Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 03-28-2012, 09:31 AM   #1
Full Fledged Farker
Join Date: 02-03-12
Location: Spring, Texas
Default Bottom Round Roast or Sirloin Tip Roast for Grinder

Okay folks. I searched and couldn't really find a thread that I was satisfied with so here it goes.

In this weeks local(to me) Kroger ad they have the subject cut of meats on sale for $1.99lb(your choice). I recently acquired a meat grinder(love new kitchen gadgets) and am curious as to which cut you would go with to grind into hamburger meat. I'm somewhat familiar with the bottom round and I know that they are pretty lean, so I'm assuming if that's the cut people prefer then some fat would have to be added to it? Where do you get the fat if you have none?

Not familiar with the sirloin(as a roast)

From my search, chuck seems to be popular to grind. I've even seen people grinding ribeyes too .

Thanks in advance for the replies.
AlanTX is offline   Reply With Quote

Old 03-28-2012, 10:02 AM   #2
somebody shut me the fark up.
bigabyte's Avatar
Join Date: 05-10-06
Location: Overland Fark, KS

I grind Sirloin Tip Roast for burger a lot, but it is also lean and could use some extra fat. I usually grind it along with chuck and even pork butt too, but if you want just beef then a fattier piece of meat like chuck or even brisket will help. Don't be afraid to grind up some bacon in there too if you are up for that to get the extra fat.

Honestly, I also grind up just the Sirloin roast by itself and save some of that. The fam here doesn't mind lean burgers once in a while and tend to like the flavor of the Sirloin. It's all personal preference. You need to figure out what YOU like best, so don't be afraid to try all of the above, plus every combination you can imagine.
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club

bigabyte is offline   Reply With Quote

Thanks from:--->
Old 03-28-2012, 10:21 AM   #3
Full Fledged Farker
Join Date: 02-03-12
Location: Spring, Texas


I did a beef shoulder roast last weekend, but that seemed like PITA to prepare for the grinder. Maybe I'll get one of each since their limit is 2 w/$10 additional purchase.
AlanTX is offline   Reply With Quote

Old 03-28-2012, 10:34 AM   #4
On the road to being a farker
Join Date: 10-24-11
Location: Richmond Virginia

depends on the burger for me... if i want to do thin burgers and stack them with cheese ill do sirloin, if i want a one patty monster more then not ill use chuck.
Meadow Creek TS250, Horizon 20" Classic Backyard Smoker, old style weber performer
BeaglesBBQ is offline   Reply With Quote

Thanks from:--->
Old 03-28-2012, 10:39 AM   #5
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Also, for extra fat, I freeze the trimmings from whole cryovac ribeyes after I've cut it into steaks and roasts.
[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
deguerre is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 12:34 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts