Brisket finally came on sale for $1.99lb, butts at 99¢lb. Time to pound out some burgers! First up, 20 pounds of Hipshot burger
12 pounds brisket
8 pounds porkbutt
1/4 cup powdered dextrose
3/4 cup SPC
1/3 cup canning salt
1/4 cup CBP
2 cups ice cold milk
8.75lb porkbutt deboned. I 've a few of these before
16.5lb brisket trimmed to 12 pounds, nothing wasted but the cow itself!
Butt and brisket near frozen, run thru medium grinder plate
Whisk the dry ingredients with the milk, everything goes for a 10 minutes ride in the meat mixer
It tilts!
In the fridge while all the gear gets cleaned up, then pressed into 1/2 pound patties and vac-sealed
Hipshots are delicious and economical to make, usually cooked on the Weber over direct hot coals 3&1/2 minutes a side. Straight brisket burgers, trimmed.
Grind thru the same medium plate
3/4 pound patties, form when you want 'em.
These burgers are best on the flattop, made some buns to accommodate their size
Flattop heated up and ready to go
Caramelized onions
Homemade maple-honey bacon
Get that burger cookin' in the bacon grease!
Put a hat on it, melt in some cheese, pile on the bacon
Off and ready to assemble!
I like my burgers medium rare. When you grind your own meat and have confidence in the cleanliness of the process there's nothing to worry about, unlike buying ground beef from your local market.
No salad, shrooms, or guac needed or wanted, these burgers stand on their own, not even room for fries. You'd be hard pressed to find a burger done like this in a restaurant, and at a affordable price. Thanks for lookin' in and y'all stay safe out there! RAY
12 pounds brisket
8 pounds porkbutt
1/4 cup powdered dextrose
3/4 cup SPC
1/3 cup canning salt
1/4 cup CBP
2 cups ice cold milk
8.75lb porkbutt deboned. I 've a few of these before
16.5lb brisket trimmed to 12 pounds, nothing wasted but the cow itself!
Butt and brisket near frozen, run thru medium grinder plate
Whisk the dry ingredients with the milk, everything goes for a 10 minutes ride in the meat mixer
It tilts!
In the fridge while all the gear gets cleaned up, then pressed into 1/2 pound patties and vac-sealed
Hipshots are delicious and economical to make, usually cooked on the Weber over direct hot coals 3&1/2 minutes a side. Straight brisket burgers, trimmed.
Grind thru the same medium plate
3/4 pound patties, form when you want 'em.
These burgers are best on the flattop, made some buns to accommodate their size
Flattop heated up and ready to go
Caramelized onions
Homemade maple-honey bacon
Get that burger cookin' in the bacon grease!
Put a hat on it, melt in some cheese, pile on the bacon
Off and ready to assemble!
I like my burgers medium rare. When you grind your own meat and have confidence in the cleanliness of the process there's nothing to worry about, unlike buying ground beef from your local market.
No salad, shrooms, or guac needed or wanted, these burgers stand on their own, not even room for fries. You'd be hard pressed to find a burger done like this in a restaurant, and at a affordable price. Thanks for lookin' in and y'all stay safe out there! RAY
