K Kruger TVWBB 1-Star Olympian May 3, 2011 #21 I'm a fan of brisket. I really don't see the point in the chuck-sirloin mix. No, you don't need a grinder, a processor will do. 'Juicy' comes from adequate fat - and not over cooking.
I'm a fan of brisket. I really don't see the point in the chuck-sirloin mix. No, you don't need a grinder, a processor will do. 'Juicy' comes from adequate fat - and not over cooking.
S Steven Simpkins TVWBB Member May 4, 2011 #22 Does the brisket have enough fat content or do you need to add fat to the ground brisket? Bones
R Ryan Ko TVWBB Super Fan May 4, 2011 #23 Originally posted by K Kruger: I'm a fan of brisket. I really don't see the point in the chuck-sirloin mix. No, you don't need a grinder, a processor will do. 'Juicy' comes from adequate fat - and not over cooking. Click to expand... Kevin, I have a nice food processor. How would you do hamburger with that?
Originally posted by K Kruger: I'm a fan of brisket. I really don't see the point in the chuck-sirloin mix. No, you don't need a grinder, a processor will do. 'Juicy' comes from adequate fat - and not over cooking. Click to expand... Kevin, I have a nice food processor. How would you do hamburger with that?
