Announcement
Collapse
No announcement yet.
Where’s the beef?
Collapse
X
-
Yeah, FireMan, I eyeball a chuck roast in the package that looks about right. Never fails. Ever.
- Likes 2
-
Yeah it is point they claim. It’s a weird texture and grease makes the bun soggy and runs down your arm.
-
I made smash burgers last night on my new flattop, for the second time. Using some of the 100 lbs we got from a side and a 1/4 we got a few months ago. Not marked, but probably 85/15, no more than 80/20. Works great, except last night I got outside with everything, except the parchment paper. Still worked pretty good, the cheese helped hold it together.
glitchy I hadn't really payed attention to who made the OP, until I got to "maid rites" and knew it was someone from Iowa, probably central Iowa.
- Likes 1
-
I have done ground point and had a similar experience. The texture just seems off. Anymore I just grind up a chuckie that I eyeball at 80/20, never fails.
Leave a comment:
-
They do look much more fatty than 81/19. I have used 85/15 for smash burgers on the Blackstone twice and they came out perfect. One thing I do is use parchment between the smasher and the burger and be sure to let it set for 10 seconds before I release any pressure. Something I saw on YT.
- Likes 1
Leave a comment:
-
Sure looks like higher fat to me. That will fall apart when smashing. 80/20 is good for smashing 70/30 is pushing it. Any more fat % than that and they won’t hold together. Better off with reverse seared thick burgers instead.
- Likes 1
Leave a comment:
-
Yes, the pic above is not smash burgers, those were trying patties after a couple disappointing rounds of smash burgers with them. I packed and packed them, I couldn’t get them to stick any better. I couldn’t even pick them up by hand without them falling apart.Last edited by glitchy; May 30, 2021, 02:13 PM.
-
I had a few burgers fall apart yesterday too but I think I let them warm up too much (meat was being turned into burgers for 1 hour) so I will chill them again before cooking next time.
Leave a comment:
-
Smash burgers are usually done on a flat griddle. You start with a fairly tightly packed ball of meat then smash and shape it with a large flat turner/spatula. From the looks of your burgers it looks like you just need to pack them a little tighter as the large cracks are visible in the raw version, made larger by cooking.
- Likes 1
Leave a comment:
-
Where’s the beef?
I bought some brisket burger pucks from an online meat purveyor and have been somewhat disappointed. I’ve tried making smash burgers a couple times and when you smash them, they turn into maid rites or loose meats. The other day I tried forming them into patties and when I flipped them, they fell apart. They’re supposed to be 81/19, but I swear they are more like 60/40. I’m a bit new to smash burgers, so looking for some feedback before I complain to the source.
Mostly, does this look like 81/19 to any of you?Last edited by glitchy; May 30, 2021, 02:11 PM.Tags: None
Announcement
Collapse
No announcement yet.
Leave a comment: