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newmann
1/25/2017 1:52pm
1/25/2017 1:52pm
It disappeared just as it was getting juicy. Went to Boss Burger last night and had a most excellent burger. Grilled Serrano, onions and red peppers with cheddar, lettuce and a spicy sauce on a 1/2 pound fresh ground prime rib and chuck mix patty. Juicy but not greasy, damn it was good.
I have heard the best burgers are a mix of 70% brisket and 30% beef rib. Anyone try that?
I have heard the best burgers are a mix of 70% brisket and 30% beef rib. Anyone try that?
Monterey Jack cheese, three pieces of jalapeño bacon, three pieces of applewood smoked bacon, housemade bacon mayo, shredded iceberg lettuce, tomato, red onion and pickles
https://www.baddaddysburgerbar.com/
4 of us all got lunch (regular burgers and fries) and split this sandwich. Whoever didn't fully eat their quarter, had to buy lunch for all.
we all choked it down. Not much taste, kind of similar to a mild mushroom, but the gelatinous consistency was the worst!
The Shop
Burgers
Pit Row
Haha, what you're referring to does't sound to bad, but I was talking about these that I used to have as a kid. Used to love them and decided to go back to the good ole days not to long ago.... that memory was crushed because they're disgusting
Another burger from a fishing boat.
This is not the biggest or messiest but it was so damn good. Got it from Get the Burger in Big Bear. It's called the "John Wayne". Super good stuff.
This one is another not overly big or messy but just a well crafted burger. It's from Oh Queso in chino hills. The made from scratch bun was crazy good.
Don't waste a Rib Eye grinding them up and good luck purchasing Short Ribs pulling the bone and justifying the cost to grind them. As for Brisket that flavor profile is certainly not enhanced....save your money, save your time and just go buy a Choice Grade Chuck Roast and grind that up. It's the same slurppy rich grain fed flavor profile as your Rib Eye and much like that Rib Plate meat, again superior to Brisket. Chuck trades at an all time high this time of year so the financial reward not as impressive, however most of America grill their own burgers May into September, good savings and certainly premium qualilty enjoyed with Chuck in this period. If you have a Butcher Shop with a small table top grinder they will chop it up for you, however most markets only have a large commercial unit that will hold several lbs in its head. Therefore they are reluctant to push your roast through with their own trim behind.
To track food borne illness and satisfy last years new Federal regulation many markets still are unaware they must now record every cut of meat (packer/est #/sequential time/primal-packer code/lot#/finished retail term) that goes into every lot of grind and sanitize between each lot and hold those records on-site for one year, those that do will also balk at any grind request.
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