Broke out Big Z
- Thread starter LMichaels
- Start date
LMichaels
TVWBB 2-Star Olympian
Oh yeah! It's one of the things I like in how I think this little machine can excel as a "burger machine". Try doing THAT with your Blackstone
Almost even giving some thought to buying the griddle plate for this little guy too. Who knows? Maybe come spring, summer, fall some ideas for that may pop into my head
ChuckO
TVWBB 1-Star Olympian
If you have a meat grinder handy, and if there's cheap Tri Tip in you area, do a 50/50 grind of Pork Belly and TT, and throw in some Italian Sausage for good measure. We also add an raw egg to hold it all together, chopped up onions, bread crumbs, ketch up, mustard, Worcestershire Sauce. Makes for a wonderful burger (BBQ or Grilled) and also makes a great Meatloaf
LMichaels
TVWBB 2-Star Olympian
Except I cannot do pork in anything. I have to even be so far as to use different utensils if I happen to be cooking pork and beef at the same time. Wife has an allergy to pork and oddly she found out when she was diagnosed was that salmon has the same enzyme that causes severe reaction for her.
I have tried doing burgers with pork and bacon and what not. They really don't trip my trigger very much if at all. I find I end up needing to cook the burger to a higher temp than I would prefer, (when I am doing burgers from a known "good" source of meat I only cook them to med/rare). Again this is ONLY if it's a known good source of burger meat. I.E., I ground it myself, or someone I know well ground it fresh for me. There are 2 shops here I trust. Here in the village is Cattle & Cream, and in Rockford close by is another small shop called Countryside Meats and Deli.
If you bring "store bought" ground beef to me it's going well done. I ain't foolin around there. Two times being hospitalized in my life with severe food poisoning has made me VERY wary.
One reason I am not really fond of burgers is because of how "sketchy" commercial ground beef can be
I have tried doing burgers with pork and bacon and what not. They really don't trip my trigger very much if at all. I find I end up needing to cook the burger to a higher temp than I would prefer, (when I am doing burgers from a known "good" source of meat I only cook them to med/rare). Again this is ONLY if it's a known good source of burger meat. I.E., I ground it myself, or someone I know well ground it fresh for me. There are 2 shops here I trust. Here in the village is Cattle & Cream, and in Rockford close by is another small shop called Countryside Meats and Deli.
If you bring "store bought" ground beef to me it's going well done. I ain't foolin around there. Two times being hospitalized in my life with severe food poisoning has made me VERY wary.
One reason I am not really fond of burgers is because of how "sketchy" commercial ground beef can be