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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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01-07-2013, 01:23 PM | #1 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Burger.
I finally had a chance to grind some fresh burgers last night using my new Kitchen Aid mixer and grinding attachment. I think I'm gonna like this thing. Nothing real fancy here but I did get a chance to use the Oakridge Black Ops I got from Mike. It was great on the burgers and I can't wait to try it on some brisket.
I used chuck, what types of meat do you guys like to use for making burgers? Here's some pr0n.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-07-2013, 01:41 PM | #2 |
Full Fledged Farker
Join Date: 10-20-11
Location: Omaha
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Grilled burgers, not much in this world beats that.
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01-07-2013, 01:41 PM | #3 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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I'll sign up for that!
Question...what is on the right of those burgers on the grill?
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01-07-2013, 01:48 PM | #4 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I had the same question...sort of looks like it could be a (really well seasoned) grill top thermo
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01-07-2013, 01:49 PM | #5 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
Looks fantastic! And as stated, it really doesn't get much better than a home grilled burger. I also use chuck. I think I've used short rib mixed in there as well. Basically, whatever little bits I've got in the freezer end up in there. Well now the fuse is lit, and it ain't going out till I grill me some burgers and get out the tater tots I have in the freezer.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-07-2013, 01:50 PM | #6 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I love chuck for burgers. It was my favorite, in fact, until I made some with 50/50 bison and lamb.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-07-2013, 01:51 PM | #7 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-07-2013, 01:53 PM | #8 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
Yep those guys ^^^ are right, it's my banged up oven thermo. I don't know why I even put it in there. I didn't look at it and even if I did you can't see what the fark it says anymore.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-07-2013, 01:54 PM | #9 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Looks great Jason, I want that attachment for our KA too. Heard of some folks grinding ribeye for gourmet burgers, but I just can't bring myself to do it!
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01-07-2013, 01:55 PM | #10 |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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To be clear, those are crispy crowns, we prefer them over regular tater tots. They really are "crispier".
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-07-2013, 02:01 PM | #11 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Nice Cook, Grinding your own Burgers will let you experiment with different cuts. I like a Brisket/Bacon mix.
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01-07-2013, 02:08 PM | #12 |
Full Fledged Farker
Join Date: 02-07-12
Location: Washington, DC
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Looks fantastic!! I got the KA attachment about a year ago. Nothing beats fresh ground chuck for me. By the way, I'm sure you figured this out, but if you cut the meat into strips and freeze it for about 45 minutes, it goes through the grinder MUCH more quickly and easily.
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01-07-2013, 02:18 PM | #13 | |
Quintessential Chatty Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Quote:
I think I remember hearing about the feezing thing before. I did cut it into strips and that worked great. It was only about 1.5lbs and it came straight from the fridge so it went pretty smoothly. I'll keep the slightly frozen thing in mind for a larger batch.
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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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01-07-2013, 02:22 PM | #14 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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That looks great, good job!
Sent from my Android phone.
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01-07-2013, 02:23 PM | #15 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Quote:
I hear ya. Tots is just what I have in the freezer. Maybe I'll get the potato pills next.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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