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First time grinding my own burger meat- mix of beef ribs and bacon?

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  • CowboyScott
    Club Member
    • Jul 2017
    • 165
    • Colorado
      • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
      • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
      • Rec Tec 680 (since August 2017)
      • Thermoworks Smoke and iGrill Thermometers
      • Thermapen (wife's- she lets me use it)

    First time grinding my own burger meat- mix of beef ribs and bacon?

    Bought some nice looking boneless beef ribs from Costco to try my hand at grinding my own hamburger meat. Adding some bacon into the grind sounds delicious, but not sure of the amount to mix in.

    Looking for some guidance.
  • Baltassar
    Club Member
    • Apr 2016
    • 129
    • Northern California

    #2
    I have made this exact combination. I used a couple of strips of thick-cut bacon for each pound of meat. Results were good, but I wouldn't use more, myself.

    Comment

    • CowboyScott
      Club Member
      • Jul 2017
      • 165
      • Colorado
        • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
        • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
        • Rec Tec 680 (since August 2017)
        • Thermoworks Smoke and iGrill Thermometers
        • Thermapen (wife's- she lets me use it)

      #3
      Thanks. That helps a lot. I love bacon so I have a tendency to go more rather than less, sometimes with not great results. I'll start with this.

      Comment

      • Henrik
        Founding Member - Moderator Emeritus
        • Jul 2014
        • 4079
        • Stockholm, Sweden

        #4
        Good advice from Baltassar. There is such a thing as too much bacon ;-)

        Comment

        • Hulagn1971
          Charter Member
          • Dec 2014
          • 979
          • NC, The Triad
          • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

          #5
          I love course grinding boneless short ribs. My personal favorite for burgers.

          Comment

          • vandy
            Club Member
            • Aug 2015
            • 612
            • Olive Branch, MS

            #6
            So far I have only used chuck from Costco with very good results. Never thought about the boneless beef ribs with bacon, I will have to give that a try thanks for the tip.

            Comment

            • CowboyScott
              Club Member
              • Jul 2017
              • 165
              • Colorado
                • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
                • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
                • Rec Tec 680 (since August 2017)
                • Thermoworks Smoke and iGrill Thermometers
                • Thermapen (wife's- she lets me use it)

              #7
              After grinding in the food processor (did a great job) and a bit of steak salt, 8+ ouncers ready for tonight's grill...
              Click image for larger version

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              Comment


              • vandy
                vandy commented
                Editing a comment
                Great looking burgers there! You need to post some after pics.
            • Jon Solberg
              Former Member
              • Jul 2014
              • 4872

              #8
              Perfect burgers right there! WTG!

              Comment

              • Pirate Scott
                Club Member
                • Mar 2017
                • 1343
                • Clay, New York
                • - Plain old Charbroil Charcoal Grill
                  - 26" Weber Kettle
                  - Jack Daniels No7, Four Roses

                #9
                Hmmm, never thought of using beef ribs, they look great. How were they?

                Comment


                • CowboyScott
                  CowboyScott commented
                  Editing a comment
                  Will let you know after we eat tonight (only 4:30pm now)!
              • DWCowles
                Founding Member
                • Jul 2014
                • 9763
                • 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.

                #10
                Looking good so far.

                Comment

                • CowboyScott
                  Club Member
                  • Jul 2017
                  • 165
                  • Colorado
                    • Lynx 27" NG Grill with Rotisserie (from 1998 and still looking great after new burners, valves, and knobs) and GrillGrates for searing
                    • Smokin' Tex 1400 Electric Smoker with Auber Thermostat Control (since June 2017)
                    • Rec Tec 680 (since August 2017)
                    • Thermoworks Smoke and iGrill Thermometers
                    • Thermapen (wife's- she lets me use it)

                  #11
                  I cooked them on the Rec Tec 680 pellet grill for ~50 minutes at 235° and then at 375° for ~10 minutes to finish off to ~140 before pulling off. They turned out very juicy and great smoky flavor. Decided not to sear on the Grill grates on my gasser this time as they looked great coming off the Rec Tec.

                  The patties did not hardly shrink at all, which was unexpected and resulted in the patties overwhelming the bun. The color was a bit red on the outside, which was a (good) surprise. Served with swiss cheese and sautéed onions and mushrooms (a staple when I make burgers), on brioche buns (not homemade... yet).

                  Forgot to take a picture until we already started eating, so the pic does not do it justice.

                  Click image for larger version

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Views:	23
Size:	2.05 MB
ID:	418357

                  Only thing I would slightly change is use a bit of seasoning right before grilling as I only sprinkled on a small amount of steak salt ~5 hours prior to the grill. A little seasoned salt and pepper right before grilling might have been perfect. Also, may not make the patties as large- each each was >8 oz; maybe stay closer to 7 oz.

                  Looking forward to do this again (so is the family).

                  Comment


                  • vandy
                    vandy commented
                    Editing a comment
                    That is a great looking burger, I bet that bite was delicious. I have settled on 6 oz burgers and they fit the buns perfect. They have very little shrinkage so what ever size you make them raw is pretty much what you get off the grill.
                • Dadof3Illinois
                  Club Member
                  • Jul 2017
                  • 695
                  • Southeast Illinois

                  #12
                  Looks great!! I’ve only used Chuck, that rib meat might be in my future though!! Wait, you mean 8oz burgers are too big...😱.

                  Comment


                  • CowboyScott
                    CowboyScott commented
                    Editing a comment
                    Unfortunately yes for my 13 year old daughter and petite wife; not for me or my 16 year old son!
                • DWCowles
                  Founding Member
                  • Jul 2014
                  • 9763
                  • 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.

                  #13
                  Beautiful! I love doing burgers on the RecTec.

                  Comment


                  • CowboyScott
                    CowboyScott commented
                    Editing a comment
                    Me too so far. I was under the impression that I needed to seer on some other grill, but have proven that wrong, at least for hamburgers. Not sure for steaks though.

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