Grinding Chuck roasts?

Ashmont · 08-19-2009, 12:25 PM

Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought...

Norcoredneck · 08-19-2009, 12:29 PM

I ground a chuck roast up just the other day. I made burgers and didn't add anything. The burgers hald together and didn't shrink.

Ashmont · 08-19-2009, 12:37 PM

Quote:

Originally Posted by Norcoredneck

I ground a chuck roast up just the other day. I made burgers and didn't add anything. The burgers hald together and didn't shrink.

Oh that torks me to no end when you make what you think is a huge patty only to have it come off the pit the size of a half dollar. Looks great! Will Thaw out tonight and grind tomorrow. I will have Adam Bomb help I think!

Norcoredneck · 08-19-2009, 12:56 PM

Bass Pro sells a nice plastic patty maker by LEM. I know I could just form by hand but I like it. Easy clean Dishwasher safe

http://www.basspro.com/webapp/wcs/st..._SearchResults

http://www.basspro.com/webapp/wcs/st..._SearchResults

Or a Double.

Ashmont · 08-19-2009, 01:13 PM

Quote:

Originally Posted by Norcoredneck

Bass Pro sells a nice plastic patty maker by LEM. I know I could just form by hand but I like it. Easy clean Dishwasher safe

http://www.basspro.com/webapp/wcs/st..._SearchResults

http://www.basspro.com/webapp/wcs/st..._SearchResults

Or a Double.

Prolly pick one up tomorrow looks kinda kool and I have a gift card from them. I think Its more that the last ground beef we bought before we started buying steers was prolly 60/40. That is why they shrunk

Skip · 08-19-2009, 01:21 PM

Quote:

Originally Posted by Norcoredneck

Bass Pro sells a nice plastic patty maker by LEM. I know I could just form by hand but I like it. Easy clean Dishwasher safe

http://www.basspro.com/webapp/wcs/st..._SearchResults

http://www.basspro.com/webapp/wcs/st..._SearchResults

Or a Double.

Was wondering where that rolled sausage look came from.

boatnut · 08-19-2009, 01:33 PM

I don't add fat to mine and they always come out real good. I will on occasion add a pound of bacon to 4lbs chuck for "baco-burgers".

Jorge · 08-19-2009, 01:36 PM

I get plenty of fat out of untrimmed chuck. In fact I add ground chuck, to ground sirloin to get the blend I want.

I like that patty press, it's on the list for the next Bass Pro visit.

jswordy · 08-19-2009, 01:38 PM

Mam never added anything to her ground chuck, and that is all we used to eat. She'd wait for a sale and then do up lots of it, then freeze it as patties.

As far as a patty maker, she taught me to do it by grabbing a ball of ground meat, putting it on waxed paper, folding the paper over the top, and whacking it with the bottom of a pan. Try it. It works great!

Ashmont · 08-19-2009, 01:41 PM

Now you gone and done it...... Geese Now I have to put Bacon-Burgers in my job jar!

Smokinrubcom · 08-19-2009, 02:35 PM

Quote:

Originally Posted by Ashmont

Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought...

Nope. Just grind the roast as is. Chuck roast makes the best burgers! Your grind will probably come out between 80/20 - 75/25. Good luck!!!

nolesfan954 · 08-19-2009, 03:21 PM

I've added some bacon on occasion, too. More for flavor than fat.

Norcoredneck · 08-19-2009, 06:00 PM

On the Burger press. Get the box of papers and get some of those plkastic sheets the butcher uses. The plastic is so much easier to clean than the cast aluminum ones.

http://www.basspro.com/webapp/wcs/st...SSSELL_PRODUCT

Norcoredneck · 08-19-2009, 06:03 PM

At the local grocerie store they sell gourmet burgers. They mix bacon bits and cheddar cheese, or Blue cheese, or Itialian salad dressing mix (dry pakage mix), or Jalapeno,
And a few others for $3.99/lb.

Norcoredneck · 08-23-2009, 04:38 PM

Well Ash you make some burgers?

08-19-2009, 12:25 PM	#1
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	Grinding Chuck roasts? Well Since my unapproved purchase of a meat grinder last year I have successfully made breakfast sausage pretty cheaply. $1.00 a pound. Well I was recently in the freezer and noticed I have many Angus chuck roasts (The one Marked not for sale Especially BobBrisket) Wife prolly will make one of them this fall. I was thinking about grinding up half of them (6) into ground chuck. Do I need to add any fat to get the burger to 80/20 mix? Next I am sure she will beat me up for the unapproved meat slicer I bought... __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

08-19-2009, 12:29 PM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	I ground a chuck roast up just the other day. I made burgers and didn't add anything. The burgers hald together and didn't shrink. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-19-2009, 12:56 PM	#4
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Bass Pro sells a nice plastic patty maker by LEM. I know I could just form by hand but I like it. Easy clean Dishwasher safe http://www.basspro.com/webapp/wcs/st..._SearchResults http://www.basspro.com/webapp/wcs/st..._SearchResults Or a Double. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-19-2009, 01:33 PM	#7
boatnut is One Chatty Farker Join Date: 03-22-05 Location: Ohio Downloads: 0 Uploads: 0	I don't add fat to mine and they always come out real good. I will on occasion add a pound of bacon to 4lbs chuck for "baco-burgers". __________________ Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM Continue the Revolution=CampaignForLiberty.org

08-19-2009, 01:36 PM	#8
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	I get plenty of fat out of untrimmed chuck. In fact I add ground chuck, to ground sirloin to get the blend I want. I like that patty press, it's on the list for the next Bass Pro visit. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

08-19-2009, 01:38 PM	#9
jswordy is one Smokin' Farker Join Date: 05-13-09 Location: Fayetteville, TN Downloads: 0 Uploads: 0	Mam never added anything to her ground chuck, and that is all we used to eat. She'd wait for a sale and then do up lots of it, then freeze it as patties. As far as a patty maker, she taught me to do it by grabbing a ball of ground meat, putting it on waxed paper, folding the paper over the top, and whacking it with the bottom of a pan. Try it. It works great! __________________ Double-Barrel Smoker (DBS); Ugly Drum Smoker (UDS)

08-19-2009, 01:41 PM	#10
Ashmont Babbling Farker Join Date: 12-13-05 Location: St. Louis MO Downloads: 0 Uploads: 0	Now you gone and done it...... Geese Now I have to put Bacon-Burgers in my job jar! __________________ ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ashmont Proud member of Brethren Weber's for life (Rescued 7 kettles in 2007, 1 in 2008, 2 in 2009 and 1 in 2010 Three of which I have and 8 that have gone to Brethren. PM me to get on the waiting list) Weber Kettle Dabomb Weber Kettle Justintime Weber Kettle (Yet to be named by Daughter) Evil Twin Suggested! Weber Kettle Grace WSM "Winni" WSM "Dumas" One Smokey Joe UDS "Peggy Sue" http://ashsmoderndayclubhouse.blogspot.com/

08-19-2009, 03:21 PM	#12
nolesfan954 On the road to being a farker Join Date: 07-22-09 Location: Hollywood, FL Downloads: 0 Uploads: 0	I've added some bacon on occasion, too. More for flavor than fat.

08-19-2009, 06:00 PM	#13
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	On the Burger press. Get the box of papers and get some of those plkastic sheets the butcher uses. The plastic is so much easier to clean than the cast aluminum ones. http://www.basspro.com/webapp/wcs/st...SSSELL_PRODUCT __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-19-2009, 06:03 PM	#14
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	At the local grocerie store they sell gourmet burgers. They mix bacon bits and cheddar cheese, or Blue cheese, or Itialian salad dressing mix (dry pakage mix), or Jalapeno, And a few others for $3.99/lb. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

08-23-2009, 04:38 PM	#15
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Well Ash you make some burgers? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

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