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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-26-2014, 07:22 AM | #1 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Cooked meat = how much raw meat
I am making brisket chili. It calls for 2 pounds or ground meat. If I substitute cooked brisket for the ground meat, how many cups of chopped brisket will I need. Thanks.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-26-2014, 07:26 AM | #2 |
Full Fledged Farker
Join Date: 09-03-12
Location: Hopkins, MN
Name/Nickname : Curly
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Not to sound obvious, but weigh it.
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Chargriller Pro w/SFB [COLOR="Magenta"]retired[/COLOR] Brinkmann TrailMaster 1 generic digital thermometer Maverick 732 UDS [COLOR="Red"]Thermapen Mk4[/COLOR] |
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01-26-2014, 07:28 AM | #3 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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I do not have a scale.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-26-2014, 07:33 AM | #4 |
On the road to being a farker
Join Date: 10-28-12
Location: BBQn in NW, Pa. cuz a brothers gotta eat.
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Put as much as you would like. Amounts in ay recipe are just a guide line. I change amounts all the time. The amount of meat to add is really no big deal. Problem solved.
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01-26-2014, 07:37 AM | #5 |
Babbling Farker
Join Date: 07-11-11
Location: Tuscaloosa Alabama
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Put as much as you like !!!! I like some meat in mine....... in fact lots of it.... We have about 200#s of deer to grind into to burger now, along with a bunch of wild hog ready to grind also!!!!
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TuscaloosaQ Check out our website at ShirleyFabrication.com Like our Facebook Page Facebook.com/ShirleyFabrication |
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01-26-2014, 09:18 AM | #6 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Guestimate according to the old proverbial saying, "A Pints a Pound the World Around"
2 cops make a pint, so 4 cups would equal 2 pounds... That will get you close... |
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01-26-2014, 10:20 AM | #7 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Thanks, you guys. I know the the practical answer is 2 cups to the pound. I was getting anal about it. Over thinking it. I need an excuse anyway to get a scale. I smoked a brisket last night for chili today. It was 13 pounds untrimeed. I was shocked just now at the cooked yield. I cubed up the brisket and ended up with 6 pounds of cubed brisket.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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01-26-2014, 01:31 PM | #8 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That sounds about right for yield. I just keep adding meat until it looks right.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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