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Best Burger meat - thoughts?

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  • Peter
    Founding Member
    • Jul 2014
    • 8

    Best Burger meat - thoughts?

    Hi All - am experimenting with burgers recently, have tried and grinded up chuck, rib eye and brisket so far, after cooking some tri tip steaks last weekend and experiencing the extremely great flavor, am thinking of trying that - has anyone used it before and how did it turn out? Other cuts you have good experience with? Blends? Thanks much!
  • Steve B
    Club Member
    • Jun 2016
    • 2654
    • Rockland county New York
    • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
      Yoke Up custom charcoal basket and a Grill Wraps cover.

      22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

      Napoleon gas grill (soon to go bye bye) rotting out.

      1 maverick et-733 digital thermometer - black
      1 maverick et-733 - gray
      1 new standard grilling remote digital thermometer
      1 thermoworks thermopen mk4 - red
      1 thermoworks thermopop - red

      Pre Miala flavor injector
      taylor digital scale
      TSM meat grinder
      chefs choice food slicer
      cuisinhart food processor
      food saver vacuum sealer
      TSM harvest food dehydrator

    #2
    Boneless short ribs are great for burgers.
    Short rib, brisket and chuck. And I always add some extra fat into the party. I like a 70/30% burger.

    Comment


    • EdF
      EdF commented
      Editing a comment
      Beat me to it!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9167
    • 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
      Vortex
      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

    #3
    Bacon-ends and venison, Fitty-Fitty mixture. We also do equal parts Bacon-ends, 80/20 beef and venison.

    The Bacon-ends and venison rocks a meatloaf.

    Comment

    • MBMorgan
      Club Member
      • Sep 2015
      • 5721
      • Colorado
      • > Weber Genesis EP-330
        > Grilla Grills Original Grilla (OG) pellet smoker
        > Pit Barrel Cooker (gone to a new home)
        > WeberQ 2000 (on "loan" to a relative)
        > Old Smokey Electric (for chickens mostly - when it's too nasty out
        to fiddle with a more capable cooker)
        > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
        > Thermoworks Smoke
        > 3 Thermoworks Chef Alarms
        > Thermoworks Thermapen
        > Thermoworks IR-GUN-S
        > Anova sous vide circulator
        > Searzall torch
        > BBQ Guru Rib Ring

        > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
        > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
        > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

      #4
      Chuck eye steak! Perfect fat/meat balance ... can be kinda hard to find but it's well worth it if you do ...

      Comment

      • DWCowles
        Founding Member
        • Jul 2014
        • 9760
        • Smiths Grove, Ky
        • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

        #5
        Welcome Peter

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 4391
          • 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
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            Too cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732 and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            FOGO
            A 7 year old princess foster child
            Patience and old patio furniture
            "Baby Girl" The cat

            Erik S.

          #6
          About summed it up. I have done all kinds except the brisket. I don't recall either way on the trimtip. I domuse the fat though.

          Comment

          • RonB
            Club Member
            • Apr 2016
            • 11158
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #7
            Welcome to The Pit.

            Comment

            • ComfortablyNumb
              Club Member
              • May 2017
              • 2858
              • Northeast Washington
              • KBQ C-60
                PK360
                Thermoworks Smoke
                Thermoworks Thermopop
                Thermoworks Dot

              #8
              Lamb. You can blend it with pork as well. Never tried it with beef. BTW, Welcome to the Pit from NE Washington state. Along with tips, techniques, and recipes about BBQ we have a lot of fun. If you like music, go to this thread to hear what others are listening to and share what you like. For jokes, go to this thread. Happy to have you along and looking forward to your participation.

              Comment

              • Hugh
                Club Member
                • Jun 2017
                • 357
                • My setup:
                  Gas Grill - Weber Genesis II 310
                  GrillGrates (2 flipped over for searing)
                  Anova Sous Vide
                  22" Kettle with SnS and Drip/Griddle
                  Thermapen Mk4
                  iGrill2 with 4 probes

                #9
                Peter - just curious what temp your cooking them to and whether your adding fat to the grind?

                Comment

                • lonnie mac
                  Club Member
                  • Jul 2016
                  • 1257
                  • Bacliff, TX
                  • Motovlogging for the freedom of old Hippies...

                    https://www.youtube.com/c/LonnieMac

                    Home of Brutus Ten!

                    http://www.alenuts.com/Alenuts/Alenuts.html

                    Gear:

                    Weber Performer Deluxe W/ SNS, Craycort CI grates, SNS
                    WSCGC (Weber Summit Charcoal Grill Center W/ SNS, DNG
                    Texas Original Pits, Offset Smoker
                    WSM 18" W/ Upside-down door mod
                    Camp Chief Flattop, The big one...
                    Weber Genesis II S-335
                    Texas Fire Pit

                    Latest addition: Stampede 590

                    Thermos:

                    Maveric's Most all of em...
                    FireBoard W/ Fan Control, GURU Fan
                    ThermoWorks, most all of em...
                    Meater

                  #10
                  I am with Mbmorgan on this one. Chuck Eye steaks. I have done tri tip myself, some time ago. I recall the fat content for burgers on the dry side but delish. Ask for some fat back, most butchers will give that stuff away. You can keep it in the freezer and grind it in with anything you choose.

                  Comment

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                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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