I love grinding my own meat!

[JoeSousa]

I cooked 3 briskets a couple weeks back. While I was trimming I was a bit more aggressive than I would normally be because I knew I wanted some burgers. Just used the Kitchen Aid grinder attachment. I have the metal grinder because I had already broken two of the plastic ones. After I trimmed the briskets I trimmed up the trim to give me some good meat and some good fat to grind up.

Anyway, 31 balls of meat, about 4 1/2 ozs each ready to be smashburgers in the future. Cooked 12 up last night and have 19 more ready to go for another meal. I usually grind up a chuck roast with the brisket trimmings but just went with the brisket trim this time.

I might also try combining a few of the patties to grill up some thicker steakhouse burgers as well.

[xrodbob]

Your got that much meat from 3 briskets? Did you take the points from full packers and trim flats only? I like to use the points to make burnt ends but those smashburgers will be primo!

[JoeSousa]

No, left the flats and points together. The flats were a bit thin so I was a bit more aggressive trimming the end of the brisket than I normally would be. About 3 pounds of good trim from each brisket.

[xrodbob]

That makes sense. Thanks for the feedback.

[TripleB]

I'm with you on grinding your own meat. Probably 90% (my calculation) of the time the meat that is recalled is ground beef. Been grinding my own meat for 10 years now.

I grabbed a 2.5 lb brisket flat in the "Manager Special" section the other day. Will use that for making hamburgers in the near future or for what we call Hobo Joe's. Hamburger meat with wine, butter, veggies, potatoes, herbs and S&P in aluminum foil and thrown into the oven for about an hour.

[HawkerXP]

I also like ................ oops. Nice burgers.

[58limited]

Getting a good grinder has literally changed my life, food-wise.

[barelfly]

Makes a difference! And fun to do!

[SheilaAnn]

Well played, Pitmaster!