Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
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.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

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.

 


Placeholder

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

Placeholder

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

Placeholder

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


Placeholder

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

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

80/20 or 70/30 Ground Beef How To?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • adamcoe
    Charter Member
    • May 2015
    • 127
    • Calgary, AB, Canada

    Top | #1

    80/20 or 70/30 Ground Beef How To?

    Hey gang...tried a quick search with varied success but wanted to poll the peanut gallery...first, what blend of ground beef do you find works best, and those of you that make your own, what's the process and what cuts of beef do you use for the lean portion? I just got a meat grinder for my KitchenAid and would love to make some of my own ground beef.

    Thanks all!

    EDIT: oh and by 80/20 or 70/30 I assume that's by weight?
    Last edited by adamcoe; February 17th, 2019, 10:05 AM.
  • MBMorgan
    Club Member
    • Sep 2015
    • 5707
    • 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
    I don't bother blending my own. A local butcher keeps chuck-eye steaks in stock and they are the perfect (roughly 80/20) blend for grinding and making burgers or whatever. They taste like rib eye but are priced like chuck.

    EDIT: "oh and by 80/20 or 70/30 I assume that's by weight?" yep
    Last edited by MBMorgan; February 17th, 2019, 10:26 AM.

    Comment

    • Donw
      Club Member
      • Jul 2017
      • 1931

      Top | #3
      When I do grind my own I try for 80/20 using chuck steak. Not doing it as much as before because we found Bubba Burgers 100% Angus Beef Chuck burgers to be very good, and a lot quicker. Still, there is something satisfying about grinding your own, and you have the opportunity to add in various other fats for flavor variations.

      Comment


      • treesmacker
        treesmacker commented
        Editing a comment
        Surprise - the Bubba Burgers are available at my local Safeways - I'll have to try them.
    • texastweeter
      Club Member
      • Jul 2017
      • 1970
      • Republic of Texas

      Top | #4
      Depends on the application. Higher fat for burgers, meatballs, meatloaf; leaner for chili, sauces soups casseroles.

      Comment


      • Oak Smoke
        Oak Smoke commented
        Editing a comment
        I agree.
    • BRic
      Club Member
      • Mar 2017
      • 356
      • Winnipeg Mb. Canada
      • Napoleon bbq
        ​​​​​​Broil King Keg
        ​​​​Hunsaker Smoker
        Pit Barrel Cooker
        Maverick ET-733 Wireless Thermometer
        ThermoPop Temp
        UUNI infrared Thermometer gun
        LEM 1182 Meat Grinder
        Cabela`s Sausage Stuffer
        Grill Grates

        Red River Rumble BBQ and Grill
        Reserve Grand Champions Backyard
        2018 Morrris Manitoba

      Top | #5
      We get a 80/20 Angus chuck from our butcher and we are very happy with it , we use it for everything .

      Comment

      • Sweaty Paul
        Founding Member
        • Aug 2014
        • 1013
        • Hays, KS
        • Green Mountain Grill - Jim Bowie
          (I've never regretted having too much grate space).

          Weber Genesis Gas grill
          Weber Kettle grills x 2

        Top | #6
        I usually buy a chuck roast and cut it into cubes then grind.

        Comment

        • RichieB
          Club Member
          • Apr 2018
          • 672
          • Western Mass

          Top | #7
          I use chuck, but like to add slab bacon occasionally. I use 80/20 ratio. So 32 oz chuck about 6 oz bacon. Maybe that makes it 60/40? Don't know but I like the texture and how moist the burgers are as well as the hint of bacon without slices of bacon.

          Comment


          • PaulstheRibList
            PaulstheRibList commented
            Editing a comment
            That sounds fun!
        • adamcoe
          Charter Member
          • May 2015
          • 127
          • Calgary, AB, Canada

          Top | #8
          Thanks for the input everyone, maybe I'll start with just grinding up some chuck roast and see how that goes, then maybe next time I do something bigger where I'm trimming a lot of fat I'll keep it around and then blend it with something lean like round or whatever. Cheers!

          Comment

          • Troutman
            Member Recipe Director
            • Aug 2017
            • 6258
            • 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
            Brisket....once you go flat you’ll never look back

            Comment


            • adamcoe
              adamcoe commented
              Editing a comment
              That's actually not a terrible idea...often I'm not cooking for a huge amount of people so I can always do brisket but then keep the extras for burgers and whatnot. Good call.
          • Dadof3Illinois
            Club Member
            • Jul 2017
            • 557
            • Southeast Illinois

            Top | #10
            I get beef ribs really cheap so I blend that meat with a nice chuck roast and it turns out some really tasty burger. I save some brisket trimmings so if I need more fat I’ll throw a little of that in.

            Comment

            • jharner
              Club Member
              • Jan 2016
              • 1081
              • Louisiana - North West but a coon ass at heart
              • Cookers

                Camp Chef DLX Pellet Grill
                Weber 22.5 Kettle
                Brickman Box Smoker

                Accessories

                Slow N Sear
                Tube Smoker
                Turkey Cannon
                Rib racks
                Weber chimney starter

                Thermometer's

                Maverick ET 735
                Tru Temp 3619n
                Thermapen mk4
                Thermapop

                Favorite Drink

                Free beer
                Coors Light
                Windsor ( Canadian blended whiskey )

              Top | #11
              Burgers I go with 80/20 every thing else I go with 93/7.

              Comment

              • Bighorn Dave
                Club Member
                • Aug 2018
                • 237
                • Nampa, Idaho

                Top | #12
                We usually will try to get close to 75/25 for burgers and use choice grade chuck steak or roast and add bacon or what ever we have available to up the fat content. On a side note, I'm not sure how well the Kitchen Aide grinder works (probably very nicely) but I suggest you get the grinder mechanism as cold as possible prior to grinding and make sure the meat is cold also. It will help prevent any binding that may occur. There is heat generated from the friction during the grinding process and thats not your friend.

                Comment

                • JeffJ
                  Charter Member
                  • Feb 2015
                  • 2570
                  • Michigan
                  • Jeff

                  Top | #13
                  For burgers I go with chuck roast. I cut it into cubes and pop them in the freezer until they are partially frozen. Then grind them and I like to form loose patties - barely formed. I think it cooks better and makes for a texturally superior burger than a densely packed and tightly formed patty.

                  Comment

                  • EasyMoney
                    Club Member
                    • Sep 2016
                    • 32
                    • Western Maryland
                    • 22" Weber kettle grill, Slow N Sear, SnS grill grate, thermapen, two ET-732s.

                    Top | #14
                    I vote 80/20 chuck. If you really want to show off, grind boneless short ribs.

                    Comment

                    • MichaelF
                      Club Member
                      • Sep 2018
                      • 50
                      • Brentwood, TN
                      • Weber Summit 670 Gasser. LG900 Pellet Grill with cold smoker. Tappecue Touch WiFi & Maverick 732 thermometers.

                      Top | #15
                      I use chuck steak and grind it with the Kitchen Aid grinder. Works perfectly.

                      Comment

                      Announcement

                      Collapse

                      Meat-Up in Memphis 2020

                      Join us in Memphis for our Meat-Up! Save $100 by booking before November 28th,Click here for details. (https://amazingribs.com/memphis2020)
                      See more
                      See less

                      About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

                      This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

                      Advertising on this site. AmazingRibs.com is by far the most popular barbecue website in the world and one of the 50 most popular food websites in the US according to comScore, Quantcast, Compete, and Alexa. Visitors and pageviews increase rapidly every year. Click here for analytics and advertising info.

                      © Copyright 2005 to 2019 by AmazingRibs.com. All text, recipes, photos, and computer code are owned by AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US Federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

                      Our Privacy Promise, Terms of Service, Code of Ethics. AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR (the General Data Protection Regulations as passed by the European Union). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here.

                      Working...
                      X