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Unread 07-11-2011, 11:21 AM   #14
KnucklHed BBQ
Babbling Farker

 
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Join Date: 10-14-09
Location: Kalispell, Montana
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Do you have a meat grinder? If not the Kitchen Aide stand mixer grinder attatchement works well enough for making burgers...

Here's my burger

1+ lb of sirlion steak or what ever cut happens to be on sale that week, heck the marked down bin is a great spot to start
3-4 strips of uncooked bacon per lb of beef, chopped into smaller pieces
1 Tbs Montreal steak seasoning per lb of beef
More bacon to top the burger with once completed

Refridgerate/freeze a glass bowl until cold, you can also fill the bowl with ice water and dry
Cut beef into 1" cubes
Add chopped raw bacon to the cubed beef
add montreal seasoning

Mix all together thoroughly so that the bacon is well distributed

Start up that grinder (kitchen aide on 6) and grind through coarse plate into chilled bowl.

Don't double grind, the larger pieces make for better texture

Form 1/4 - 1/2lb patties and grill over hot mesquite lump, a handfull of oak chips adds a nice smoke flavor.

I also like to offset the fire to one side leaving a cool side in case anything starts to get away from you...

A picture?? Sure, Here ya go...


__________________
Hybrid Pellet Pooper "The Meat Vault" - 3 RED Weber Kettles O, H (with Cajun Bandit Mod) & pre '79 - Black OT Platinum (DH) - SS AusPit - Rib-O-Lator - SJ UDS (DI) - CRAZY FAST Yeller Thermapen

We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz

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