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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...:oops:

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.
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0117-3.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0120-3.jpg

Ashmont
08-19-2009, 12:37 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.
http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0117-3.jpg

http://i91.photobucket.com/albums/k296/norcoredneck/IMG_0120-3.jpg


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://hires.basspro.com/is/servlet/izoom/BassPro/31175?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=norm&op_usm=1.0,1.0,0.0,0

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10208540____SearchResults

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_36869____SearchResults

Or a Double.

http://hires.basspro.com/is/servlet/izoom/BassPro/614-999-66?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=1.0,1.0,0.0,0&iccEmbed=0

Ashmont
08-19-2009, 01:13 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://hires.basspro.com/is/servlet/izoom/BassPro/31175?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=norm&op_usm=1.0,1.0,0.0,0

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10208540____SearchResults

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_36869____SearchResults

Or a Double.

http://hires.basspro.com/is/servlet/izoom/BassPro/614-999-66?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=1.0,1.0,0.0,0&iccEmbed=0


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
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://hires.basspro.com/is/servlet/izoom/BassPro/31175?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=norm&op_usm=1.0,1.0,0.0,0

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_10208540____SearchResults

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_36869____SearchResults

Or a Double.

http://hires.basspro.com/is/servlet/izoom/BassPro/614-999-66?layer=comp&wid=500&hei=500&fmt=jpeg&qlt=100,0&op_sharpen=0&resMode=trilin&op_usm=1.0,1.0,0.0,0&iccEmbed=0


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! :rolleyes:

Smokinrubcom
08-19-2009, 02:35 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...:oops:
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://image.basspro.com/images/images2/600-000/698-542-00.jpg

http://www.basspro.com/webapp/wcs/stores/servlet/Product_10151_-1_10001_40791_800002003_800000000_800002000?cmCat= CROSSSELL_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?

CaptainJimmy
08-23-2009, 04:43 PM
those frozen angus chucks are unsuitable for burger making. you should send them to me for proper disposal!

also I rubbed and smoked a couple chuck roasts on my inverted V-rack. Smoked them with 2 chunks of mesquite at 275 until 195 internal. It was FABULOUS... its a cheap and easy way to make pseudo-burnt ends too.

Ashmont
08-25-2009, 02:41 PM
They just cam outta the not for BobBrisket Freezer. Hopefully this weekend!!!!

http://i22.photobucket.com/albums/b321/Ashmont_/IMG_2603.jpg

http://i22.photobucket.com/albums/b321/Ashmont_/IMG_2604.jpg

chambersuac
08-25-2009, 03:26 PM
can't wait to see the pron! Bet they'll be great! did you get a patty press?

Ashmont
08-25-2009, 03:41 PM
can't wait to see the pron! Bet they'll be great! did you get a patty press?


Not yet on the patty press! Prolly use my 10y/o one named Adambomb...:rolleyes:

HumboldtSmokeBBQ
08-25-2009, 03:46 PM
Bacon added in to burgers...this place always amazes me. Something so simple, that i just never thought of.

My grandma used to make patties with two plates...one on the bottom correct side up, and put the ball'o'beef (since i am assuming you are irish by your graphic, that is for you Ashmont-or should i say fellow irishmen) in the middle and then she would take a smaller saucer like plate and push it down on the ball'o'beef. Ceramic plates have ridges.

One thing i no about ground cow though...you dont want to beat the crap out of it while you are forming the burger. i know you want it to stay together and all, just please be gentle to that burger.

Ashmont
08-25-2009, 03:52 PM
I have used a large highball glass in the past. Funny it was full several times before I started. It is the heat in your hands that cause them to fall apart. If you see that happening just put in freezer for 10-15 min.

Norcoredneck
08-25-2009, 03:56 PM
Wife used my burger to make spaghetti last night. Was bragging how she didn't have to drain it. No friggin burgers for me! Was hoping to make a Jucy Lucy.

musicmanryann
08-25-2009, 04:01 PM
The way I understand it, chuck roast typically makes 85% lean ground beef. If you want 80% you will need to add bit more fat 5%/pound. On the other simply adding some delicious bacon would work as well! ;-)

HumboldtSmokeBBQ
08-25-2009, 04:08 PM
just stuff a brick of Lard from your local mexican grocery in that there grinder of yours, call it a day.

Smokinrubcom
08-25-2009, 04:56 PM
The way I understand it, chuck roast typically makes 85% lean ground beef. If you want 80% you will need to add bit more fat 5%/pound. On the other simply adding some delicious bacon would work as well! ;-)
If the chuck is graded a "no-roll" the chuck would come out to be around 85%. But if its select it comes out to be in the 80-82% range. If choice its more like 77-79%.

Mike

Ashmont
08-25-2009, 05:04 PM
If the chuck is graded a "no-roll" the chuck would come out to be around 85%. But if its select it comes out to be in the 80-82% range. If choice its more like 77-79%.

Mike


It is select.... But still might add a little bacon....

Smokinrubcom
08-25-2009, 07:46 PM
It is select.... But still might add a little bacon....
Yeah you can go wrong adding some bacon! Hell lets take it a step further, after you grind the roasts add some chopped bacon and shredded cheese to some and toss on the grill - thats the chit right there :)

Mike

91vw03
08-27-2009, 07:53 AM
I uausally Trim some of the fat off my Chuck roasts. But I think I get the choice.

Some things I've added to the grind:
Mushrooms and Jalapeno's
Red peppers

boatnut
08-27-2009, 08:20 AM
I have used a large highball glass in the past. Funny it was full several times before I started. It is the heat in your hands that cause them to fall apart. If you see that happening just put in freezer for 10-15 min.

Put my HANDS in the freezer for 10-15 min.???? I don't THINK so! :biggrin:

Crüe-B-Cüe
08-27-2009, 08:39 AM
I have found that with fresh ground meat, the patties form much better and are not as apt to fall apart.

N8man
08-27-2009, 08:45 AM
MMMMMMM Fresh Ground Chuck Patties MMMMMMMMMM!:biggrin:
What kind of Grinder do you have? Perhaps you could slip in a Jalapeno or two when you grind it...

Ashmont
08-27-2009, 09:19 AM
Were getting there! Not sure I like my grinder yet seem to have to fight it and YES I made sure it was put together properly. Note to sel when using knife to dice up meat keep fingers away. Major bandiade mod!

The victim Yes I cut off that black whatever it was

http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2605.jpg

Help me help me!

http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2606.jpg

Grrrrrrrrrrrrrrrrrrrrrrrrrrrrr


http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2607.jpg

Final product and dinner this eve


http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2608.jpg

twisterbret
08-27-2009, 02:01 PM
I find grinding it twice gives it a nice consistency and mixed the fat really good.

Ashmont
08-28-2009, 07:49 AM
I will tell you I was skeptical. It was alot of work but the outcome was great. They did not shrink much at all. :icon_cool Very good flavor and held together very well on the grill. Just on flip. Added but not pictured a slice of fried eggplant and on top cheese and sauted red and yellow sliced peppers. I encourage anyone that has the time to try this you wont be let down.....:eusa_clap:eusa_clap:eusa_clap:eusa_clap

Here is the finals:

http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2609.jpg

http://i22.photobucket.com/albums/b321/Ashmont_/WHY/IMG_2610.jpg