Early Morning Hipshot Burgers
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
Early Morning Hipshot Burgers
Picked up 13 pounds of tritip yesterday for $2.99lb, untrimmed. Took off 1.8 pounds of fat, left me at $3.47lb
Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb
Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed and into patties in short order
28 perfect half pound patties, 27 are in the freezer firming up before shrink-wrapping, one got flopped on the weber for the Breakfast of Champions
The flavor of CW's hipshot burgers can't be beat, and at $2.58lb neither can the price. RAY
Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb
Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed and into patties in short order
28 perfect half pound patties, 27 are in the freezer firming up before shrink-wrapping, one got flopped on the weber for the Breakfast of Champions
The flavor of CW's hipshot burgers can't be beat, and at $2.58lb neither can the price. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
- Butterbean
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- Location: South Georgia
- Chuckwagon
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Sawhorse, my man...
That's what it's all about! Dang, that looks good.
Best Wishes,
Chuckwagon
Oh yes... Here's the recipe again (for new members):
Chuckwagon`s "Hip Shot" Hamburgers
2 lbs. pork shoulder
3 lbs beef chuck
1 tblspn. powdered dextrose
3 tblspns. soy protein concentrate
1-1/2 tblspns. un-iodized salt
1 tblspn. freshly ground black pepper
1/2 tspn. coriander
1/2 tspn. nutmeg
1/2 cup ice cold whole milk
Trim the shoulder and chuck and cut it into inch squares. Grind the nearly-frozen meat with its fat through a 3/8" plate. Mix all the other ingredients into the meat and distribute them thoroughly as you develop the actin and myocin. When pulled apart, the meat should be slightly sticky with soft peaks. Be careful not to over-mix the meat. Form 1/2 pound patties, flattening them evenly with a rolling pin. If you prefer burgers "griddle-fried in smoke", simply place your portable griddle (or cast iron black skillet) on top of the grilling bars of your gas or charcoal grill using plenty of dampened hickory or other hardwood to provide the smudge. Try apple, mesquite, alder, and oak. Don`t even think about pressing the patties down while they`re cooking! Put them on the griddle and allow them to sear before turning them over. You should only have to turn them once.
That's what it's all about! Dang, that looks good.
Best Wishes,
Chuckwagon
Oh yes... Here's the recipe again (for new members):
Chuckwagon`s "Hip Shot" Hamburgers
2 lbs. pork shoulder
3 lbs beef chuck
1 tblspn. powdered dextrose
3 tblspns. soy protein concentrate
1-1/2 tblspns. un-iodized salt
1 tblspn. freshly ground black pepper
1/2 tspn. coriander
1/2 tspn. nutmeg
1/2 cup ice cold whole milk
Trim the shoulder and chuck and cut it into inch squares. Grind the nearly-frozen meat with its fat through a 3/8" plate. Mix all the other ingredients into the meat and distribute them thoroughly as you develop the actin and myocin. When pulled apart, the meat should be slightly sticky with soft peaks. Be careful not to over-mix the meat. Form 1/2 pound patties, flattening them evenly with a rolling pin. If you prefer burgers "griddle-fried in smoke", simply place your portable griddle (or cast iron black skillet) on top of the grilling bars of your gas or charcoal grill using plenty of dampened hickory or other hardwood to provide the smudge. Try apple, mesquite, alder, and oak. Don`t even think about pressing the patties down while they`re cooking! Put them on the griddle and allow them to sear before turning them over. You should only have to turn them once.
Last edited by Chuckwagon on Fri Jan 31, 2014 06:22, edited 1 time in total.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
- sawhorseray
- Veteran
- Posts: 1110
- Joined: Fri Jul 27, 2012 20:25
- Location: Elk Grove, CA
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains