Let's Talk BBQ

Recipes => Recipes => Beef Recipes => Topic started by: RickB on April 24, 2013, 09:04:51 PM

Title: Time to Grind!
Post by: RickB on April 24, 2013, 09:04:51 PM

The players. Bought a two pack of chuck roasts from Sams. One looked a little fattie so I’m thinking let’s add a little brisket to even it out.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2404_zps0d185df2.jpg)

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2401_zps664689f8.jpg)

Sliced to grind

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2405_zpsfee04be4.jpg)

Get the hardware ready. Bowl and Grinder in the freezer.

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2407_zps6677f423.jpg)

Let’s go

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2408_zpse436e5f4.jpg)

Looking good

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2411_zpsfeedf946.jpg)

Packaged in 1 lb packs. Into the fridge for a quick freeze before Vac Pac

(http://i1091.photobucket.com/albums/i392/Ragbirch/IMG_2415_zps781fbb42.jpg)

Looking forward to this grind.

Title: Re: Time to Grind!
Post by: Keymaster on April 24, 2013, 09:17:43 PM

Nice grind of meats!! Looks good :)

Title: Time to Grind!
Post by: Pappymn on April 24, 2013, 09:41:37 PM

Rick, I have a similar grinder. Do you end up wearing some on your shirt? Somebody said to use a zip lock bag opened on each end as a shield from the meat spray. Haven't tried that trick yet.

Title: Re: Time to Grind!
Post by: RickB on April 24, 2013, 09:45:01 PM

Quote from: Pappymn on April 24, 2013, 09:41:37 PM

Rick, I have a similar grinder. Do you end up wearing some on your shirt? Somebody said to use a zip lock bag opened on each end as a shield from the meat spray. Haven't tried that trick yet.

Never had a meat spray :)  have no idea what your talking about.

Title: Time to Grind!
Post by: Pappymn on April 24, 2013, 09:56:56 PM

I call it beef spit......on my shirt. Must be a me thing ;)

Title: Re: Time to Grind!
Post by: ACW3 on April 24, 2013, 10:21:54 PM

If the grinder and meat start to get a bit too warm, you will get "beef spit" on your shirt or apron.  That's how I tell when I need to either re-chill the meat, or hurry up!

Art

Title: Time to Grind!
Post by: Pappymn on April 24, 2013, 10:43:39 PM

Quote from: ACW3 on April 24, 2013, 10:21:54 PM

If the grinder and meat start to get a bit too warm, you will get "beef spit" on your shirt or apron.  That's how I tell when I need to either re-chill the meat, or hurry up!

Art

Thanks Art. I did not know that. And now I do!

Title: Re: Time to Grind!
Post by: CDN Smoker on April 24, 2013, 11:05:41 PM

I have done a bit of reading on sasuge making but I have not had the time yet.

What they do talk about is exactly what your doing.

Keep it cold, keep it cold, keep it cold.

Title: Time to Grind!
Post by: Chili Head on April 24, 2013, 11:44:54 PM

Home ground is so much better!
I bet whatever you do with that brisket grind its going to be awesome!