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Meat-Up in Memphis

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Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

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What to buy for home ground burgers?

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  • Attjack
    Club Member
    • Aug 2017
    • 3265
    • Primo XL
      Weber 26"
      Weber 22"
      Weber 22"
      Weber 18"
      Weber Jumbo Joe
      Weber Green Smokey Joe (Thanks, Mr. Bones!)
      Weber Smokey Joe
      Orion Smoker

      DigiQ DX2
      Slow 'N Sear XL
      Arteflame 26.75" Insert

      Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
      - With Rear Infrared Burner
      - With Infrared Sear Burner
      - With Rotisserie
      Empava 2 Burner Gas Cooktop
      Weber Spirit 210
      - With Grillgrates
      ​​​​​​​ - With Rotisserie
      Weber Q2200

      Blackstone Pizza Oven

      Portable propane burners (3)
      Propane turkey Fryer

      Fire pit grill

    Top | #1

    What to buy for home ground burgers?

    I borrowed a grinder attachment from my sister for my Kitchenaid Mixer because I want to grind up some meat for burgers. What meat should I buy? A chuck roast? Something else?
  • MBMorgan
    Club Member
    • Sep 2015
    • 5723
    • 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

    Top | #2
    My go-to is chuck eye steak ... perfect for burgers.

    Comment


    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      I second that.

    • RichieB
      RichieB commented
      Editing a comment
      Yep, chuck. I like to go 80/20 chuck and slab bacon, thick cut.

    • EdF
      EdF commented
      Editing a comment
      Likewise! Be sure to keep everything really cold.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9452
    • 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

    Top | #3
    Nothing but chuck. Never was into those multi- cut blends that all taste like beef.

    Comment

    • JeffJ
      Charter Member
      • Feb 2015
      • 2574
      • Michigan
      • Jeff

      Top | #4
      I always use chuck roast. They come out great every time. Don't trim the fat - to be safe it needs to be cooked to 160 internal that fat will keep it moist.

      Comment


      • new2smoking
        new2smoking commented
        Editing a comment
        re:food safety. The tragic E. Coli poisonings are from bulk ground beef sold by various outlets. They may purchase a ton of beef from Australia, find a cheaper ton from Brazil, a few tons from the US (I don't know the volumes, I am suggesting this as an example!) Put them all together, grind them up, shape, freeze, distribute. One nice contaminated chunk can then spread through large volumes of meat.

        That is very very different from you grinding a piece of meat and then cooking it at home.
    • MBMorgan
      Club Member
      • Sep 2015
      • 5723
      • 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

      Top | #5
      Originally posted by JeffJ View Post
      to be safe it needs to be cooked to 160 internal
      ... or you can SV the burger patties for a few hours at 133 deg. F, then season and sear over a super hot grill or with a torch so you can serve perfectly safe medium (or even medium rare) burgers.
      Last edited by MBMorgan; December 10th, 2018, 02:11 PM.

      Comment


      • RonB
        RonB commented
        Editing a comment
        If you don't have a SV, you can put the whole chunk of meat in boiling water for ~ 30 seconds to kill all the nasties. Then you can cook to any temp you want.

      • Attjack
        Attjack commented
        Editing a comment
        I'm just going to grind and cook my burgers like normal.

      • bardsleyque
        bardsleyque commented
        Editing a comment
        I make medium rare all the time and I'm still cooking(cough,hack wheeze)
    • CaptainMike
      Club Member
      • Nov 2015
      • 2110
      • The Great State of Jefferson
      • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
        Old school big'ol Traeger w/Pro controller (Big Tex)
        2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
        20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
        20 x 30 Santa Maria grill (Maria, duh)
        Bradley cabinet smoker (Pepper Gomez)
        36" Blackstone griddle (The Black Beauty)
        Fireboard
        Thermoworks Smoke and Thermapen.

      Top | #6
      Chuck roast for me as well. You can sort of eyeball it for fat content and I've never had a fail with it. Also, as far as I'm concerned I quit doing the "firm-up" thing in the freezer as it seemed hard on the KA unit. I just cut into 1 1/2" cubes and they go right through. Do check out MH's burger/sausage making guide as it is pretty informative. You're going to LOVE home-ground! Perhaps there will be a case of MCS in your future.....
      Last edited by CaptainMike; December 10th, 2018, 11:55 AM.

      Comment


      • Attjack
        Attjack commented
        Editing a comment
        I already have a persistent chronic case of MCS.
    • Troutman
      Member Recipe Director
      • Aug 2017
      • 6285
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      Top | #7
      I've done chuck and chuck eye with great results, but my number one go to of late is brisket, especially the nice fatty point meat. Just a wonderful flavor profile without the need to add any fat to the grind. Good luck with whatever you choose, hard to mess up a hamburger regardless and much better than the hum-drum store bought stuff.

      Comment


      • EdF
        EdF commented
        Editing a comment
        JeffJ - I don't think you'll need the bacon with short ribs!

      • JeffJ
        JeffJ commented
        Editing a comment
        Agreed EdF. Besides, when I try short ribs (probably next week) I want to see what they taste like on their own.

      • EdF
        EdF commented
        Editing a comment
        We'll be waiting to hear your results JeffJ

        Try to get plate shorts. The chuck back-rib shorts are going to be a repeat of chuck.
    • Attjack
      Club Member
      • Aug 2017
      • 3265
      • Primo XL
        Weber 26"
        Weber 22"
        Weber 22"
        Weber 18"
        Weber Jumbo Joe
        Weber Green Smokey Joe (Thanks, Mr. Bones!)
        Weber Smokey Joe
        Orion Smoker

        DigiQ DX2
        Slow 'N Sear XL
        Arteflame 26.75" Insert

        Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
        - With Rear Infrared Burner
        - With Infrared Sear Burner
        - With Rotisserie
        Empava 2 Burner Gas Cooktop
        Weber Spirit 210
        - With Grillgrates
        ​​​​​​​ - With Rotisserie
        Weber Q2200

        Blackstone Pizza Oven

        Portable propane burners (3)
        Propane turkey Fryer

        Fire pit grill

      Top | #8
      What it the difference between chuck eye steak and chuck roast?

      Comment


      • CaptainMike
        CaptainMike commented
        Editing a comment
        Eye couldn't say....

      • MBMorgan
        MBMorgan commented
        Editing a comment
        The chuck eye steak sits between the chuck primal and rib primal. It's almost as tender and pretty much just as flavorful as a ribeye but is much less expensive. Here's a link to one explanation: https://www.thespruceeats.com/tips-f...e-steak-995240

      • Attjack
        Attjack commented
        Editing a comment
        I guess I'll see what I find at the butcher.
    • Troutman
      Member Recipe Director
      • Aug 2017
      • 6285
      • Republic of Texallence

      • OUTDOOR COOKERS
        22" Weber Kettle - Red Premium Limited Edition
        6 Burner Weber Summit Gasser
        22" and 18" Weber WSM Smoker
        18” Jumbo Joe
        36" double door Lyfe Tyme offset stick burner (SOLD !)
        Pitts & Spitts Pellet Pro 2436
        BBQ ACCESSORIES
        Classic Thermopen
        Thermoworks SMOKE
        Fireboard Pro with Pit Viper fan
        Grill Grates
        SNS for the 22" Weber kettle
        A-MAZE-N Smoker 12" Tube & Tray
        Weber stainless veggie basket
        Weber stainless fish basket
        Weber stainless rib rack
        Phat Mat cooking mats
        Barbestar BBQ Cooking Gloves
        WOOD & PELLET PREFERENCES
        For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
        For Chicken & other fowl = competition blend, cherry/oak/hickory
        For Turkey = 100% hickory or competition blend
        For Pork Shoulder = mesquite, oak or hickory
        For Pork Chops or Ribs = 100% applewood
        SOUS VIDE
        Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
        INDOOR COOKWARE
        Generic Calphalon non-stick cookware set of pots and pans
        12" & 14" All-Clad Stainless skillets
        Cast Iron 12" skillet by Victoria
        La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
        La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
        Old Revere Wear Copper & Stainless Pots (handed down)

        JA Henckels 15 piece Stainless Knife Set
        Victorinox 12" Fibrox Pro Slicing Knive
        Victorinox 6" Curved Boning Knife
        Set of Dalstrong Japanese Steak Knives

      Top | #9
      Here's a write up I did a while back about chuck eyes. Kind of hard to find in my area, not too popular. When I do get them they're cheaper than ribeye (and really as good !!) but nowhere near as cheap as regular chuck. I'd stick with a good old chuck steak for burgers if it were me....

      https://pitmaster.amazingribs.com/fo...-on-chuck-eyes

      Comment

      • JimLinebarger
        Club Member
        • Jun 2017
        • 627
        • Spokane Valley, Wa.
        • Grills/Smokers
          Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
          Weber Jumbo Joe
          Weber 22" Master-Touch Kettle
          Pit Barrel Cooker
          Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
          Traeger Timberline 850

          Thermometers
          Thermoworks Smoke
          Maverick ET-733
          Thermapen Mk4, Red

          Sous Vide
          Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
          Anova Precision Cooker Insulated Container
          Lipavi C15 container and lid
          Lipavi L15 Rack

          Accessories
          SNS
          BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
          BBQ Dragon
          BBQ Dragon Grill Table for 22" Weber Kettle
          Fire Butler (for Weber 22")
          Grill Grates for Jumbo Joe and Blaze grill
          Hovergrill

          About me
          Name: Jim
          Nick name: Bear
          Location: Spokane Valley, Wa.
          Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

          USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
          Former Computer Tech/Admin
          Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
          Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

        Top | #10
        I just did 50/50 Angus chuck roll and Angus ribeye.

        Comment

        • Dadof3Illinois
          Club Member
          • Jul 2017
          • 557
          • Southeast Illinois

          Top | #11
          Chuck roast here but I get beef ribs pretty cheap so I use a 70/30 blend of chuck roast/beef rib meat.

          Comment

          • Attjack
            Club Member
            • Aug 2017
            • 3265
            • Primo XL
              Weber 26"
              Weber 22"
              Weber 22"
              Weber 18"
              Weber Jumbo Joe
              Weber Green Smokey Joe (Thanks, Mr. Bones!)
              Weber Smokey Joe
              Orion Smoker

              DigiQ DX2
              Slow 'N Sear XL
              Arteflame 26.75" Insert

              Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
              - With Rear Infrared Burner
              - With Infrared Sear Burner
              - With Rotisserie
              Empava 2 Burner Gas Cooktop
              Weber Spirit 210
              - With Grillgrates
              ​​​​​​​ - With Rotisserie
              Weber Q2200

              Blackstone Pizza Oven

              Portable propane burners (3)
              Propane turkey Fryer

              Fire pit grill

            Top | #12
            I picked up a half a chuck roast (about 3 pounds) and some beef short ribs. I trimmed up the ribs and added the trim to the chuck, then I divided it into 3 packages. Because I have the ribs and a chicken on hand I'm going to freeze all of the future hamburger. But now I'll be ready to go when the time comes.

            Comment

            • texastweeter
              Club Member
              • Jul 2017
              • 1970
              • Republic of Texas

              Top | #13
              i like a mix of brisket, and shortrib. 2nd choice is chuck.

              Comment


              • EdF
                EdF commented
                Editing a comment
                Excellent!
            • JCBBQ
              Club Member
              • Jan 2016
              • 1141
              • Jersey City, NJ
              • Primo Oval XL Ceramic Cooker
                Pit Barrel Cooker
                2x Mavrick 732
                Therma Pen Orange
                Favorite Bourbon Blanton's
                SF Giants

                MCS wish list - Lone Star Grillz off set

              Top | #14
              Try Picanha. Amazing burgers and it has a huge fat cap so you can grind a lot of that into it too. I’ve also added extra brisket flat into this mix. Lately I’ve been making small patties for smash burgers. The fat is awesome for that. Very tasty.

              Comment

              • Attjack
                Club Member
                • Aug 2017
                • 3265
                • Primo XL
                  Weber 26"
                  Weber 22"
                  Weber 22"
                  Weber 18"
                  Weber Jumbo Joe
                  Weber Green Smokey Joe (Thanks, Mr. Bones!)
                  Weber Smokey Joe
                  Orion Smoker

                  DigiQ DX2
                  Slow 'N Sear XL
                  Arteflame 26.75" Insert

                  Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
                  - With Rear Infrared Burner
                  - With Infrared Sear Burner
                  - With Rotisserie
                  Empava 2 Burner Gas Cooktop
                  Weber Spirit 210
                  - With Grillgrates
                  ​​​​​​​ - With Rotisserie
                  Weber Q2200

                  Blackstone Pizza Oven

                  Portable propane burners (3)
                  Propane turkey Fryer

                  Fire pit grill

                Top | #15
                The burgers were amazing. No pics though so you'll have to take my word for it.

                Comment


                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  I think th ear to ear smile in yer avatar pic might jus say it all, Brother!

                  I'm convinced, anyhow!

                • Attjack
                  Attjack commented
                  Editing a comment
                  I'm smiling because my girlfriend is going to make homemade brioche buns for our next home ground burgers.

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Great Glorioski! Homemade brioche?
                  It jus gits better, an better!

                  My tail is waggin, clean back here in th Plains!

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