I grew up down there in Cutler Ridge and spent a lot of time in Homestead. A lot different now just like everything lol. Thanks for watching!! AND thank you for your service!!!!
Hey Mike, what's up? Great review. I knew the 80/20 was gonna win. There's more meat there. I usually use 85/15 for that reason, and there's still enough fat, so it isn't dry. Lovin your new backdrop, so beautiful. Have a great weekend brother. 👍
Thanks Ron, yeah I'm getting used to my new backyard. Spent the whole day fishing. Didn't catch much but very relaxing. You have a great weekend too brother!!
In times past, I would buy 70/30, most of the time. However, I don't remember the last time I saw any. My shopping options are limited to Kroger, Safeway, and Walmart. Goo comparison. It really shows the difference in the results.
This really was an ok test at best. The 70-30s weren't treated with the same care & respect as the 80-20s. The 80-20s is a far greater fault tolerant patty than the 70-30s. More room to make 80-20 errors and still have a premium burger. The 70-30s don't have that same fault tolerant window. Mathematically, the 70-30s have to be smaller if starting from same size patties. If 3 oz patties, the 70-30s will lose 0.9 oz of fat leaving a 2.1 oz burger (or a 4.2 oz double) For 80-20s, it looses 0.6 oz leaving cooked 2.4 oz patty (or a 4.8 oz double). If 4 oz patties, 70-30s loose 1.2 oz leaving 2.8 is single & 5.6 oz double. 4 oz 80-20s lose 0.8 oz leaving a 3.2 9z single and a 6.4 oz double. Realize that smaller volumes of protein cook much faster than higher volumes. A big thick juicy steak will cook a lot slower than shaved razor thin ribeye. Now, if fat is flavor, you can probably make slightly larger 70-30 burgers and not cook them quite so much as you did during the test. The less lean patties will cook faster since there's less protein to cook. For them, there's already a higher %age of protein patty meat on the hot grill compared to the leaner patties. Flip 70-30s when ready, not when all burgers have been smashed. In the test, the 70-30s were ready to flip an easy 30-60s earlier which the delay only rendered out more fat and potentially dried them out some. So, to do it correctly, you need to adjust cooking to accommodate the faster cooking patties.
Thanks Tyler, appreciate your feedback. I do agree with you on the additional fat being a less tolerant burger. As I said in the video this was my first time using 70/30 so I did not realize they were going to shrink that much (rendering out fat). I did not know what to expect. However, the purpose of this experiment was to see if the 70/30 held together better than the 80/20 when smashing it thin. They both held together about the same so that is why I came up with the conclusion that I did. Again, thank you for the comment and for watching.
I see the CHAR was not as good on the 70/30 vs 80/20. Tooooo much fat. I love the SMASH burger for that reason "THE CHAR". The new backyard scenery is awesome DUDE. Thanks for the video and GRIDDLE ON DUDE.
At the end of the day it comes down to taste, 70/30 taste better than 80/20 because the fat is where the flavor is. I've made both and as far as the size you really couldn't tell the difference. You have to cook the the 70/30 faster so it won't shrink so much.
I have to be honest. There are two different meats (both beef, I'll get to that in a minute) that I'll use for smashburgers. But only one that I'll use for literally everything else. Prime rib or 90/10 for smashburgers. Surprisingly, the 90/10 doesn't shrink as much and gets a decent sear. You know pretty much how prime rib is going to act. And now I've given myself away... 90/10 is what I use for everything else that needs ground beef. It's for a couple different reasons. 1: I grew up on 90/10. Can't teach an old dog new tricks. 2: Too much fat in my diet is dangerous for me. As an older person with a heart condition, I need less fat. From time to time, I'll even use 95/5.
70/30 is a better ratio for things like cased sausages. If you ever make your own that is. But, like you, I have a fat restriction (Heart attacks and by-passes suck) so I never go past 80/20. In fact, USUALLY mix my burger with straight grind venison (no fat added) for flavor. Added bonus of more meat. Remember it is considered rude to not tell guests if you add venison.
Thanks brother, I appreciate the comment. We don't get too much venison down here in Miami but I do like it a lot. Good to know about the etiquette of telling someone there is venison in the burger. I actually would never serve anyone something that they didn't know exactly what was in it. Mostly because of allergies but just making sure they are ok with it. Have a great weekend!!!
@@cookingwithbigcat makes good sense. I'm lucky enough to have retired from the Air Force in NW Louisiana. So venison is available. But we don't have to lizards I understand are pretty tasty. I spent some time stationed in Homestead in the early to mid 80s. LOVED the mix of food cultures there. ( we don't have that here like in your area) If you ever get the chance, you can order some venison on-line. ONE piece of advice. NEVER cook it past MEDIUM. BUY steaks or roast and grind it yourself. Finally, mix with 50% ground turkey instead of pork beef for burgers. The mild taste of the turkey, though lean, will let your venison shine through and still give you enough to cook well.
Great experiment, always was curious about the 70/30. After your video because I trust & value your conclusions, I will be sticking with the 80/20
Thanks Roger, appreciate you brother!!!
Man, really enjoy your videos. Was stationed in Homestead 1981-85. Loved the life your living. Keep'em coming BigCat !
I grew up down there in Cutler Ridge and spent a lot of time in Homestead. A lot different now just like everything lol. Thanks for watching!! AND thank you for your service!!!!
Thanks for the comparison smashburger cook. You proved I made the right decision some years ago when I stopped using 70/30 ground beef.
Thanks Guy, appreciate you brother!!
Hey Big Cat! Thanks for the comparison good job
Thanks Yolanda, appreciate the kind words. Have a great weekend!!
Hey Mike, what's up? Great review. I knew the 80/20 was gonna win. There's more meat there. I usually use 85/15 for that reason, and there's still enough fat, so it isn't dry. Lovin your new backdrop, so beautiful. Have a great weekend brother. 👍
Thanks Ron, yeah I'm getting used to my new backyard. Spent the whole day fishing. Didn't catch much but very relaxing. You have a great weekend too brother!!
Big Cat burgers look DELICIOUS
Thanks Chef, they were both good lol...
Thanks Mike for the comparison! Definitely 80/20 the winner!. Absolutely fun cook, see you on the next one. Cheers 🍻
Thanks Bat, It was fun!!! Cheers brother!! 🍻
Great experiment! 80/20 for the win!
Thanks David, have a great weekend brother!!
Really appreciate your experiment. Nice to see the difference. I'll stick with the 80/20 too.
Thanks bradybunch8, sounds like you have a lot of mouths to feed lol...
In times past, I would buy 70/30, most of the time. However, I don't remember the last time I saw any. My shopping options are limited to Kroger, Safeway, and Walmart. Goo comparison. It really shows the difference in the results.
Thanks Howard, yeah I was really surprised at the results. Did not expect them to be that much of a difference but they were.
The 80/20 looked like a much better sear. I'll be sticking with them too.
80/20 looked better to me, but maybe it comes down to personal preference and what folks are used to using🤔 Great video, Mike👍😊
I totally agree, personal preference is the key... Thanks Bobbi!!
80/20 is good for a regular burger...the lass lean is great for a seasoned burger it has sooo much more flavor in the fat distribution.
Thanks David, I agree with you. I didn't expect there to be that much of a difference with 10% more fat.
This really was an ok test at best. The 70-30s weren't treated with the same care & respect as the 80-20s.
The 80-20s is a far greater fault tolerant patty than the 70-30s. More room to make 80-20 errors and still have a premium burger. The 70-30s don't have that same fault tolerant window.
Mathematically, the 70-30s have to be smaller if starting from same size patties. If 3 oz patties, the 70-30s will lose 0.9 oz of fat leaving a 2.1 oz burger (or a 4.2 oz double) For 80-20s, it looses 0.6 oz leaving cooked 2.4 oz patty (or a 4.8 oz double).
If 4 oz patties, 70-30s loose 1.2 oz leaving 2.8 is single & 5.6 oz double. 4 oz 80-20s lose 0.8 oz leaving a 3.2 9z single and a 6.4 oz double.
Realize that smaller volumes of protein cook much faster than higher volumes. A big thick juicy steak will cook a lot slower than shaved razor thin ribeye.
Now, if fat is flavor, you can probably make slightly larger 70-30 burgers and not cook them quite so much as you did during the test. The less lean patties will cook faster since there's less protein to cook. For them, there's already a higher %age of protein patty meat on the hot grill compared to the leaner patties.
Flip 70-30s when ready, not when all burgers have been smashed. In the test, the 70-30s were ready to flip an easy 30-60s earlier which the delay only rendered out more fat and potentially dried them out some.
So, to do it correctly, you need to adjust cooking to accommodate the faster cooking patties.
Thanks Tyler, appreciate your feedback. I do agree with you on the additional fat being a less tolerant burger. As I said in the video this was my first time using 70/30 so I did not realize they were going to shrink that much (rendering out fat). I did not know what to expect. However, the purpose of this experiment was to see if the 70/30 held together better than the 80/20 when smashing it thin. They both held together about the same so that is why I came up with the conclusion that I did. Again, thank you for the comment and for watching.
I see the CHAR was not as good on the 70/30 vs 80/20. Tooooo much fat. I love the SMASH burger for that reason "THE CHAR". The new backyard scenery is awesome DUDE. Thanks for the video and GRIDDLE ON DUDE.
Yeah the sear wasn't even close, 80/20 for the win in that department. Thanks Bruno, appreciate you brother!!!
At the end of the day it comes down to taste, 70/30 taste better than 80/20 because the fat is where the flavor is. I've made both and as far as the size you really couldn't tell the difference. You have to cook the the 70/30 faster so it won't shrink so much.
Thanks for the comment, makes sense...
Hard to beat 80:20. Good video.
I agree!!! Thanks brother!!!
I have to be honest. There are two different meats (both beef, I'll get to that in a minute) that I'll use for smashburgers. But only one that I'll use for literally everything else. Prime rib or 90/10 for smashburgers. Surprisingly, the 90/10 doesn't shrink as much and gets a decent sear. You know pretty much how prime rib is going to act.
And now I've given myself away... 90/10 is what I use for everything else that needs ground beef. It's for a couple different reasons. 1: I grew up on 90/10. Can't teach an old dog new tricks. 2: Too much fat in my diet is dangerous for me. As an older person with a heart condition, I need less fat. From time to time, I'll even use 95/5.
70/30 for me after 80/20 for years. The 70/30 is a lot more tender and has more flavor. Since it's so tender you don't need to smash it down as much.
70/30 is a better ratio for things like cased sausages. If you ever make your own that is.
But, like you, I have a fat restriction (Heart attacks and by-passes suck) so I never go past 80/20. In fact, USUALLY mix my burger with straight grind venison (no fat added) for flavor. Added bonus of more meat. Remember it is considered rude to not tell guests if you add venison.
Thanks brother, I appreciate the comment. We don't get too much venison down here in Miami but I do like it a lot. Good to know about the etiquette of telling someone there is venison in the burger. I actually would never serve anyone something that they didn't know exactly what was in it. Mostly because of allergies but just making sure they are ok with it. Have a great weekend!!!
@@cookingwithbigcat makes good sense. I'm lucky enough to have retired from the Air Force in NW Louisiana. So venison is available. But we don't have to lizards I understand are pretty tasty. I spent some time stationed in Homestead in the early to mid 80s. LOVED the mix of food cultures there. ( we don't have that here like in your area)
If you ever get the chance, you can order some venison on-line. ONE piece of advice. NEVER cook it past MEDIUM. BUY steaks or roast and grind it yourself.
Finally, mix with 50% ground turkey instead of pork beef for burgers. The mild taste of the turkey, though lean, will let your venison shine through and still give you enough to cook well.
Awesome looking Burgers! I’m actually uploading a smash burger video right now😎
Nice, I'll check it out...
Try a 70-20-10 mix. 70 chuck, 20 short rib, 10 fat.
70/30 looses too much fat in the cooking.
I found that out real quick lol. Thanks Norman!!
Used 70/30 in a stew / dumpling soup. Extremely greasy.. Good, but greasy.
Clean your camera lens
One is a trump burger and a jb burger.
Thanks for the comment.
bringing politics into a frikkin' hamburger video??? you must be a real joy! 🙄🙄🙄