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Started By
Message
Best ground meat mixure.
Posted on 4/19/18 at 8:37 am
Posted on 4/19/18 at 8:37 am
I know we just had a big thread about best hamburger, but I want to go more into best meat mixtures.
Last night I grinded up 3 mixes. 100% Chuck, about 90% Chuck 10% bacon, and 100% short rib.
The plain Chuck just wasn't good, meat had that cheap taste. The back mix was better but still needed more, but it did have a distinct bacon taste that took away from being a burger. The 100% short rib was really really good.
From there I want to start mixing in other meats with the short rib like brisket, ribeye, and the such.
Anyone do any experiments like this?
Last night I grinded up 3 mixes. 100% Chuck, about 90% Chuck 10% bacon, and 100% short rib.
The plain Chuck just wasn't good, meat had that cheap taste. The back mix was better but still needed more, but it did have a distinct bacon taste that took away from being a burger. The 100% short rib was really really good.
From there I want to start mixing in other meats with the short rib like brisket, ribeye, and the such.
Anyone do any experiments like this?
3
Posted on 4/19/18 at 9:17 am to CarRamrod
Posted on 4/19/18 at 9:33 am to CarRamrod
I typically use a short rib, chuck, and brisket combo in close to equal parts for burgers. I use other combos for meatballs, meatloaf, stuffed cabbage...etc.
ETA - I have played around with a lot of different cuts mixed, but similar to Kenji I found the short rib and brisket combo to be best. I add chuck becaue it is cheap and I found I liked it better than just 50/50 brisket short rib. I have never used oxtail. I have replaced the chuck with some ground tri-tip and that was really good, but I don't usually have tri-tip on hand.
ETA - I have played around with a lot of different cuts mixed, but similar to Kenji I found the short rib and brisket combo to be best. I add chuck becaue it is cheap and I found I liked it better than just 50/50 brisket short rib. I have never used oxtail. I have replaced the chuck with some ground tri-tip and that was really good, but I don't usually have tri-tip on hand.
This post was edited on 4/19/18 at 9:40 am
Posted on 4/19/18 at 9:35 am to Hoodoo Man
I have read many online experiments..... Im asking if anyone on here has done them themselves and what are their results.
But i do what to try the short rib/brisket and short rib/ brisket/sirloin mix. and ox tail.
But i do what to try the short rib/brisket and short rib/ brisket/sirloin mix. and ox tail.
This post was edited on 4/19/18 at 9:36 am
Posted on 4/19/18 at 10:57 am to CarRamrod
quote:
But i do what to try the short rib/brisket
Best burger I've had was made with this mixture
Posted on 4/19/18 at 3:54 pm to RonFNSwanson
im going to make it soon. I also want to make a big seasoned hamburger steak.
Posted on 4/19/18 at 4:07 pm to CarRamrod
Not a burger, but I do make meatballs often for spaghetti or just to eat by themselves, and they come out great. Here's my recipe:
1 lb ground meat (lean)
1 lb italian sausage
2/3 cup finely grated Parmesan
2 eggs, beaten
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon oregano
1 teaspoon garlic powder
2/3 teaspoon kosher salt
2/3 cup bread crumbs
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the all ingredientss. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Use melon baller to scoop meatballs and place on baking sheet.
Bake for 20 minutes or until golden and cooked through.
1 lb ground meat (lean)
1 lb italian sausage
2/3 cup finely grated Parmesan
2 eggs, beaten
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon oregano
1 teaspoon garlic powder
2/3 teaspoon kosher salt
2/3 cup bread crumbs
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the all ingredientss. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours. Use melon baller to scoop meatballs and place on baking sheet.
Bake for 20 minutes or until golden and cooked through.
This post was edited on 4/19/18 at 4:08 pm
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