Hello Christopher. Great looking burgers, I have been grinding myself for a while now, and I have watched allot of videos on how its done. Pro tip, I upped my burger game when I found out that you want to grind the meat as cold as you can have it without freezing it, so before grinding stick the metal parts of the grinder into the freezer for 20 mins, and after cubing the meat put it in the freezer long enough so it starts to firm up almost starting to freeze, then grind, the texture and flavor difference is immediately noticeable. best of luck.
I just found your channel randomly via the pizza in a cast iron video. Your videos are awesome. short, sweet, and to the point. Love your pizza dough and Sunday gravy videos too. Keep em comin'!
Great video. I just got a grinder for my Kitchenaid and brisket is on sale for 2.99 and chuck for 3.98 right now. Oh Yeah!! You need to check your math though lol. If you had 11 pounds and came out with 19 burgers, those are a little bigger than 5-6 oz.!!! :P
Its really a matter of taste! Some people actually dont like the texture of home ground meat but i love it! I recommend Chuck Steak its great all by itself but blending makes for a really special burger! Good luck and thanks for watching!
Great down to Earth wholesome real way to make a great burger. I like the thickness for personal use, 5 --> 6 oz at my personal minimum and the 50/50 Blend is certainly awesome. I also go with the separate grinder similar to the one you have I bought as well. If your going to grind your own meat on a semi-regular basis many times, I believe getting a dedicated machine for the job and one that can grind meat and bones without slowing down as a test of power and quality, certainly worth the investment.
Great vid. I want more on different cuts of meat and recipes for mixing different cuts. I just did my first grind and it came out fab! Chuck was on sale too! Cold meat: Yes, I cut my meat up, put on a piece of parchment as single layer and in the freezer for about 30-40 min. You don't want it frozen, just really cold. Chris is right. Be sure to remove the silvery stuff (?). I did my first grind before I saw this vid so I a test run bc I had no clue what I was really doing or how it would turn out. YT only goes so far. The silvery stuff does not grind and it jammed my grinder (Kitchenaid attachment). Whew. Glad I did the test. It amazingly easy and fast. My first shot, I did 8 lbs of meat in about 7-8 minutes excluding cutting and the test. I did 5 lb pork for spaghetti sauce and sausages and 3 lb beef for hamburgers and meatloaf Total cost for the 8 lb was $14. I will def do this again when meat is on sale (Brisket rarely goes on sale here, NY). And, the process was fun too! Thanks Chris!!!
@@dominicmyers8481 That's what I was wondering. He said 2:1 for the ratio, but didn't specify which meat was double the other. I thought chuck, but them he talked about how big the brisket was.
Not so sure about the cooking spray, stainless steal pan (cast iron please) with a lid (steaming the burger?) and that you're freezing the burgers. The only time that meat should see the freezer is for about 20-30 minutes before it goes through the meat grinder
I have just started vacuum-sealing ground beef, and fresh chicken and they both taste fantastic when cooked from frozen. I never liked to eat frozen food before I discovered vacuum sealing. The taste of the freezer burn was and is disgusting. Vacuum sealing allows me to save by buying in bulk, plus having food on hand when I am in the mood to cook it! Now I am looking at grinding my meat to get the best quality and save on cost, a win-win situation.
