Early Morning Hipshot Burgers

Post Reply
User avatar
sawhorseray
Veteran
Veteran
Posts: 1110
Joined: Fri Jul 27, 2012 20:25
Location: Elk Grove, CA

Early Morning Hipshot Burgers

Post by sawhorseray » Thu Jan 30, 2014 17:20

Picked up 13 pounds of tritip yesterday for $2.99lb, untrimmed. Took off 1.8 pounds of fat, left me at $3.47lb
Image
Took nine pounds of the tritip to grind up with five pounds of porkbutt that I bought for 99≠lb
Image
Up at 4am this morning, ran everything thru the grinder in no time, got the batch mixed and into patties in short order
Image
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
Image
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.”
User avatar
Butterbean
Moderator
Moderator
Posts: 1955
Joined: Mon Mar 05, 2012 04:10
Location: South Georgia

Post by Butterbean » Thu Jan 30, 2014 17:51

Nice work. Beautiful color in the meat.
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Thu Jan 30, 2014 20:21

Sawhorse, my man...
That's what it's all about! Dang, that looks good. :grin:

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! :D
User avatar
sawhorseray
Veteran
Veteran
Posts: 1110
Joined: Fri Jul 27, 2012 20:25
Location: Elk Grove, CA

Post by sawhorseray » Thu Jan 30, 2014 23:59

Sons of Bees bacon and fresh-baked burger buns mean southwest bacon cheeseburgers for dinner without a doubt. The way these buns smell I might have to fire up the weber right now!

Image

Life is good. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Fri Jan 31, 2014 02:04

That man sure does nice work. CW we told him about good burgers and good buns and now he does the job better than either of us. :cool:
Ross- tightwad home cook
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Fri Jan 31, 2014 05:39

and now he does the job better than either of us. :cool:
The man should go into business! :mrgreen:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
ssorllih
Veteran
Veteran
Posts: 4331
Joined: Sun Feb 27, 2011 19:32
Location: maryland

Post by ssorllih » Fri Jan 31, 2014 05:59

There are easier ways to go broke!
Ross- tightwad home cook
User avatar
Chuckwagon
Veteran
Veteran
Posts: 4494
Joined: Tue Apr 06, 2010 04:51
Location: Rocky Mountains

Post by Chuckwagon » Fri Jan 31, 2014 06:01

Those are some of the "pertiest" buns I've ever seen! Sawhorse has it down to a fine science. :razz:
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
Post Reply