What did I cook this weekend.....

[schematix]

Between 75/25, 80/20 and 78/22 do you have a preference for hamburger?
I'm an 80/20 person and wouldn't willingly go higher than 80. I was nicely surprised by the Costco 78/22. Occasionally, I get a 12# box (3 to 1) of Waygu burgers from a local place but I haven't the fat ratio to hand. The Waygu burgers are $7/lb. What I like to tell people who flinch at the price is that the cost works out to only $2.33 per serving.

I prefer 70/30.

The extra fat really helps to crisp up the meat and since it renders out anyways it doesn’t really make the burger less unhealthy, I think.

 

[BrewerBrad82]

For the record i don't consider the cheese issue settled. Further research will be required.

The unglamorous process cheese has a nice melty texture that doesn't harden up when it cools a bit. But i agree it does fall short on the flavor end. Surely there is a cheese out there with big flavor and amazing meltyness. I just haven't found it yet.

I need to try this one sometime. It's super soft even when cold.
View attachment 600017

Ok, if the topic is cheese, Im in. If you are looking for an amazing cheese that both melts wonderfully and has a great flavor, look no further than brick cheese. The mild versions melt very well and give that oozy melty sauce consistency, while the aged versions still melt well but have incredible flavor.

I'm originally from Wisconsin, you can trust me about cheese.

 

[S-Met]

I'm from California, our cow's are happy.

 

[BrewerBrad82]

I'm from California, our cow's are happy.

Cool.

 

[davidabcd]

I make my own whenever possible. I use Chuck, top sirloin, and will vary between short ribs, flank and skirt steak depending on what is available. Sometimes I will even add in a healthy chunk of bacon or pork.

I have a meat grinder attachment for my KitchenAid but I have never actually used it. I usually just hand chop my meat.

That is very cool! I also have the Kitchenaid which I love but no attachment.
The hand-crank grinder I have is large and very heavy and so if the meat is nice and cold, it's a piece of cake using it by hand. I could do many pounds in a very short time. It kind of looks like a jet engine. I use it for grinding pork for cabbage rolls, mainly, and blending larger amounts of cheese.
I have not been able to make a better hamburger blend than the meat packing company near me but I believe it is from lack of knowledge. What is your general percentage of different meats?

 

[davidabcd]

I prefer 70/30.

That's cool. Without getting off on a totally different subject, I'm convinced fat isn't the evil it's portrayed to be. In any case, I stick to the 80/20 because it won't set the grill on fire as easily.

 

[davidabcd]

brick cheese

I had a very nice experience with Widmer and their sales staff. I bought it direct. It was delicious. I used it to blend with another cheese for pizza. Unfortunately, the cost of shipping is little intimidating. I checked my area (metro Detroit) pretty thoroughly but no joy.

 

[schematix]

That's cool. Without getting off on a totally different subject, I'm convinced fat isn't the evil it's portrayed to be. In any case, I stick to the 80/20 because it won't set the grill on fire as easily.

Yah anything more than 80/20 is a no-go on the grill because it'll go up in smoke in a matter of seconds. Been there.

I put my lodge cast iron griddle on the grill and cook on that. Works great and contains the greasy mess.

 

[bob1852]

In any case, I stick to the 80/20 because it won't set the grill on fire as easily.

Yah anything more than 80/20 is a no-go on the grill because it'll go up in smoke in a matter of seconds. Been there.

Since we're debating....

Y'all need a better grill if it's catching on fire from greasy burgers.

 

[schematix]

Since we're debating....

Y'all need a better grill if it's catching on fire from greasy burgers.

I have a Weber genesis gas grill. Everything catches on fire. Everything. It only excels at being easy to turn on and heat up quickly.

 

[passedpawn]

I have a Weber genesis gas grill. Everything catches on fire. Everything. It only excels at being easy to turn on and heat up quickly.

Coals are nice for this reason - close the lid and no flareups. The Weber Performer is a good compromise - uses gas to easily start the coals. http://a.co/d/dEfDur7

 

[schematix]

Coals are nice for this reason - close the lid and no flareups. The Weber Performer is a good compromise - uses gas to easily start the coals. http://a.co/d/dEfDur7

I see a komado in my future. Just waiting for the smoker to finish rusting through so I can safely discard that very thoughtful birthday present from my wife. It’s currently occupying the only free spot on my patio.

 

[bleme]

This finally arrived. It's a 60Q my wife picked out.Bonus: It fits well on two stove burners so that will really speed up the beer process.
View attachment 599941

My kettle fits about the same over 2 burners. I've found that if I make a skirt around it with HD foil, everything heats up a LOT faster. I keep planning to make something more permanent with some aluminum flashing but just haven't gotten around to it yet.

 

[davidabcd]

My kettle fits about the same over 2 burners. I've found that if I make a skirt around it with HD foil, everything heats up a LOT faster. I keep planning to make something more permanent with some aluminum flashing but just haven't gotten around to it yet.

I lit them both up as a test and the flames are staying underneath. It was a bonus I had not been expecting. I like your idea and may do that too; however, I'm only heating about 3.5 gallons so plenty of oomph.

 

[LakesideBrewing]

I’m sure no one will be shocked here, but I cook my burgers in a cast iron pan. I’ve also really been digging ‘smash burgers’ lately, too!

70/30
Salt pepper
Cast iron
Processed American Cheese

 

[davidabcd]

smash

smash --some mustard and some hot sauce? Drinking beer with a burger? Seriously, what is "smash"?
I used to work at TGIF and we had a cajun burger done in a steel skillet. Smoked the heck out of the kitchen every time even with the industrial venting system. Good product though.

 

[davidabcd]

My brother has an Egg. Do you guys prefer that or the Kamado Joe? Which came first? The chicken, the Kamado or the Egg?
I prefer the gas or charcoal grill. If I want smoked stuff, I buy it and give it to him and he spends the time doing it. Smoking is quite the skill. I liken it to All-grain vs extract. Please, do not be offended; this is just an off-hand remark.
I stay true to myself and also only do extract.

 

[Hoppy2bmerry]

Well, the veg was freshly cooked, the rest leftovers. Thanksgiving dinner the second time around.

 

[LakesideBrewing]

smash --some mustard and some hot sauce? Drinking beer with a burger? Seriously, what is "smash"?

Haha, sorry! A smash burger is a thin patty, kinda of smashed on a flat top. So you get a real nice, charred crust on the burger. Don’t get me wrong, I also like a nice thick mid rare burger, but sometimes a smash burger is really good!

Cheers!

 

[TwistedGray]

My brother has an Egg. Do you guys prefer that or the Kamado Joe? Which came first? The chicken, the Kamado or the Egg?
I prefer the gas or charcoal grill. If I want smoked stuff, I buy it and give it to him and he spends the time doing it. Smoking is quite the skill. I liken it to All-grain vs extract. Please, do not be offended; this is just an off-hand remark.
I stay true to myself and also only do extract.

Akorn

 

[Temptd2]

Smoked pork, pulled and made crispy in duck fat in a cast iron skillet. Carnitas! Eaten with the rest of the pineapple coleslaw. The carnitas still left in the pan will become machaca tomorrow night.

 

[applescrap]

Hmm, I want some Wisconsin cheese. Need to look into that. I eat plenty of it from the gourmet cheese counter at king soopers. Bellavitano is one of my favorites and I remember googling it and it was Wisconsin. But I need a more affordable option.
@Temptd2 that pork looks heavenly. I have to try that, I have bacon fat?

 

[davidabcd]

View attachment 600105
Well, the veg was freshly cooked, the rest leftovers. Thanksgiving dinner the second time around.

You have, what I would perceive to be, just a nice, everyday output. Too many people line up for McDonald's or Burger King. I always shake my head when I see that. It's not easy to make great food but it is easy enough to make nutritious food that is palatable.

 

[6Tap]

Smoked pork, pulled and made crispy in duck fat in a cast iron skillet. Carnitas! Eaten with the rest of the pineapple coleslaw. The carnitas still left in the pan will become machaca tomorrow night.View attachment 600127

Someone say tacos???? Yum!

 

[S-Met]

I have not been able to make a better hamburger blend than the meat packing company near me but I believe it is from lack of knowledge. What is your general percentage of different meats?

Hard to say exactly as I don't weigh. I estimate 40-50% Chuck for the big beefy flavor and high collagen and fat. Unless I get a good deal on short-ribs then probably 30:30% chuck/short-ribs.
Top Sirloin for 20-30%, lean, mineraly, slightly iron flavor and succulent textures. Skirt or flank for 15-20%. I don't quite know how to explain the flavor, kind of grassy iron but good flavor and texture.

I've also added 10-15% pork belly or bacon if my meat is on the lean side.

I cut everything by hand and liberally season the meat. Mix well and let it sit for a few hours minimum. Eventually I will break out the meat-grinder attachment,but just not ready yet.

 

[schematix]

I’ve given up on the kitchen aid mixer meat grinder attachment. Haven’t figured out exactly where the flaw is but the burgers it makes just crumble to pieces.

I’ve tried different cuts (chuck, sirloin, boneless short rib), and while they taste good, they just crumble. I’ve tried different grind sizes, different speeds, multiple passes, different blends, and same result.

Best I ever made was with a hand crank but I don’t have the patience for that **** anymore.

I can buy angus prime chuck patties premade in the exact size I like for same or less than the cost of the steaks so that’s the direction I’ve been going lately.

 

[S-Met]

I’ve given up on the kitchen aid mixer meat grinder attachment

I've heard the Kitchen-aid grinder attachment leaves much to be desired, hence, why I've yet to try it. It was free/inherited so I'll probably try it eventually. I wanted to get into sausage making and thought it would help me decide if I want to invest more $$$ into the hobby.

 

[Temptd2]

We used the Kitchenaid grinder attachment for years and it worked OK. BUT when we moved here last year we bought an LEM grinder - OMG what a difference! Effortless. Perfect texture. No gumming up, bogging down, overheating, or constant muscle pressure to get the meat to feed into the worm. We did 15 pounds of burger last month, half brisket and half bottom round. It ground it all up and yawned and said, "OK, what else ya got?"

 

[Temptd2]

@Temptd2 that pork looks heavenly. I have to try that, I have bacon fat?

Bacon fat works perfectly fine and is what I used before I fell in love with duck fat recently. Now I use it for everything!

 

[BrewerBrad82]

Hmm, I want some Wisconsin cheese. Need to look into that. I eat plenty of it from the gourmet cheese counter at king soopers. Bellavitano is one of my favorites and I remember googling it and it was Wisconsin. But I need a more affordable option.
@Temptd2 that pork looks heavenly. I have to try that, I have bacon fat?

If you ever get down to Pueblo, CO, there is actually a retail store for a WI creamery. It is called Springside Cheese, and it is north of Green Bay. I have been getting cheese from there since as far back as I can remember, as it is is only miles from my cabin in that part of the state. Some years ago, somebody associated with Springside decided to open a retail location in CO, not sure why. If you get down that way, check it out! They are famous for cheddar and monterey jack styles.