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Salvaging 90/10 ground beef

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  • jfmorris
    Club Member
    • Nov 2017
    • 2806
    • Huntsville, Alabama
    • Jim Morris

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      • Thermoworks Smoke w/ Wifi Gateway
      • Thermoworks Dot
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      • Whatever I brewed and have on tap!

    Salvaging 90/10 ground beef

    My wife went to Sam’s and Walmart without me this morning, before I woke up, and hauled back 12 pounds of 90/10 ground beef. I made the mistake of letting out a little ‘oh no’ as I was unloading the trunk, and after she forced me to say what I was saying that about - Namely that I only buy 80/20 ground chuck (and she has been told this many times, but I didn’t say that) - and then an ensuing argument over how unappreciative I am for all she does, I’ve got to figure out how to make use of this without having dry burgers.

    Will smash burgers work ok with this grade of beef? Or will I need to mix in something to up the fat content? Maybe chop or grind up a pound of bacon to mix in by hand? I really don’t want to use the food processor as that will alert her that I am up to something...


    - An unappreciative jerk in Alabama....
  • ScottyC13
    Club Member
    • Jul 2019
    • 455
    • Boston Area
    • Name: Scott, Chemical Engineer

      Weber Genesis
      Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
      Thermoworks Smoke (2)
      Thermoworks Thermapen (2)
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      Maverick IR (1)
      Penzey's Spice rack with loads of spices

      Cooking, wine, guitar, golf, beach, board games, travel, herb gardening

      Want to get into BBQ and Smoking.

    I know most burger guys just want meat, but I would go the meatloaf route if you want burgers. We sometimes use 93/07 and mix it with Worcestershire, egg, breadcrumbs and pepper and make really nice burgers.


    • jfmorris
      jfmorris commented
      Editing a comment
      Ok, I normally do smash burgers and mix in pepper, garlic powder and onion powder. I can easily mix in some egg and worchestershire sauce. We don’t have bread in the house other than the buns for the burgers though...
  • HawkerXP
    Club Member
    • Jul 2016
    • 5128
    • Northern Virginia
    • 3 Weber kettles, and a PBC
      Dot w two probes
      Slo n Sear
      Cold beer

    Chopped onion, green pepper, s and p a dash of your fav BBQ sauce. The veg will add a little moisture.


    • jfmorris
      jfmorris commented
      Editing a comment
      I like this idea better than mixing in eggs.

    • HawkerXP
      HawkerXP commented
      Editing a comment
      Adding eggs and bread make it meatloaf IMO.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3122
    • Northeast Washington
    • KBQ C-60
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    Can you get some fat or lard to mix in? Or get some 70/30 grind and mix. Good to know I’m not the only unappreciative husband on earth!


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      jfmorris I'd rather cut it with meat than egg. You could also use sausage, which would be seasoned, or ground pork.

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      So far, my # 1 choice, in this discussion...

    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      jfmorris Just occurred to me you could also use ground lamb which is high in fat. It is quite common to cut the ground lamb with ground beef.https://www.epicurious.com/recipes/m...rgers-50093742
  • smokin fool
    Club Member
    • Apr 2019
    • 1510
    • Mississauga, Ont

    Shepard's Pie....lots of gravy....
    At then end of a smoke I make burgers out of the same Walmart blend.
    Open up the dampers on the Keg, get it real hot and toss them on, 10-12 mins per side and they are reasonably moist.
    Guess you could always mix in an egg or two for conventional BBQing, or whatsdisheresauce or onions/peppers.
    She'll see right thru you but who knows she may like it.
    -An unappreciative stupid idiot jerk in Mississauga-


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Great Ideas, added to Cast Iron list..
      -An unappreciative stupid idiot jerk in Mississauga-
      Reckon I've never seen ya in that wise, Brother

    • smokin fool
      smokin fool commented
      Editing a comment
      I do have my moments....

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Yup, ya do...
  • rodkeary
    Club Member
    • Jan 2017
    • 188
    • Pacific Northwest
    • Weber Genesis
      Bradley Smoker

    I can't help you out with the ground beef matter but to get your point across to Mrs. JFMorris may I suggest the following.

    Admit that you were wrong to be unappreciative of all that she does and buy her some flowers that are 90% DOA (dried out and lucky to last a day).

    I think it is called "killing two birds with one stone".


    • jfmorris
      jfmorris commented
      Editing a comment
      Haha, you want me to be in the dog house even worse than I am now....

    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      Practicin my 'Duck An Cover' drills, in case he actually does...
      Last edited by Mr. Bones; August 31st, 2019, 11:03 AM.
  • Troutman
    Club Member
    • Aug 2017
    • 7190
    • Republic of Texallence

      22" Weber Kettle - Red Premium Limited Edition
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      For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
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    I keep Brisket fat in the freezer for such ‘emergencies’. I just grind it into the mix. If no fat available, just use bacon. Forget all the fancy home remedies, fat rules and solves all ills !!!


    • Mr. Bones
      Mr. Bones commented
      Editing a comment

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      Yep. If you don’t have any you’ll have to go buy a brisket, trim it to make your burgers and dry brine the brisket it for tomorrow.

      You can probably add fatback from the grocery store etc if needed.

    • binarypaladin
      binarypaladin commented
      Editing a comment
      Yup. Bacon. I picked up some 85/15 at Costco today because that’s what they had. Rather than add bacon as a topping, I’ll chop it up and mix it in.
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    Oh, how do I hate thee 90/10. Let me count the ways. Soak bread crumbs in water for more moisture, then fine chop peppers, onions and celery, about 1/2 cup per lb. and 1egg per lb. to hold it together as you don't have enough fat to do so. I also add some Worcestershire sauce.


    • grantgallagher
      Club Member
      • Feb 2018
      • 974
      • NJ

      Instead of breadcrumbs i like to add ground up pork rinds. Fat and flavor. For a non burger route, i like the suggestion of shepherds pie or also an excellent option is a big pot of bolognese. Freezes well and you wont notice any difference between 90/10 and 80/20.


      • Old Glory
        Old Glory commented
        Editing a comment
        I was going to recommend a nice red sauce with ground beef and mushrooms. I saute ground beef add in garlic powder, onion powder, S&P. A jar of good quality pasta sauce and some red wine. Simmer for an hour. Add mushrooms and cook just til tender. Serve over pasta with plenty of grated cheese. My kids love it and call it Daddy's Famous Pasta.
    • texastweeter
      Club Member
      • Jul 2017
      • 2875
      • Republic of Texas

      dice up bacon and add. If you want to get adventurous do bacon, jalapeno and some extra sharp cheddar. The cheddar caramelized when you smash it. Yum


      • Randy-Phx
        Club Member
        • Apr 2018
        • 500
        • Phoenix, AZ

        I would use it for bolognese sauce, vegetable soup with hamburger, or sloppy joes. Something with liquid involved. Then go buy your normal mix for hamburgers.


        • JeffJ
          Charter Member
          • Feb 2015
          • 2416
          • Michigan
          • Jeff

          For burgers mix in some fat. It should be fine on its own for tacos, weeknight chili, etc.


          • Davek8282
            Club Member
            • Mar 2016
            • 64
            • Prince George, B.C.

            I agree with adding fat. I have had success by grating in cold butter before I mix. No meat grinder required and the butter adds a little something. If you use salted butter remember to reduce the amount of salt in your seasoning.


            • binarypaladin
              binarypaladin commented
              Editing a comment
              I was going to use bacon like I always do.

              I might try this. Plus butter browns wonderfully.

            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              I was here to recommend butter. Either cold in the mix or as a topper after smashing.

            • Smokerstoker
              Smokerstoker commented
              Editing a comment
              The best burgers I have made were done by mixing in butter.
          • holehogg
            Club Member
            • Nov 2017
            • 2118
            • Port Elizabeth, South Africa

            It's sometimes difficult to find 80/20 minced meat (ground beef these parts has that added powder and water stuff to the minded meat) so most of the time it's supposed to be 90/10 and it's not labelled so at most meat suppliers. I still use it for making my smash burgers and they come out fine, just not as juicy as the 80/20.
            Sometimes I find what is supposed to be 90/10 visually looks more like 70/30 so it's possible a lot of the time the minced meat I get is closer to 80/20.


            • RonB
              Club Member
              • Apr 2016
              • 12322
              • Near Richmond VA
              • Weber Performer Deluxe
                Pizza insert
                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                lots of probes.

              Kenji has a recipe for meatballs that he adds pancetta and unflavored gelatin to. It might be worth a read, and you don't need to do all the "meatball stuff".





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