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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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Old 08-19-2009, 12:25 PM   #1
Ashmont
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Default 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...
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Old 08-19-2009, 12:29 PM   #2
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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.


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Old 08-19-2009, 12:37 PM   #3
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Originally Posted by Norcoredneck View Post
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!
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Old 08-19-2009, 12:56 PM   #4
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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.

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Old 08-19-2009, 01:13 PM   #5
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Quote:
Originally Posted by Norcoredneck View Post
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
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Old 08-19-2009, 01:21 PM   #6
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Quote:
Originally Posted by Norcoredneck View Post
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.
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Old 08-19-2009, 01:33 PM   #7
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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".
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Old 08-19-2009, 01:36 PM   #8
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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.
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Old 08-19-2009, 01:38 PM   #9
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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!
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Old 08-19-2009, 01:41 PM   #10
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Now you gone and done it...... Geese Now I have to put Bacon-Burgers in my job jar!
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Old 08-19-2009, 02:35 PM   #11
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Quote:
Originally Posted by Ashmont View Post
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!!!
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Old 08-19-2009, 03:21 PM   #12
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I've added some bacon on occasion, too. More for flavor than fat.
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Old 08-19-2009, 06:00 PM   #13
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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
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Old 08-19-2009, 06:03 PM   #14
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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.
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Old 08-23-2009, 04:38 PM   #15
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Well Ash you make some burgers?
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