Thread: Burger.
View Single Post
Unread 01-08-2013, 11:55 AM   #28
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chriscw81 View Post
i recently broke in new grinder for some burgers too. it totalled to around 5 pounds and i used:

about 3.5 pounds of top round
about 1.5 pounds of boneless short ribs
4 slices of bacon (yes, you read that right )

i ground it all up and reversed them on my OTG with some mesquite. They were by far the best burgers i've ever had. it more expensive than i'd like it to be so next time i'll try something a little less costly. i may start grinding the meat for burgers every time now.

chris

I'll have to give that a shot. I reverse seared mine too. Did I hear somewhere you need to fully cook the burgers when you use bacon? Maybe that was sausage I'm thinking of, bacon's already cured and smoked once.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote