I've been eyeing the Cabelas .75 hp carnivore grinder for some time and finally went yesterday and made the investment. I have started my research on recipes for grinding hamburger but thought it wise to ask here if any of you will share the recipes you use for the various 90/10, 80/20 or 75/25 mixtures as well as the cuts of meat you use for each? I used some store bought burger last night for smash burgers and it was, well awful. The wife and I have had much better from store bought but now hope to have better control over what we use with more consistency.
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I have used a 80/20 mix with brisket and some saved fat trimmings from a larger cut. Brisket might sound strange but the Commissary (military grocery store) started carrying 2-3 pound 'cuts'. No idea why they were cut up that small but it made tasty burger. Pretty much any tough, working muscle would be ideal with the right ratio of fat. If you like your burgers on the more pink or red side, you may want to use less fat in the mix. A friend of mine made a 70/30 bacon burger with round and thick cut bacon that were cooked to medium and turned out great.
Having said that, I think you will love your new purchase..... sausages will be next and that is a good thing! Have fun with it!
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Charter Member
- Dec 2014
- 1355
- NC, The Triad
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WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.
I like grinding up chuck roasts for my burgers. I have also done a combination of short ribs and brisket that is out of bounds! Have fun with it. There is nothing better than grinding your own meat. The taste kicks store bought in the teeth.
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We've ground a lot of chuck roasts over the years to make good burgers. Short rib and brisket are also primo (and perhaps better). But the real win will be when you start making sausage.
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EdF I have yet to try sausage. Need to read up on it here and give it a shot. I'll probably get hooked.
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Club Member
- Nov 2015
- 4701
- The Great State of Jefferson
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My go-to is well marbled chuck, but as others have mentioned it's fun to experiment with different cuts and fat content. You will never look at store bought the same. Also, if you really want to up your burger game then try the SV technique. I've had finicky little kids say it's the best burger they've ever had in their entire lives. Quite a compliment if you ask me!
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Good morning fzxdoc. We like ours 6-8 oz of ground chuck, S&P with a little dust of GP, lightly vac-sealed or ziplocked so as to not crush them, into the hot tub 131/1-3 hrs, pat dry and rest for 30 min, lightly oil with avocado oil, then sear on very hot GrillGrates. Serve with tater tots a la pellet smoker. https://recipes.anovaculinary.com/re...vide-hamburger
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I haven't tried the sear on the D&G yet, but I bet it would be great. fzxdoc
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Congratulations 🍾🎊🎈 you have taken the first step in upping your game. Chuck, briskets, tri tip, round and whatever is on sale. For lean my wife has taken to a 75/25 mix of sirloin and bacon. Wel, my kinda lean anyway. Its all good! Have some fun and save your fat.
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Club Member
- Apr 2018
- 4911
- Western Mass
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Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner. A 22" Kettle with vortex SnS and OnlyFire pizza oven. A Smokey Joe and the most recent addition a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, ThermoPop and a Thermapen Mk4. Recently added 2 TempSpike wireless meat thermometers.
I just sat down from grinding 80/20 chuck/slab bacon. Seems to have a more moist texture.
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The best burgers in Manhattan add ~ 5% marrow. Where they get it I have no idea, but it ups the price to at least $ 25.00 each. Is that the same (I know it's not) as suet, as a cheat? Maybe just a bit of brisket suet would be a great addition for ground beef headed to burgers.
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Thanks for the replies. I guess I was making it more difficult than need be. Will be slow cooking a chuck roast today using the Mississippi Pot Roast recipe but in the mean time I found them on sale them at local grocery store. I better head back there today and pick up more to grind for burger.
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Well I am from Mississippi and have no idea what a Mississippi Pot Roast is. I did a search for the recipe but came up with nothing, would someone be so kind to tell me where the recipe is or tell me the recipe for it. Thanks!
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Article about it in The NY Times gives good background. I would follow the original blogger recipe though, not the fancy NYT version https://nyti.ms/1K6HC2t
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I use the fancy NYT version to drop the fat content and make my own ranch dressing as their recipe directs which cuts back on the salt.
I've had it at a friend's home, made with the ranch dressing mix and it was, for all the guests, almost too salty, so don't add any extra salt until you taste the final product.
No matter which recipe from the NYT that you use, though, it's yummy!
Kathryn
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continuing on...
You may have trouble accessing the NYT recipe without a subscription. I use this link instead for both the Original and the NYT version:
FAIRBANKS — Sometime in 2010, as near as the Internet can estimate, a recipe for an unusual roast beef appeared on a food blog. The author of the blog “Laurie’s
Kathryn
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Why not start close to home? Meathead has an exhaustive discussion of all things burgers here: https://amazingribs.com/tested-recip...how-zen-master
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- Apr 2016
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- Near Richmond VA
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When grinding beef at home for burgers, I suggest dunking the whole piece of meat in boiling water for 10 - 15 sec to sterilize it. That will allow you to cook less than well done without worrying about picking up a bug from under cooked meat.
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Originally posted by RonB View PostWhen grinding beef at home for burgers, I suggest dunking the whole piece of meat in boiling water for 10 - 15 sec to sterilize it. That will allow you to cook less than well done without worrying about picking up a bug from under cooked meat.
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Originally posted by vandy View PostWell I am from Mississippi and have no idea what a Mississippi Pot Roast is. I did a search for the recipe but came up with nothing, would someone be so kind to tell me where the recipe is or tell me the recipe for it. Thanks!
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- Dec 2017
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Old Country offset smoker, 22†Weber Kettle, 4 burner gas. Oak logs, Royal Oak Lump, Kingsford Briqs, Gas.
I always try to get somewhere in the ball park of 80/20, but often times it's more of a 75/25. My last creation was a mixture of good quality chuck roast and short ribs. It's simple, I know, but they turned out really good. Best of luck to you with your creations!
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