Horrors!!

[Willard]

My wife said she took out hamburger for today. I asked "Does it have any fat in it?" and this is what I found 😫

[HouseHomey]

I don't get it. You should be able to get two burgers from that.

[ComfortablyNumb]

HouseHomey and his Big Kahuna burgers! He could get three burgers from that, even four. BTW, HH, we all know what happened to Vincent, what's up with Jules these days?

[Willard]

My bad. I thought it said 0% fat but at least it’s 10%. It was covered up partially by the price label.

[EdF]

I thought you did it on purpose!

[ComfortablyNumb]

The only thing scary in that pic is $7.99 for a pound of hamburger.....

[Willard]

Actually you’re right 😁

[FireMan]

Rill scary!

[Polarbear777]

Sometimes whole brisket is cheaper ($2.99/lb) than ground beef and even whole chuck and so it only makes sense to buy brisket and grind it for burgers. You can control the fat level because you have plenty to work with.

[RonB]

Chop some bacon real fine and add it to the beef - then pat it out. 10% fat ain't much.

[Mr. Bones]

LOL!
Zackly what I was thinkin/what I would do, if faced with this particular dilemna!

"Fat-Free" an "Beef" shouldn't even exist in th same Universe, much less on a package I bought!

[FireMan]

I dunno Bonesy (@Mr. Bones), ya might be onta somethin. Nebraska Low Fat Burger, Angus Slim, & Californy Cardboard 1/2 Pounders. Appytyzing to the shape conshus crowd.

[Mr. Bones]

FireMan ROFLMAO !!!!
Lets us start a bizness, get rich, Brother!

[texastweeter]

didn't know "the skinny cow" made a burger, just that nasty ice cream my wife eats. As for me, Ill take Blue Bell.

[Willard]

Well, it’s been consumed. And it wasn’t THAT bad. Didn’t do it on the grill, though. Did it in cast iron on the stove.

[Mr. Bones]

Hey, not a single thing wrong with Cast Iron Burgers!
Practically an everyday thing, here! )D

[FireMan]

Yup!

[texastweeter]

I prefer black iron J. Wellington Wimpy burgers. I still do them on the grill so i can add some oak or mesquite smoke though.

[HorseDoctor]

A burger at 10% fat ain't half bad. That's what I get when my wife helps grind venison burger. I sneak an extra 3-5% when she's not helping... That's beef fat with lean venison. Of course it is also home processed and burgers are always cooked medium rare so some juicy is meat juice and some is beef fat. Medium well temp burgers gotta have more fat cause the natural beef juices are long gone. I seriously don't remember the last time I actually cooked store bought ground beef... Bet it's been over 30 years...

[Willard]

HorseDoctor the couple of times I did try grinding my own in a food processor didn’t work out. Too much gristle. I’ll give it another whirl eventually. I accidentally cooked these to 145. I typically go for 135. They were a little dry but my wife was happy.

[HorseDoctor]

Only ever tried "grinding" in a good processor once. Never again!!! Get a little grinder, or better yet a big one, depending on how much you’ll be doing.

[ComfortablyNumb]

I agree with HorseDoctor Get a small hand grinder if you only do a few pounds at a time, a powerful electric grinder if you are going to do large amounts. My setup is pic'd here at post 15. https://pitmaster.amazingribs.com/fo...8-farm-journal

[Willard]

ComfortablyNumb Enjoyed looking at your pics. Yeah the hand grinder is on the acquisition list. Thanks HorseDoctor for the advice.