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Meat-Up in Memphis 2021

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Home Ground

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  • jlhilden
    Former Member
    • Jun 2017
    • 70
    • Ardmore PA

    Home Ground

    After buying a crappy crappy pack of 80% lean from the store, I went online and bought a grinder attachment for my mixer. When it arrived, I had 2 lbs of chuck waiting in the fridge.

    I kept it very simple; cut the chuck and put it though the grinder; not even salt and pepper. I made five patties and grilled them on the gasser until the IT was 160. No reverse sear, just a simple browning with one flip.

    I ate the first burger with nothing; no bun or condiments. I have to say, I am actually upset that I never did this before as it was the best burger I ever had. It was great to enjoy the simple robust taste of beef.

    I’ve read much on infusing the meat with other ingredients like adding bacon to the mix, but for now, I’ll keep it simple with the only change in the future being I will use the reverse sear method with a little salt sprinkled on during the cook.

    I can’t see myself ever buying ground meat again. I can’t wait to pick up some more beef and add in some pork and veal for my signature world famous meatballs.

    Lastly, I developed a bad habit of not taking pictures of my cooking progress and results. I will do my best to break the habit in the future.
  • kmhfive
    Club Member
    • Mar 2017
    • 2988
    • Northern Illinois
    • Weber Kettle -- 22.5" (In-Service Date June 2015)
      Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
      Pit Boss 820 (Retired)
      GMG Jim Bowie WiFi (In-Service Date April 2017)
      Maverick ET-733

    I think this will be one of my next priorities.


    • HouseHomey
      HouseHomey commented
      Editing a comment
      You gotta grind!
  • RonB
    Club Member
    • Apr 2016
    • 13175
    • Near Richmond VA
    • Weber Performer Deluxe
      Pizza insert
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      lots of probes.

    It's hard to beat homemade ground beef. Getting the beef chunks close to frozen will make it easier to grind the meat.

    If you dunk the whole chuck in boiling water for a few seconds before cutting into chunks, that will kill any surface bacteria and allow you to cook less than well done safely. That's when they become absolutely super.


    • Gooner-que
      Club Member
      • Sep 2015
      • 260
      • Woodlake

      • Smokers / Grills
        • Weber 22" Original Kettle (black) modified for Party-Q
        • Weber 22" Original Kettle (black) unmodified
        • Great Outdoors Smokey Mountain gas cabinet smoker

        • Maverick ET-732: Black
        • (2) Smoke by ThermoWorks
        • Lavatools PT12 Grey

        • Weber chimney
        • BBQ Dragon
        • Slow 'N Sear
        • Drip 'N Griddle
        • BBQGURU Party-Q

        • Teetotaler

        About me
        Location: Ft Meade, Maryland

        • USAF

      I ground up some beef rib fingers for burgers on the 4th. Meathead's pepper/garlic powder/onion powder mix is perfect for burgers.


      • Spinaker
        • Nov 2014
        • 10788
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

          Dexter (Beagle mix)
          Kinnick (American Foxhound)

          Big Green Egg (Large) X3
          Blackstone 36" Outdoor Griddle 4-Burner

          Karubeque C-60
          Kamado Joe Jr. (Black)
          Lodge L410 Hibachi
          Pit Barrel Cooker
          Pit Barrel Cooker 2.0
          R&V Works FF2-R-ST 4-Gallon Fryer

          Weber Spirit Gasser
          FireBoard (Base Package)
          Thermoworks ThermaPen (Red)
          Thermoworks MK4 (Orange)

          Big Green Egg Plate Setter
          Benzomatic TS4000 Torch X 2
          Benzomatic TS800 High Temp Torch X 2

          Bayou Classic 44 qt Stainless Stock Pot
          Bayou Classic 35K BTU Burner

          Digi Q DX2 (Medium Pit Viper Fan)
          Dragon VT 2-23 C Torch
          Eggspander Kit X2
          Field Skillet No. 8,10,12

          Finex Cat Iron Line
          FireBoard Drive
          Lots and Lots of Griswold Cast Iron
          Grill Grates
          Joule Water Circulator
          KBQ Fire Grate

          Kick Ash Basket (KAB) X4
          Lots of Lodge Cast Iron
          Husky 6 Drawer BBQ Equipment Cabinet
          Large Vortex
          Marlin 1894 .44 Magnum
          Marquette Castings No. 13 (First Run)
          Smithey No. 12
          Smokeware Chimney Cap X 3
          Stargazer No.10, 12
          Tool Wizard BBQ Tongs
          Univex Duro 10" Meat Slicer
          FOGO Priemium Lump Charcoal
          Kingsford Blue and White
          Rockwood Lump Charcoal
          Apple, Cherry & Oak Log splits for the C-60

          Buck 119 Special
          Cuda 7' Fillet Knife

          Dexter 12" Brisket Sword
          Next Major Purchase
          Lone Star Grillz 24 X 48 Offset

        I love home ground beef. My mom used to make us burgers infused with Fresh Minnesota Wild Rice. Ohhhhhh man were those killer burgers! She used an attachment on her Kitchen Aid mixer we got her one year for Mother's Day. After she passed, I am not sure what happened to that grinder, or the Kitchen Aid, come to think of it!


        • Spinaker
          Spinaker commented
          Editing a comment
          Pittsburgh Blue up by you guys has an incredible bowl. JCGrill

        • JCGrill
          JCGrill commented
          Editing a comment
          Spinaker ha. Just ate there this past Wednesday, but didn't get soup. Don't get there often, a little too spendy.

        • Spinaker
          Spinaker commented
          Editing a comment
          Agreed. But their lunch specials for soup are pretty reasonable. JCGrill
      • Jerod Broussard
        • Jun 2014
        • 9875
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        The best ground meat I get is from Elliott's Slaughterhouse in Morse, Louisiana.


        • HouseHomey
          Club Member
          • May 2016
          • 5445
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Primo Oval xl

            Slow n Sear (two)
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            A 9 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          Nice work jlhilden There is so much that can go on when you grind. Meatballs, meatloafs, burgers, tacos etc... no reason for expensive stuf to add flavor either. Pictures.... ha.


          • EdF
            Club Member
            • Jul 2016
            • 3229
            • Atlantic Highlands, NJ
            • Uuni Pro (new kid in town)
              Karubeque C-60
              Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
              TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
              Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
              Thermapen Air
              ThermaQ (or its predecessor)
              Thermoworks Hi temp IR
              BBQ Dragon & Chimney of Insanity
              Various other stuff

            And wait until you make your own fresh sausages!


            • jlhilden
              jlhilden commented
              Editing a comment
              When buying the grinder, the sausage maker attachment did catch my eye and I foresee one in my kitchen soon.

            • LangInGibsonia
              LangInGibsonia commented
              Editing a comment
              I wouldn't recommend the Kitchen Aid sausage stuffer attachment. It's difficult and frustrating to work with. You'll get much better results and have fewer gray hairs if you get a dedicated stuffer like a LEM. Just my 2 cents.
          • Oakgrovebacon
            Club Member
            • Apr 2016
            • 1966
            • South central Illinois

            A pork butt makes wonderful sausage


            • Jmccloskey659
              Former Member
              • Jul 2017
              • 72
              • Cornwall, New York

              Thanks Jihilden - Did you have an opportunity to try the reverse sear method? Additionally, I've heard 70% chuck and 30% brisket or short rib makes an even juicer burger. Any comments? Thanks!


              • jlhilden
                Former Member
                • Jun 2017
                • 70
                • Ardmore PA

                Yes, I've done the reverse sear method. What I've found so far in my limited self-grinding experience is that there are two main factors in play that boost home-grinding above store bought. Obviously buying better meat and controlling what gets ground is one, but little less obvious is that to make great burgers, the less you handle the meat the better. Keeping the ground coarse creates voids and voids hold juice. Buying ground from the store already puts you behind in controlling this. The issue with less handling of the ground is that you are limited in adding ingredients and that the patties can be fragile and more prone to break up on the grill. The reverse sear, at least the way it has worked for me, seems to help keep the burger bound and better prepared for direct heat cooking. So in my opinion, fresh ground light handled patties are a perfect match for the reverse sear method.

                I've been happy with using plain chuck that I've not branched into the other beef meat blends yet, but I've thought about it and will try some out. With the Fall weather soon approaching, I'm heading back into tomato gravy season so I foresee my first blend to be a beef-veal-pork grind for meatballs.


                • Brewmaster
                  Charter Member
                  • Oct 2014
                  • 590
                  • Santa Rosa, CA

                  I just made some burger last friday
                  8 lbs brisket
                  2 lbs pork rib flap meat
                  1 lb filet trimmings
                  1 lb peppered bacon
                  2 lbs brisket fat
                  1/4 cup garlic powder
                  1/4 cup onion powder
                  salt and pepper to taste

                  Best stuff I have made so far


                  • Ddecker
                    Former Member
                    • Jul 2017
                    • 35
                    • N TX

                    If you save some fat from a brisket to add to chuck or sirloin when grinding, do you save the fat from the fat cap or that hard fat from between the point and flat? Thanks


                    • JCGrill
                      JCGrill commented
                      Editing a comment
                      Save it all and render it. Then use it in your grind.
                  • Dadof3Illinois
                    Club Member
                    • Jul 2017
                    • 917
                    • Southeast Illinois

                    I saved some of the fat I trimmed from my last pork belly and added it in. It was maybe 75% frozen when I added it. I don't have a grinder so I just used a food processed. Awesome flavor but I need to measure it all out next time....my old eyes aren't as calibrated as they used to be.


                    • Jmccloskey659
                      Former Member
                      • Jul 2017
                      • 72
                      • Cornwall, New York

                      Hello Ji....just wondering what a grinder attachment for a mixer is?


                      • EdF
                        EdF commented
                        Editing a comment
                        KitchenAid and some other brands have these. Plugs into a drive motor on the main unit to drive the grinder. Then you just put your semi-freezing meat and fat cubes in, run it through the plate at the end, and you've got it. They work well in my experience. And most will do double-duty to help stuff sausages. Not as good as a dedicated device for the latter.



                    Meat-Up in Memphis 2021

                    SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                    Click here for details. (https://amazingribs.com/memphis)
                    See more
                    See less
                    Meat-Up in Memphis


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