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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 01-03-2010, 01:20 PM   #1
LMAJ
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Default First Grind - with Pron - and some questions....

Santa left a meat grinder under the tree.


I had a CAB Chuck Roast in the freezer and decided it was time to grind up some burgers.

Diced up the Chuck...

After the first grind.

Went to the smallest die -

Also got a burger press....

Weighed out the burger - each was about 6 ounces...

And the finished product....


I cooked them a little more then I typically like but thought they were pretty taste. Big Al went back for seconds.
I liked the texture and the flavor.

Now, the questions...
I started with the biggest die then went to the smallest - is that necessary or can I do straight to the small die?

If you are changing the die out in between - what's the easiest way to get the first die out to get the second one in

Is there an easier way to clean up the smallest die clean??? I took a toothpick and cleaned out each hole - that was a pain. Any suggestions?

Thanks guys - I would never have tried grinding my own meat without the inspiration I get from this site.

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Unread 01-03-2010, 01:27 PM   #2
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First off if you start out with the small grind first you'll make the machine run hot and can trip the overload......I grind my own I just gave 1.5lb of ground brisket and bacon for Christmas....and I put my dies in the dishwasher...
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Unread 01-03-2010, 01:37 PM   #3
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Default Dude!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

That first grind,man, that's perfect for making Chili. Looks like the stuff I'd get from Kerley's Mkt. down there in Temple,Texas. Yumm-Ooo
Good looking grinder too,now you're ready to play with your meat
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Unread 01-03-2010, 02:31 PM   #4
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How do ya like the grinder? Looks like it is working pretty good to me!
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Unread 01-03-2010, 02:38 PM   #5
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Santa might get a burger instead of cookies next year.I cant wait to see the tub steaks.
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Unread 01-03-2010, 02:39 PM   #6
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LMAJ,

I use the sink sprayer with the water set on hot to clean the plates before going into the dishwasher. The hot water will loosen up the fat and the holes clean out easily. Immediately after the dishwasher though you need to get some Haynes spray or something like it and spray them down and into a ziploc for storage. Vegetable spray works in a pinch, but it can go rancid during storage. Nice looking grub you have there, keep us posted especially when you get into making some sausage!
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Unread 01-03-2010, 03:21 PM   #7
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Great looking pics and sausage, sis!
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Unread 01-03-2010, 03:33 PM   #8
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You make me want to pull out our grinder Lynn. Char loves burgers, so maybe this would take them to the next level.

After we use our grinder for sausage making, we run bread through the grinder to help remove all of the excess meat and fat from the grinder and then it is easy to wash from there. Think that was an Alton Brown trick.

I agree with above that you do need the two grinds. Are you keeping the meat chilled before each grind?
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Unread 01-03-2010, 03:40 PM   #9
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I start out on the big one and move to the small one for burgers, sometimes I just use the large one for tenderloin (Tail ends and scrap from trimming) burgers, interesting texture when grilled.
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Unread 01-03-2010, 03:52 PM   #10
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I recently got a grinder also. I ran the meat through on the large die first and then the small die. Everything I read about forming the burgers said to handle it as delicately as possible while shaping into a pattie. Also, make a small indentation in the center of the pattie so it doesn't rise up in the middle when cooking. Instead of a chuck roast I used some hanger steaks ($2.99 /lb) from Restaurant Depot. They were the BEST burgers I've ever had in my life. I also ground up some flap meat but the hangers had a much better flavor, IMHO.
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Unread 01-03-2010, 05:17 PM   #11
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The easiest way to get the first die out is to remove the retaining ring then quickly bump the grinder. It will pop out. Keep you finger on the power button and don't allow it to run, the die plate provides alignment for the feed screw and you don't want that flopping around.

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Unread 01-03-2010, 06:11 PM   #12
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I often use the 1/4" die for my burgers. I like them a little "chunkier". You can order brush sets from most sausage supply houses to clean up with. maybe check wally world too. I spray mine with food grade mineral oil after they are cleaned to keep any rust from forming.

If i want a finer grind, I just go straight to the 1/8" die. I've got a cabela's commercial 1/2hp and it never slows down.
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Unread 01-03-2010, 06:15 PM   #13
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I've always wanted one of them too.
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Unread 01-03-2010, 06:28 PM   #14
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Now all you need is a Brisket and one of these

Attachment 35581

and you can make this

Attachment 35580


hands down the best burger I ever had. And no condiments other than a tomato allowed. No ketchup, mayo, lettuce mustard just the burger, onion and an optional tomato and the bread was toast.

Grinding your own burgers is awesome as long as you don't spice them too much internally.
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Last edited by barbefunkoramaque; 04-03-2011 at 02:32 PM..
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Unread 01-03-2010, 08:36 PM   #15
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Quote:
Originally Posted by Roo-B-Q'N View Post
After we use our grinder for sausage making, we run bread through the grinder to help remove all of the excess meat and fat from the grinder and then it is easy to wash from there.
I agree with above that you do need the two grinds. Are you keeping the meat chilled before each grind?
I ran the heel of a loaf of wheat bread through and it did a nice job of cleaning up the screw, but the small die was a killer!
I did not put the meat into the fridge or freezer between grinds because it was done so quickly - I just swapped dies and kept going.

Quote:
Originally Posted by reelgem View Post
Everything I read about forming the burgers said to handle it as delicately as possible while shaping into a pattie.
Thanks, I had heard the same thing - I was pretty careful not to smush the meat together when forming into a ball for the burger press. If you look at the cut burger, it wasn't really "packed" in as much as I thought it would have been - gave it an interesting texture.

Quote:
Originally Posted by barbefunkoramaque View Post
Grinding your own burgers is awesome as long as you don't spice them too much internally.
I agree - we didn't season the meat at all this time out because we wanted to taste it naked. I did throw on some American cheese, a little mustard and ketchup. Next time there will be a little salt and pepper - and who knows what else....
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