Re: Best Fried Chicken
Posted: Wed Jan 29, 2020 9:25 am
Wendy's will be as well.
We still have probably 30 pounds of ground beef from a half we got a little over a year ago. I do regret not having them do about 1/2 of the ground beef with a bit more fat. The super lean ground beef makes burgers a challenge.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 12:56 pm Just stocked our deep freeze full of a half of a cow that we split with another family. Best quality of meat. Low in fat, lots of it. Saves you money compared to running to grocery store every time you need to get meat.
Lots of steaks, hamburger meat, some brisket and roasts as well. Grilling season is upon us.
Yeah it is a bit of a challenge Especially when I make patties out of the hamburger. We did some where they make the patties and divide them out for us. I don't remember the lean/fat ratio, but I think it's something like 85/15. Not horrible, but good enough.jfish26 wrote: ↑Thu Mar 05, 2020 2:45 pmWe still have probably 30 pounds of ground beef from a half we got a little over a year ago. I do regret not having them do about 1/2 of the ground beef with a bit more fat. The super lean ground beef makes burgers a challenge.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 12:56 pm Just stocked our deep freeze full of a half of a cow that we split with another family. Best quality of meat. Low in fat, lots of it. Saves you money compared to running to grocery store every time you need to get meat.
Lots of steaks, hamburger meat, some brisket and roasts as well. Grilling season is upon us.
I've had some luck keeping bacon fat and working it in with the ground beef for burgers. Also throwing the formed patties back into the deep freeze for about 15 minutes to firm up before putting them on a max-heat grill for the first sear.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 2:57 pmYeah it is a bit of a challenge Especially when I make patties out of the hamburger. We did some where they make the patties and divide them out for us. I don't remember the lean/fat ratio, but I think it's something like 85/15. Not horrible, but good enough.jfish26 wrote: ↑Thu Mar 05, 2020 2:45 pmWe still have probably 30 pounds of ground beef from a half we got a little over a year ago. I do regret not having them do about 1/2 of the ground beef with a bit more fat. The super lean ground beef makes burgers a challenge.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 12:56 pm Just stocked our deep freeze full of a half of a cow that we split with another family. Best quality of meat. Low in fat, lots of it. Saves you money compared to running to grocery store every time you need to get meat.
Lots of steaks, hamburger meat, some brisket and roasts as well. Grilling season is upon us.
Infinitely better.holidaysmore wrote: ↑Thu Mar 05, 2020 3:29 pm The taste of that meat is so much better than the stuff you buy at the grocery store.
Basically same thing just in a slightly different form.....ive used pork belly mixed into my elk sausage/burger,works with real lean beef too.jfish26 wrote: ↑Thu Mar 05, 2020 3:04 pmI've had some luck keeping bacon fat and working it in with the ground beef for burgers. Also throwing the formed patties back into the deep freeze for about 15 minutes to firm up before putting them on a max-heat grill for the first sear.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 2:57 pmYeah it is a bit of a challenge Especially when I make patties out of the hamburger. We did some where they make the patties and divide them out for us. I don't remember the lean/fat ratio, but I think it's something like 85/15. Not horrible, but good enough.
I use pork to make sausage out of less-prized ducks, like spoonbills, or teal that are hard to get a lot of meat off.TDub wrote: ↑Thu Mar 05, 2020 9:22 pmBasically same thing just in a slightly different form.....ive used pork belly mixed into my elk sausage/burger,works with real lean beef too.jfish26 wrote: ↑Thu Mar 05, 2020 3:04 pmI've had some luck keeping bacon fat and working it in with the ground beef for burgers. Also throwing the formed patties back into the deep freeze for about 15 minutes to firm up before putting them on a max-heat grill for the first sear.NewtonHawk11 wrote: ↑Thu Mar 05, 2020 2:57 pm
Yeah it is a bit of a challenge Especially when I make patties out of the hamburger. We did some where they make the patties and divide them out for us. I don't remember the lean/fat ratio, but I think it's something like 85/15. Not horrible, but good enough.