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Ground brisket for burgers?
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I find texture a major issue as well. Example, too much sirloin in a blend or all sirloin and then screwing up the cook. Not as forgiving. So cooking techniques for sure!
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A lot of chefs make a big deal of what cut they use, or blend of cuts. There are minor differences in the flavor of the proteins around the carcass, but they are minor. The big diff is in the taste of the fats and cooking technique. Brisket makes a fine burger. But % fat is also important, and the age of the fat, and what the animal was fed which alters the fat. I made a great burger once from a very lean rump cut blended with fat trimmed from aged ribeye.
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Not a dumb question at all. In essence it’s a guess on the amount of fat in the lean side. If I feel it’s low, I add fat. I use a digital scale to help with this, super helpful to have one. I think I bought mine on Amazon for $15. Typically if you’re using fatty cuts like chuck, short ribs, brisket etc there’s a pretty good amount of fat already, particularly more if it’s prime compared to choice. It’s not the same, but I learned a lot from Meathead ‘s article on the free side.
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Originally posted by au4stree View PostYep, I do it all the time. I will freeze the fat from brisket that I trim and smoke. I typically use choice brisket when I grind and use that frozen fat to get me to 80/20.
Ground brisket is terrific in chili too.
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ComfortablyNumb have you ever been in Flagstaff in January?
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Originally posted by Texas Larry View PostOh, yes! A winner! Have a batch in the freezer now. I prefer to grind the point.
Thanks for all the responses!
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Oh, yes! A winner! Have a batch in the freezer now. I prefer to grind the point.
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Yes, PLEASE!!!!
Do it alla th time, along with chuckie, an short rib meat...
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Yep, I do it all the time. I will freeze the fat from brisket that I trim and smoke. I typically use choice brisket when I grind and use that frozen fat to get me to 80/20.
Ground brisket is terrific in chili too.
- Likes 4
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