Since your grinding the meat the tenderness factor is taken care of. The only thing to really worry about is the fat ratio. Chuck roasts usually have enough fat that you don't have to measure. The Chuck eye (center) roast, has the marbling of chuck shoulder without that vein of fat that runs between. If you go with the brisket/short rib burger mix you may want to measure the fat separate. I don't find much difference in what cut is used just be sure to get the fat ratio you want.
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Ron and all of us meatheads, grillers, smokers and just carnaviors check out Pat Lafrieda's MEAT book. He has alot of great info and recipes for all kinds of meat, including 4 or 5 burger mixes. I have not yet gotten Meatheads book, but it's on my next buy list. I'm really looking foward to his insight and wisdom. See ya soon.Comment
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beef short ribsComment
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I've been using my Kitchen Aid stand mixer for grinding beef for 2 years.
For the Steakhouse Steakburger I always buy chuck roast. If the roast looks to lean for me I add 20% of the weight of the roast with bacon. I use just the course plate to grind and I grind only once.
I've never had the problem with the patty falling apart when I grill it, that I've often seen mentioned in the Pit. That might because I use a Fish Spatula to turn my burgers on the grill. It's a very thin spatula that's pretty long and the way the tip is shaped it lifts a patty off the grate without tearing it apart.
The KA with the meat grinder attachment works perfectly. I grind about 5 pounds of beef at a time and make 6oz patties, not 8oz. I season the meat, shape them into patties, and put 2 in each food saver vacuum packed sous vide bags and put them in the freezer.
If it's just me or Scary Mary and I, I do them sous vide and sear them in a cast iron skillet. If it's a crowd I do them on the 26" kettle & SnS, with a GrillGrate plate flat side up over the SnS.
They come out perfect either way.😆 especially if you put on some extra sharp Tillamook cheddar cheese, caramelized onions and some glop.😆😆😆
It helps if you have really good Brioche buns too.
Attached FilesLast edited by Breadhead; August 1, 2016, 02:22 AM.Comment
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That needs to be put on your mantle it looks so good. Resturant style. Awesome pic. -
That picture is actually the very first Steakhouse Steakburger I made using our newly created Brioche hamburger bun for Meathead's famous patties.😆 I'll keep that picture forever.👌
When Chef Jacob and I agreed we have created the perfect Brioche bun I decided that bun needed a pattie.
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Kenji's article on this subject is interesting: http://aht.seriouseats.com/archives/...s-of-beef.htmlComment
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