Ground chuck ... brings up a question. In my household we're kinda conscious of limiting fat and cholesterol when we can (which makes smoking pork an unlikely hobby), and I'm wondering what kind of ground beef most of you guys use for burgers.Larry Wolfe said:Bold Burgers! Ground chuck and Bold Wolfe Rub, grilled with a couple hickory chunks mixed in. Turned out awesome!!
Unity said:Ground chuck ... brings up a question. In my household we're kinda conscious of limiting fat and cholesterol when we can (which makes smoking pork an unlikely hobby), and I'm wondering what kind of ground beef most of you guys use for burgers.
Depending on what you read, undifferentiated "ground beef" is about 30% fat, ground chuck is about 20%, ground round about 15%, and ground sirloin about 10%. (Never mind that the butcher adds fat to get up to these percentages.)
What's the leanest you'll go for a tasty, not-dry burger? Am I assuming correctly that you use pure, unadulterated meat? (Not counting anything you put on the outside.)
Bill The Grill Guy said:I love burgers over a charcoal fire. What great flavor. Looks mighty fine Larry.
Hey Lisa, did he pay you for your review? LOL
Greg Rempe said:I still don't get hickory and beef though! :?
Unity said:Ground chuck ... brings up a question. In my household we're kinda conscious of limiting fat and cholesterol when we can (which makes smoking pork an unlikely hobby), and I'm wondering what kind of ground beef most of you guys use for burgers.Larry Wolfe said:Bold Burgers! Ground chuck and Bold Wolfe Rub, grilled with a couple hickory chunks mixed in. Turned out awesome!!
Depending on what you read, undifferentiated "ground beef" is about 30% fat, ground chuck is about 20%, ground round about 15%, and ground sirloin about 10%. (Never mind that the butcher adds fat to get up to these percentages.)
What's the leanest you'll go for a tasty, not-dry burger? Am I assuming correctly that you use pure, unadulterated meat? (Not counting anything you put on the outside.)
--John 8)
(Maybe this has been answered somewhere before. If so, I apologize for being a n00b. )
(BTW, Larry, those burgers look really good!)
Greg Rempe said:80/20 is the only way to go...I still don't get hickory and beef though! :?