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.
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.
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.
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.
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.
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).
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.
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
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.
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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