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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.

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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

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Question about grinding your own hamburger

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  • Top | #1

    Question about grinding your own hamburger

    I knew we had a meat grinding attachment kit for the Kitchen Aid mixer somewhere, and I finally found it this week.
    I'm thinking of getting a chuck roast or chuck eye steak if available, and mixing it with some brisket.
    The brisket has already been smoked, vacuum sealed, and frozen. Can I mix the already cooked brisket with raw chuck to make hamburger or would it be better to use all raw meat, .i.e. get a brisket flat and chuck and grind it together?
    Could I just grind up the smoked brisket by itself and throw the patties on the grill to basically just warm it back up?

  • Top | #2
    I've never tried this but I suspect the cooked stuff would have a hard time binding together.

    Comment


    • jfmorris
      jfmorris commented
      Editing a comment
      I second this.

  • Top | #3
    I don't think it will work. Keep in mind that ground beef needs to be cooked to 160 internal in order to be safe to eat. Mixing in some already thoroughly cooked brisket seems like it would just dry out.

    I'd use that brisket in soup or chili.

    Comment


    • JeffJ
      JeffJ commented
      Editing a comment
      Histrix the problem is the surface of the meat can still have pathogens and when ground all of the meat is exposed. If you want medium rare meat to be truly safe, either SV or drop it in boiling water for 30 seconds. This is why I like fattier meat for burgers. At 160 it's still moist and tender due to the rendered fat.

    • Histrix
      Histrix commented
      Editing a comment
      Well, there's always a chance for pathogens. Everybody has their own assessments of risk. That's why some folks will relish steak tartare while others will never touch it.

    • DiverDriver
      DiverDriver commented
      Editing a comment
      Been eating raw meat for over 60 years.... how I was raised. Never ill a day. For the last three years been doing raw milk not a problem. You just gotta know your sources.

  • Top | #4
    I agree with JeffJ I think that's a potentially poor practice to get into, mixing cooked meat with uncooked ground anything. You risk undercooking the ground and/or overcooking the brisket. I would either do all cooked or all uncooked and error toward the safe side.

    Comment


    • Top | #5
      Some mix bacon into raw grind, but bacon is very fatty, so it would not be prone to drying out. I suspect, as noted, you'd end up with a very dry patty, assuming you could get it to hold together (with might be possible with the addition of a raw egg?? -- but why bother?).

      If you are trying to combine the flavors, I've seen a few menus where they top a burger with pulled pork. Maybe do something like that. Grind your beef, cook it, then top it with some thin-sliced brisket (similar to a bacon cheese burger, maybe)

      Comment


      • bardsleyque
        bardsleyque commented
        Editing a comment
        bacon brisket mmm.

      • JeffJ
        JeffJ commented
        Editing a comment
        I like to partially render bacon indirect on the grill and then chop it and mix it with ground chuck.

    • Top | #6
      Thanks everyone, all good points and everyone confirmed my suspicions. This is such a great place to learn from those with more experience.

      Comment


      • Top | #7
        I've been eyeballing a meat grinder attachment ever since I realized the Kitchen Aide mixer my mother in law gave us a couple of years ago has all those fancy accessories. Otherwise, I guess I can find the hand crank meat grinder my grandmother used to clamp to the edge of a table and use... . All this talk of grinding bacon into the meat has me thinking I need to do this.

        Comment


        • klflowers
          klflowers commented
          Editing a comment
          It will come back around. I missed it last time it was on sale..

        • DiverDriver
          DiverDriver commented
          Editing a comment
          Honestly I take my 100+ year old hand crank Griswold over kitchen aid (which I have) any day.

        • jfmorris
          jfmorris commented
          Editing a comment
          Yeah, I'm going to see if my mom still has the meat grinder that was her mothers. I am sure she wouldn't be using it, but the question is whether she kept it all these years, since my grandmother passed away in 1986.

      • Top | #8
        Any meat grinder recommendations besides the kitchen aide attachment? I am looking for one that is simple to clean and does a good job. I hear they can be a nightmare to clean. Anything under $100 that meets this criteria?
        Last edited by OSB; May 17th, 2019, 12:00 PM.

        Comment


        • jerrybell
          jerrybell commented
          Editing a comment
          Cleaning isn't that difficult. I've seen may people suggest running a slice bread or two through the grinder to push the meat out of the plate. I do this and it does simplify cleanup. A long-handled round-head dish washing brush makes cleaning the barrel easy and the bristles will press into the holes of the plate when washing that.

          I think a manual grinder is a good option. You can get a very nice manual grinder for $60 to $80. Lem and Weston are both good brands.

        • surfdog
          surfdog commented
          Editing a comment
          They’re not as hard to clean as some people make out...
          Where they usually seem to go wrong is over tightening “nut” that holds the discs in place. THAT can be a royal PITA.
          Remove that and most of them are pretty straightforward...grab a bottle brush or even a rag depending on the design.

          You should be able to find a dedicated grinder for under $100.
          Might even score an electric one.

        • klflowers
          klflowers commented
          Editing a comment
          OSB, Kitchen Aide grinder attachment, Amazon prime days has the stainless model on sale for 56 bucks.
          https://www.amazon.com/gp/product/B0...C19E5SZ9&psc=1

      • Top | #9
        I have a Gourmia. It's electric, costs about $65 and it works well.

        Comment


        • Top | #10
          I have a chuck roast and a tip sirloin roast that I'm going to grind, both about 4.5 lbs. I plan to put both into boiling water for 30-45 seconds to kill the surface nasties. They wont' both fit in the pot at the same time, should I do one of them and dump the water and start with clean for the next hunk, or can the second go into the same water after the first one is out? I guess I could also use 2 pots at the same time, but if I don't need to I won't.

          Comment


          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            No expert here, but I'd jus use th one pot of water, were it me doin it.

          • MBMorgan
            MBMorgan commented
            Editing a comment
            Just use 1 pot and reuse the same water. If necessary, let it come back to a boil before baptizing the second roast.

        • Top | #11
          Has anyone taken a full packer brisket and ground it into hamburger? Would it be better to mix some brisket with chuck or something else?

          Thanks.

          Comment


          • JoeSousa
            JoeSousa commented
            Editing a comment
            My go-to burger blend when I grind my own is 2 parts chuck, 1 part brisket, and 1 part sirloin flap or short rib. I think just ground brisket would be a bit mineraly tasting. 1 part brisket and 1 part chuck wouldn't be a bad combo.

        • Top | #12
          Kenji did a whole series of articles in The Burger Lab - https://aht.seriouseats.com/the-burger-lab

          Comment

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