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quote: Originally posted by KSC02: quote: Originally posted by Squirreljam:
if you can find a butcher to make you ground chuck from what's called either the chicken steak or blade steak, you are golden. It's from the upper part of the chuck, and for me is the ultimate burger meat when ground. It's got great beefy flavor - just oil, s&p and a grill should give you superb burgers.
S
O.K., Squirreljam, took your advice and saw my butcher. Picked up the aforementioned cut & had him grind it up. Grilling them up this evening. 
I think you are going to be very happy as I think Squirreljam is right on the money here, although I don’t use oil on my burgers, I just never wash my grill. A nice ribeye every now and then will go along ways towards keeping the cast iron grates seasoned. Also, knowing your grill helps. Cook time/flip times will depend on your particular grill characteristics. I like to warm the metal grates up in mine by lighting the burners on high and leaving the lid down for 5-10 minutes. This will help you get those nice grill marks. After that I turn the burners down to low; this will also help prevent flare ups. From there I can control the cooking process and temperature by either opening or closing the lid, which varies depending on the weather, wind, etc. This may not work for your grill but a basic hot metal grate with a low and slow cook approach is what works for me. I prefer my burgers somewhere between medium rare and medium. |
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| Posts: 87 | Location: Las Vegas, NV | Registered: Aug 18, 2008 | |
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Hey, Board-O, did you see this?NYTimes article on exactly this subject, with what looks like some good recipes for sides, making your own pickles, etc. PS - KSC02, how'd they turn out? |
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| Posts: 673 | Location: St Louis, MO | Registered: Feb 27, 2005 | |
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quote: Originally posted by shane: quote: Originally posted by KSC02: quote: Originally posted by Squirreljam:
if you can find a butcher to make you ground chuck from what's called either the chicken steak or blade steak, you are golden. It's from the upper part of the chuck, and for me is the ultimate burger meat when ground. It's got great beefy flavor - just oil, s&p and a grill should give you superb burgers.
S
O.K., Squirreljam, took your advice and saw my butcher. Picked up the aforementioned cut & had him grind it up. Grilling them up this evening.
I think you are going to be very happy as I think Squirreljam is right on the money here, although I don’t use oil on my burgers, I just never wash my grill. A nice ribeye every now and then will go along ways towards keeping the cast iron grates seasoned. Also, knowing your grill helps. Cook time/flip times will depend on your particular grill characteristics. I like to warm the metal grates up in mine by lighting the burners on high and leaving the lid down for 5-10 minutes. This will help you get those nice grill marks. After that I turn the burners down to low; this will also help prevent flare ups. From there I can control the cooking process and temperature by either opening or closing the lid, which varies depending on the weather, wind, etc. This may not work for your grill but a basic hot metal grate with a low and slow cook approach is what works for me. I prefer my burgers somewhere between medium rare and medium.
a spray bottle of peanut oil is a great grill tool. I always spray the grill down before adding food and rarely ever have a sticking problem (even when grilling fish - but you have to be very careful) Let us know how it works out Board-O and if not - what the perceived failures were so we can try and diagnose remotely. G |
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| Posts: 1222 | Location: Nashville, TN | Registered: Feb 17, 2008 | |
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quote: Originally posted by Squirreljam:
PS - KSC02, how'd they turn out?
EXCELLENT! Thank you, Squirreljam. My only misgiving was that I put a little bit of blue cheese on top at the end and this was just so unnecessary. Less is more. However, suffice to say, this is my 'cut of beef' for burgers from here on out. Great Advice. So tender & juicy. Virtually no shrinkage of meat while on the grill. My grilling method is similar to Shane, so this is how they were done. While preparing the burgers I added a slight sprinkling of Montreal Steak Spice and a drizzle of Sweet Soy Sauce. Pressed the patties out a little thin, with a thumb print in the middle. I then served the Burgers stacked 2 patties high. A little tomato, slice of onion......heaven. (Paired with a 2006 Stefania Cabernet Sauvignon Uvas Creek Vineyard) |
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| Posts: 7150 | Location: Montreal, QC | Registered: Feb 17, 2007 | |
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Probably my #1 error, PH.
Just one more sip.
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quote: Originally posted by PurpleHaze:
Another tip. Avoid overhandling the meat. The more you manipulate the meat, the tougher the burger will be. I use just enough force to make a patty that will hold together on the grill.
PH
if you use very fatty meat (20%) then this is less of a concern. It is a huge problem if you are trying to us 10% or less.... PH is right though - you don't want to treat your burger like a meatloaf - but you do want to mix your special or secret ingredients (sp? too lazy to look it up). |
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| Posts: 1222 | Location: Nashville, TN | Registered: Feb 17, 2008 | |
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quote: Avoid overhandling the meat. The more you manipulate the meat,
quote: Probably my #1 error, PH.
Now it all makes sense.... 
So much wine.....so little time!!!
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| Posts: 6812 | Location: San Francisco | Registered: Jun 20, 2002 | |
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quote: Originally posted by dr.darkrichandbold: quote: Avoid overhandling the meat. The more you manipulate the meat,
quote: Probably my #1 error, PH.
Now it all makes sense....
-IB
"Wine only turns into alcohol if you let it sit."---Lindsay Bluth
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| Posts: 6192 | Location: Naptown | Registered: Nov 24, 2006 | |
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Thanks to all for their advice. I made burgers with supermarket ground chuck and ground sirloin (50/50). I added some McCormick's Mediterranean spiced sea salt and a healthy dose of chicken broth. I used as little manipulation of the mixture as possible so as not to create a dense burger, and the result was the best burgers I think I've ever made, flavorful and juicy. Thanks again.
Just one more sip.
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the prodigal son returns
Paul Romero (tlily)- Owner, Winemaker, Tour Guide
Stefania Wine
http://www.stefaniawine.com
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| Posts: 5716 | Location: San Jose | Registered: May 24, 2002 | |
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quote: Originally posted by grunhauser:
cut meat in cubes/chunks and salt it with kosher, let sit in fridge overnight, then grind it.
grun Sybil, I thought you died...... 
--------------------
"One may dislike carrots, spinach, beetroot, or the skin on hot milk. But not wine. It is like hating the air that one breathes, since each is equally indispensable."
Marcel Ayme`
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| Posts: 6940 | Location: The Left Coast | Registered: Dec 01, 2001 | |
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Nice to see you, grun. Normally, I like your advice, but you were way off base with your hanger steak idea.
Just one more sip.
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quote: Originally posted by vinosnob: I'm telling you, if you don't try the Juicy Lucy you will be mad at yourself! 
I've been making Juicy Lucys since I saw them on Minneapolis episode of "Man vs Food". I've experimented with all different kinds of cheeses.
"And it tastes so f-ing good."-Maya(Sideways)
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quote: Originally posted by Purple Teeth:
I stick with a recipe from Alton Brown:
1/2 ground chuck
1/2 ground sirloin
to which I add a raw egg and any seasoning that strikes my fancy.
Have yet to find a better method.
I am a big proponent of 1/2 chuck and 1/2 sirloin. I think it makes a world of difference. Obviously, get the best quality meat you can. I only add salt and pepper though. |
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Per my butcher: 100% Top Blade Steak, ground So far, gotta agree A little Montreal steak spice and a dash of Bovril rubbed on. |
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| Posts: 7150 | Location: Montreal, QC | Registered: Feb 17, 2007 | |
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