Thanks for the welcome gents! The burgers tasted OK but weren't juicy as they should be. I didn't pack them enough and 2 of them crumbled. My kids loved them. I didn't. Next time maybe add some bacon and pack more. Salt was needed as well. I'm my worst critic and Ill consider this a fail! Good starting point though. This site is quite an inspiration.
I WILL return with a better product next time!
I would recommend at fattier cut like brisket or Chuck.. I would also coarse grind then grind through a fine plate to dispurse the fat more evenly. In my opinion it fell apart because it was to lean..just my 2 cents .and the saying around this place is "if ya don't post pics it didn't happen". . welcome from Minnesota,. Looking forward to you future posts
Last edited by Backroadmeats; October 16, 2019, 07:24 PM.
Welcome from Chico - that is typical here. We are all our own worst critics. If the kids loved them, you did really well. They are the real burger critics.
When you have a second, give this thread a once over. There is some great information for you. This information will ensure you get the most out of your experience here in The Pit.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Huntington Beach welcomes you and your burger grind!!
Perhaps it's your grind and formation. Short is good. Skirt is good but I don't think for burgers, in my opinion. Trying using Flap if you must.
For texture Skirt, for unctuous ( short) , I get your thought process. For a large loose grind you need something like a chuck or brisket to hold up and provide beefy flavor.
Also be sure you have enough fat. Skirt is tasty because of the beefy flavor, not necessary intramuscular fat.
I think your grind may have been to lean and texture to lose and not cohesive.
all of this from a single introduction post. See there. We are helping you out and saving you money already all for one low price.
Grills/Smokers
Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
Weber Jumbo Joe
Weber 22" Master-Touch Kettle w/rotisserie
Pit Barrel Cooker
Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
Traeger Timberline 850 w/BBQ Hack griddle and Pizza oven attachment
Thermometers
Thermoworks Smoke
Maverick ET-733
Thermapen Mk4, Red
Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Anova Precision Cooker Insulated Container
Lipavi C15 container and lid
Lipavi L15 Rack
Accessories
SNS
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
BBQ Dragon Grill Table for 22" Weber Kettle
Fire Butler (for Weber 22")
Grill Grates for Jumbo Joe and Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Might not be that close to you but this place is supposed to be good. The next time I visit my friends in Nacogdoches I plan to drive over and try them: https://youtu.be/l79xOSy9tVo
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