Getting ready for shoulder replacement surgery coming soon and need to tie up some loose ends, haven't had a burger in a couple of months due to being out of ground beef. As of late I have been going with a straight brisket grind, I haven't liked the prices, so I decided to see what was on sale at Freezermart. Found nine pounds each of boneless chuck roast, $2.99lb, and tritip, $3.99lb. $3.50 a pound will work, not great, but way better than anything one can find at the local market. Got all the players out and trimmed off two pounds of fat, had a even 16 pounds left
Took the trimmed meat and bagged it overnight in my tiny garage beer fridge which runs at 33º. Up early for a pork chop, beans, and eggs breakfast, a fine way to start the day!
Had my one horsepower grinder setup with the medium blade, two minutes and done
I pre-cut the vac-seal bags the night before, never have to wait for cooling, double seal on everything
Every patty weighed to exactly ten ounces, no time wasted, get it done while the house is nice and cool, windows open.
A nice load of burgers to be cooked on the flattop, we like my hipshot burgers done on the Weber over coals. Got a couple pounds off to the side leftover, reckon I'll thaw a couple of my homemade Italian sausages and make a meatloaf for dinner.
I'll be saving whatever I can for the sous vide pot for after I get cut. It's not that Jan can't cook, she does some dishes great, we both just like my cookin' a bit more. Y'all take care and stay safe out there, thanks for lookin' in! RAY
Took the trimmed meat and bagged it overnight in my tiny garage beer fridge which runs at 33º. Up early for a pork chop, beans, and eggs breakfast, a fine way to start the day!
Had my one horsepower grinder setup with the medium blade, two minutes and done
I pre-cut the vac-seal bags the night before, never have to wait for cooling, double seal on everything
Every patty weighed to exactly ten ounces, no time wasted, get it done while the house is nice and cool, windows open.
A nice load of burgers to be cooked on the flattop, we like my hipshot burgers done on the Weber over coals. Got a couple pounds off to the side leftover, reckon I'll thaw a couple of my homemade Italian sausages and make a meatloaf for dinner.
I'll be saving whatever I can for the sous vide pot for after I get cut. It's not that Jan can't cook, she does some dishes great, we both just like my cookin' a bit more. Y'all take care and stay safe out there, thanks for lookin' in! RAY