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Old 02-21-2016, 05:11 AM   #1

Join Date: Mar 2009
Location: Indiana
Posts: 271
Good Burger

Time to make up some good burger (60/40) blend with four nice choice chuck roasts and the wonderful fat I cut off of my choice whole ribeye loin. I use this burger meat for grilling up the very best medium rare hamburgers that I have ever tasted.

My four choice chuck roasts weighed a total of 12.29 pounds and the choice ribeye steak fat came in at 3.42 pounds.

Got the meat and fat cut up and ready for the grinder.

Yea buddy....this gonna be some good stuff. Look at all that white color (fat) in the container of meat. Fat is flavor, fat is moisture, and fat is everything in a burger sandwich.

Ready for the vacuum sealer.

Vacuum sealed 15 packages of about a pound each of that beautiful burger meat.

You need a “bib” to eat a burger made with this fine meat and cooked to medium rare as the juice will run down both sides of your chin!

Old Dave
Ribs & Bibs Competition Cooking Team
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Old 02-21-2016, 12:56 PM   #2
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Sounds like a burger I'd like

Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
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Old 02-22-2016, 01:28 PM   #3
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60/40, those have to be some juicy burgers
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Old 02-23-2016, 10:11 PM   #4
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Old 03-22-2016, 10:42 PM   #5
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Nothin better then home ground 60/40 blend...that's good eatin!
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