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Meat-Up in Memphis

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Tools And Toys

These are not ads or paid placements. These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.



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!

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The Swiss Army Knife Of Thermometers


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


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


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



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)
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The Perfect Burger Status - So close but where's the juice?

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  • Hugh
    Club Member
    • Jun 2017
    • 374
    • My setup:
      Gas Grill - Weber Genesis II 310
      GrillGrates (2 flipped over for searing)
      Anova Sous Vide
      22" Kettle with SnS and Drip/Griddle
      Thermapen Mk4
      iGrill2 with 4 probes

    Top | #1

    The Perfect Burger Status - So close but where's the juice?

    Click image for larger version

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    I've been messing with burgers for 3 years trying to find the one I like. I'm happy with everything but the juiciness at this point.

    First, what is working and my technique.

    The meat - a grocery chain here (Sobey's) carries a 5lb tube of ground chuck. I've had it in the past and I like its flavor and consistency (course) so I went back to this meat yesterday. I simply sliced off 7.7 ounces (that was the first one so the next two were sized the same). Loosely formed, almost no handling.

    The prep - none. I cooked them as is and spiced prior to sear.

    The cook - 2 burgers low and slow on kettle/SnS at around 250 pit temp. Didn't time it. Probe in each burger till 140 degrees.

    The sear - mixed up coals and added 15 more fully ashed coals to basket. That sear was snortin' hot. I brushed copious amounts of melted butter to each side of the burger before searing and added kosher salt and ground pepper to each side. I seared for exactly 1 minute and got a nice mahogany crust.

    The cheese/pasteurization hold over - Topped each burger with a spreadable Brie cheese. Put the 2 burgers in my oven which was preheated to 170 and held them there for 15 minutes.

    The bun - slather melted butter on both sides of the fresh Brioche buns and toasted them on the kettle.

    The results - Turns out I am a simple cheese burger guy. No fixings needed. I really liked the flavor. I don't think I need to change anything to make it a 'better burger", it would just be different. But there was no juice! I'm stumped. You can see that the burger was pink. I don't want to go any pinker. There was not a drop of juice in that burger. When I squeezed it....nothing. The bun is flat on both top and bottom from my treatment during butter/toasting.

    I cooked a 'control' burger just for a compare at the same time. I sous vide the 3rd burger into at 140 degrees with no salt or spice. The joule app says I needed 1/2 an hour. The anova app said I needed an hour. I went 1 hour and 15 minutes. I seared this one at 1 minute per side when the other two were pasteurized in the oven and followed the same procedures for everything else.

    The Sous Vide burger had a band of red which is too rare for me. Having said that, it was no juicier (like none) than the other two burgers. Again...stumped. When Meathead talks about cooking to 160 and serving with a bowl to hold the juice, I'm lost. What is more frustrating is that I could swear I had created a juicy burger last summer using the same meat and using Sous Vide. I'll have to go thru my notes.

    When I look at the photo above, the burger doesn't look as pink as I remember it. I would consider that I may have over cooked it or lost juice in the hold step IF I didn't have the same level of juice in the SV burger. I don't see how I could be over searing it either since the SV burger was still red in the middle when I was done.

    I'm going to assume the beef I'm getting is the culprit. Its just too lean. My theory is that it is a Canadian thing. The demand here is for healthy, not juicy. Next step is I'm going to go get some old fashioned regular grind (mystery meat) and see if I get a juicier burger. If so, I'm going to figure out a way to grind up some beef fat and add it to this chuck burger till I get what I want. Then I'll play around with grinding my own chuck and brisket....it's a tough job .

  • Attjack
    Club Member
    • Aug 2017
    • 3277
    • 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 | #2
    Meat in a tube is too compacted. It needs to be loose. Buy it on styrofoam instead or better yet grind your own.


    • Mr. Bones
      Birthday Hat Master
      • Sep 2016
      • 8124
      • Kansas Territory
      • Grills / Smokers

        Kingsford 24" grill (Free) 'Billy'
        Brinkmann Smoke n Grill
        Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
        Weber 18" Kettle ($30 CL) 'Lil' Feller'
        Weber Smokey Joe ($25 CL) 'Lil' Brother'
        Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
        Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
        Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
        Weber 22.5 OTS DO Code Black ($15 CL)
        Weber 22.5 OTS E Code Black ($20 CL
        Weber 22.5 OTS EE Code Black ($20 CL

        Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
        Weber "H" Code 18.5" WSM '86 ($75 CL)
        Weber " " Code 18.5" WSM

        Weber 26.75, $199 NFM clearance !!!
        Weber SJS AH 'Lil' Brother'
        Weber SJS AT 'Lil' Sister'
        Weber SJS DE Code (FREE) 'Lil' Helper'
        Weber SJG M Code 'Lil Traveller'
        Weber SJS AH Code 'Kermit'
        (Lime Green)
        Horizon 20" Classic, w/baffle/tuning plate (FREE)
        Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

        Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
        Maverick ET-732, (Black)
        Thermopops, (Red, Yellow, Green)
        ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
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        ThermoWorks IR-GUN-S
        ThermoWorks Smoke
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        4 Pro Series cable extensions
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        2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
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        Probably a ton of cast iron, mostly very old...still cookin'
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        60's CorningWare 10-cup percolator (Mom's) Daily driver
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        Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
        Tramontina 6.5 qt Dutch Oven

        Cutlery, etc.:
        Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
        Dexter 12" slicing knife, 6" Sani-Safe boning knife
        Smith's Tri-Hone Natural Arkansas Knife Sharpening System
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        Lansky Sharpening System

        Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
        Dinner: Guests: Washington Forge, Town and Country
        Fancy / Formal: Family silverware

      Top | #3
      I'd haveta agree that it sounds to me like th beef is th culprit.
      In my experience, th chub chuck still has great flavour, but is rather dry.
      I generally buy th ground chuck outta th butcher's case, an take great pains to not overwork it when I make my patties up.
      I git juicy results.
      Like yerself, an Attjack , I'm presently shiftin t'wards more focus on grindin my own mixtures.


      • fuzzydaddy
        Charter Member
        • Nov 2014
        • 5101
        • Near my cookers...Pensacola FL
        • Hardware
          Slow 'N Sear Deluxe Kamado.
          Weber Kettles: 2-22" & 1-26".
          Slow 'N Sear, DnG Racks/Pans, SnS GrillGrates, Easy Spin Grates, Elevated Cooking Grates. (Several of each)
          Chimney starters.
          GrillGrates, GrateGriddles.
          Maverick XR-50 [my favorite].
          ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

          Consumables / Favorites
          KBB (short cooks), Weber (long cooks)
          Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins.
          Adrenaline BBQ salt free rubs: Not Just for Beef & Rocky’s Rub.
          MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPOG.

        Top | #4
        20% fat is what I use. I’ve never been happy with less.


        • RonB
          Club Member
          • Apr 2016
          • 10881
          • Near Richmond VA
          • Weber Performer Deluxe
            Pizza insert
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            lots of probes.

          Top | #5
          You did not mention the meat to fat ratio. For me, the minimum is 80/20. 75/25 is better, but hard to find unless you grind your own.

          Kenji has a meatball recipe where he recommends adding powdered gelatin to the meat to improve juiciness. I don't remember the details, but that might be something to explore.


          • Polarbear777
            Club Member
            • Sep 2016
            • 1299

            Top | #6
            Agree with the above. It was probably too lean. I like 25% fat. Also could have been too compacted. If it is formed more loosely there is room for juice to hang out between the fibers/hunks instead of leaving.

            Hard to really pack loosely unless it’s just been ground. I use the kitchen aid grinder on chuck and add some brisket trimmed fat for my thick burger mix.

            For thin burgers all this is less critical but I can tell you that 90% lean sucks for those also. Try to get at least 20% fat.


            • HouseHomey
              HouseHomey commented
              Editing a comment
          • HouseHomey
            Club Member
            • May 2016
            • 4128
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Slow n Sear
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              A 7 year old princess foster child
              Patience and patio furniture
              Lots of ice cubes
              "Baby Girl" The cat

              Erik S.

            Top | #7
            I would still eat that.
            comment/question IMHO:

            1) You over cooked it

            2) I don’t get the SV as a “Control.”

            3) Dont waste your money, grind your own.

            4) it’s apples and dragon fruit as you can’t compare theirs to yours. What’s in theirs could be all chuck but no fat. You never get the same grind.

            5) Use your money to learn your grind game rather than spend it on theirs.

            6) The “Sear” is overrated.

            7) In this order:
            a) How will the burger be used and served?
            b) Type of burger desired? Fixings?
            c) Your grind-fat%, size of grind and packing etc.
            d) Your Cook-desired temp etc...
            e) Your sear- front or rear or not.

            Dont get me wrong. I love a good sear but it matters not if the food is not well cooked and appropriate.

            Thats MHO anyway.
            I hope this helps.


            • CaptainMike
              CaptainMike commented
              Editing a comment
              The BurgerMiester has spoken!

            • FireMan
              FireMan commented
              Editing a comment
              His avatar speaks!

              Also second the no tube crowd.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              I double dog ditto the Commander's ( CaptainMike 's ) and FireMan 's comments. I want to make burgers like HouseHomey does. Every. Single. Day.

          • Uncle Bob
            Club Member
            • Feb 2019
            • 90
            • Salado, Tx

            Top | #8
            And additional commentary on fat/meat ratio. I try to grind my own whenever possible and I weigh the fat and beef to hit as close to 80/20 as I can. Sometimes for convenience we buy 80/20 at the store, pre-packaged, usually identified as chuck which is what I do for myself (though some trimmings end up in there too). I never get as juicy of an outcome with the store bought 80/20 as with my own grind. I'm convinced the difference is the store butchers are using their calibrated eyeball to measure the ratio and that in reality it's less than 20% fat.


            • shify
              Club Member
              • Jun 2017
              • 261
              • Westchester County, NY

              Top | #9
              The meat looks far too packed together and also over cooked.

              The meat eat looks real condensed and sausage like.

              Plus sounds like it was way overcooked. It a was a fairly thin (1/2inch thick?) burger that you cooked to 140, seared for 1 minute and then put in an oven for 15 minutes? Not sure why you took all those steps but that is a recipe for a hockey puck.


              • smokin fool
                Club Member
                • Apr 2019
                • 646
                • Mississauga, Ont

                Top | #10
                Saw an article on the internet the other day where top chefs claim putting ice in the center of the patty then grilling makes the juiciest burgers.
                Hmmm, call me,....skeptical....but I guess anything is possible.
                Agree with your Canadian thing most grocery chains now only carry lean/extra lean ground beef.
                One thing I've started doing is after I'm done my smoking I open up the dampers on our Keg. When the temp hit 600, on go my burgers 4-5 mins flip 4-5 mins done. Always moist with that smokey charcoal taste.


                • FireMan
                  FireMan commented
                  Editing a comment
                  Try butter instead of ice.

                • ILikePigButts
                  ILikePigButts commented
                  Editing a comment
                  how about frozen butter!
              • Hugh
                Club Member
                • Jun 2017
                • 374
                • My setup:
                  Gas Grill - Weber Genesis II 310
                  GrillGrates (2 flipped over for searing)
                  Anova Sous Vide
                  22" Kettle with SnS and Drip/Griddle
                  Thermapen Mk4
                  iGrill2 with 4 probes

                Top | #11
                Man there are some good insights here. Thanks all. HouseHomey , very helpful. I have no idea what my fat content is when I buy a tube. Time for me to get serious about grinding my own. I've been screwing around with this for years.

                My thinking on the 'control' was that I know the SV cooked it to 140 and I didn't over cook it. If I did over cook the ones I did on the grill but got the same results as the one I sous vide, then I'm thinking it has to be the fat content.

                You have really challenged my prejudice on searing! As I ponder it, I see your point. We need it on a steak, but do we need it on a burger which is covered by a bun and covered in cheese? And if I have to choose between sear and juice, I'm going with juice. I will try my next burger without the sear.

                To your other questions HouseHomey - I am just cooking this for myself. I've given up on trying to create a juicy well done burger for my guests. If they want a pasteurized juicy pink one they can have one my way but other wise they will get a hockey puck. I plan on repeating the approach/technique/fixings from now on as per this cook. The only changes I will make are removing the sear and grinding my own meat to play with the fat content.

                Mr. Bones and Attjack - very good point about the tube squeezing the meat. Confirms again I need to grind my own.


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  When you have a perfect burger and a Great sear it’s next level great. I am happy you took my point.
              • Henrik
                Founding Member - Moderator Emeritus
                • Jul 2014
                • 3672
                • Stockholm, Sweden

                Top | #12
                Love this thread. This is why the Pitmaster Club rocks. No flames, no fuzz, just a science'y discussion, and everyone is open and willing to share and learn. Love it.


                • FireMan
                  FireMan commented
                  Editing a comment
                  Sciency? I like it.
              • 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 | #13
                Hugh , buy yourself a grinder and start grinding your own . We have ground our own a few times and it turns out pretty good ,
                that way you know whats going into your ground meat .
                We go to four butcher shops that grind a good mix . We get a 80-20 ground chuck Angus . In Wpg . we have some good butcher shops .


                • 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 | #14
                  Quest For The Perfect Burger


                  Very good infor. on making burgers .


                  • Dick Anderson
                    Club Member
                    • Oct 2017
                    • 67
                    • Northern Sonoma County, California

                    Top | #15
                    Do those of you who grind your own, one pass or two? If you grind more than once, do you start coarse? I'm going to get a brisket just to grind. Is that enough fat, say 25%?

                    Thanks @BBric, my exact questions!
                    Last edited by Dick Anderson; April 27th, 2019, 02:11 PM.


                    • RonB
                      RonB commented
                      Editing a comment
                      One coarse pass for me. If possible, weigh the fat and meat separately to get the percentages right. If using the point for your grind, you will have to guesstimate.

                    • BRic
                      BRic commented
                      Editing a comment
                      Ground brisket will be 20% + fat.
                      My nephew and I have done two passes , coarse grind .

                    • Sweaty Paul
                      Sweaty Paul commented
                      Editing a comment
                      I do two passes on coarse. Just saw a cool video on burgers from J Kenji Lopez-Alt



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