Chuck brisket burgers
- Thread starter Brett-EDH
- Start date
Tony Coloma
TVWBB Pro
Perfect
Perfect snack amount
Perfect
Perfect snack amount
Perfect
Timothy F. Lewis
TVWBB 1-Star Olympian
I wish I lived closer! Like next door closer! Or on the couch closer!!
I will do dishes and cleanup for food like that!!
I will do dishes and cleanup for food like that!!
Bob Bailey
TVWBB Guru
ChuckO
TVWBB 1-Star Olympian
I believe you hit WinCo? When in Brentwood, I would buy their Tri Tip when on sales for < $5 per pound and I would buy their Pork Belly Strips. I was glad to see that the Redding Store also sells the Pork Belly Strips and this past weekend they had Tri Tip for < $5 per pound. We do a 50/50 grind of TT & PB and we toss in some Italian Sausage. It makes for some great burgers, probably not as good as the Brisket combo you got going on here, but certainly worth a try if you happen to time your trip to WinCo when the TT is on sale
Brett-EDH
TVWBB Olympian
indeed. very beefy flavor. the condiments complimented the burger.
i went thinner on these than my usual pub style burgers. i wanted a quicker cook with a decent char but still medium all over.
my favorite blend is 50/25/25, chuck, brisket, short rib. or a 50/50 chuck/lamb grind.
made 20 and only have 4 left over. the kids took a few for themselves to enjoy.
Brett-EDH
TVWBB Olympian
the fries are a dead giveaway
i went from the gym to winco, which is a bad idea, and got some fresh chicken tenders to eat while i shopped. then the fries came out so i sampled one. the rest is history. 1.75#. i only had a few of them with dinner. but i ate my chicken tenders as i loaded my cart.
winco had a special price on bulk/jumbo packs of chuck. i think it was $5.35#. i ground around 2/3 and froze 1/3 for future burgers.
one of my craziest burger grinds was for one of my son's bdays a few years back. 100% ribeye. those were amazing.
we do a few TTs a year. mostly for when we have dinner guests. i do love a good santa maria traditional TT cooked over live fire of oak splits.
Brett-EDH
TVWBB Olympian
burgers - 25% brisket, 75% chuck - double grind for consistencyBrett, 12 pictures and not a da*n recipe!!!
Sorry Chris, just had to say something, don't holler at me, DH already did that..
fries - Winco supermarket - 1.75#
sauce - mayo, mustard, sweet relish, gran garlic, onion and paprika - mix - same sauce as Mickey D's
red onion - sliced with a sharp knife
greek salad - large diced english cukes, red peppers, costco tomatoes on the vine, red onion, costco authentic greek feta in saltwater, crumbled by hand, all dressed with salt, black pepper, oregano, high quality evoo, red wine vinegar, balsamic vinegar and ACV
brussels - quartered, pan seared with evoo, spg and a small splash of balsamic. do not overcook. leave the brussels on the firm side, but cooked
dill pickles - mt olive, from the jar, cut on a bias, thick cut
sauteed white onions - large diced white onion in small amount of evoo and sweated in a frying pan till they just start to brown.
buns - i did sesame white buns, ciabatta and brioche - people at my dinner table have preferences so i obliged
zukes - cut to batons, 3-4 inches long, evoo with SP only
not pictured - one coors light pint in the screw top aluminum bottle, just before frozen so that first sip is super cold and you can barely taste ice particles
MikeBarger
TVWBB Member
And how do you get on the invite list? It looks great!
"greek salad - large diced english cukes, red peppers, costco tomatoes on the vine, red onion, costco authentic greek feta in saltwater, crumbled by hand, all dressed with salt, black pepper, oregano, high quality evoo, red wine vinegar, balsamic vinegar and ACV"
DH says THANK YOU!!!!! (me too)
DH says THANK YOU!!!!! (me too)
Brett-EDH
TVWBB Olympian
greek salad recipe was gifted to us during lunch in Athens, summer 2023."greek salad - large diced english cukes, red peppers, costco tomatoes on the vine, red onion, costco authentic greek feta in saltwater, crumbled by hand, all dressed with salt, black pepper, oregano, high quality evoo, red wine vinegar, balsamic vinegar and ACV"
DH says THANK YOU!!!!! (me too)
Brett-EDH
TVWBB Olympian
usually it's local people, my fam, or any of our friends that are travelling through norcal. i cook for fun. it's my therapy and i get a meal out of it instead of enriching some shrink who will only listen and hand me a bill.
Tony Coloma
TVWBB Pro
You had leftovers?!
JimK
TVWBB 1-Star Olympian
C'mon, Brett! How long did you have to freeze that Coors Light to get it to that point?
Brett-EDH
TVWBB Olympian
i prefer to cook to have leftovers. this way i can cook maybe 2-3x a week.
Brett-EDH
TVWBB Olympian
i actually keep them near the vent in the fridge which gets its cold air from the freezer. usually at the to left or bottom left of the fridge. that's my secret storage location. makes for coldest beer ever.C'mon, Brett! How long did you have to freeze that Coors Light to get it to that point?