Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
10-26-2020, 03:01 PM | #16 | |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Quote:
__________________
Rick |
|
|
10-26-2020, 04:07 PM | #17 | |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
|
Quote:
My brats, which were 50/50 pork shoulder and brisket also had way too much fat. I would have expected those to be at least similar in fat content to 50/50 brisket/chuck. So I am back to the question about how aggressively to trim brisket. |
|
|
10-26-2020, 04:17 PM | #18 | |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
|
Quote:
See post #7 from thirdeye in this thread.
__________________
Rick |
|
|
10-26-2020, 04:21 PM | #19 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Before grinding brisket I trim the good hard fat, then slice into pieces about as wide as my thumb. When prepping the meat for grinding I remove any of the softer fat and toss it. I par-freeze the meat strips and fat strips so I can alternate them when grinding. I do make some 100% ground brisket, but I use it mainly for chili or taco meat, and make it somewhat coarse. It will have a different texture than say sirloin or chuck. This is an example of my coarse grind for chili or tacos (this is pork, not beef)
As to your patties that were soft, floppy and hard to form: Your meat should be firm out of the grinder, and pretty easy to form. Did you use icy meat? And was this a single or double grind, and what size plate? Did you keep the meat cold after grinding?
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
Thanks from:---> |
10-26-2020, 04:28 PM | #20 |
Full Fledged Farker
Join Date: 08-06-13
Location: Dallas, tx
|
If you go 100 percent brisket, you may need to trim the fat aggressively. I do a whole I trimmed brisket with 1 lean sirloin. The result was perfect. Not to much shrinking and taste was amazing. It had the beefy taste of sirloin and buttery taste of brisket.
|
|
Thanks from:---> |
10-26-2020, 04:51 PM | #21 | |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
|
Quote:
The fat I did trim was the easy hard fat. So all the soft fat went into the grind. Re when you are alternating fat and meat chunks, since there is quite a bit of intramuscular fat, do you think you actually end up with more than 50% fat in the result? Colors on computer monitors are always difficult but here are the pale brats and the pale hamburger together with red-handled screwdriver: Really, I think now that the problem was that trimming the brisket fat is such an obvious thing that nobody in the thread bothered to mentioned it. I did trim some because it looked like so much but I also assumed that no mention of trimming meant that no one was trimming. Wrong. |
|
|
10-26-2020, 04:52 PM | #22 | |
is one Smokin' Farker
Join Date: 10-19-15
Location: City, MN
|
Quote:
Actually this stuff tastes fine after it is cooked down to mini-sausages and mini-patties with the fat mostly gone. That's the good news I guess. |
|
|
10-26-2020, 06:08 PM | #23 | |
Babbling Farker
Join Date: 06-27-15
Location: Cincinnati OH
Name/Nickname : Mik
|
Quote:
__________________
PK Classic Grill, Weber One Touch 22" Copper, Broil King Signet 320 |
|
|
Thanks from:---> |
10-26-2020, 06:52 PM | #24 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
|
I'm a fan of grinding brisket into burger.
https://www.bbq-brethren.com/forum/s...brisket+burger I slice the whole packer, trim the fat while cubing the meat for the grinder. I keep the trimmed fat on hand in case I want to add more to the mix. Some briskets don't need an addition of fat, some do. I go by color. Venison and other meats, I like to go one part fat to three parts meat. I like to can the burger for quick future meals.
__________________
jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ Last edited by cowgirl; 10-26-2020 at 11:17 PM.. Reason: wrong ratio.. |
|
Thanks from: ---> |
10-26-2020, 07:43 PM | #25 | |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
|
Quote:
Hard fat, like around a ribeye or the edge of a pork chop has flavor, and is edible if you so choose. Hard fat you trim from a brisket is even tastier when ground. The soft fat you left is what you probably found some of tangled around the knife of your grinder and is not that great for eating (so why grind it?).... and some of it made into your burger. The photo from cowgirl showed a good example of trimmed brisket, plus some of the good fat to choose from (when needed) during grinding. As far as the meat/fat ratio of brisket 'flat' (I never grind the point) I bet it's 70:30, or maybe a tick less. I've always thought trimmed chuck was 75:25. But, I've had a couple of meat cutters tell me those numbers are reversed. When I grind meat, it is cold enough that it drops from the grinder on it's own. If it looks like a nightcrawler, it needs chilled. As far as pale brats, this first photo is from a regional butcher shop, a Basque sausage which are excellent. I'm sure they are 60:40 (or maybe 50:50) and don't get me wrong.... these are made to be grilled and are very good, but I make a leaner version that I'm happier with.
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
|
|
|
Thanks from:---> |
10-26-2020, 07:53 PM | #26 |
Knows what a fatty is.
Join Date: 08-01-20
Location: US
Name/Nickname : dan
|
FYI some grocery stores sell ground brisket. Wegmans for example does. It makes for excellent burgers.
|
|
Thread Tools | |
|
|