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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-07-2013, 02:28 PM   #16
campdude
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I use chuck also. Sometimes add a little bacon in it. Gotta love the KA grinder. I have definitly gotten my $'s worth.
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Unread 01-07-2013, 02:53 PM   #17
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Quote:
Originally Posted by gtr View Post
I hear ya. Tots is just what I have in the freezer. Maybe I'll get the potato pills next.

Potato pills...I like it, has a nice ring to it. Nothing wrong with tater tots either, I still have much love for the tot.
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Unread 01-07-2013, 04:39 PM   #18
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Got a grinder the KA for Xmas..have not used it yet. I think you may have pushed me over the edge.
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Unread 01-07-2013, 04:51 PM   #19
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Quote:
Originally Posted by fingerlickin' View Post
Potato pills...I like it, has a nice ring to it. Nothing wrong with tater tots either, I still have much love for the tot.
Burgers look great. I love the Sweet potato tots.
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Unread 01-07-2013, 05:17 PM   #20
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Nice lookin' burger!
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Unread 01-07-2013, 09:03 PM   #21
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Quote:
Originally Posted by fingerlickin' View Post
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?
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
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Unread 01-07-2013, 09:11 PM   #22
Smoking Westy
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Looks good and now I want a grilled burger!

Whe I grind my own I use either a chuck roll or a brisket

Either makes a tasty burger!
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Unread 01-08-2013, 09:26 AM   #23
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I use a chuck bacon mix. Adjust the lean with fat back.
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Unread 01-08-2013, 10:09 AM   #24
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Great looking burger Jason... I have some sliced chuck in the freezer that you just gave me the inspiration to thaw and give the same treatment.
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Unread 01-08-2013, 10:22 AM   #25
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I'm wanting a burger now and I don't mean one of those skinny non fat cows. I want me a fat running down your chin honest to god real nasty looking creation only I (or another Brethren) would recognize as edible. Them was the days. Thanks looks great.
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Unread 01-08-2013, 11:02 AM   #26
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Tasty looking burgers. Clean that therm with some #0000 steel wool. That'll knock the junk right off of it.

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Unread 01-08-2013, 11:17 AM   #27
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Great lookin' burgers Jason!
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Unread 01-08-2013, 11:55 AM   #28
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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.
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Unread 01-08-2013, 12:13 PM   #29
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Quote:
Originally Posted by fingerlickin' View Post
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.
I would think it probably should be cooked a little more if you use lots of bacon. Relatively speaking, I had only a little amount of bacon so it's not something I'd personally worry much about. I seriously can't wait to make some more burgers and try different combinations of meat, just waiting for my next day off!




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Unread 01-08-2013, 12:23 PM   #30
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Those look GaaaaaaaaaaaaaaaaREAT. I need me a KA chopper. Ooh da thnigs I could do. Burgers from, brisket, chuck, pork shoulder, veal, lamb, chicken, duck, buffalo, ahahahahahahahaha
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