue:

CarolinaQue 02-03-2013 07:35 PM

Quote:

Originally Posted by nucornhusker (Post 2353597)
Didn't happen. :tongue:


Tell that to my very satisfied belly!!!:razz:

Boshizzle 02-03-2013 07:45 PM

Sounds tasty! Will have to give it a try!

chriscw81 02-03-2013 07:59 PM

i cant wait to grind up a brisket :thumb:

i cant believe i just said that:shocked:

CarolinaQue 02-03-2013 09:30 PM

Quote:

Originally Posted by chriscw81 (Post 2353640)
i cant wait to grind up a brisket :thumb:

i cant believe i just said that:shocked:


I know how you feel. It's the biggest reason I haven't done it yet. BUt I figured it was worth a shot considering it was a small left over flat. Now I'm wanting to try it with the whole brisket.

KotaChuk678 02-03-2013 09:54 PM

Sounds great!

bsouth21 02-03-2013 09:55 PM

Did you trim the fat cap at all before you grinded the flat up?


Sent from my iPad using Tapatalk HD

CarolinaQue 02-04-2013 04:42 AM

Quote:

Originally Posted by bsouth21 (Post 2353817)
Did you trim the fat cap at all before you grinded the flat up?


Sent from my iPad using Tapatalk HD


Just the hard fat, left the soft fat.

bigabyte 02-04-2013 08:24 AM

It is good, and I like it mixed with other meat like chuck and sriloin. Straight up ground brisket isn't quite the right texture for me, which the chuck and particularly the sirloin help out with. Just as an FYI, when I cook straight ground brisket, I find it is better when cooked well done than medium or less. Just and interesting tidbit of my own personal insight based on my own personal tastes (your mileage may vary).


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