I have been researching grinders for quite awhile and finally pulled the trigger on a grinder attachment for our Kitchen-Aid mixer. The Kitchen-Aid brand one had horrible reviews so I settled for the $35 non-plastic one. I have no experience grinding meat so this was a first for me.
Kroger's also had choice brisket on sale for $1.99 lb this week and I figured what better way to break it in than grinding up brisket for burgers. Have seen several threads and have gotten advice on ratio of fat/meat from several of you and I appreciate all the advice.
New grinder attachment.
Picked up two of these bad boys and I think I might go back today and grab a couple more at that price.
I cut about 1/3 of the brisket up at the flat portion. If I had to guess I was probably at 70/30 meat or at most 80/20.
This is what I ended up with. 6 1/3-1/2 pound burger patties and 2 pounds vac sealed up.
I read one of SmokinAl's threads where he did this and used the CI instead of the grill as to not lose all that good tasting fat through the grill greats. So CI pans it was. Really need to invest in one of the larger griddles but haven't made it there yet.
SPG on the burgers and butter in the CI
And the money shot(should have got a sliced shot). Topped with cheese and a fried egg. Homemade pickle, ABT's on the side with fries and hush puppies.
Verdict: This was one of the best burgers I have eaten. My son told me it tasted like something you would eat at a high end restaurant. The texture was different than what you would get out of store bought meat. This was my first time doing it so I might play around with the two different plates that came with it and maybe mixing in different cuts of meat.
I also still have 2/3's of a whole brisket in the fridge! I couldn't believe how much meat it yielded. Paying $1.99 lb for tasty brisket instead of store ground crap sounds a lot better to me. Thanks for looking.
John
Kroger's also had choice brisket on sale for $1.99 lb this week and I figured what better way to break it in than grinding up brisket for burgers. Have seen several threads and have gotten advice on ratio of fat/meat from several of you and I appreciate all the advice.
New grinder attachment.
Picked up two of these bad boys and I think I might go back today and grab a couple more at that price.
I cut about 1/3 of the brisket up at the flat portion. If I had to guess I was probably at 70/30 meat or at most 80/20.
This is what I ended up with. 6 1/3-1/2 pound burger patties and 2 pounds vac sealed up.
I read one of SmokinAl's threads where he did this and used the CI instead of the grill as to not lose all that good tasting fat through the grill greats. So CI pans it was. Really need to invest in one of the larger griddles but haven't made it there yet.
SPG on the burgers and butter in the CI
And the money shot(should have got a sliced shot). Topped with cheese and a fried egg. Homemade pickle, ABT's on the side with fries and hush puppies.
Verdict: This was one of the best burgers I have eaten. My son told me it tasted like something you would eat at a high end restaurant. The texture was different than what you would get out of store bought meat. This was my first time doing it so I might play around with the two different plates that came with it and maybe mixing in different cuts of meat.
I also still have 2/3's of a whole brisket in the fridge! I couldn't believe how much meat it yielded. Paying $1.99 lb for tasty brisket instead of store ground crap sounds a lot better to me. Thanks for looking.
John
