Originally posted by Clark
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Ground brisket for burgers?
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Yesterday's Angus burgers were both a hit and a miss. I take full responsibility for the cooking technique involved. Used a cull chimney of Weber Professional briquets, mainly so I can use up the bag and go back to Weber Originals.
These Angus patties from Fry's were a bit thicker than last week's brisket patties, although both were 1/2 pounders. Neither came in plastic wrapped meat tray, but were wrapped in butcher paper, so the difference may be due to being squished a bit when wrapped, I dunno.
The brisket patties were pre-mixed with seasoning, the Angus were not pre-seasoned. The brisket patties were far more flavorful and drier, but cooked well done. I cooked the Angus to medium to make them more juicy and tender, which they were. BUT, GW took her patty out and nuked it for 30 seconds 'cause ut wasn't done enough for her. Even my Angus patty did not compare to the well done brisket patty.
I need to adjust cooking time for brisket patties, but not by much. We love the seasoning the butcher used with the brisket patties (seen below), and we will likely go with them over the Angus patties, YMMV
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