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Hamburger Meat Question: Anyone ever....

  1. #15
    MLC - Mid Life Crisis probablecause's Avatar
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    Quote Originally Posted by C-2 View Post
    Not sure what goes into the stuff...but I'm not asking either.
    Meow-Meow...

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  3. #16
    "On the road again..." Old Texan's Avatar
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    As the son of a butcher I was instructed early on. My Dad cut meet for many restaurants and upper end steak houses. As far as he was concerned, the key to ground beef is fresh with a decent fat content. Prepackaged dries out quickly. Ground chuck and sirloin are typically used as they are cheaper cuts and have sufficent fat. A correct fat content adds flavor and moisture.

    If you like your burger rare and want to spend the money, by all means grind up a prime cut. Unless it's rare and retains natural juices it'll dry out quiclky.

    Ground round is a cheap cut but has little fat and you'll easily see how dry it gets when cooked past med rare.

    When it's marked "ground beef" it's typically trimming's and cheaper cuts. Get a Betty Crocker/Better Homes and Gardens cook book and they explain in detail cuts of meat and which do best for what you are looking for.

    For the outdoor grill I often mix a lb of ground pork sausage per lb, bl and a half of ground beef. Really juicy and a great flavor. Mix it well.
    "Bottle by bottle, I'm clearing off that shelf...."

  4. #17
    LP-25.com Infomaniac's Avatar
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    That sounds good. And good tips.

    I would do that if I knew the origin of the meat.

    No feedlot stuff. Hormones and raised on corn feed.

    If it wasnt raised eating grasses I won't eat it.
    If For Some Reason I Do Something Worthy Of Recognition. God Provided The Ability And Deserves The Credit.


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  5. #18
    Marine Organism Forkin' Crazy's Avatar
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    Quote Originally Posted by probablecause View Post
    Meow-Meow...
    Or bow-wow.
    "An armed society is a polite society. Manners are good when one may have to back up his acts with his life"

    - - Robert A. Heinlein

  6. #19
    Senior Member stix818's Avatar
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    Quote Originally Posted by OGShocker View Post
    Make Fresh Ground Beef says...

    1/2 pound beef chuck
    1/2 pound beef sirloin
    x 2... Ground sirloin can be a bit dry so the chuck or round adds the fat and compliments the flavor.. I personally use ground round because it seems to have the best flavor but to each their own!!
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  7. #20
    Senior Member stix818's Avatar
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    Quote Originally Posted by rivergames View Post
    A whole different taste with the way the blue cheese and meat cook together!
    Those are pretty good!! I usually stuff them with sharp cheddar chz, mix my dry rub, pepper, fresh garlic and then roast some Jalepanos, blanch them and mix them with the meat.. Good chit!!!! Everyone request them when they come into town..
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  8. #21
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by Old Texan View Post
    As the son of a butcher I was instructed early on. My Dad cut meet for many restaurants and upper end steak houses. As far as he was concerned, the key to ground beef is fresh with a decent fat content. Prepackaged dries out quickly. Ground chuck and sirloin are typically used as they are cheaper cuts and have sufficent fat. A correct fat content adds flavor and moisture.

    If you like your burger rare and want to spend the money, by all means grind up a prime cut. Unless it's rare and retains natural juices it'll dry out quiclky.

    Ground round is a cheap cut but has little fat and you'll easily see how dry it gets when cooked past med rare.

    When it's marked "ground beef" it's typically trimming's and cheaper cuts. Get a Betty Crocker/Better Homes and Gardens cook book and they explain in detail cuts of meat and which do best for what you are looking for.

    For the outdoor grill I often mix a lb of ground pork sausage per lb, bl and a half of ground beef. Really juicy and a great flavor. Mix it well.
    Throw in 1/3 by volume fresh deer and you have a winner there Tex... OR 50% deer and 50% pork sausage... A monster slice of grilled sweet onion and some grilled bell peppers and some pepper jack cheese... Some kind of wonderful!!!

  9. #22
    "On the road again..." Old Texan's Avatar
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    Quote Originally Posted by 2manymustangs View Post
    Throw in 1/3 by volume fresh deer and you have a winner there Tex... OR 50% deer and 50% pork sausage... A monster slice of grilled sweet onion and some grilled bell peppers and some pepper jack cheese... Some kind of wonderful!!!
    You'd have loved my Dad's bulk pork sausage and his ground venison. Here in TX we have perhaps the best venison, pork, beef smoked link sausage in he nation, all those Bohemians in the TX Hill country have this stuff down to a science. But my Dad had a way with blk/pan sausage that was hard to beat.
    "Bottle by bottle, I'm clearing off that shelf...."

  10. #23
    Already miss the 310/562 2manymustangs's Avatar
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    Quote Originally Posted by Old Texan View Post
    You'd have loved my Dad's bulk pork sausage and his ground venison. Here in TX we have perhaps the best venison, pork, beef smoked link sausage in he nation, all those Bohemians in the TX Hill country have this stuff down to a science. But my Dad had a way with blk/pan sausage that was hard to beat.
    Cracked pepper corns, crushed red pepper and a pinch of rubbed sage... You have to have that good ole beef tallow or lard for flava and moisture...

  11. #24
    The HMFIC HWLaser23's Avatar
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    Me and my dad have had Ralph's grind a tri tip to hamburger meat twice. Omfg!!! Cooked it med rare and went into a food coma. Fuggen awsome. Haven't tried it since cause it was an expensive 2 time experiment.
    BLACK SMOKE DON'T MEAN ITS BROKE

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