MilitantSquatter
Moderator
Some in the NY area may have heard of the La Frieda Black Label burger in the last few months (mix of prime, dry aged NY strip or ribeye, brisket, short loin and skirt steak in an unknown proportion)
http://aht.seriouseats.com/archives...lack-label-burger-blend-price-1199-pound.html
http://aht.seriouseats.com/archives/2009/01/pat-la-frieda-black-label-city-burger-nyc.html
Anyway, for the past few weeks, I've been contemplating asking a butcher to try to replicate this burger or some other unique blend to see if it is really anything special.. but two issues arose..
1) How could I even be sure they mixed the requested meats ? I don't have a regular butcher that I can trust..
2) What proportions would be ideal ? (All subjective anyway.. I realize there is no right answer) La Frieda originally mixed chuck & brisket for the Shake Shack burgers that are either overly praised or compared to a NY diner burger.
So, I've been thinking of trying this on my own.. Easiest way would be to grind the individual cuts myself and then mix them in different ratios and grill em. Keeping track of them will be a PITA kinda like when I tried about six rubs and 4 sauces on ribs one time
Can anyone recommend a low cost meat grinder that will work but won't break the bank if I end up never using it again ?
Thoughts ? Waste of time ?
http://aht.seriouseats.com/archives...lack-label-burger-blend-price-1199-pound.html
http://aht.seriouseats.com/archives/2009/01/pat-la-frieda-black-label-city-burger-nyc.html
Anyway, for the past few weeks, I've been contemplating asking a butcher to try to replicate this burger or some other unique blend to see if it is really anything special.. but two issues arose..
1) How could I even be sure they mixed the requested meats ? I don't have a regular butcher that I can trust..
2) What proportions would be ideal ? (All subjective anyway.. I realize there is no right answer) La Frieda originally mixed chuck & brisket for the Shake Shack burgers that are either overly praised or compared to a NY diner burger.
So, I've been thinking of trying this on my own.. Easiest way would be to grind the individual cuts myself and then mix them in different ratios and grill em. Keeping track of them will be a PITA kinda like when I tried about six rubs and 4 sauces on ribs one time
Can anyone recommend a low cost meat grinder that will work but won't break the bank if I end up never using it again ?
Thoughts ? Waste of time ?
